Delicious cake – sans oven!

Technically, it’s not cake…it’s even better than cake – it’s cake batter!!  And I swear – this is my new absolute hands-down favorite dessert.  These little cake batter truffles are easy to make  – and the best part is, no need to heat up the oven on a hot day.

Back story:  Malik’s birthday is this weekend and unfortunately our oven has been out of commission for about a month now.  I THOUGHT our oven would be fixed by now, but it’s not.  So I needed a back-up plan for his birthday treats and fast!  When I found this recipe by Six Sisters’ Stuff on Pinterest, I knew I had found the perfect fix!

PS – I doubled this recipe, as Malik informed me that his coworkers would definitely need more than the 24-30 balls that 1 recipe makes!  Plan accordingly 🙂

TRUFFLE (aka the yummy goodness)

1 1/2 c flour
1 c yellow cake mix
1/2 c butter, softened
1/2 c sugar
1 t vanilla
1/8 t salt
3-4 T milk
2 T sprinkles


16 oz almond bark (white candy melts – We used vanilla CandiQuik)
4 T yellow cake mix

Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on wax paper or aluminum foil-lined cookie sheet. Chill balls in the refrigerator or freezer for about 15 minutes to firm up.

While dough balls are chilling, melt almond bark in the microwave on 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.
Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.
looks delicious!

Cake batter truffles – all finished…and WOW – they are amazing!