No Bake Cake Batter Truffles
I am here to brighten your day with no bake cake batter truffles. Loaded with lots of sprinkles and dipped in white chocolate, these are fun and delicious, and it only takes 30 minutes to make them!
You know those cake truffles that you see at Starbucks and your kid always wants some? Well, I know those too, and the price tag keeps me away. But, I have figured out the perfect cake truffle recipe that I can make at home, together with my kids. They taste so good, and the best part? I don’t even have to turn on the oven. Every time we make these, we also whip a batch of watermelon truffles as well!
Table of contents
Why you will love this recipe
- No need to bake: I love dessert recipes that I do not have to bake because I can let the kids help me. When it is just about pouring, stirring, and scooping, the little ones have a blast.
- Just a few ingredients: Using a box cake mix, there are just a handful of ingredients in my no-bake cake batter truffle recipe. That makes it less expensive, and I usually have everything I need already.
- It takes about 30 minutes: What takes the longest is chilling them for 20 minutes before serving. This is to make sure they are firm.
- Perfect for gifts: I love to make extras and give them as gifts at birthday and holiday parties. They are so adorable, and everyone seems to love them.
What you’ll need to make no-bake cake batter truffles
For the truffles:
- Funfetti cake mix – Be sure to use a good brand. I use Betty Crocker but use what works in your area. Also, do not use the whole box. I am just using 1½ cups.
- Unsalted butter – The butter should be softened to room temperature, so it is easy to work into the batter.
- White granulated sugar – Granulated sugar helps retain liquid to keep the truffles moist.
- All-purpose flour – All-purpose flour provides the best structure and binding agent to hold the dough together without making it too dense.
- Vanilla extract – Use pure vanilla extract rather than imitation vanilla flavoring to get the best flavor without any bitter aftertaste.
- Rainbow sprinkles – I love rainbow sprinkles for the party effect.
For the coating:
- White chocolate wafers – I use Ghirardelli chocolate wafers because they have a rich flavor and melt well. Be sure to use high-quality chocolate wafers that are made specifically for melting.
- Rainbow sprinkles – I love rainbow sprinkles for the party effect.
How to make
Now, let’s gather the ingredients and make this easy recipe. If you decide to heat-treat the flour, do this in advance, as it needs to cool before we use it.
- Prep a cookie sheet: First, I cover a large cookie sheet with wax paper.
- Make the batter: Then, I slice the butter into eight pieces and put it into a large bowl with the cake mix, flour, sugar, and vanilla.
- Mix: With a fork, I work the butter in until it is fully combined and resembles smooth cookie dough. To make it easier, I mix it with a fork and then work it in with my hands.
- Sprinkles: Next, I stir in the sprinkles!
- Scoop the dough: After, I use a small cookie scoop to make one-tablespoon balls onto the prepared baking sheet. I place them into the freezer for 10 minutes before coating them with white chocolate.
- Melt the chocolate: To make the chocolate coating, I melt the wafers in a bowl for 30 seconds and stir well before melting for another 20 seconds. If it still has some chocolate that did not melt after stirring it, I melt it for another 10 seconds.
- Dip: Then, I use a fork to dip each chilled dough ball into the chocolate, place it back onto the prepared sheet, and top it with sprinkles.
- Chill: Once they are all dipped, they go into the fridge for 20 minutes before serving.
Expert tips
Heat treating the cake mix and flour
Although this is a no-bake recipe, it is not recommended by the Food and Drug Administration (FDA) to consume raw flour or cake mix, which has been known to harbor bacteria like E. coli or salmonella. So, to be on the safe side, I always heat treat my cake mix. It just has to reach 160F (72C) to kill the bacteria so 7-10 minutes is the average time. But make sure not to burn the flour. Just heat it. Do not bake it. It should not turn brown!
There are two ways to heat-treat flour. I usually spread mine on a baking sheet and heat it at 300F for about 10 minutes. Getting a good reading on the temperature can be difficult though because it is such a thin layer. Hold the thermometer sideways and do not touch the pan. Another way is to put it in a large shallow bowl in the microwave and heat it in 30-second increments until it reaches 160 degrees F.
More tips to consider:
- Be sure to let the dough chill long enough. Otherwise, the truffles may break apart while dipping them
- Do not use toothpicks when dipping. The truffles slip off constantly. Using two forks is the best method I have found.
- Top the truffles with sprinkles immediately after dipping. The chocolate hardens right away.
- If the dough is getting warm, chill it for 10 minutes before rolling or shaping it so they do not fall apart or get squishy.
- Keep the chocolate from hardening or cracking by adding a ½ teaspoon of coconut oil.
- Make sure the truffles are solid before dipping them into the melted chocolate.
Recipe variations and add-ins:
- Chocolate truffles: This is so simple it seems silly to have to mention it but for those who love chocolate, use dark chocolate or devil’s food cake mix instead. The taste is incredible.
- Peanut butter truffles: Make these into delicious peanut butter truffles by using peanut butter chips or wafers instead of white chocolate for the coating. This is so luscious and creamy.
