Remember how I went through that totally weird stage where I was shoveling everything made with brown butter into my face (and yours) like my life was dependent on it? I hope you look back on that time as fondly as I do, because it’s happening again.
However instead of being addicted to golden flecked butter, I am now diving face first into anything Cake Batter flavored. Sure my skinny jeans don’t zip anymore, but I swear I can’t stop smiling. It’s like anything that has the cake batter flavor has a direct line to my happy hormones…or maybe the smile is from all the liquor in the Cake Batter Martini. ;)
With the summer heat beating down on us here in Florida, I have been looking for more and more desserts that don’t require baking. I just can’t handle cranking up my oven when it’s over 90 degrees outside. Last week I made those Chocolate Peanut Butter Pretzel Bites that require only a microwave…and now we have Cake Batter Truffles that are just as easy!
By using a glorious KitchenAid Food Processor (Giveaway Below!!) to mix together the dough, you don’t even have to break a sweat mixing the dough together. Then you dunk them in some creamy melted white almond bark and decorate them with some bright sprinkles and call it a day. Seriously, they are just that easy.
These Cake Batter Truffles are no joke. Jorge ate one and said it was so rich he needed a gallon of milk per truffle. I had one and instantly had 563498 more and would never think to interrupt the cake batter flavor with milk. ;)
All I know for sure, you must make these immediately. They are perfect for parties (don’t need to be refrigerated) and are the answer to any whiny kid at your backyard Father’s Day BBQ. Seriously, just make them. You can thank me later!
Cake Batter Truffles
- 1 stick, 8 tablespoons butter, room temperature
- 1 ½ cups yellow cake mix
- ½ cup granulated sugar
- ½ cup all purpose flour
- 2 teaspoons vanilla extract
- ⅓ cup rainbow sprinkles
- 16 oz 8 squares white almond bark
- 2 teaspoons veg oil or shortening
- rainbow nonpariels, small round sprinkles
- In KitchenAid Food Processor with dough blade, combine butter, yellow cake mix, sugar, flour and vanilla extract. Blend until a firm dough forms and there are no lumps left.
- Remove from food processor and mix in rainbow sprinkles by hand. Roll dough into 1 inch balls and place on a large baking sheet covered with wax paper. Place dough balls in freezer for 10 minutes.
- While dough is chilling, melt almond bark in 30 second increments, stirring each time. Once completely melted, stir in vegetable oil until smooth. Dip truffle balls in melted almond bark using toothpicks or a fork. Return to wax paper and sprinkle the tops with rainbow nonpareils.
- Let truffles coating harden on the counter for 1 hour or in the fridge for 20 minutes. Store in an airtight container for up to a week. Truffles do not need to be stored in the fridge, but can be if you like them cold!
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