Cake Batter Truffles, an easy no-bake cake balls candy recipe. Learn 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!
Homemade Cake Batter Truffles recipe, an easy no-bake candy with cake batter from scratch. I love that you can make these in any color. 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 with this fun edible cake batter candy. Be sure to also check out my Easter Chocolate Bark and Cannoli Cream Chocolate Truffles.
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 when I originally came up with this recipe in 2011.
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.
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. So you can easily change the ingredients, amount of sugar, etc.
These truffles are like a vanilla cake batter with sprinkles so I guess that makes it like a funfetti cake batter.
How to Make Cake Batter Truffles:
- Beat together the butter and sugar, then add the vanilla extract and sweetened condensed milk, and then flour until soft dough forms.
- Stir in the sprinkles.
- Form the dough into small balls using a small ice cream scoop.
- Place truffles on baking sheets lined with silicone mats (or wax paper or parchment paper). Refrigerate so that dough firms up for easier dipping.
- Melt chocolate or candy melts. Once the chocolate is smooth use a plastic candy dipper or fork to dip. Let the chocolate run off the truffles 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.
- Place the dipped truffles back in the fridge for the chocolate to set. Or if it’s not too hot in your kitchen you can leave on the counter. Before the chocolate sets, you can add sprinkles to the top of the truffles if you want.
Tips for Dipping Candy:
- Use any kind of chocolate or even different colors of candy melts, but make sure it’s good quality chocolate. NOT all chocolate or baking chips melt well. 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.
- After dipping the candy, 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.
- 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.
- Save the leftover melted chocolate by pouring it onto some wax paper in a thin layer and let it cool to set. Break into pieces and store in a sealed bag.
Changing up the color of the chocolate/candy melts and the sprinkles can give you a whole new look. Perfect for holidays, weddings, birthdays, or any occasion.
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!
If you’re more of a chocolate peanut butter fan than a cake batter, you may like my Crack Bars. So popular and delicious. But be careful they are super addictive…
These homemade Cake Batter Truffles will be the hit of any party for sure! These cute little no-bake cake balls do take a little time to make, but so delicious. Doesn’t get much better than edible cake batter 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
- 2/3 cup unsalted butter softened
- 1 cup granulated sugar
- 1 tablespoon vanilla
- 14 ounces sweetened condensed milk
- 2 1/2 cups all-purpose flour (see note below)
- 1/8 teaspoon salt
- 1/2 cup sprinkles (pastel or any color)
- Melted chocolate - white, milk/dark, and various colors (or about 2-3 (14 oz.) bags of candy melts)
- 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.
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
This post was originally posted March 2011 and updated slightly in March 2019.