- For brownie lovers: For those who love that ooey-gooey brownie flavor and texture, use brownie mix instead of cake mix. Everything will be the same except the flavor and texture will be more like brownies. They may seem loose but chilling and dipping in chocolate will help keep them together.
- Make them nutty: Another way I like to change these up is to chop some walnuts or pecans into tiny pieces and use them instead of sprinkles. I use a food processor to make sure they are chopped small enough. Otherwise, the truffles may end up falling apart.
- Crispy truffles: Instead of nuts, my kids love it even more when I use crispy rice cereal. They add a crunch without making them too chewy for those who have fewer teeth like toddlers.
Serving suggestions:
Here are some fun serving suggestions I like.
- Stick with the rainbow theme and serve these delicious little truffles with my pretty rainbow smoothies. They are made with a variety of fruits and vegetables including raspberries, bananas, pineapples, spinach, beets, strawberries, and blueberries. The kids don’t even know they’re eating veggies.
- Looking for a special wine? The adults can enjoy these with a glass of Riesling, Prosecco, or Moscato d’Asti.
- I love serving these yummy little cake batter truffles with my strawberry sorbet. The sweet and tangy dessert is so easy to make with three ingredients and no ice cream maker needed. But it does have to be made about six hours in advance so it can freeze.
- I have also used these as party treats and desserts for family gatherings by inserting a cake stick and serving them as cake pops.
- Make any cup of hot cocoa even better by serving it with these scrumptious truffles. I have even seen my kids drop their truffles into the cup for an extra-sweet hot chocolate.
How to store:
- Refrigerate: Truffles can be stored in the fridge in a sealed container for up to 10 days.
- Freezing: They also freeze well in freezer bags for up to three months. I wrap mine in plastic first to prevent freezer burn.
- Defrost: Thaw overnight in the fridge for the best taste and texture.
Frequently asked questions
Sometimes, if the dough has been out for too long, it needs to be refrigerated for 10 minutes before rolling into balls. For example, if it takes a while to get all the ingredients together or if you get interrupted during the mixing process. The dough should be chilled when rolling the truffles. Also, they have to be chilled after rolling and after they are finished.
The chocolate has to remain between 86- and 90 degrees F while using it to keep it from hardening while using it. It is important to use high-quality baking chocolate that is specifically made for this purpose, so it is tempered. Sometimes, I add a small amount of coconut oil to help it stay fluid and keep it from hardening too quickly.
This is most likely because they were not chilled long enough before they were dipped in the chocolate. Be sure the truffles are completely solid before dipping them into warm melted chocolate or they will end up getting soft and gooey. Try chilling it for about an hour and see if that helps.
More no-bake recipes to try
Disclaimer: Please understand that I can’t guarantee you that heat-treating the flour will eliminate all the bacteria. I am very comfortable with eating raw flour, but please understand that if you choose to do so it’s solely your decision and at your own risk.
No Bake Cake Batter Truffles
Ingredients
No Bake Cake Batter Truffles:
- 8 tablespoons unsalted butter softened at room temperature
- 1 1/2 cups Funfetti cake mix see the Expert Tip for details on how to heat-treat flour
- 1/4 cup cane sugar
- 1/2 cup all-purpose flour see the Expert Tip for details on how to heat-treat flour
- 1/2 tablespoon vanilla extract
- 2 tablespoons milk or water this is optional, use it only if the batter is too dry
- 1/2 cup rainbow sprinkles
White Chocolate Coating:
- 10 oz white chocolate wafers or chopped white chocolate
- 2 tablespoons rainbow sprinkles
Instructions
- If you decide to heat-treat the flour, please check the Expert Tip of this post.
- Cover a large, flat plate or cookie sheet with waxed paper and set aside.
No Bake Cake Batter Truffles:
- Slice the butter into 8-10 pieces and add it to a large bowl. Then, add the Funfetti cake mix, sugar, flour, and vanilla extract.
- Using a fork, work the butter into the flour and cake mix until thoroughly combined, and it resembles smooth cookie dough. To make the process easier, mix with the fork, and after that, use your hands to combine all the ingredients.
- Add 1-2 tablespoons of milk or water if the dough is too dry.
- Mix in rainbow sprinkles.
- Measuring one tablespoon of truffle batter or using a one tablespoon cookie scoop, scoop dough, and, using your palms, roll it into a ball.
- Place the truffle balls on the prepared baking sheet. Freeze them for 10 minutes before coating them with white chocolate.
- The amount of truffles you will get depends on how large or small you make them.
White Chocolate Coating:
- Add white chocolate wafers to a microwave-safe bowl and melt for 30 seconds. Stir well and microwave for another 20 or 30 seconds; stir well with a spatula, and if there is still chocolate that did not melt, microwave for another 10-15 seconds and stir well.
- Using a fork, dip each dough ball into the melted white chocolate and place it on the prepared plate, top it with sprinkles immediately.
- Place truffles in the fridge for at least 20 – 30 minutes or until the white chocolate coating hardens.
- Store truffles in the fridge for up to 7-10 days. Serve and enjoy!