After finding the cookie dough truffles and proclaiming them amazing, I wasn’t sure any other truffle would match them.
I was very, very wrong!
These cake batter truffles are delicious! And just as easy as the cookie dough variety!
Like the cookie dough, I store these in the freezer – which means I can make them relatively far in advance of when I need them.
Cake Batter 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
16 ounces (8 squares) almond bark (or white candy melts)
4 Tablespoons 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.