No-Bake Vanilla Cake Batter Chocolate Truffles


This post may contain affiliate links.

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.

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

Pin This Recipe

Enjoy Without Ads! 🆕
Go Ad Free

5 from 4 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. 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.
Prep Time: 20 minutes
Additional Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 20 to 30 truffles
Save this recipe to your email
Enter your email and we’ll send it to you!
Please enable JavaScript in your browser to complete this form.


  • 1 cup vanilla cake mix
  • ¼ cup sweetened condensed milk
  • ½ tsp vanilla extract
  • 1 tbsp agave, optional and you can just use all sweetened condensed milk if you don’t have agave
  • 1 ½ 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.


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 4 votes (1 rating without comment)

Leave a Comment

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.

Recipe Rating


  1. 5 stars
    Thanks so much for impacting us with your knowledge and time you spend to do research we appreciate.

  2. Think you could pipe the batter into a mold, where the wells are already set with chocolate and then put chocolate over top and then put them in the fridge??

    1. I really don’t know. I have only made the recipe as written so you’d have to experiment on your own with what you’re describing.

      1. Ok. So I can adjust ingredients, what is the consistency of the “batter/dough”, normally, when making it as written, prior to refrigeration?

  3. You mentioned that we can use all of the condensed milk to substitute for agave.
    How much would that be?

  4. Hi, Averie! Do you know someone with the name MeredithT on the website Gourmandize, because I found the exact recipe down to the specific instructions…..the only thing that was different was where you used 1 1/4 cups, for example, she used 1.25 cups. Just wanted to say that, and those truffles look delicious!

    1. I did not know that. Thanks for the heads up and thanks for the compliments on my truffles that they look delicious :)

  5. Hi, just wanted to ask if its possible to use instant pudding mix instead of cake mix? 

    Love your recipes btw! Keep it up ^^

    1. I haven’t tried with pudding mix and don’t think it would be a good swap because it won’t set up like the cake mix will.