No-Bake Vanilla Cake Batter Chocolate Truffles

If you like:

cake batter


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.


The Process:

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.

Remove Dough from freezer & Roll into balls

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.

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

Try not to eat them all at once.

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.

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

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

You’ll be happy you did.

Print Print Recipe

No-Bake Vanilla Cake Batter Chocolate Truffles

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. They're always a hit at any party or event. They'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.

Yield: 20 to 30 truffles

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: about 90 minutes, to allow for cooling & set-up


1 cup vanilla cake mix

1/4 cup sweetened condensed milk

1/2 tsp vanilla extract

1 tbsp agave, optional and you can just use all sweetened condensed milk if you don't have agave

1 1/2 to 2 cups semi-sweet chocolate chips


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 can't mold it into balls.  If you find that your mixture is a little too runny, add a touch more cake mix.  If it's a little too dry, add more sweetened condensed milk/agave.  I ended up using about 1 1/4 cups cake mix to get the perfect consistency.

After you'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.  Using parchment paper is a tip I'd recommend when working with melted chocolate.  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.  Full fat coconut milk, sweetened with agave, may also work  There are also recipes for vegan sweetened condensed milk floating around.  Make sure that the "milk" you use is thick enough so the cake batter sticks/holds together and is sweet enough to replicate traditional sweetened condensed milk.

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


What’s your favorite kind of truffle?

218 Responses to “No-Bake Vanilla Cake Batter Chocolate Truffles”

  1. Louisa Villarreal — December 30, 2013 at 10:44 am (#

    Eating raw cake mix is ok?


    • khunter31 replied: — December 30th, 2013 at 12:45 pm

      It is ok as long as there isn’t any raw egg. The cake batter is typically flour, baking powder/soda, a touch of salt, and favoring.


  2. Bernadette — February 4, 2014 at 8:19 am (#

    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….


    • Averie Sunshine replied: — February 4th, 2014 at 6:31 pm

      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.


  3. babs — May 13, 2014 at 5:49 am (#

    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.


  4. EzeCaleb — July 3, 2014 at 6:20 am (#

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


  5. Lisa Dawn — August 20, 2014 at 3:47 pm (#

    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. Rai — November 11, 2014 at 8:56 pm (#

    Wonder if you could use different flavors of cake mix? Like chocolate or maybe yellow?


  7. Der — November 12, 2014 at 10:50 pm (#

    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?


    • Averie Sunshine replied: — November 13th, 2014 at 5:36 am

      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!


  8. Crisanne — November 29, 2014 at 4:17 pm (#

    can I put Alcohol in these such as rum?


  9. Sharrie — December 16, 2014 at 9:20 am (#

    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 =)


    • Averie Sunshine replied: — December 16th, 2014 at 8:11 pm

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


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