Cake Truffles

READY IN: 2hrs 15mins
Recipe by nonnie4sj

A great way to use up leftover cake, or just to make all on their own. I found this at Cake Central and my family enjoys these a lot!

Top Review by newtocookingmandm

I was so excited to find this recipe. I bought a flavor of international delight creamer I didn't like salted Carmel mocha. I felt bad tossing it so I did an ingredient search and found this. I only had 7 oz left so I made half of a cake from devils food chocolate cake # 26370 which has coffee as an ingredient so it sounded like the perfect pair and it was! I made one 9in round. Then added 1oz of extra whipping cream I had left over to the creamer to make it half a cup, it didn't seem like a puddle when i poured it in so I added at least 1/3 cup more of the whipping cream, but wish I had not it was to mushy. Oh well atleast it still tasted awesome! Next time I will start mixing with hands before adding more liquid-still they were amazing just hard to make into a ball. Froze them then Dipped in white chocolate and topped with sprinkles! Huge hit! Thanks!

Ingredients Nutrition

  • 1 (18 1/2 ounce) boxed cake mix, any flavor
  • 1 13 cups water
  • 12 cup oil
  • 3 eggs
  • 16 ounces liquid coffee creamer, complimentary flavor to cake
  • 12 ounces chocolate chips, any flavor


  1. Mix cake, water, oil and eggs and bake as directed on box.
  2. Place cooled cake or scraps into a bowl in large pieces.
  3. Using a fork, crumble the cake into a nice crumb.
  4. Crumbled cake will be soft and fluffy.
  5. Pour in liquid coffee creamer judging by eye, until a medium sized puddle forms.
  6. Put on decorator's/food safe gloves and begin mixing the crumb liquid mixture.
  7. The cake central site says to use gloved hands because it’s easier to get the feel of the mixture for consistency reasons rather then using a fork or spoon but you can use a fork or spoon if you’d prefer.
  8. Mix until a soft mushy dough forms.
  9. Once you get the mixture to the consistency you would like it, roll a small amount into a ball using the palms of your hands, or a cookie scoop, or a melon baller; anything will work for this.
  10. Place each ball on a platter.
  11. Place platter into the freezer for about 30-90 minutes.
  12. Meanwhile, place chocolate to be melted in a microwave safe bowl, microwave following melting directions.
  13. After removing platter from freezer, take one ball at a time, and roll it around in the melted chocolate with the help of a spoon.
  14. Place dipped balls back onto the parchment paper lined tray for drying.
  15. TIP: Store frozen – un-dipped – cake balls in an air tight container sealed with both lid and plastic wrap. Remove just before dipping to help the chocolate coating set.
  16. They are best served cold.

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