Description
Delicious no-bake cake batter truffles made with cake mix, flour, butter, sugar, and sprinkles, coated in creamy melted almond bark for a fun and easy dessert treat that requires no oven time.
Ingredients
Scale
Truffle Dough
- 1 1/2 cups all-purpose flour
- 1 cup yellow cake mix
- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3–4 tablespoons milk
- 2 tablespoons rainbow sprinkles
Coating
- 16 oz (8 squares) almond bark or vanilla flavored coating
- Additional sprinkles for decoration
- Pop sticks for dipping
Instructions
- Prepare the truffle dough: Beat together the softened butter and sugar using an electric mixer until fully combined and creamy. Add the yellow cake mix, flour, salt, and vanilla extract to the bowl and mix thoroughly to combine all ingredients. Gradually add 3 to 4 tablespoons of milk as needed until the mixture forms a firm dough-like consistency. Finally, fold in the sprinkles by hand to evenly distribute them throughout the dough.
- Shape the truffles: Roll the dough into approximately one-inch diameter balls using your hands. Place each ball on parchment paper or wax paper laid out on a cookie sheet. Once all balls are shaped, chill them in the refrigerator for about 15 minutes to firm up and make coating easier.
- Melt the coating: While the truffles chill, melt the almond bark in a microwave-safe bowl. Heat in 30-second intervals, stirring in between until completely melted and smooth. Be careful not to overheat to prevent burning the coating.
- Dip and coat the truffles: Insert a pop stick into each chilled truffle ball. Dip the truffle into the melted almond bark, twirling gently to coat evenly and remove any excess coating. Place the coated truffle back onto the parchment-lined cookie sheet. Immediately add extra sprinkles on top for decoration. Repeat until all truffles are coated.
- Chill before serving: Place the coated truffles back into the refrigerator and chill until the coating is firm and set, about 30 minutes. Keep refrigerated until ready to enjoy.
- Serve and enjoy: This recipe yields approximately 24 to 30 truffles, perfect for sharing or gifting at parties and celebrations.
Notes
- Butter should be softened to room temperature for easier mixing.
- You can add more or less sprinkles depending on your preference for color and texture.
- Milk amount may vary slightly; add just enough to get a dough that holds together well without being sticky.
- If you do not have almond bark, white chocolate candy melts can be used as a substitute.
- Store leftover truffles in an airtight container in the refrigerator for up to one week for best freshness.
- Pop sticks make dipping easier and give a fun presentation, but they are optional — you can also dip by hand carefully.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-bake, Dipping
- Cuisine: American
Nutrition
- Serving Size: 1 truffle (approximate)
- Calories: 110
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 15mg
Keywords: no bake truffles, cake batter truffles, easy dessert, party snacks, almond bark coating, sprinkles truffles
