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!
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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
Ingredients
- 2/3 cup unsalted butter softened
- 1 cup granulated sugar
- 1 tablespoon vanilla
- 1 (14 oz.) can sweetened condensed milk
- 2 1/2 cups all-purpose flour (see note below)
- 1/8 teaspoon salt
- 1/2 cup pastel sprinkles
- Melted chocolate - white, milk/dark, and various colors (or about 2-3 (14 oz.) bags of candy melts)
Instructions
- 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.
Notes
This post was originally posted March 2011 and updated slightly in March 2019.
Laura @MotherWouldKnow says
March 24, 2015 at 12:30 pmThese are adorable – the trick to making them no-bake is that they don’t contain eggs. I’m always looking for quick desserts and these are perfect, so pretty and bite-sized.
Nicole @ Or Whatever You Do says
March 24, 2015 at 10:01 amThese look fantastic! My kids go crazy for truffles.
jen says
December 12, 2012 at 2:58 amOnce the candies have set and are ready to eat, do they need to be refrigerated? I want to make these as christmas gifts but can’t ship them cold. Thanks
Lisa Huff says
December 12, 2012 at 7:37 amHi! It’s been awhile since I’ve made them but you probably don’t need to refrigerate or ship cold. But if you’re sending to a warmer climate (such as south Florida) the chocolate could melt. Hope you enjoy!
Maya says
July 24, 2012 at 5:38 amI’ve made these a couple of months ago, and even though it wasn’t hot, they started melting as soon as i took them out of the fridge and made covering them in chocolate really hard..do you think it would be fine to freeze these before covering them in chocolate? I live in a ridiculously hot place and I’m thinking maybe it will make them easier to handle when I dip them in chocolate.. And it would also make it easier to be able to prepare the balls before and freeze them and then dip them closer to whenever i need them :) Not sure how the ingredients would handle being frozen or whether it would affect the consistency though..
Lisa Huff says
July 24, 2012 at 7:45 amMaya, I didn’t have a problem with them melting here but it may be a little cooler here. I’d suggest keeping them all in the fridge and just dipping a few at a time. Or you could definitely try freezing them for a little while. They should be ok that way although just be careful that they’re not TOO cold because it may crack the chocolate. Hope they turn out better for you next time!
Maya says
July 24, 2012 at 9:14 amthey turned out tasting great so they were definitely worth the slight hassle to keep them cool :) So do you think i could freeze them for a couple of days, then leave them in the fridge to defrost slightly and then cover them in chocolate? :) Trying to plan cooking lots of stuff at the same time for a mini event so being able to prepare them a few days ahead and freeze them would be perfect!
Lisa Huff says
July 24, 2012 at 9:22 amI think that would be perfect. But it’s been awhile since I’ve made them and have not tried freezing them so I can’t say with 100% certainty but I don’t see why that wouldn’t work.
Maya says
July 24, 2012 at 2:25 pmThanks so much for your quick and helpful replies! I’ll try to let you know how freezing them turns out!
Sierra says
April 24, 2012 at 6:29 pmI just got everything mixed together for this and I ran into a problem. No matter how long I stir it never gets thick enough to make into a ball. Any tips to fix this?
Lisa Huff says
April 24, 2012 at 7:14 pmOh no, not sure what happened. The dough should be stiff enough to form balls with no problems. Did you use margarine or a butter substitute rather than regular butter? That could make the dough too soft. Was it possible your quantities were off? At this point I would try either refrigerating it (the butter should harden slightly and might make the dough hard enough to ball) or add more flour/sugar.
Sierra says
April 25, 2012 at 6:05 pmNo. I followed the recipe to a T. We ended up just flouring the parchment paper and our hands and making them that way. They were a little misshapen, but they still turned out great. Next time I think I’ll add a bit more sugar tho. My fiance said he thought it could use some more, hehe.
Lisa Huff says
April 26, 2012 at 7:14 pmSo sorry! Hope they turn out better for you next time!
kristi says
March 27, 2012 at 3:22 pmcan you do chocolate? My family is a chocolate family, and would love to see a chocolate version =)
Lisa Huff says
March 27, 2012 at 4:32 pmKristi, I have not tried making chocolate ones (yet) but since these are fairly sweet, I would suggest just adding some unsweetened cocoa powder. I would start with about 1/4 cup of cocoa powder and add a few tablespoons at a time until it has enough of a chocolate flavor for you. Mini chocolate chips or shaved chocolate would also be great instead of sprinkles! Yum!
Tonya says
January 31, 2012 at 8:33 pmI made these and took them to work. They loved it.
Kimmi Schwartz says
December 30, 2011 at 1:58 pmSo you don’t bake the truffles at all? You just refrigerate them?
snappygourmet says
December 30, 2011 at 11:06 pmCorrect, these are candies and not baked cake balls.
Piper says
December 18, 2011 at 4:05 pmWhat is the shelf life of these? I’m wanting to make them ahead of time for Christmas, but not sure if I can let them sit in the fridge (with or without chocolate) for that long.
snappygourmet says
December 18, 2011 at 5:44 pmI’m sure they would be fine for Christmas.
Pippa says
December 7, 2011 at 12:47 pmHey, these sound really yummy and I’m planning on making them for my friend’s christmas presents (: Wanted to check how many truffles this recipe makes? Thanks x
snappygourmet says
December 7, 2011 at 1:11 pmHi Pippa, the recipes makes about 60 truffles.
Mary Alice says
November 22, 2011 at 11:03 amI made these candies!! They were so fun and actually very easy to make and even improv if you need to. I put sprinkles on the inside and out. Everyone loved them and said they were so cute and yummy! I even got pulled over for speeding and gave one to the cop, he let me go without even a warning!! I highly recommend these! Great for a birthday party or any special cake giving occasion!
Heres my picture!:
http://i40.tinypic.com/dz392.jpg
[IMG]http://i40.tinypic.com/dz392.jpg[/IMG]
snappygourmet says
November 22, 2011 at 11:23 amI’m so glad you liked my cake batter truffles! Thanks for the picture! I always love seeing and hearing about how my recipes turn out for other people! LOVE that you did not even get a warning!! I should probably start carrying some around with me in my car JUST in case!! :)
Kathleen says
November 6, 2011 at 9:33 pmmade these for my friends/family and they were a huge hit! thanks for the recipe!