Cake Balls/Cake Truffles

by Shawnda on February 4, 2007

in Cakes, Cupcakes & Brownies

Colts Cake Truffles
I have the last mini-loaf of no-knead bread in the oven, the homemade pimento cheese is all ready, and the cream cheese has been dyed blue and molded into the shape of a horse shoe.

The Roasted Raspberry Chipotle sauce is bagged by the front door along with some crackers, a bottle each of red and white wine, and some celery sticks. The pre-game show is on TV and my engagement and wedding rings have been fished out of the garbage can (talk about traumatic) – the only thing left to do is post a picture of the cake truffles and get the bread out of the oven and bagged. Then it’s off to our friends’ house to enjoy good food, good football, and good times. An Indianapolis victory in today’s Super Bowl sure would be nice!

Cake truffles (aka “cake balls”) are very simple to make. The recipe is extremely versatile and can be varied in many ways based on the combination of cake mix, frosting, and add-ins used. The possibilities are nearly endless: carrot cake, rum-crunch, rocky road, double-fudge, peanut butter and chocolate, etc. We’re having rum crunch, pb & chocolate, Italian creme/cream cake, and carrot cake today!

The basic idea is this: whatever you can serve in full-sized cake form, you can serve in truffle sizes. I’ll post some variations of the recipes later, but the base recipe is as follows:

Cake balls (Cake truffles)

Single bites of cake & frosting truffles.


  • 1 standard cake mix (homemade or pre-packaged)
  • 16 oz of the frosting of your choice
  • 4 oz Chocolate (dark, semi-sweet, or white) to coat the truffles
  • 4 oz add-ins (optional) such as mini-chocolate chips, walnuts, dried fruit, etc


  1. Bake the cake in a 9x13 pan as directed by the recipe/package selected. Tear the cake into small pieces while still slightly warm. Add the cake, frosting, and any add-ins to a bowl and combine. Do not over mix - the cake/icing mixture should be "swirly," not homogeneous. Use a spoon and form the mixture into balls and refrigerate (just long enough for next step). Melt the chocolate over a double-boiler and use two forks to roll the truffles into the melted chocolate. Place the truffles on a cookie rack to rest so that they don't "grow feet." (You can refrigerate to speed up the process.) Serve when the chocolate coating has cooled and hardened completely.
  2. You can add food coloring to the white chocolate for the drizzle. Go Colts!


Yields: ~3-4 dozen truffle

Estimated time: 2 hours

{ 12 comments… read them below or add one }

Leave a Comment

Previous post:

Next post: