How many times have you started out to make a cake and then by the time the batter is finished, you just can’t stop eating it so that there’s only a little cake left to bake when it’s actually time to put it in the oven? Please, dear heavens, tell me I’m not the only one who has done that before. I absolutely love cake batter, and even that’s the understatement of the year. Strangely enough, my husband thinks it’s disgusting. What a freak! Not necessarily the taste of the batter, but the raw eggs being in the batter that he can’t stand. He gets grossed out when I eat it and will walk right out of the room. And heaven forbid he ever find out that I allow our kids to eat it! He’d really go nuts on me if he knew that little secret! Thankfully, he doesn’t read this blog…at least not that I know of so none of you reading this tell him my secret, ok?
Sorry, I was blabbering there…back to the point. Cake Batter Truffles. I’ve seen numerous recipes for Cake Batter This or Cake Batter That (I even have a recipe for Cake Batter Ice Cream here on my blog) but it never tastes completely like the real stuff. Yes, it usually resembles the flavor of cake batter, but doesn’t completely taste just like it. Well then came these truffles. I’m not kidding you when I tell you that they literally taste just like cake batter! These are super simple to make, absolutely delicious, and are so stinkin’ cute! I can totally see these on the table for each of my child’s future birthday parties. Just decorate for the appropriate party theme and you’re set. I actually had the intentions of covering these truffles I made in Christmas sprinkles but realized after I got everything out to make them that I was out. I think my munchkins snuck in there and ate them all! Oh well…these are just as delicious even if they don’t look festive for the holidays.
Cake Batter Truffles
For the filling:
1 1/2 cups all-purpose flour
1 cup yellow cake mix (I used white because I already had some opened)
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
3-4 tablespoons milk
2 tablespoons sprinkles
For the truffle coating:
1 (16 oz) package white almond bark (or white candy melts)
4 tablespoons yellow cake mix
Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 tablespoons of milk, or more if needed, to make a dough consistency. Mix in sprinkles by hand. Roll dough into 1″ balls and place on a wax paper-lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.
While dough balls are chilling, melt almond bark in the microwave according to package directions. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake off 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. Repeat with remaining balls until finished. Chill cake batter truffles in the refrigerator until serving. Makes about 24-30 truffles.