Best 12 Cake Truffles Recipes

CAKE TRUFFLES

Steps:

• Cook the cake as directed on the box for a 13 X 9 cake.
• After the cake is cooked and cooled completely, crumble into a large bowl. Make sure any parts that have a more crusty texture (from the outside edge of the pan) are picked out.
• Mix the cake thoroughly with the cream cheese frosting (like you would mix meatloaf). Make sure the cake is moist enough to roll into balls, but not mushy; you may not need to use all of the frosting (I find that about 3/4 of the container is a good amount).
• Roll the mixture into quarter-size balls and lay on a wax-paper covered cookie sheet.
• Chill for several hours (you can speed this up by putting in the freezer).
• Melt chocolate in the microwave per directions on package.
• Roll balls in chocolate and lay on wax paper until firm. (Use two spoons to dip and roll in chocolate and then tap off extra.).
• Decorate as desired.
• NOTES:.
• For steps 3 and 4, I found it works very well to wear powder-free latex gloves (if you're not allergic). I already have them for cutting jalapenos. They don't stick to the cake, and no coloring gets on your hands (if you're working with a red velvet cake, like in my eyeball pictures).
• If using small sprinkles to decorate, use a 1/4 teaspoons measuring spoon, and sprinkle a little on the top of each cake truffle before the chocolate coating firms up.
• I chilled my cake truffles in the refrigerator overnight (for step 5), and they were easy to work with.
• I used a 1 lb. bag of candy melts from the craft store, but I ran out near the last 1/3 of my cake truffles, so I covered the rest with either powdered sugar or drizzled semi-sweet chocolate (therefore, I recommend using more than one bag of candy melts, or a couple of packages of candy bark available at most grocery stores).
• The recipe says it makes 40-50 cake truffles, but I usually get about 88 (I must roll them smaller).

TRIPLE-CHOCOLATE FUDGE CAKE TRUFFLES

Steps:

• Heat oven to 350°F. (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box using water, oil and eggs. Cool completely.
• Crumble cake into large bowl. Add frosting and liqueur; mix well. Roll mixture into 1 1/2-inch bails; place on cookie sheet. In 1-quart heavy saucepan, melt candy coating over low heat, stirring occasionally. Stir in 3 teaspoons of the shortening until smooth.
• Place sheet of waxed paper on work surface. To coat each truffle, place on 2-pronged meat fork; hold over saucepan of chocolate. Spoon chocolate over truffle, making sure to cover cake particles completely. Let excess chocolate drip back into pan. Using tip of knife, slide coated truffle onto paper. Let stand at room temperature until set, about 15 minutes.
• In small microwavable bowl, microwave baking chips and remaining 1/2 teaspoon shortening on High 30 to 60 seconds or until mixture is smooth. Drizzle over truffles. Let stand until set.

GINGERBREAD CAKE TRUFFLES RECIPE BY TASTY

Steps:

• Make the gingerbread: Preheat the oven to 350°F (180°C). Grease a 9 x 13 inch (22.5 x 32.5 cm) baking dish with nonstick spray.
• In a large bowl, sift together the flour, baking soda, salt, ginger, cinnamon, and nutmeg.
• In a medium bowl, whisk together the brown sugar, melted butter, molasses, egg, and buttermilk.
• Add the wet ingredients to the dry ingredients and stir with a rubber spatula to combine. Pour the batter into the prepared baking dish and spread in an even layer.
• Bake the gingerbread for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.
• Make the frosting: In a medium bowl, cream together the butter and cream cheese with an electric hand mixer on medium speed until fluffy. Add the brown sugar and heavy cream and continue beating until smooth and creamy.
• In a large bowl, crumble the gingerbread with your hands into fine crumbs.
• Add the cream cheese frosting to the crumbled gingerbread and mix well to combine.
• Line a baking sheet with parchment paper.
• Using a 1-ounce scoop, portion the gingerbread mixture into 24 balls onto the prepared baking sheet. Chill for at least 10 minutes, or up to 1 hour.
• In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals until completely melted and smooth.
• Set a wire rack over a baking sheet.
• Roll each gingerbread truffle in the melted chocolate and place on the rack. Garnish each truffle with crystallized ginger, then transfer to the refrigerator to set the chocolate, about 15 minutes.
• Enjoy!

GINGERBREAD CAKE TRUFFLES

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease an 8 by 8-inch baking dish. Line a baking sheet with waxed paper.
• Using either a hand mixer or a stand mixer, cream the sugar and butter until light and creamy. Beat in the molasses and egg and continue beating until fully incorporated. In a large mixing bowl, combine the flour, ground ginger, baking soda, nutmeg, cloves and salt and mix well.
• Alternating the dry ingredients with the milk, slowly add to the wet ingredients, while mixing on low, until fully incorporated. Add 1/2 of the milk to the creamed butter, then 1/2 of the flour mixture. Repeat this process and mix until fully combined.
• Pour the batter into the prepared baking dish. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 25 minutes. Allow the cake to cool.
• Once the cake has cooled, crumble the cake using the tongs of a fork and transfer to a large mixing bowl, making sure to break the cake apart really well. Add the Lemon Cream Cheese Frosting to a bowl and mix thoroughly. Using a small cookie scoop or a tablespoon, portion out the cake truffles and place them on the prepared baking sheet. Once all the balls have been formed, chill the cake truffles for an hour in the refrigerator.
• After an hour, melt the white chocolate over a double boiler by placing it in a heatproof bowl set over a pot of gently simmering water. Making sure the water doesn't touch the bottom of the bowl.
• Once the chocolate is melted, dip the cake truffles into the chocolate and, using 2 forks, gently turn the cake in the chocolate. Place the chocolate covered cake truffles back on the wax paper and top with the chopped pistachios. Return them to the fridge to set, about 20 minutes. (See Cook's Note)
• Using a handheld mixer, or a stand mixer, cream the sugar and butter together until light and creamy. Add cream cheese slowly, one piece at a time, fully incorporating it after each addition. Add the grated ginger, juice, zest and vanilla and beat until fluffy and fully combined.

CHOCOLATE-CHERRY CAKE TRUFFLES

Steps:

• 1. Bake cake as directed, after it comes out oven, break it up with a fork, and add your frosting while warm. I use a small cookie scoop and make several balls and place them on wax paper. You can use any flavor cake mix and frosting you like.
• 2. Melt your chocolate in microwave or a double broiler, and dip each one then put back on wax paper to dry. Immediately put sprinkles or nuts, etc. on top while still wet. I use both white chocolate and chocolate for dipping.
• 3. After they set about 10 minutes, you can place them in decorative boxes or dishes, one cake usually makes about 4 dozen.

BANANA BREAD CAKE TRUFFLES RECIPE BY TASTY

Steps:

• Make the banana bread: Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch (20 x 12 cm) loaf pan with nonstick spray.
• In a large bowl, mash the bananas until smooth. Add the melted butter and mix well. Add the sugar, egg, vanilla, baking soda, salt, and flour and mix to combine.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.
• Make the cream cheese frosting: In a large bowl, cream together the butter and cream cheese with an electric hand mixer on medium speed until smooth. Add the powdered sugar and vanilla extract and beat to incorporate.
• Using your hands, finely crumble the banana bread into a large bowl. You should have about 6 cups (690 G).
• Add the cream cheese frosting to the crumbled banana bread and mix well to combine.
• Line a baking sheet with parchment paper.
• Using a 1-ounce (25 G) scoop, portion the banana bread mixture and roll into 24 balls. Set on the prepared baking sheet and chill for at least 10 minutes, or up to 1 hour.
• In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until completely melted.
• Dip each banana bread truffle in the melted chocolate, then return to the baking sheet. Top each truffle with a banana chip, then transfer to the refrigerator to set completely, about 15 minutes.
• Enjoy!

CAKE TRUFFLES

Steps:

• Mix cake, water, oil and eggs and bake as directed on box.
• Place cooled cake or scraps into a bowl in large pieces.
• Using a fork, crumble the cake into a nice crumb.
• Crumbled cake will be soft and fluffy.
• Pour in liquid coffee creamer judging by eye, until a medium sized puddle forms.
• Put on decorator's/food safe gloves and begin mixing the crumb liquid mixture.
• The cake central site says to use gloved hands because it's easier to get the feel of the mixture for consistency reasons rather then using a fork or spoon but you can use a fork or spoon if you'd prefer.
• Mix until a soft mushy dough forms.
• Once you get the mixture to the consistency you would like it, roll a small amount into a ball using the palms of your hands, or a cookie scoop, or a melon baller; anything will work for this.
• Place each ball on a platter.
• Place platter into the freezer for about 30-90 minutes.
• Meanwhile, place chocolate to be melted in a microwave safe bowl, microwave following melting directions.
• After removing platter from freezer, take one ball at a time, and roll it around in the melted chocolate with the help of a spoon.
• Place dipped balls back onto the parchment paper lined tray for drying.
• TIP: Store frozen - un-dipped - cake balls in an air tight container sealed with both lid and plastic wrap. Remove just before dipping to help the chocolate coating set.
• They are best served cold.

