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Cake Batter Truffles

Last updated on April 9th, 2018 at 08:03 am


Cake Batter Truffles



1/2 cup - Unsalted Butter (softened)                                                 

1/2 cup - White Sugar

1 & 1/2 cups - Flour

1 cup - Yellow Cake Mix

1/8 tsp - Salt

1 tsp - Vanilla

3-4 Tbsp - Milk (I use only 3)

2 Tbsp - Confetti Sprinkles


Truffle Coating:

16 ounces (8 squares) - Almond Bark or White Candy Melts (I use Kraft Bakers Premium White Chocolate for baking)

4 Tbsp - Yellow Cake Mix

Confetti Sprinkles for garnish



Beat together butter and sugar using an electric mixer until combined.  

Blend in vanilla.  

Add cake mix, flour, salt, and vanilla.  Mix thoroughly.

Add 3-4 Tbsp of milk and mix until well combined.  Add sprinkles and mix by hand.

Roll dough into one inch balls.  Chill in fridge for 1 hour.

Melt white chocolate in microwave for 30 seconds at time, stirring in between, until completely melted.

Add 4 Tbsp of the yellow cake mix and stir until blended.  

Remove chilled truffles from fridge and dip into melted white chocolate until completely coated, gently shaking excessive chocolate off.  Place on wax paper lined baking sheet and immediately garnish with sprinkles.  Repeat process until all truffles are coated.  Place in fridge until chocolate is completely set.  Place completed truffles in air-tight container and keep in a fridge until ready to serve.


* I use fondue skewers for dipping the truffle balls.  

* I have tried different brands of White Chocolate, and I prefer Kraft Bakers Premium White Chocolate.  It melts to a really nice consistency and has great flavor.



*Disclaimer: These truffles do not contain eggs, however, some think there can be a small risk with consuming raw flour, so eat at your own risk.


Original Recipe adapted from Chef in Training

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