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Homemade Cake Batter Truffles recipe, an easy from scratch no bake candy that 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. Easter is also 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!
But before I get to more about the recipe, I have an announcement. I just posted my first GIVEAWAY! I’m so thankful for all my Snappy Gourmet friends that I decided to have a little contest for you all. And did I mention there are FIVE prizes, FIVE chances to win, and FIVE winners?! Be sure to check out my GIVEAWAY page and enter! Good luck!!! Be sure to visit my FACEBOOK and TWITTER pages. You can also sign-up to receive my recipes and posts by EMAIL or RSS. I have lots of fun recipes coming up that you won’t want to miss! I’m just getting started!
Ok, back to the recipe….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 cake batter truffles. They’re cute as a button and you can use your creativity to decorate these rich little treats any way you want. Hope you enjoy them!
The dough doesn’t take many ingredients and comes together quite easily. 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 are fairly rich, so I would really suggest not making them too big.).
I used a small ice cream scoop to form the balls then placed them on baking sheets that were lined with silpats (but you could use wax paper or parchment paper). Refrigerate the truffle balls until they’re firm.
In the meantime 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.
When dipping something, 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/melts are smooth, get ready to dip. I used a plastic dipper (I didn’t realize I even owned one, but happened to run across it while looking for some candy melts in my cabinets) but you could use a fork or something that will let some of the excess chocolate run off.
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 if 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 you are drizzling with 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).
If you have leftover chocolate or candy melts. Pour it onto some wax paper in a thin layer then let it cool and set. Break it into pieces and store it in a sealed bag. I put my candies in mini cupcake liners to make them easier to handle. Time to enjoy your cute little truffles!
Hope you enjoy!
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
- 1/8 teaspoon salt
- 1/2 cup sprinkles
- Melted chocolate [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.
Recipe Notes
SNAPPY TIPS: Make sure truffle balls are firm before dipping into melted chocolate or candy melts. Work in batches and keep some balls in the refrigerator while you’re dipping others. I like to melt my chocolate or candy melts over a double boiler when using it to dip so that the chocolate/melts don’t cool and harden before you’re done dipping.
SNAPPY SUBSTITUTIONS: You can use any kind of small sprinkles or omit. Any variety or color of chocolate or candy melts should work ok.
Dawn P says
I follow you on Facebook
Dawn P says
OOPS it took me back to this page to comment… I’m sorry I did the facebook one here… I am very excited to try these. They sound so very yunmy!
Karen Harris says
These just sound like the perfect Easter treat.
Cathy says
Lisa, I’m loving your blog. These truffles are sooo cute! :)
Wendy from Wendys Hat says
So cute! Yum yum!
krissy says
Can I do this with a store bought cake mix?
snappygourmet says
I’m sure you could make some kind of truffle with the cake mix, however, I’m guessing there is more sugar in the mix so adding sweetened condensed milk may make them too sweet. Maybe start with just half of a cake mix to test it out first.with the butter and condensed milk. You could also try mixing it with cream cheese for something a little different.
Mary says
To make this recipe even easier, use a box cake mix, follow the directions. When the cake is cooled, crumble the cake into a large bowl, mix in a can of your favorite frosting.
Form into cake balls, and dip into chocolate. Wah-La!
snappygourmet says
Thanks Mary, I have made those before and love cake balls! However, this recipe has more of a “batter” flavor then a cake ball. Thanks though!
Amy Hanson says
Oh my goodness!! Yummy! I can’t wait to try these!! :)
Dora says
Ohhhh yummmm yum yum! I never thought to add sprinkles to the batter! You, dear, are a visionary.
ChefDad says
I like the pic of the truffle cut in half…looks tasty.
Claire says
looks amazing!!!
Sam Henderson says
Well, those look amazing! I’ve just stumbled upon our site for the first time. I see I have some catching up to do.
snappygourmet says
Thanks so much Sam! Hope you enjoy my other recipes too!
adrienne says
This came out way too sweet, I would recommend eliminating a lot of the sweetened condensed milk, honestly I think its much better without it.
snappygourmet says
Thanks for the feedback adrienne! I’ve had a few people tell me they weren’t sweet enough and a few people say they were too sweet. :) Guess it’s a personal preference. Hope you still enjoyed them! Thanks for visiting! :)
josh says
if you created this recipe, then you are god, im about to make this right now
snappygourmet says
LOL Josh, I don’t know about God, but thank you for the compliment. I’m just a girl who likes to create crazy recipes! :)
siara says
So i mixed the sugar and butter with a fork and now you can feels the grains of sugar :(
snappygourmet says
Oh no, so sorry Siara! An electric mixer is definitely the way to go so that doesn’t happen. Sorry they didn’t work out for you this time.
Kathleen says
made these for my friends/family and they were a huge hit! thanks for the recipe!
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!! :)
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.
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.
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.
Tonya says
I made these and took them to work. They loved it.
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!
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!
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!
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!
Nicole @ Or Whatever You Do says
These look fantastic! My kids go crazy for truffles.
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.