Recipes

Cake Batter Truffles

cake truffles

I was skeptical about this recipe, I admit. I’m not a huge fan of sprinkles or white chocolate, but I LOVE anything that tastes like raw cookie dough. The filling of this truffle definitely tastes like raw cookie dough! I think next time we may put in mini peanut butter chips and roll it in melted dark chocolate…Let us know if you love it! Check out Kat’s hilarious video she made while making these!

 

 

 

 

Recipe – printable recipe is below this!

Grocery List:

  • ½ cup sugar
  • 1 tsp. vanilla
  • ½ cup unsalted butter, softened
  • 1½ cups flour
  • ⅛ tsp. salt
  • 1 cup yellow cake mix, dry
  • 3 Tbsp. milk (or enough to reach “dough” consistency)
  • 16 oz white dipping chocolate (Almond Bark)
  • 2 Tbsp. sprinkles (optional)

Directions:
In a large bowl, beat together butter and sugar until well combined.
Beat in vanilla.
Add flour, cake mix, salt, and vanilla and mix thoroughly.
Add in milk. (If needed, add more to make a dough consistency.)
Stir in sprinkles.
Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet.
Chill balls in the refrigerator or freezer for 15 minutes to firm up.
While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir it well between intervals.
Use a fork to dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of bowl.
Place truffle back on the cookie sheet and top with sprinkles.
Repeat with remaining balls until finished.
Chill and keep cake batter truffles in the refrigerator until serving in an air tight container.
Store leftover truffles the same way. Makes around 24-30 truffles.

Cake Batter Truffles
 
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Cake Batter Truffles...easy to make, easy to eat!
Ingredients
  • ½ cup sugar
  • 1 tsp. vanilla
  • ½ cup unsalted butter, softened
  • 1½ cups flour
  • ⅛ tsp. salt
  • 1 cup yellow cake mix, dry
  • 3 Tbsp. milk (or enough to reach "dough" consistency)
  • 16 oz white dipping chocolate (Almond Bark)
  • 2 Tbsp. sprinkles (optional)
Instructions
  1. In a large bowl, beat together butter and sugar until well combined.
  2. Beat in vanilla.
  3. Add flour, cake mix, salt, and vanilla and mix thoroughly.
  4. Add in milk. (If needed, add more to make a dough consistency.)
  5. Stir in sprinkles.
  6. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet.
  7. Chill balls in the refrigerator or freezer for 15 minutes to firm up.
  8. While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir it well between intervals.
  9. Use a fork to dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of bowl.
  10. Place truffle back on the cookie sheet and top with sprinkles.
  11. Repeat with remaining balls until finished.
  12. Chill and keep cake batter truffles in the refrigerator until serving in an air tight container.
  13. Store leftover truffles the same way. Makes around 24-30 truffles.

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