Cake Batter Truffles

After I had Birthday Cake Truffles at Momofuku Milk Bar in Manhattan, I knew I had to recreate them. This is NOTHING like the real ones, but they’re still good 🙂
  1. YIELD: 45
  1. 5 tablespoons unsalted butter, softened
  2. 1/4 cup powdered sugar
  3. 1/4 cup flour
  4. 1 cup yellow cake mix
  5. 1 teaspoon vanilla extract (OR instant vanilla pudding powder)
  6. 3 tablespoons rainbow sprinkles
  7. 8 ounces almond bark or white melting chocolate
  8. 1 teaspoon vegetable oil (coconut oil works great!)
  Mix together the butter, sugar, flour, yellow cake mix, and vanilla either by hand with a whisk or a stand mixer. If the dough is not coming together well, use your fingers to form the dough. It should not be sticky or wet. Once the dough is formed, add rainbow sprinkles and work throughout the dough.
Form the dough into 1-inch balls and put into your freezer. The dough balls should remain in the freezer for about 1 hour or until firm.
 When the dough balls are ready, place your white melting chocolate in a microwave safe bowl. Heat until completely melted in 30 second intervals.
 Remove the cake batter balls from the freezer and using a spoon, dunk each ball into the melted chocolate making sure to wipe down the excess on the side of the bowl and set on a wax paper/foil lined plate. Sprinkle with nonpareils and continue with remaining cake batter.

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