Ingredients for Cake Batter Truffles
- 1/2 cup all-purpose flour
- Yellow Cake Mix
- Unsalted Butter
- White Sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons milk (or more, as needed)
- Candy Sprinkles
- 12 ounces almond bark
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How to Make Cake Batter Truffles
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together 1/2 cup (1 stick) softened unsalted butter and 1 cup granulated sugar using an electric mixer until light and fluffy.
- Add 1 box (15.25 oz) of your favorite white cake mix, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1 teaspoon vanilla extract. Mix until thoroughly combined.
- Gradually add 3 tablespoons of milk (or more, as needed) to achieve a slightly thick, dough-like consistency. Mix until just combined.
- Stir in 1/2 cup of your favorite sprinkles by hand.
- Roll the dough into 1-inch balls. Place them on a parchment-lined baking sheet.
- Chill the balls in the refrigerator for at least 15 minutes to firm up.
- While the truffles are chilling, melt 12 ounces of almond bark in a microwave-safe bowl in 30-second intervals, stirring until smooth and completely melted.
- Quickly stir in 1/4 cup of the remaining cake mix into the melted almond bark until fully incorporated. This adds extra cake batter flavor!
- Using a fork, dip each chilled truffle into the melted almond bark, allowing excess to drip off. Gently tap the fork against the side of the bowl to remove excess.
- Place the coated truffle back onto the baking sheet and immediately top with extra sprinkles.
- Repeat steps 10 and 11 with the remaining dough balls.
- Refrigerate the finished cake batter truffles for at least 30 minutes to allow the almond bark to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
13g
Fat
9g
Carbs
2g
