These Funfetti truffles are another version of my original recipe of my Red Velvet Cake Truffles. To check out my red velvet recipe, click here.
Cake and chocolate are two amazing things. The marriage between both is a god-given treat to humanity. These cake truffles unite both of these treats into one delicious bite. The best part: they cost less than $10 to make! Cake truffles make great gifts for birthdays, Christmas and Valentine’s Day, so this recipes can be used all throughout the year.
Ingredients (all found at Walmart):
- Betty Crocker Super Moist Cake Mix: $2.00 (although they were on sale in-store for $1.00) – you can use any brand of cake mix for this recipe!
- Cream Cheese Frosting: I used this Duncan Hines Whipped Frosting for $1.64
- 24oz Plymouth Pantry Almond Bark Chocolate Baking Bar: $3.10
- You can use Wilton Candy Melts as well, but I prefer using the Plymouth Pantry Baking Bars as it is a much better value. The only downside to the Plymouth Pantry brand is that they only have vanilla and chocolate, whereas Wilton has a variety of colors.
- Topping: Rainbow sprinkles ($1.78)
Recipe yields about 40 truffles.
Other Flavor Combinations
- Funfetti: White cake mix, cream cheese frosting, white chocolate candy melts, rainbow sprinkles
- Red Velvet: Red velvet cake mix, cream cheese frosting, chocolate candy melts, slivered almonds
- Cookies & Cream: Vanilla cake mix, white chocolate candy melts, Oreo cookies. With this variation, you would dip the cake balls into the white chocolate and top with roughly-crushed Oreo cookies.
- To make the cake mix: you’ll need vegetable oil, water, and about 3 eggs. I didn’t list these since most people may already have these ingredients. It doesn’t really matter what brand or flavor you pick, as this is just the foundation for the truffles.
- Melting Chocolate: I’ve tried using regular chocolate bars like Symphony and Hershey’s, but I still choose candy melts like Wilton or Almond Bark instead. Chocolate melts too easily and burns too easily when heating up, since it requires tempering. To make things easier, I get candy melts. I prefer them in flavor and texture compared to real chocolate because chocolate can be way too sweet for this recipe.
1. Make the cake as directed on the box. I usually just bake it in a 13×9-inch pan. No frills – you’ll be crumbling the cake up anyway!
2.Let cake cool. After it is cooled, use a fork and crumble the cake up until the crumbs are fine, fluffing it to ensure the edges are crumbled. If the edges are too crisp, cut those pieces out. You’ll be rolling the cake crumbs into a dough, so any crispy pieces will definitely be discovered when someone eats your truffles!
I personally prefer to crumble the cake up a few minutes after it’s out of the oven. As long as the middle is finished cooking, you can crumble it up fast and use most of the edges of the cake before it gets too crisp.
3. Mix in a big dollop of icing. Keep adding more until the mixture begins to hold together. You want it to be sticky enough to roll into a ball that can hold its shape. Don’t mix in too much icing, or the balls will be too heavy and crack.
4. Line a baking rack or plate with wax paper or parchment paper. You will set the truffles on here to set.
5. Roll the mixture into 1-inch balls, incorporating the rainbow sprinkles. To keep the balls from breaking, I flatten and fold them until the crumb mixture turns into a dough – that’s when I know the mixture is firm enough to hold.
I don’t like baking the sprinkles into the cake mix the way packaged Funfetti cake is made, because once you roll the cake with the frosting, the colors will combine and turn murky and gray. Adding the sprinkles in after baking makes a nice rainbow swirl.
6. Refrigerate the balls for at least one hour, or until the balls are cold and hard. Refrigerating them helps prevent cracking and breaking when you dip them into chocolate. I’ve omitted the refrigeration step a few times and have always had them break apart during the dipping process!
7. When the balls are ready, break off about 3 squares of the chocolate melts and heat them in a microwaveable bowl in 30-second intervals, stirring between each.
8. Using a spoon, dip and roll the balls gently in the chocolate, in circular, swooping rotations. This ensures an even swirling design around the ball and prevents the truffle from looking like a wad of poop. Add more chocolate and melt in intervals as you continue on – this also helps the chocolate from cooling down and hardening.
9. Set the balls on the parchment paper, and sprinkle with topping of choice.
10. Refrigerate again until candy melts are set. Package and gift away!
You don’t need to box up these truffles. I’ve put them in treat bags from the Dollar Tree when I made them for my whole staff at work for Christmas or Valentine’s Day. It’s up to you how you package them, although I recommend putting them in mini cupcake liners in case the cake mixture starts sweating through the chocolate (this is normal during refrigeration).
My local Walmart has an extensive baking section featuring Wilton-brand baking supplies and packaging, so I have a huge variety of ways to package my sweets. Here are my staples for packaging:
- Mini cupcake liners: $0.98
- Wilton Cupcake Boxes (3-pack for $3.50) – this gives me a box big enough to fit 16 truffles. If you’d like to put in less, they also have smaller boxes and treat bags as well as many other packaging options available at Walmart.
- Ribbon ($1- $5 depending on color, thickness, yards)
Have you made some baked goods to give to others as gifts? Share with us in the comments below!
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