No-Bake Cake Batter Truffles ~ If you love cookie dough, cake batter, and no-bake desserts, these truffles will make your day!!!
No Bake Cake Batter Truffles
Admit it … you know you’ve sampled a piece or two from that tube of pre-made refrigerated cookie dough, haven’t you? I mean, who hasn’t?
And, who doesn’t love some form of cookie dough ice cream? If you answered no, then you have some catching up to do before reading! The rest of you may proceed as I introduce you to that scrumptious, delightful flavor in the form of No-Bake Cake Batter Truffles.
I stumbled upon these goodies on Pinterest, courtesy of The Girl Who Ate Everything, and was immediately enticed. And they looked easy enough to be made by an amateur such as myself. And it’s cake … covered in white chocolate … a win-win!
We’ve made these for birthday celebrations in the past, they work especially well for work functions where there’s a lot of people moving around as they are portable and bite-sized. But of course, for regular birthdays we normally opt for Cream Cheese Frosted Chocolate Java Cake or a non-traditional birthday cake such as a Glazed Cinnamon Roll Cake.
These little dollops of sweetness were unbelievably easy and fun to make. And, since there are no raw eggs to worry about, you really can eat the cookie dough!
Other great no-bake treats:
No Bake Caramel Cheesecake Dessert
Give these truffle recipes a try too:
No-Bake Cake Batter Truffles
No-Bake Cake Batter Truffles ~ If you love cookie dough, cake batter, and no-bake desserts, these truffles will make your day!!!
Ingredients
- 1-1/2 cup flour
- 1 cup yellow cake mix
- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3-4 Tablespoons milk
- 2 Tablespoons sprinkles
- COATING:
- 16 oz. (8 squares) almond bark or vanilla flavored coating
- Sprinkles
- Pop sticks (for dipping)
Instructions
- For the truffles: Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3–4 tbsp. of milk (I used 3) if needed to make a dough consistency. Mix in sprinkles by hand.
- Roll dough into one-inch balls and place on parchment or wax paper on a cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.
- For the coating: While dough balls are chilling, melt almond bark in the microwave in 30-second intervals until melted. Stir between intervals.
- Using a pop stick, dip truffles into melted almond bark and gently twirl around to remove excess coating. Place truffle back on a cookie sheet and top with sprinkles. Repeat with the remaining balls until finished.
- Chill truffles in the refrigerator until ready to serve.
- Makes approximately 24–30 truffles.
Find this recipe and more at the Weekend Potluck!
question regarding the cake battery truffles
I don’t want to run to the store for the almond bark or the vanilla flavored coating
Can I use semi-sweet chocolate chips melted or Dove Candy bars melted
Also will this work for Chocolate cake mixes or brownie mixes–as I like to experiment
Hi Norma! Yes, you can use other cake mixes as well. I’ve used strawberry and chocolate in the past – they turn out just as yummy. I haven’t used melted chips or melted candy to coat the truffles, though, but I know other peoples have used those as coatings for other goodies without issue. I’m sure Hershey’s or Ghirardelli have tips for melting on their sites – that’s where I turn when I’m not sure. Good luck and thanks for stopping by! 🙂
Found you on the I Gotta Create link up. These look so good! I can’t wait to try and make these. I love cookie dough!
Hi Nicole! Thanks for stopping by and I hope you enjoy these little goodies as much as we did.
Can you put sticks in them like cake pops? Looking at making for my nieces birthday.
Hi Vanessa! I use the sticks to dip the balls in the melted chocolate so I don’t see why you couldn’t use them as cake pops too, especially if dipped in chocolate which should help stabilize all of it. But having never made cake balls myself, I’m not familiar with the setting process … but I would recommend to keep these refrigerated until you’re ready to serve. Come back and let us know how they turn out!
Oh, I am definitely making these for Valentine’s Day! Thanks for the recipe! I’m following you on twitter and I just tweeted this post ’cause it’s so awesome!
Neighbors About Town Blog
I love truffles like these, they look so easy! =)
Following you from the Weekend Potluck @ The Country Cook! =)
These look so good and I am loving the no bake aspect. I thought originally they were made using frosting like cake pops and surprised to find they are not. Just pinned so I can try later.
Fabulous! I so love easy and simple recipes like this. Perfect for Valentine’s Day…or anytime of the year. They would be like a party in your mouth! Thanks so much for sharing at Weekend Potluck.
These are so cute and look like bite size yumminess. Good pictures. New follower on fb and twitter too. Would love for you to visit me at http://www.memoriesbythemile.com/
Wanda Ann
These look delicious and I love that they are no bake! Thanks for sharing on Foodie Friends Friday. Please stop back by today to vote!
Yum! I think these sounds delicious. Sounds easier than cake balls, too!
Yum!
Just saw these on Fluster’s Creative Muster – thank you so much for sharing!! These look so amazingly yummy! Do you promise if I try them, they will look as lovely as yours?? 🙂
Kim @ {enjoy the view}
Amazing, definitely going to give theses a go. In fact, I may have the kids try to make them this week. Thanks for coming by and sharing at Fluster Buster’s Creative Muster Party.
Robin @ Fluster Buster
I can’t wait until Monday so I can make these in my speech class! I won’ t need a cape!
Thy are really delish 😉
Omgoodness!! What a fabulous idea! pinning!!
These look amazing!!! I could definitely eat a whole bowlful of these 😉
G’day and HOW cute!
Thanks for sharing! Great photo!
Cheers! Joanne
Viewed as part of the Foodie Friends Friday Recipes that tell a Story
This sounds wonderful. Thanks for sharing it on Foodie Friends Friday, Recipe with a story party.
I needed to add quite a bit more milk. They looked great when I made them, but after sitting, the almond bark coating split and the cookie dough filling oozed out. Not sure why that happened. They tasted great, though. Any suggestions??
Hi Colleen – thanks for stopping by!
How much milk did you add – enough that the mixture became too loose … or maybe more milk makes the mixture expand more? That’s the only thing I can think of off the top of my head. But I’ve never had the almond bark crack/split in all the times I’ve made these and the other variations. The ONLY “thing” I’ve ever had happen was once in the middle of the summer, after I brought the balls out of the fridge, they sweat a bit. The bark was still firm and not melted – but they were sweating which didn’t look the nicest. Sorry I can’t offer much more help than that. 🙁
I’ve never actually made any thing truffle like, but geez, it seems so easy! I am gonna give this a try because not only does it look yummy, I love eating cake batter (yea, I know), and I bet these taste just like it!
Hey! These truffles looked delicious, so I thought I’d give them a try. I ended up making my own cake mix, vanilla instead of yellow, and had to add about five or so tbsps of milk instead of three. And, for a grand finale… I used cookies and cream bits instead of sprinkles on the inside and outside! They were amazing, and as my six year old brother says, “They’re especially yummy!” 🙂
glad you loved them – we do too!!!!
I made these last night and chilled them overnight. SO AMAZINGLY GOOD! Does taste like actual legit cake batter. Will make these again!
Hi Samantha – so glad you enjoyed the no-bake cake batter truffles! I hope you indulged in a TGIF treat by breaking the “rules” and having one early in the morning. 😀 Thanks so much for stopping by!!!
OOPS!! Put whole box of cake mix in! Anyway to save my batter?
Hi Carolann! I’m sorry to hear about you “Oops!” I’m assuming you’ve already mixed everything together? I think the only way to salvage would be to double the recipe. Depending on the brand of your cake mix, the mix will be between 16–19 oz. If it’s the smaller size, you can exactly double the other ingredients to make a double batch. If the cake mix is the larger size, you may need to add more milk to the mixture so it’s not too dry to roll. Thanks for stopping by, and let us know if you were able to salvage the mix.
I want to make the no bake balls. But I wanted to find a coffee flaver one. So I can use as giveaways we met at timhortons. So I thought that would be cool
So you use 1 cup of cake mix? And what can I use instead of almond bark, I never heard of that.
you could probably use a white chocolate 😉
Can these be frozen after the coating sets? I want to make some for a party in 3 weeks and would be great if I could get these out of the way.
I don’t know. I mean cookies and cake both freeze well so I might give it a shot? Can you do a test batch and freeze before the party? ps – if you do this let us know!
Hi can I replace the flour with coconut flour?
Thanks
Elisa
Will these be okay without the candy coating overnight?
I would not do that – I wouldn’t want them to dry out
One question. How far in advance can you make these truffles?
2 days would be my max 😉
What kind of milk do you recommend? Whole?
Whole is best IMO when baking 😉
I am making these for the 5th time and they are always a huge hit. Out of all the truffle recipes I’ve made these are the favorites hand down. I make them ahead of time and then freeze them and coat them right before the event. They are also amazing when you freeze them when they’re done and eat them strait out of the freezer.
LOVE this 😉
I was wondering if I could make these ahead of time and not dip them in the white chocolate yet but put them in the freezer and then take them out right before I need them and then coat them? I made them today but I don’t need them until the 14th so they will they still be okay
Hi Jennifer, I’m sure as long as they are well protected in the freezer they’ll be fine. Personally, I have not tried it but it sounds like it’ll work. Enjoy!
What about the whole don’t eat raw flour thing?
If you prefer you can cook the flour: Spread two cups of flour on a baking sheet or Silpat, and bake for about 5 minutes at 350° F. Let cool completely.