Cake Batter Truffles

Cake Batter Truffles

I dove deep into the blog archives to find this recipe because it’s one of my favorites & I realized I haven’t made it in years. I figured I would share it again here (sorry for the poor photo quality & small images) because it’s a quick recipe for Valentine’s Day! I’m going to make these with the boys today & I know they’re going to be obsessed. Who doesn’t love cake batter flavored anything!?
Just a little side note, the recipe calls for candy melts but I didn’t have any so I used white chocolate instead (which was seriously amazing). That’s why mine don’t have the silky smooth coating!
Cake Batter Truffles
Slightly Adapted From: The Girl Who Ate Everything

Dough Balls:

1 ½ cups flour


1 cup confetti cake mix


½ cup unsalted butter, softened


½ cup white sugar


1 teaspoon vanilla


1/8 teaspoon salt

4 Tablespoons milk



Truffle Coating:


16 ounces white chocolate (or white candy melts)


1 Tablespoon yellow cake mix



Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.

While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.




Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.
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Sheridan Gregory