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5 from 3 votes

Cake Batter Truffles

Author: Lisa Longley


  • 10 oz white chocolate chips
  • 1/3 cup heavy cream
  • 2 TBSPs cake mix
  • rainbow sprinkles


  • In a microwave proof bowl, combine the chocolate chips and the heavy cream. Microwave one minute at a time at half power, stirring in between, until it is smooth and fully combined. Be careful not to over microwave. If you pull it out and it is almost combined, just keep stirring.
  • Stir in the cake mix.
  • Cover and refrigerate overnight.
  • Using a small spoon, scoop out spoonfuls and roll them into balls and then into the rainbow sprinkles. Be sure to press the sprinkles into the truffles to prevent them falling off. Store in an airtight container in the refrigerator for three days.