Cake truffles are incredibly easy to make balls of cake and frosting that have been dipped in chocolate. They can be decorated in so many cute ways and look wonderful on a dessert table.
What You’ll Need
To make cake truffles, all you need is three basic things:
- Cake scraps – If you’ve made a cake and trimmed the top off to decorate it, use the top to make these (that is, if you don’t eat the top immediately)! You can also use unfrosted cupcakes.
- Frosting – Any flavor of buttercream frosting will work. I worked on this post in conjunction with Deva Williamson from Big Laugh Kitchen and she strongly advocates for homemade frosting, but store-bought would work fine in a pinch.
- Chocolate – You can use any kind of chocolate for the truffles, but make sure that it is tempered. If it isn’t tempered, it won’t have a shiny look to it when it cools. Read my post on tempering chocolate for details on that process. You can use candy melts to avoid messing with tempering, but the downside is that the truffles won’t taste as good.
How to Make Cake Truffles
To get started, use your hands to mix a little bit of the frosting (about 2 tablespoons) into about two cups of cake scraps.
Knead the two together until you can’t see the frosting anymore. It should all come together into a ball that’s moist and not sticky.
Use a tablespoon-sized scoop to form the cake mixture into balls and refrigerate the balls for at least 15 minutes. If they aren’t cold, they may fall apart when you dip them in chocolate.
When they come out of the refrigerator, set a cooling rack over a cookie sheet. When you place the dipped balls on the cooling rack, the extra chocolate will drip onto the cookie sheet and you’ll be able to reuse it.
One at a time, stab the balls with a wooden skewer and dip them into melted chocolate.
Use your finger to remove the skewer as you set the balls down on the cooling rack. When you take the skewer away, there will be a hole in the ball. Dip the same skewer back into the chocolate again and then use it to cover up the hole with fresh chocolate.
While they are still wet, decorate the cake truffles with:
Store them at room temperature in an airtight container for up to one week.
If you want to turn the cake truffles into cake pops, use lollipop sticks instead of a skewer – and leave the sticks in the truffles.
Dip each stick in the melted chocolate right before putting it into a truffle to encourage them to bond together.
To keep the cake pops round at the bottom, use a cake pop stand or place the sticks in overturned styrofoam cups to cool instead of cooling them on a cooling rack.
Some cake truffle flavor combinations to try include:
- Chocolate cake and vanilla frosting
- Vanilla cake and chocolate frosting
- Lemon cake and lemon frosting
- Strawberry cake and strawberry frosting
- Banana cake and caramel frosting
- Apple cake with cinnamon frosting
- 2 cups cake scraps trimmed top of an 8" cake or two cupcakes
- 2 tablespoons buttercream frosting any flavor
- 8 ounces tempered chocolate You can also use candy melts.
- sprinkles, crushed Oreos, fruit powder, or ganache to taste, for decorating
- Using your hands, break up the cake scraps into crumbles.
- Use your hands to knead the frosting into the cake scraps. Keep kneading until you can't see the frosting anymore. It should all come together into a ball that's moist yet not sticky.
- Use a tablespoon-sized scoop to form the cake mixture into balls and put onto a cookie sheet. Refrigerate the balls for at least 15 minutes; if they aren't cold, they may fall apart when dipped into chocolate.
- When they come out of the refrigerator, set a cooling rack over a cookie sheet. When you place the dipped balls on the cooling rack, the extra chocolate will drip onto the cookie sheet and you'll be able to reuse it.
- One a time, stab the balls with a wooden skewer and dip them into melted chocolate. Turn so they are completely coated.
- Use your finger to remove the skewer as you set each ball down on the cooling rack. When you take the skewer away, there will be a hole in the ball. Dip the same skewer back into the chocolate again and then use it to cover up the hole with fresh chocolate.
- Decorate with sprinkles, crushed Oreos, fruit powder, or drizzled ganache.
- Once the chocolate hardens (about 15 minutes), store at room temperature in an air-tight container for up to one week.