Cake Batter Truffles
Cake Batter Truffles – cake batter flavored edible dough dipped in vanilla coating and lots and lots of sprinkles. I may earn commissions for purchases made through links on this post.
Do you remember when Cold Stone first came out with cake batter flavored ice cream? Did you know my husband is the one that came up with the idea?
When we walked into waffle cone smelling Cold Stone and saw that they had cake battered flavored ice cream he said, “They stole my idea!”
Back in 2005, I was nine months pregnant with our first son working full time in Provo while John was staying with my family in Arizona training for football, trying to make it to the next level.
I was a little bummed with the situation. I was hormonal and lonely while my husband was celebrating holidays and having game night with all my family. But it was what we had to do at the time.
 |
| Chilled cake batter dough balls. |
OTHER CAKE MIX RECIPES
- Cake Mix Red Velvet Cinnamon Rolls
- Cake Batter Blondies
- Carrot Cake
- Strawberry Chocolate Chip Oreos
- Chocolate Ooey Gooey Butter Cookies
Cake Batter Truffles
Ingredients
For the truffles:
- 1 ½ cups flour
- 1 cup yellow cake mix
- ½ cup unsalted butter, softened
- ½ cup white sugar
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 3-4 Tablespoons milk
- 2 Tablespoons sprinkles
Truffle Coating:
- 16 ounces almond bark or vanilla flavored coating, (8 squares)
- 4 Tablespoons yellow cake mix
- sprinkles
Instructions
- For the truffles: 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 or even better freeze in the freezer for about 30 minutes.
- For the truffle coating: 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.
Just made these and it didn’t works I have a crumbly, dry “dough that doesn’t seem to resemble anything you made…and I used 4TBSP of milk…suggestions???
Hey how long would these take to make? (Cooling time and everything)
90 minutes? I can make them faster but this is a conservative time.
Hello! Thanks for this recipe! I am a cake batter fiend as well. I just tried to make something similar using a different recipe and it turned out disastrous (I think because I don’t have a stand mixer or food processor). Your recipe looks nice and easy. One question- I’ve already been to the store twice today and really don’t want to go out again, all I have is salted butter- is that a total game changer?
Not at all. I just prefer to control the salt myself.
Do you have to make the cake mix as instructed on the box or just use dry?
Just use it dry!
These are great! I made mine with almond milk, and just as a note for those who are making this with it: you will DEFINITELY have to use at least four tablespoons of almond milk.
Hi! I made these and they were delicious. The only problem is about 24 hours after making them, they started “exploding” – the coating cracked and the filling started puffing out. Almost like the cake batter was cooking and expanding?? I let the batter come to room temp before dipping so I know it wasn’t from them being too cold. Please help!!
What the? I have never heard of that? I’m so sorry. I have no idea what happened.
Can these be frozen after made to eat at a later date?
Absolutely. You can totally freeze these.
Wondering…could these be made as cake pops??
Sure! Of course!
Could you use chocolate chips and melt to make the coating instead of almond bark? These look like fun to make for my daughter’s bake sale but we have to use allergy friendly chocolate. Thanks!
You could use chocolate chips instead to use as a coating. I’ve heard that almond bark actually doesn’t have almonds in it. I don’t know if it’s true, but something worth finding out.
Could you use chocolate chips and melt to make the coating instead of almond bark? These look like fun to make for my daughter’s bake sale but we have to use allergy friendly chocolate. Thanks!
These look wonderful! I am about to make them and have a question: White sugar…is that granulated or powdered? Thank you!!
Granulated sugar.
Hi! These were fantastic! My only problem was that I wanted to use a vegan coating, so I made a poured fondant that is VERY sweet. Can I just add less sugar to these to make them less sweet to balance it out?
Jessica,
Sure! You could definitely do that.
I know this is an old recipe, but I’m having a bit of a hard time. I can’t get the covering to be thin enough, and my balls fall apart when I dip them. Any tips? These are so cute, I’m dying to make them!
You can freeze the balls before dipping to make sure they stay in tact. Also, to thin out the coating you can add a teaspoon or two of shortening while melting. Every almond bark is different and some are thicker than others.
Oh my goodness!! I made these today for a gift for a birthday and holy cow they are good! i can’t belive i have lived without them! Thanks for the recipe!
I want to make these for my twin daughter’s baptismal. Can I make them a week in advance and freeze them??
thanks
Yes, they freeze great!