Cake Batter Truffles, an easy no bake cake balls candy recipe. How to make homemade cake batter candy from scratch and change into different colors and themes for your favorite team, party colors, wedding, or holidays. A fun homemade gourmet call ball recipe that your guests will love!
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Homemade Cake Batter Truffles recipe, an easy no bake candy with cake batter from scratch. Can be made in any colors! Spring is here, or at least it’s kind of here. I’m still waiting for Mother Nature to get the memo. But we’re getting ready for Easter today with this fun edible cake batter candy.
Easter is right around the corner and my kids are counting down the days for the Easter Bunny! I couldn’t wait to try this recipe I created, so Easter came a little early in the treat department at our house. What Easter Bunny wouldn’t love these cute little Cake Batter Truffles?! No baking, and less than 10 ingredients! It’s quite a Snappy recipe if I do say so myself.
I’ve been running across a lot of different “truffle” recipes lately. Many seem to include cookies or cookie dough but since I try to be an equal opportunist, I didn’t want my favorite cakes to feel left out so I came up with these vanilla funfetti cake batter truffles.
There are lots of cake batter flavor recipes out there for a wide range of things like cake, cookies, etc. but I didn’t see much for candy.
These Cake Batter Truffles are cute as a button and you can use your creativity to decorate these rich little treats any way you want.
How to Make Cake Batter Truffles:
The dough doesn’t take many ingredients and comes together quite easily. The no bake cake batter is made from scratch, so no cake mix. It’s like a vanilla cake batter with sprinkles so I guess that makes it like a funfetti cake batter.
In a large mixing bowl beat together the butter and sugar until creamy then add the vanilla extract and sweetened condensed milk. Then beat in the flour and salt.
Once it forms a soft dough, stir in the sprinkles of your choice. You can use any color or kind you’d like. I added some spring pastel nonpareil sprinkles to the dough but you can leave it out or use any kind of small sprinkles.
Form the dough into small balls (these Cake Batter Truffles are fairly rich, so I would really suggest not making them too big.). I used a small ice cream scoop to form the balls.
Place the truffles onto baking sheets that are lined with silicone mats (or wax paper or parchment paper). The cake batter consistency will be soft at this point but refrigerate the truffle balls until they’re firm. Be sure to refrigerate the cake ball truffles or the dough may be too soft to dip in the chocolate.
While the truffles are in the fridge chilling, melt some of your favorite chocolate or candy melts. I dipped half of my truffles in white chocolate candy melts and half in light cocoa candy melts. You could use any kind of chocolate or even different colors of candy melts.
You don’t have to use the candy melts, but if you use chocolate, just be sure it’s good quality chocolate. Some chocolate and baking chips do NOT melt as well as others so just be careful.
When dipping candy such as these truffles, I like to melt the chocolate or candy melts in a double boiler so that the chocolate/melts stay warm and melted. If you use the microwave method the chocolate/melts may cool and thicken quickly making it hard to dip.
Once the chocolate is smooth, get ready to dip. I used a plastic candy dipper. I didn’t realize I even owned one, but happened to run across it while looking for some candy melts in my cabinets. You could also use a fork or something that will let some of the excess chocolate run off.
Dip each truffle in the melted chocolate and let the chocolate run off the truffles for a few seconds then place the truffle back on the lined baking sheets. Work in batches while leaving some of the undipped candies in the fridge so that they stay firm.
After you dip the truffles place them back in the fridge for a few minutes for the chocolate to set. Or if it’s not too hot in your kitchen you can leave them on the counter for the chocolate to set. Before the chocolate sets you can add sprinkles to the top of the truffles if you want.
Don’t worry if there is excess chocolate around the bottom of each candy. When the chocolate is set, you can cut that off with a sharp knife then using your fingers (or a warm spoon or knife) smooth the cut edges.
Once the chocolate is set you can drizzle more chocolate on top of the candies using a fork. Make sure the chocolate is warm and thin. If it’s too cool and thick it won’t drizzle well and will get clumpy.
I had some leftover colored candy melts from different recipes that I melted in the microwave (you don’t need much to drizzle).
Use any colors you want for a whole new look for any holiday, wedding, or event.
If you have leftover chocolate or candy melts. Pour it onto some wax paper in a thin layer then let it cool until set. Break it into pieces and store in a sealed bag.
When the candy and chocolate is all set, put each truffle in mini cupcake liners. There are so many great options and colors for cupcake liners these days!
They fit perfectly!
These homemade Cake Batter Truffles will be the hit of any party for sure! Doesn’t get much better than a cake batter recipe right?
Would love to hear what colors you use for these candies! Let me know in the comments below.
Here’s a quick video from start to finish of making these Cake Batter Truffles…
Cake Batter Truffles
- Beat together butter and sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in vanilla, then condensed milk, flour and salt until just combined. Stir in sprinkles.
- Form into balls about 1-inch in diameter, place on cookie sheets lined with wax paper, parchment paper, or silpats. Refrigerate about 1 hour or until firm.
- Dip truffle balls in chocolate or candy melts then place back on cookie sheets and refrigerate until set. Drizzle more chocolate or candy melts on top if desired.
Enjoy these No Bake Cake Batter Truffles and save some for the Easter Bunny!
This post was slightly updated March 2018 with new content and photos but recipe remains the same.