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.
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.
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.
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No-Bake Vanilla Cake Batter Chocolate Truffles
Ingredients
- 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
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 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What’s your favorite kind of truffle?
Eating raw cake mix is ok?
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.
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:)
Love all your flavor ideas! LMK what’s your fave!
If you have extra mix, you can make milkshakes based on this :)
https://www.averiecooks.com/chocolate-cake-batter-milkshake/
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!
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!
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.)
Thanks for the tips and glad you liked these!
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?)
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 :)
don’t forget the shortening in the choc chips – helps them to set up better
hola esta padre tu receta pero tengo una duda no hace daño por ser masa cruda?te comento esto porque me enantaria hacerlas
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?
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 :)
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.
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 :)
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.
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!
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!