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. Naomi(onefitfoodie) — April 3, 2011 at 5:12 pm (#

    OH YUM averie! those look perfect for a party or just eating by yourself any day of the week! i LOVE cake batter flavored treats….best thing I ate this weekend would have to be my moms roasted turkey on friday night! yum it was so juicy and tender!

  2. Leslie — April 3, 2011 at 5:54 pm (#

    How DO you come up with this stuff?! Wow. I can’t wait to make these. And such a simple recipe too.

    Yes, I love cake batter and didn’t know it until I had cake batter ice cream at Stonecold Creamery one day. I think they might even be good with a tiny pinch of fleur de sel. (or just some kosher salt? )

  3. CathyK — April 3, 2011 at 6:03 pm (#

    i, too, would love to know how this idea popped into your head, averie! awesome!
    can you believe i have never eaten cake batter raw??! true! think my mom brainwashed me against it when i was little!….
    i’m going GF for the month of april – dabbled before now – so i’ll be looking to your recipes for inspiration! GF = feel great!

  4. CH — April 3, 2011 at 7:47 pm (#

    These look so fancy!

    Just read your fall post — so sorry to hear about it! I trip over sidewalk bumps/tree roots while running all the time, although I sort of always manage to roll, so it is never quite as bad as what your bruises/cuts look like. Man oh man, runners seem coordinated, but we never are!

  5. Chocolate-Coated-Runner — April 3, 2011 at 7:49 pm (#

    -These cake batter balls are genius, beautiful, and I want one right now! ;-)
    -Best thing I ate this week was store-made vegan “chick’n” nuggets with ketchup. Best thing I did was hangout with my boyfriend and find out some good news that I’m going to post next time.
    -I love truffles and cake batter!!! Both are sooo yummy :) I even named my hamster truffles lol
    -Dessert ideas include ‘healthy and vegan vanilla cake with frosting’ or ‘vegan and raw butterfingers’- just a few of the ideas that came to my mind when I saw ‘Dessert Ideas.’
    Have a good night!

  6. marla — April 3, 2011 at 8:11 pm (#

    Averie, with each post your photography keeps getting better. I am so proud of you girl! Love all those props & color too :)
    The cakes balls, to die for! xo

  7. Jolene ( — April 3, 2011 at 9:18 pm (#

    OMG Averie!!!! How do you come up with these things!!!!???? Those truffles look SO insanely good – I can’t believe it!

  8. Ariffa — April 3, 2011 at 9:25 pm (#

    OMFG. That is all.

  9. Callie {rawxy} — April 4, 2011 at 6:47 am (#

    I made cake pops around Christmas and let me tell you – I feel your pain (according to your most recent post)… It took HOURS! So, I definitely can appreciate these :) Wonderful!

  10. Cindy — April 4, 2011 at 8:32 am (#

    oh my GOODNESS I am making this!




  11. Andrea — April 4, 2011 at 2:00 pm (#

    I’m making these right now – unbelievable. You’re a genius.
    I made them using confetti cake mix (it’s what I had) and low-fat coconut milk with some agave…they taste amaze! Light coconut milk works! Woohoo!

  12. Maryea {Happy Healthy Mama} — April 4, 2011 at 6:20 pm (#

    I’m catching up on my blog reading, but I couldn’t pass this post by. Oh my, these look seriously amazing! And 5 ingredients?! It doesn’t get any better than that. Beautiful pics, too. :-)

  13. Sam @ the neurotic yogini — April 5, 2011 at 1:30 pm (#

    Oh my! And the possibilities are endless w/ flavors!!! MMM! Great idea!

  14. Emily — April 5, 2011 at 3:04 pm (#

    um, yum! I think I would add some sprinkles. :)

  15. Krista — April 6, 2011 at 12:41 pm (#

    You’re killing me with these truffles, Averie!!!!

  16. Mary (what's cookin' with mary) — April 6, 2011 at 6:50 pm (#

    Found this one on foodgawker under popular ! :D These look SO TASTY.

  17. Melissa — October 28, 2011 at 6:18 pm (#

    The vanilla no bake truffles were the messiest waste of time. I will not be making these again – I don’t care how good they taste. To be such a simple recipe, they took forever because of the mess. Had trouble dipping them. Ended up using my fingers in the hot melted chocolate. I hate messy recipes!

    • Averie @ Love Veggies & Yoga — October 28, 2011 at 6:23 pm (#

      Yes making truffles is messy. Melted chocolate is messy to work with. Nature of the beast when making truffles, cake pops, or any kind of dipped-ball; no way to avoid it in any recipe that calls for it.

