No-Bake Vanilla Cake Batter Chocolate Truffles

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If you like:

cake batter

chocolate

no-bake recipes

5-ingredient recipes

…Then this one’s for you. 

And if you don’t like those things, you’re reading the wrong blog.

No-Bake Vanilla Cake Batter Chocolate Truffles

 

No-Bake Vanilla Cake Batter Chocolate Truffles with one split open showing inside

The Process:

Ingredients needed to make No-Bake Vanilla Cake Batter Chocolate Truffles

Stir all ingredients together except for chocolate chips.  This is what my dough looked like, and then I put it in the freezer for 15 minutes.

All ingredients minus chocolate mixed up in bowl

Remove Dough from freezer & Roll into balls

Dough shaped into balls on parchment lined pan

I recommend rolling these balls much smaller than you think they should be because once you dip them in chocolate, they almost double in size.  The end result should be a truffle and bite-sized.  You don’t necessarily want to be biting into a golf ball sized truffle.  So start with small balls.

Side of filling in balls in pan

Dip balls into melted chocolate and allow to set up in freezer.

Balls dipped in melted chocolate and placed in freezer

Try not to eat them all at once.

Finished No-Bake Vanilla Cake Batter Chocolate Truffles on white dish

Overhead of No-Bake Vanilla Cake Batter Chocolate Truffles in white dish

They satisfy the craving for cake batter and chocolate, all in one.

No-Bake Vanilla Cake Batter Chocolate Truffles

Nothing is “too rich” for me.

Close up of No-Bake Vanilla Cake Batter Chocolate Truffles with one split open showing inside

These are not too rich but they are definitely rich.  Sugar and fat has that effect, and boy, it’s wonderful.

Plated No-Bake Vanilla Cake Batter Chocolate Truffles

Impress your friends with these.  No wait, just impress yourself by making them.

You’ll be happy you did.

Overhead of Truffles in dish with one split showing inside filling

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5 from 5 votes

No-Bake Vanilla Cake Batter Chocolate Truffles

By Averie Sunshine
These easy-to-make, no-bake truffles with just 5 ingredients have a vanilla cake batter filling and are coated in rich semi-sweet chocolate. Theyโ€™re always a hit at any party or event. Theyโ€™ll keep for months in the fridge or freezer and can be made well in advance. Try other kinds of cake mix flavors to change up the filling. I like yellow butter cake or strawberry.
Prep Time: 20 minutes
Additional Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 20 to 30 truffles
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Ingredients  

  • 1 cup vanilla cake mix
  • ยผ cup sweetened condensed milk
  • ยฝ tsp vanilla extract
  • 1 tbsp agave, optional and you can just use all sweetened condensed milk if you donโ€™t have agave
  • 1 ยฝ to 2 cups semi-sweet chocolate chips

Instructions 

  • In a large mixing bowl combine all ingredients, except chocolate chips, and stir to combine.
  • This mixture should be quite solid and not runny, but not so dry that you canโ€™t mold it into balls.ย  If you find that your mixture is a little too runny, add a touch more cake mix.ย  If itโ€™s a little too dry, add more sweetened condensed milk/agave.ย  I ended up using about 1 1/4 cups cake mix to get the perfect consistency.
  • After youโ€™ve made the dough, refrigerate or freeze for 15 minutes and then remove and roll into balls.
  • After the balls have been made, refrigerate or freeze for 15 minutes minutes or until well-chilled, ensuring the melted chocolate will adhere and set up properly.
  • Melt the chocolate chips, and dip the chilled cake batter balls into melted chocolate.ย  Using parchment paper is a tip Iโ€™d recommend when working with melted chocolate.ย  Place truffles in freezer or fridge to set up. Truffles will keep airtight in the refrigerator or freezer for many months.
  • Use GF cake mix to make this recipe Gluten Free.
  • For those avoiding traditional sweetened condensed milk, use homemade nut/seed milk such as cashew or hemp that you make very thick and sweeten with agave.ย  Full fat coconut milk, sweetened with agave, may also workย  There are also recipes for vegan sweetened condensed milk floating around.ย  Make sure that the โ€œmilkโ€ you use is thick enough so the cake batter sticks/holds together and is sweet enough to replicate traditional sweetened condensed milk.

Nutrition

Serving: 1, Calories: 114kcal, Carbohydrates: 17g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Cholesterol: 1mg, Sodium: 36mg, Fiber: 1g, Sugar: 14g

Nutrition information is automatically calculated, so should only be used as an approximation.

The truffles are a similar concept to Chocolate Covered Oreo Balls, and you won’t be sorry to make those, either.

Chocolate Covered Oreos Balls

 

What’s your favorite kind of truffle?

5 from 5 votes (1 rating without comment)

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. I made it :3 It tastes like chocolate… then it turns into some sort of bubble gum :D

    I used french vanilla

  2. This sounds easier enough, but does it taste like cookie dough ? I can not stand raw cookie dough….. can someone please answer this, I do not want to waste a box of cake mix and pkg. of chocolate…..

  3. Hi…do you have to keep in the refrigerator? Want to give as Christmas gifts to my child’s teachers, but can’t refrigerate at school. Thanks =)

    1. I think long term, yes the fridge is better. But for a day at school, they’ll be fine without refrigeration in my opinion.

  4. I made these and used dark chocolate chips and it was delicious. The problem I had was after they were dipped I put them in the freezer again. I pulled them out after the chocolate was hard and left them out. The balls expanded and broke all the chocolate, and dried out a little bit. Did anyone else have this problem?

    1. I have never heard of that, and no, no one who has written in has ever said that! Wow, that’s quite some thermal expansion! So obviously with the kind of chocolate you used, and your freezer, that won’t work! So just store in the fridge! Thanks for trying them and glad you enjoyed the flavor!

  5. I made these today (3 batches actually! So I could use up the cake mix and condensed milk) and they are so tasty. But I would recommend adding about a tablespoon of shortening to your chocolate chips. It makes it so much easier to put on and it doesn’t seize up. Then just stick a toothpick in your chilled truffle dip it in he chocolate and spin the truffle around a couple times to remove the excess chocolate. They turn out lovely this way! Thank you for the tasty recipe.

  6. yeah.. is it okay to just eat raw cake mix? can i just use a regular cake mix? and just add vanilla syrup?

  7. Tip for round truffles–
    I tend to chill the dough/filling before shaping them into balls. Then I use toothpicks and chill the spiked balls. You can use the toothpick to dip the truffles and spin some of the excess chocolate off, then place on a sheet pan with waxed paper to chill. Gently twist them out after chilling again. Then cover the tiny toothpick hole with more chocolate. Boom.

  8. These look so yummy! But one question, every time I try to dip something in chocolate, like the oreo balls, it ends up very messy and not “round” like a truffle, not very pretty looking. Any tips? I’ve tried a slotted spoon but it still ends up getting too much on the balls, which in turn drips down onto the wax paper and ends up marring the round shape…. argh! Of course if they are not pretty enough to give out to friends, I can eat them all myself, which is a plus….

    1. I use two forks, or sometimes just 1 fork. I put the ball on the fork, lower it in, lift up, drain over bowl, and ‘shake it’ off the fork onto the parchment by jiggling.