TIRAMISU CAKE TRUFFLES

Steps:

• Heat oven to 350°F. Make cake mix as directed on box, using water, oil and egg whites and adding coffee powder. Bake and cool as directed for 13x9-inch pan.
• Line cookie sheet with waxed paper. Crumble cake into large bowl. Add mascarpone cheese and liqueur; mix well. Shape into 1-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave candy coating and chocolate chips uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth.
• Remove cake balls from refrigerator a few at a time. Using fork, dip each cake ball into melted chocolate to cover; tap off excess. Return to cookie sheet. Let stand until set. Sprinkle with cocoa. Store covered in refrigerator.

BUTTERSCOTCH PUMPKIN CAKE TRUFFLES

Steps:

• 1. Preheat oven to 350 degrees. Grease a round cake pan or loaf pan; set aside. In a mixing bowl, whisk together flour, baking soda, baking powder, and Pumpkin Spice; set aside. In a large bowl, mix both white and brown sugars, butter, and eggs until smooth. Add the dry ingredients, and mix again until smooth. Fold in the pumpkin puree until thoroughly combined. Pour the batter into the greased pan Bake until tops spring back to the touch, and a cake tester inserted in the center comes out clean, 25-30 minutes. Let cool completely. Once cooled, crumble the cake into a bowl and add the cream cheese frosting. Mix with a spoon or hands until thoroughly combined; Add spoonfuls of frosting one at a time if the cake is still dry Roll the cake out into 2″ balls and place on a cookie sheet lined with parchment or wax paper Place the cake balls in the freezer for 30 minutes to an hour At this point you can place the cake balls in a freezer bag and store in the freezer for up to three months to continue later if preferred. In a small bowl, heat the white chocolate in 20 second increments in the microwave, stirring in between each time Using a toothpick, skewer or spoon (I use a spoon), dip the chilled cake balls into the white chocolate. Coat the cake balls and return to the cookie sheet. Chill for 30 minutes while you prepare the Butterscotch. In a microwave safe bowl, add the Butterscotch chips and the Crisco / butter. Heat in 20 second increments, stirring in between. Once thoroughly melted, allow to cool for about 10 minutes. Spoon the melted Butterscotch into a small sandwich bag. Snip off a very TINY corner of the bag and drizzle over the truffles. Chill for a few minutes until the butterscotch is set.

RUM CAKE TRUFFLES

Steps:

• 1. Prepare cake according to directions and let cool.
• 2. In a large bowl, crumble cake and set aside. In a small bowl, mix butter, corn syrup and rum and set aside. In another small bowl, mix frosting and rum extract. Fold rum mixture into crumbled cake, then fold in frosting mixture. Place in refrigerator for 30 minutes.
• 3. Roll cake mixture into 1-inch balls. Place in freezer for 20 minutes, or in refrigerator for 1 hour.
• 4. Dip balls into melted milk chocolate bark to coat. While wet, decorate with chopped pecans (note: alternatively, you can drizzle with white chocolate and eliminate the nuts). Place in refrigerator for 20 minutes to set. Store in airtight container for one week. Makes approximately 4 dozen.
• 5. Unauthorized alterations or amendments to this recipe without express permission from Wendy Hallmark is strictly prohibited.

TRIPLE-CHOCOLATE FUDGE CAKE TRUFFLES

Steps:

• Heat oven to 350°F. (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box using water, oil and eggs. Cool completely.
• Crumble cake into large bowl. Add frosting and liqueur; mix well. Roll mixture into 1 1/2-inch bails; place on cookie sheet. In 1-quart heavy saucepan, melt candy coating over low heat, stirring occasionally. Stir in 3 teaspoons of the shortening until smooth.
• Place sheet of waxed paper on work surface. To coat each truffle, place on 2-pronged meat fork; hold over saucepan of chocolate. Spoon chocolate over truffle, making sure to cover cake particles completely. Let excess chocolate drip back into pan. Using tip of knife, slide coated truffle onto paper. Let stand at room temperature until set, about 15 minutes.
• In small microwavable bowl, microwave baking chips and remaining 1/2 teaspoon shortening on High 30 to 60 seconds or until mixture is smooth. Drizzle over truffles. Let stand until set.

NO BAKE CAKE BATTER TRUFFLES

Steps:

• 1. Beat together butter and sugar using an electric mixer until combined. Blend in vanilla. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency.
• 2. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.
• 3. While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles.
• 4. Repeat with remaining balls until finished. {Note: for smoother looking truffles, don't add cake mix to melted chocolate, just leave it by itself} Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.