  18. gena — November 8, 2011 at 4:14 pm (#

    The cake turned out great! The chocolate chips not so much… Somehow they got to hot to fast. I have NEVER been able to use chocolate chips as dipping sauce.

    • Averie @ Love Veggies & Yoga — November 8, 2011 at 4:36 pm (#

      Probably, yes, you should have used semi sweet…but chocolate chips contain stabilizers where PREVENT them from melting easily, some brands more so than others. Which is why when you bake a choc chip cookie with them, you aren’t left with a puddle of chocolate. You could use baking chocolate, made for melting, or play around with how to melt choc chips in the micro or stove. Can be done…just experiment.

  19. gena — November 8, 2011 at 4:22 pm (#

    I did use milk chocolate chips. Should I have used semi sweet?

  20. Nick Savage — November 28, 2011 at 4:37 am (#

    I love it when food can be both really delicious and easy on the conscience. I came across this photo on the website I’m working for and just wanted to verify that it was okay. We’re a young startup in Berlin and don’t want to step on anybody’s toes. Please get in touch with me at if you’d like the link. Cheers!

  21. Jenny — February 10, 2012 at 5:31 pm (#

    I’m going to make these for Valentine’s Day using strawberry cake mix and white chocolate. I’m also going to make strawberry cake mix cookies with chocolate chips – I’m hoping that they will taste something like chocolate covered strawberries – my favorite! I love your recipes!

  22. Galine — February 16, 2012 at 5:10 am (#

    I have fallen in love with your blog. Thanks for this recipe (And the many others!) My hubby’s birthday is coming up and I am going to try to make these to go along with some cupcakes – no such thing as too much dessert!!! ;)

  23. Krystle — February 26, 2012 at 2:40 pm (#

    Hi Leslie! I just bought the stuff for these at the store, and plan on making them tomorrow as a surprise for my mum after work!
    They look delish and i cannot wait to try.

    Thanks for posting this!
    NOTHING is too rich for me either hehe

  24. Leah — June 11, 2012 at 10:01 am (#

    Wow, these look absolutely AMAZING! I can’t wait to get home so I can try them myself :)

  25. Aimee — June 29, 2012 at 12:02 am (#

    Idk whether to love or hate you for this recipe haha they’re so easy to make and their sooo good I wanna try like every cake flavor

    • Averie @ Averie Cooks — June 29, 2012 at 12:31 am (#

      LOL! Glad you like them and report back please if you make other flavors and what you like best!

  26. Proff.Lawl — July 17, 2012 at 7:32 pm (#

    All that sweat on the chocolate from inappropriate storage or cooling is extremely unappetizing. =/

    • Averie @ Averie Cooks — July 17, 2012 at 7:43 pm (#

      I keep my chocolate in the refrigerator and when it’s hot out in the summer and I don’t have a/c, and I am taking pictures with lights, it’s only a matter of moments before condensation appears. So sorry you were inconvenienced – and if you have suggestions for how to photograph chocolate when it’s over about 75 degrees, I am all ears. I always want to learn!

  27. marla — July 17, 2012 at 8:10 pm (#

    Would love some of these tonight as a bedtime snack!

  28. Elizabeth — July 31, 2012 at 10:38 am (#

    Hello, my name is Elizabeth and I work for a small library in Wyoming. We are currently putting together a recipe book to celebrate ten years of our annual Death By Chocolate fundraising event. I’m collecting pictures for the dividers in the book, and fell in love with the pictures of your No Bake Vanilla Cake Batter Chocolate Truffles. If you would be interested in discussing what it would take for us to use your picture, or just want more information, please contact me by email at Thank you for your time.

  29. Devi @ Playful and hungry — August 12, 2012 at 3:04 am (#

    I can’t get that cake batter mix here…
    Do you have any idea how to make these if you don’t have cake batter mix or don’t want to use it?

    • Averie @ Averie Cooks — August 12, 2012 at 6:25 am (#

      Yes, I’d combine sugar, flour, baking soda, baking powder, salt in the same ratios you’d used to make a cake and then use that.

  30. Selena — August 29, 2012 at 7:45 pm (#

    I found you from the link with her brownie batter version of these cake batter truffles.

    I LOVE your photos. They are so cute! This looks delicious!! I can’t wait for an excuse to make them!

  31. Simne — September 7, 2012 at 8:53 pm (#

    Can you use this recipe with red velvet batter

  32. Lindsey — September 26, 2012 at 8:05 pm (#

    I made these using vanilla cake mix and strawberry cake mix for a baby shower and they were a huge hit!! Thank you for a delish recipe! One question though…has anyone else had trouble with them cracking when taken out of the freezer? It’s almost like the center expanded as they cooled to room temperature?

