Last year, I made a variety of cake balls (or truffles) for the holidays instead of my usual variety of cookies. They are easy and fast to make…and with a crawling baby at the time, that’s all I could handle. If memory serves me right, I made four different flavors: Oreo, Nutter Butter, Red Velvet, and Gingerbread. If you’re interested in those recipes, just email me. I’m happy to share them!
Since last Christmas, I’ve seen recipes for all different kinds of cake balls/truffles. But, when I saw this recipe for Cake Batter Truffles on the blog The Girl Who Ate Everything, I knew I had to try them. The only change I made to her recipe was using green and red holiday colored sprinkles rather than the standard rainbow sprinkles.
These are amazing! If you’re the type that prefers to lick the cake batter off a spoon rather than actually eating the cake, these scrumptious little bites are for you.
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 one inch balls and place on a parchment or 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 in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of 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.