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Cake Truffles

Cake Truffles

I surprised my kids with something different for this week’s school lunch treat by making these delicious little cake truffles. I had first planned on making just dark chocolate dipped cake truffles but I found some white chocolate melting wafers in the cupboard so I decided to do half and half. These truffles couldn’t be easier to make and using box cake and canned frosting made this recipe extra simple to make. I made them fun with colorful sprinkles but I think green and red would be make them festive for Christmas this time of year. My kids were thrilled when they saw them on the counter and said they were very delicious – both white chocolate and dark chocolate. I have a feeling my husband is going to love them too.

Cake Truffles

How to Make Cake Truffles

Preheat the oven per cake mix instructions. Prepare the cake mix with the amount of water, oil, and eggs per box directions. Pour into a greased 9 x 13 baking dish and bake as directed on the cake mix instructions. Remove from the oven and allow to cool completely. Break apart the cake with fingers or forks until fine crumbs form.

Cake Truffles

Add the frosting and stir until combined and the mixture is moist and soft but not sticky.

Use a tablespoon cookie scoop to make balls then place on a baking sheet lined with parchment paper. Refrigerator for at least one hour.

Cake Truffles

Melt the candy melts in a bowl in the microwave, heating for 30-second increments, then stirring until completely smooth.

Place each cake truffle on a fork and use a spoon to pour the melted chocolate over the cake truffle. Tap gently against the side of the bowl to remove excess melted chocolate. Place them back on the parchment-lined baking sheet then add sprinkles to the top of each truffle immediately because the chocolate cools hardens quickly.

Store sealed in the refrigerator until needed. The cake truffles will last in the fridge for 5-7 days. Enjoy!

Cake Truffles

 

Cake Truffles

Cake Truffles

Prep Time: 30 minutes
Cook Time: 26 minutes
Chilling time: 1 hour
Total Time: 56 minutes
Course: Dessert
Cuisine: American
Author: Pam - For the Love of Cooking

Ingredients

  • 1 box Yellow cake mix (or flavor of your choice), prepared per box instructions
  • Eggs, water, and oil, as called for on the cake mix box
  • 1 cup canned vanilla frosting (or flavor of your choice), more if needed
  • 1/2 bag (10 oz bag) Dark chocolate melting wafers
  • 1/2 bag (10 oz bag) White chocolate melting wafers
  • 1/4 cup sprinkles

Instructions

  • Preheat the oven per cake mix instructions. Prepare the cake mix with the amount of water, oil, and eggs per box directions. 
  • Pour into a greased 9 x 13 baking dish and bake as directed on the cake mix instructions. Remove from the oven and allow to cool completely.
  • Break apart the cake with fingers or forks until fine crumbs form.
  • Add the frosting and stir until combined and the mixture is moist and soft but not sticky.
  • Use a tablespoon cookie scoop to make balls then place on a baking sheet lined with parchment paper. Refrigerate for at least one hour.
  • Melt the candy melts in a bowl in the microwave, heating for 30-second increments, then stirring until completely smooth.
  • Place each cake truffle on a fork and use a spoon to pour the melted chocolate over the cake truffle. Tap gently against the side of the bowl to remove excess melted chocolate. 
  • Place them back on the parchment-lined baking sheet then add sprinkles to the top of each truffle immediately because the chocolate cools hardens quickly.
  • Store sealed in the refrigerator until needed. The cake truffles will last in the fridge for 5-7 days. Enjoy!
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8 Comments

  1. So THAT’S what I could have done with the layer of cake that crumbled on me the day before Thanksgiving. Oh, well…

  2. i made a cake that crumbled to bits and have it waiting in the freezer for whenever i become motivated to make truffles with it! yours look awesome.

  3. Have you tried freezing these before? I would love to be able to make them a head of time!

    1. Ugh, I wrote the freezing comment but hit a wrong number for my email address!

    2. Sarah,

      Sadly, I’ve never tried freezing them so I don’t know how they would turn out. If you give it a try, please let me know how it goes.

      -Pam