Cake Truffles


I made cake truffles today. I wasn’t going to put them on the blog (so I didn’t really take any pictures) but Alex insisted. The easiest thing to make and assemble and it’s his favorite. It’s also a great way to show off sprinkles. It’s September now so I used my autumn leaf sprinkles and orange and yellow sparkle gels.


These aren’t rocket science which is why I wasn’t going to post them. I like to call them cake bites but my sister says calling them cake truffles makes them sound fancy! You can make cake from scratch for this but destroying it after it’s made is too hard after all that work so I like to use a cake mix for these instead.
Ingredients
1 box cake mix (I like using chocolate or vanilla that’s all they sell in the UK anyway!)
1 can frosting (I prefer using vanilla for these)
700g melted baking chocolate (slightly cooled, if too thick pour 1/4 cup vegetable oil in and stir)
sprinkles or other decorations
I decided to use chocolate this time with a vanilla frosting
1. Make cake according to the directions on the box. Once the cake has cooled using a large bowl break the cake into crumbs. Using clean hands or large spoon.
2. Scoop 2/3 of the frosting into the bowl and mix to combine. Scoop in the rest of the frosting as needed. The mix should be a consistency to form balls.
3. Using a cookie scoop tightly pack one scoop of mixture and place on a baking tray. Continue until tray is full and refrigerate for 10-15 minutes until firm (I like to make my truffles with a flat bottom not round like a ball)
4. Once truffles are firm hold the base and dip into the melted chocolate letting the excess drip off (I don’t dip the base). I like to dip 5 in and then decorate before the chocolate sets.
Make sure to use a good baking chocolate that sets (In the UK I’ve found that Silver Spoon and Tesco brand baking chocolate work the best) other wise you’ll end up with chocolate residue on your fingers when you eat one (Green & Blacks tastes great but doesn’t set fully)
5. Once the tray is full put back in the refrigerator for 10-15 minutes. I got about 2 baking trays full of truffles. They are also great for freezing and sharing!

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5 Comments

  1. The Caldwells

    Hi!! I thoroughly enjoy your blog. I'm an American in Austria :) I tried the cake truffles (great idea!), but since I can't get a can of frosting I always make my own… the flavor was spot on, but I'm sure I made too much because the cake 'balls' were too moist… not really "cakey" (just made my own word-ha). In your pictures it's hard to tell… should they be moist or should I cut back on the amount of frosting I made? I also put the extras in the freezer so when I have unexpected guest, I can put some on a plate while I make coffee and they can thaw and VIOLA! yummy dessert! Thanks! Congrats on your marriage too!

  2. Cupcake Kelly

    To make from scratch ingredients make 2 (8 or 9 inch)cake rounds and about 450g of icing. Don't add it all at once. About two-thirds to start with (you might not need all of it either). Also, the consistency of frosting from a can isn't as thick as the usual buttercream for cupcakes. It's a little more goopy.

    It should be a balance between cake and moist. You should be able to handle the balls (before dipping in chocolate) with your hands and they shouldn't fall apart (kinda like dough).

    I hope this helps a little. I put mine in the freezer too. I like eating them cold!

  3. The Caldwells

    Thanks…. I forgot about adding only some of it. That'll probably solve my problem next time. Thanks! They didn't fall apart when I handled them… in fact, maybe too much like a cookie dough. Still yummy though :)

  4. They look so good! And easy to make too, I might have to try it out.

  5. Cupcake Kelly

    I've decided that I like vanilla cake with vanilla frosting dipped in chocolate for these. The chocolate and chocolate was a bit much.

    In the UK they sell a chocoalte swirl cake mix at Sainsbury's. Make it without the chocoalte swirl step for vanilla cake truffles!