    • Averie @ Averie Cooks — September 26, 2012 at 8:08 pm (#

      The laws of physics are at work – temperature changes equates to expansion and contraction of molecules, i.e. cracking could happen. As things heat up, they expand. And cold they contract.

      However, with these, I’ve never had that problem. Just maybe bring them to chill in the fridge next time, rather than all the way to the freezer. May help the minor issue. Glad you liked them!!

  33. Macie Jae — September 29, 2012 at 1:28 pm (#

    Hello, i was just wondering if when it says cake mix, is that just the cake mix powder or with the eggs and everything in the cake mix?

    • Averie @ Averie Cooks — September 29, 2012 at 1:30 pm (#

      Just the dry cake mix straight out of the box – do not add eggs, oil, water. Just the powder.

  34. laynie — November 16, 2012 at 2:43 pm (#

    Think German chocolate cake mix would work?

  35. Car — December 8, 2012 at 7:13 am (#

    Would yellow cake mix work?!

  36. Debra Kaupang — December 12, 2012 at 5:49 am (#

    So would I use the same amount of sweetened cond. milk as it says for the agave? Want to make these today but need to know this first. Thank you:)

    • Averie @ Averie Cooks — December 12, 2012 at 7:35 am (#

      The agave is optional…you’re just trying to achieve a consistency with sweetened cond milk and the cake mix that’s going to enable you to roll it out into little balls that you can dip into chocolate. Just add your choice of liquids to the dry mix to get it into balls. So the answer to your question is yes but it will all depend on the consistency of the dough as you’re standing over the mixing bowl and just fine-tune from there. Enjoy!

  37. Beth McKee — December 15, 2012 at 6:00 pm (#

    Loved this recipe just made them and posted pic on Pinterest thanks so much for the idea.

    • Averie @ Averie Cooks — December 15, 2012 at 6:49 pm (#

      Thanks, Beth, for LMK that you loved them! I always appreciate hearing from people after they make something of mine – thanks for taking time to come back and tell me!

  38. Lizz — December 15, 2012 at 6:26 pm (#

    Thanks for posting this recipe! I’m actually making this for Christmas using (quite festive) Fun-Fetti-type cake and sprinkling the top with a teeny bit of holiday sprinkles. The dough portion is addictive!

    • Averie @ Averie Cooks — December 15, 2012 at 6:48 pm (#

      Oh how awesome! I actually have a Funfetti recipe on Monday! Great minds think alike!

  39. Holly — January 28, 2013 at 11:39 am (#

    My daughter (8) just received the ‘toy’ cake pop maker and of course the mixes it comes with are not healthy (not that this recipe is either!) BUT, the fact you have this recipe and to be able to make it GF, I am SO EXCITED, can’t wait to let my daughter make cake pops with a better mix that doesn’t require baking (which she wouldn’t be able to do with her maker!) THANK you!!!

    • Averie @ Averie Cooks — January 28, 2013 at 2:12 pm (#

      That’s so sweet that your daughter got one of those little makers but yes, there are issues with them…they also get SUPER hot! So this is an easy recipe for her to tackle! :)

  40. Sarah — February 7, 2013 at 3:47 pm (#

    I’m thinking of making these and adding some small nonpareils to the batter for the full cake effect! Can’t wait!

  41. kyolan — February 25, 2013 at 2:32 am (#

    I found you via pinterest and made these the other day. I melted down a chocolate orange instead of chocolate chips, which was tricky business. The end result was delicious though and was gone almost immediately. Thanks for the recipe– I will continue experimenting with this little treat.

  42. Stephanie — June 10, 2013 at 2:05 pm (#

    Just made these- yummy! For those who had a hard time with dipping, try using a toothpick. That’s what worked for me. I also used GF cake mix, which probably made things a bit more “grainy/gritty” while mixing, but the end result was delicious! Thank you for this easy recipe!

