Cookie dough, cake batter, brownie batter – they’re all in the category of “favorite indulgence ever” as far as I’m concerned. It appears that I’m not alone in this designation. I know for sure that at least Ketch and Sammy agree (yes, I’m still somewhat fuming over the Great Dog Truffle Heist of 2013). And in the human department, these truffles were a smash success that the Christmas shower party that we co-hosted a couple of weekends ago.
I brought two variations to the party: Funfetti and Oreo. I used vanilla almond bark and added extra vanilla extract and sprinkles to the Funfetti cake batter truffles. The Oreo variation had, well, obviously, Oreo cookies stirred in, plus chocolate sprinkles and chocolate almond bark. I’m personally a Funfetti fan (for life, yo), but I think the Oreo iteration was the real crowd-pleaser.
The reason that I just think these truffles are fantastic (other than the fact that they taste like cake batter perfection) is that they’re very easy to make ahead. You can either make the whole truffle ahead of time, or you can piece it together, making the truffles at one time, then refrigerating them and dipping them into the chocolate coating later, then refrigerating them again until you’re ready to serve.
Christmas baking and dessert-making is one of my favorite things over the holidays. I just love trying out new dessert recipes and bringing them to work or to parties or really anywhere that it’s acceptable to bring a treat. I’ve gotten our house in the Christmas spirit and even coerced my dear husband into spreading Christmas cheer over a gingerbread house. We made this one during our seven-day-long-snowpocalypse.
He was pretty thrilled when it was over and we could get out of the house a bit! Poor guy.
Although I love making nearly anything in the dessert department, I’m always grateful for make-ahead treats when I’m planning food for a get-together. There’s always, always, a huge rush to finish something before a party, and it’s great when you know that whether or not you get that one last task finished in time, you’ve got a fool-proof dessert ready to please.
Cake Batter Truffles
Makes 30 truffles
For the cake batter base, you will need:
- 1 cup all-purpose flour
- 1 1/2 cups vanilla cake mix
- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 4 tbsp. milk
- 8-10 squares almond bark or vanilla candy coating
- Sprinkles, if desired
- Oreo cake batter truffles: stir in 6-8 Oreo cookies and 1/3 cup chocolate sprinkles into the batter. Substitute chocolate almond bark for vanilla.
- Chocolate chip cake batter truffles: stir in 1/4 cup mini semi-sweet chocolate morsels, 2 tbsp. chopped pecans, and substitute brown sugar for half of the white sugar (1/4 cup each brown and white sugar).
- Funfetti cake batter truffles: stir in 1/4 cup sprinkles and increase the vanilla by 1/2 tsp.
- Beat butter, vanilla and sugar together in a large bowl until thoroughly combined.
- Gradually incorporate flour and cake mix. Stir in salt and milk.
- Add in optional variations at this point.
- Form batter into truffles with your hands and place on a piece of parchment paper on a baking sheet.
- Once all the truffles are formed, let cool in the refrigerator for at least one hour (or up to overnight).
- To assemble, melt almond bark in a sauce pan on low heat. It takes about five minutes for the mixture to be all liquid. Stir occasionally.
- Dip truffles into the melted almond bark and twirl around to remove excess almond. Return truffles to baking sheet and add sprinkles, if desired.
- Chill truffles until ready to serve.