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
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
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.
Laura @MotherWouldKnow says
These 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
These look fantastic! My kids go crazy for truffles.
jen says
Once 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
Hi! 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
I’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
Maya, 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
they 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
I 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
Thanks so much for your quick and helpful replies! I’ll try to let you know how freezing them turns out!
Sierra says
I 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
Oh 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
No. 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
So sorry! Hope they turn out better for you next time!
kristi says
can you do chocolate? My family is a chocolate family, and would love to see a chocolate version =)
Lisa Huff says
Kristi, 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
I made these and took them to work. They loved it.
Kimmi Schwartz says
So you don’t bake the truffles at all? You just refrigerate them?
snappygourmet says
Correct, these are candies and not baked cake balls.
Piper says
What 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
I’m sure they would be fine for Christmas.
Pippa says
Hey, 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
Hi Pippa, the recipes makes about 60 truffles.
Mary Alice says
I 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
I’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
made these for my friends/family and they were a huge hit! thanks for the recipe!