Cake Batter Truffles
Cake Batter Truffles – cake batter flavored edible dough dipped in vanilla coating and lots and lots of sprinkles.
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.
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| Chilled cake batter dough balls. |
Cake Batter Truffles
Cake Batter Truffles - cake batter flavored edible dough dipped in vanilla coating and lots and lots of sprinkles.
Ingredients
- 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 vanilla flavored coating
- 4 Tablespoons yellow cake mix
- sprinkles
Instructions
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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.
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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.
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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.
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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.
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Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.
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!
Tried these today, one word……Devine!
I was really excited to try these, as I am a huge fan of Cold Stone cake batter ice cream. These are cute and appealing but taste mildly like cake batter. Sorry to say but disappointing. My search continues.
These look absolutely yummy. I hate to burst your (and more especially your husband’s) bubble, but as far as I have been able to ascertain, I was the first one to actually come up with the idea of cake batter ice cream. In 1994, while serving as a full-time LDS missionary in Albany, NY, I sent Ben & Jerry’s a letter suggesting that they come out with a new flavor: rainbow chip cake batter. There was a Ben & Jerry’s store right around the corner from the apartment where the 4 of us lived which we frequented often; often enough that we were able to construct a pyramid composed of 94 empty pint cups. They responded back saying, “Rainbow Chip Cake Batter, eh? Do you think the world is ready for it?” But the rep said she would forward my idea along to the people who develop their flavors and in 2008, 14 years later for their 30th anniversary, it finally materialized, sans the rainbow chip part. Anyway, just thought you might be interested to know. I have not been credited anywhere for this idea because it’s not something I have ever made public. It’s kind of a running joke in our family as I have teenagers who like to make fun of their dad who “invented cake batter ice cream,” kinda like the way Al Gore invented the internet. When my 15 year old son got his Googles on and started reading how grateful people were for whoever it was that came up with the idea of cake batter ice cream, he said something like, “Dad, you should come out of the shadows and claim your prize.” So, at the very least, I am commenting on your blog to take your husband down a notch or two (he needed it, anyway, didn’t he?) Thanks for improving upon a good idea!
What? I can’t believe you were the original!
you know you could make is easy to down load your recipe and print them , because you have all these comments on your recipe. when only some people just wont to copy the recipe to put in there recipe box. so they can keep them and used them later, so they don`t have to get into the compete. because i`m not on here like other people are, i come home and dig out what i wont to make for that day. so, if you don`t mine just put a easy to print up the recipe , don`t need all the rest of the input what other say in there recipe. thank you loretta
Loretta,
You can use the printfriendly button at the bottom of each post to just print the recipe without comments. I’ve also added a print button to the actual recipe to make it even easier. Good luck!
I thought this would yurn out great..but I guess nothing looks like the original picture. Maybe its photoshopped but this one looks more yellow, mines looks a little off yellow. 2nd the almond bark would not melt enough for anything.I tried the microwave & stove. It was always too thick, not thin enough to coat the cake ball . I also had no add some flavor, cinnamon, corn syrup, more vanilla. Thus recipe alone didnt taste like cake batter. It was kinda plain. Next time ill just make the yellow cake batter as stated on the box, just reduce th liquids, add flour, add a egg, but temper it to kill the bacteria
@babemalo,
Sorry you didn’t like them. I think it depends on your cake mix whether it’s this yellow or not. I did not photoshop it to look that way. I’m sorry about the almond bark. It’s usually pretty thin for me. If not you can melt some shortening while melting and that thins it out. I’m not sure how yours didn’t taste like cake batter. These ooze cake batter flavor. What cake mix did you use?
Did you get this recipe from the paperyandcakery.com site? 🙂
Haha. Theirs does look strangely familiar to mine. But since I posted mine a year before them I think we know that I made the original…
OhEmGee I’m soooo making these!Thank you for the recipe…I love sprinkles in everything!
Hi! I was directed over here by http://www.dailyoccasions.com. Love that blog and I now love yours too! This dessert looks delicious!!
Lisa
These are delicious! I made them as favors for my sisters bridal shower and they were a hit! I used silver sprinkles and pink colored white chocolate to match her wedding colors…soooo cute and so delicious!
i made these yesterday and i am OBSESSED! i’ve been searching sooo hard for something cake batter-flavored and everything let me down – except for this!! sooo delicious! i coated some of them in chocolate and they tasted like cookie dough, haha.
Hi Christy! I made these for my birthday celebration and they were AWESOME! I have one friend in particular who asked me to make these for HIS birthday!
Have a wonderful day and thank you!
@Anonymous,
They should not be bitter. Not sure why they are. The almond coating does add a lot of sweetness so I think thats what people are talking about.
I just made the dough for these and have kept them to chill in the fridge. However, before doing so I tasted the dough and it didn’t taste extremely sweet the way others had described though I noticed a bitter aftertaste. I am not sure what it is from, but I suspect the flour and I don’t know if this is normal and if it will go away once I coat them with almond bark. Could you please advise me on maybe what to add to these to fix them? I’m not planning on coating them till tomorrow night. Also, I don’t know if this helps but I omitted the sprinkles. I felt they were optional and since we don’t use sprinkles at home I didn’t want to buy a whole container of them.
@Anonymous,
I’ve left them in the fridge for 2 days and they were fine. I think you could stretch it to 3 days. But honestly they freeze great! Just make sure they’re in an airtight container so they don’t get that fridge taste.
I was just reading through these wondering this myself…girls’ birthday party on the weekend, just wondering how long they last in the fridge
can i leave them in the fridge for 2-3 days until being eaten or should i freeze for that amount of time?
Made these for a lingerie shower just bc I could and ohhhmyyyygahhhhh I can’t wait to take them! I hope they don’t get eaten on the way to the shower! Thank you for your incredible invention!
YUM! These were even better than I hoped..I ate a lot of the batter in the process =) Thanks for sharing. Lucky to have seen this so many times on Pintrest – it’s a popular one!
I just made these, they are delicious! I spruced it up a bit and covered them in melted Reeses and also made a batch covered in Birthday Cake Oreos. I would definitely recommend these!
@Chezchani,
I think chocolate cake mix would taste great too but I haven’t tried it. Not sure about the brownie mix, but why not?