  43. Judy K — August 21, 2013 at 4:44 pm (#

    I will definitely try these. I have been making cakeballs, oreo balls, brownie balls, and cake pops for years and have learned some tricks that help the process (at least for me).
    1. Not much luck with melting choc chips, but almond bark and Wilton melting chips work really well, especially in the microwave….don’t over heat.
    2. The same process of chilling the dough and the balls before dipping makes everything so much easier.
    3. Cracking will occur because of the cold balls and warm chocolate, so just cover up the cracks by drizzling left over chocolate on the balls using a plastic sandwich bag with a small hole in the corner. Works perfectly.
    4. But the best thing I have learned is how to dip the balls…..perfect every time. Use a sturdy plastic fork. Break off all but one tine, throw the ball in the chocolate, roll it over one time, stab with the fork tine, and set on wax paper or foil to dry. The balls will just slide off that plastic fork every time! It is the same reason I use a plastic knife to cut my pan of brownies….that knife just slides through the brownies with no tugging or tearing and the squares are perfect.

    • Averie Sunshine — August 21, 2013 at 6:43 pm (#

      Great tips for folks! This post is a few years old and in that time, I’ve learned plenty of things myself and in fact, many of your tips I mentioned in my cookbook because I have a peanut butter truffle recipe in it! I agree with everything you said :)

    • Sheila — September 2, 2013 at 9:03 pm (#

      The only thing not mentioned is to add about a teaspoon of shortening to the chocolate chips when melting them – helps them hold up better and might not crack either.

    • Averie Sunshine — September 2, 2013 at 9:28 pm (#

      I agree and do that! This post is a few years old and at the time, didn’t mention it. But yes, a tsp of shortening is a miracle worker!

  44. Geri S — August 22, 2013 at 6:55 pm (#

    Averie, can you suggest any changes to the truffles to cut down on the sugar? There are sugar-free cake mixes on the market. What about those? Is there a substitute for the sweetened condensed milk?

    • Averie Sunshine — August 22, 2013 at 7:07 pm (#

      I’ve never used sugar-free cake mix but I’m sure it would be fine. There is really no way around the 1/4 cup of sweetened cond milk. It’s just such a small amt anyway for a big batch of truffles. Enjoy them as a special treat and I wouldn’t sweat 1/4 cup of SCM :)

  45. silvia — August 23, 2013 at 9:15 am (#

    hola esta padre tu receta pero tengo una duda no hace daño por ser masa cruda?te comento esto porque me enantaria hacerlas

  46. Sheila — September 2, 2013 at 9:04 pm (#

    don’t forget the shortening in the choc chips – helps them to set up better

  47. Jack — September 15, 2013 at 10:43 am (#

    Averie. Jack from Hawaii here. Gonna do it anyway, but doubling to 2 cups lemon cake mix and 4 oz melted cream cheese. You think I should bother with the extra 1/2 tsp of lemon juice? I get a free haircut when I bring in dessert to Supercuts. No Chocolate this time, rolling them around in cinnamon sugar. I gotta nail this one. (PS. I teach cooking to young adults, does the ratio of 5 to 1 look right on the dry to wet balance?)

    • Averie Sunshine — September 15, 2013 at 1:41 pm (#

      Sounds like you figured everything out from your last comment reply back – I wish I got a free haircut when I brought treats to people. I am in a perpetual state of treat donation :)

  48. Jack — September 15, 2013 at 11:13 am (#

    I saw another website use toothpicks, mounting the ‘dipped’ onto a Styrofoam square. I would let the excess run off by twirling and letting it solidify. If you’re struggling with the length, get sandwich toothpicks, and turn them over to serve. No mess. I like the plastic fork idea, too. They would come out perfectly round. I also use the smallest ice cream scoop available to make the balls uniform. Voila! (I just wanted to say that.)

  49. Emily — November 24, 2013 at 4:32 pm (#

    These were awesome! I’m making them for after Thanksgiving party with relatives! I wish it made more..or maybe I need to try harder to make the balls smaller! I found that the dipping wasn’t the messiest part for me but the working with the condensed sweetened milk, and rolling into balls part was the messiest. but it helped rubbing a little vegetable oil on my hands! man that’s sticky stuff!
    I’m not really used to working with sweetened condensed milk so maybe there are easier ways to deal with it? if anyone knows any tips or tricks let me know!

    • Averie Sunshine — November 24, 2013 at 4:49 pm (#

      There’s no tips – it’s crazy sticky. Sounds like though maybe you could have used just a tiny bit more dry ingredient to the wet. Just a tiny bit more so it wasn’t such a sticky mess. Glad to hear you loved them and of course, the recipe is easily doubled. Basically you can make as many as you can get out of your can of SCMilk and cake mix. Thanks for LMK you tried them and loved them!

  50. alisha — December 19, 2013 at 5:04 pm (#

    last weekend, my daughter and I made these for xmas at my dads. they were a hit! tonight, we r trying peanut butter ones, strawberry with white choc, and brownie with white choc. hope they r good like those were:)

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