Funfetti Cake Batter Truffles
Ingredients
- 1½ cups vanilla cake mix heat-treated
- 8 oz cream cheese fully softened
- ¼ cup unsalted butter softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup rainbow sprinkles
- 2½ cups white chocolate chips
- 1 tablespoon coconut oil or vegetable shortening
- Optional toppings: extra sprinkles white chocolate drizzle, crushed vanilla wafers
Instructions
- Heat-treat cake mix by baking at 350°F for 5 minutes or microwaving in short intervals; cool completely
- Mix cake mix, cream cheese, butter, vanilla, and salt until smooth and creamy
- Fold in sprinkles gently until evenly distributed
- Chill mixture for 30–45 minutes until firm
- Scoop about 1 tablespoon and roll into balls; place on parchment-lined tray
- Chill rolled truffles for 30 minutes or freeze for 15 minutes
- Melt white chocolate chips with coconut oil in short bursts, stirring until smooth
- Dip each truffle in chocolate, tap off excess, and return to parchment
- Add toppings immediately and chill 20–30 minutes until set
Notes
Always heat-treat cake mix before using
Use room-temperature dairy for a smooth center
Fold sprinkles gently to avoid color bleeding
Store refrigerated up to 5 days or freeze up to 2 months