Vanilla Cake Truffles Recipes

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POUND CAKE TRUFFLES 3 WAYS



Pound Cake Truffles 3 Ways image

A classic pound cake made from scratch is transformed into three delectable truffle flavors: Apricot Brandy, Lemon Coconut and Dark Chocolate Pistachio. A great idea for holiday parties or showers.

Provided by Stephanie Wise

Categories     Dessert

Time 3h20m

Yield 48

Number Of Ingredients 20

3 cups Gold Medal™ all-purpose unbleached flour
3 cups granulated sugar
1 1/2 cups butter or margarine, softened
1/2 cup sour cream
1/2 cup milk (or apricot brandy for Apricot Brandy Pound Cake Truffles)
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder
6 eggs
1/3 pound cake (recipe above)
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting
1/4 cup apricot preserves
1/2 cup finely chopped pecans
1/3 pound cake (recipe above)
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting
1/2 cup flaked coconut, toasted
2 to 3 teaspoons grated lemon peel (1 medium)
1/3 pound cake (recipe above)
1/2 cup Betty Crocker™ Rich & Creamy dark chocolate frosting
1/2 cup finely chopped pistachio nuts

Steps:

  • Heat oven to 325°F. Lightly grease 12-cup fluted tube cake pan with shortening or spray lightly with cooking spray; lightly flour.
  • In large bowl, beat Pound Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Pour batter into pan.
  • Bake about 1 hour 30 minutes or until golden brown on top and toothpick inserted near center comes out clean. Cool in pan on cooling rack 20 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
  • Cut cake into 3 equal portions. Use 1 portion to make each flavor of truffles.
  • To make Apricot Brandy Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl. Add frosting and preserves; stir until thoroughly combined. Roll mixture into 1-inch balls; place on cookie sheet. Roll each truffle twice in pecans.
  • To make Lemon Toasted Coconut Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl. Add frosting, coconut and lemon peel; stir until thoroughly combined. Roll mixture into 1-inch balls; place on cookie sheet.
  • To make Dark Chocolate Pistachio Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl. Add frosting; stir until thoroughly combined. Roll mixture into 1-inch balls; place on cookie sheet. Roll each truffle twice in pistachios.

Nutrition Facts : ServingSize 1 Serving

VANILLA CAKE TRUFFLES



Vanilla Cake Truffles image

A friend brought this dessert to a baby shower. They are so easy to make and everyone loves them. I make them in lemon, chocolate and strawberry, but, the vanilla seems to be the favorite. They are so cute and are perfect for wedding or baby showers!!

Provided by Carols Kitchen

Categories     Dessert

Time 1h10m

Yield 35-40 truffles

Number Of Ingredients 7

1 (18 ounce) box white cake mix, duncan hines
3 large egg whites
1 1/3 cups water
2 tablespoons vegetable oil
1 teaspoon almond flavoring
1/2 of a can betty crocker vanilla icing
1 (20 ounce) package white almond bark

Steps:

  • Bake Duncan Hines Classic White Cake as directed on box (in 9 X 13 pan).
  • Let the cake cool completely.
  • Slice brown edges off top and sides of cake and crumble white cake in large bowl.
  • Mix crumbled cake with 1/2 can Betty Crocker Vanilla Icing.
  • After mixing well roll into balls. Chill for 30 minutes.
  • Melt vanilla almond bark as directed on package.
  • Roll cake ball into the melted vanilla bark and place on wax paper until coating if firm.

Nutrition Facts : Calories 71.2, Fat 2.4, SaturatedFat 0.3, Sodium 102.5, Carbohydrate 11.5, Fiber 0.1, Sugar 8, Protein 1

CAKE TRUFFLES



Cake Truffles image

This recipe is from Bakerella, is super popular, and is very good. They are time consuming, especially if you make them for the first time, so plan for a couple days. This is a unique treat to give as a gift or to serve at a bridal shower, a holiday party, or any get together. Enjoy! Prep time does not include chilling time.

Provided by Greeny4444

Categories     Candy

Time 1h15m

Yield 40-50 cake truffles, 20 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) box cake mix (any flavor)
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (16 ounce) can cream cheese frosting
1 (1 1/2 lb) package chocolate bark
wax paper
candy sprinkles, to decorate (optional)
chocolate chips, melted, to decorate (optional)

Steps:

  • Cook the cake as directed on the box for a 13 X 9 cake.
  • After the cake is cooked and cooled completely, crumble into a large bowl. Make sure any parts that have a more crusty texture (from the outside edge of the pan) are picked out.
  • Mix the cake thoroughly with the cream cheese frosting (like you would mix meatloaf). Make sure the cake is moist enough to roll into balls, but not mushy; you may not need to use all of the frosting (I find that about 3/4 of the container is a good amount).
  • Roll the mixture into quarter-size balls and lay on a wax-paper covered cookie sheet.
  • Chill for several hours (you can speed this up by putting in the freezer).
  • Melt chocolate in the microwave per directions on package.
  • Roll balls in chocolate and lay on wax paper until firm. (Use two spoons to dip and roll in chocolate and then tap off extra.).
  • Decorate as desired.
  • NOTES:.
  • For steps 3 and 4, I found it works very well to wear powder-free latex gloves (if you're not allergic). I already have them for cutting jalapenos. They don't stick to the cake, and no coloring gets on your hands (if you're working with a red velvet cake, like in my eyeball pictures).
  • If using small sprinkles to decorate, use a 1/4 teaspoons measuring spoon, and sprinkle a little on the top of each cake truffle before the chocolate coating firms up.
  • I chilled my cake truffles in the refrigerator overnight (for step 5), and they were easy to work with.
  • I used a 1 lb. bag of candy melts from the craft store, but I ran out near the last 1/3 of my cake truffles, so I covered the rest with either powdered sugar or drizzled semi-sweet chocolate (therefore, I recommend using more than one bag of candy melts, or a couple of packages of candy bark available at most grocery stores).
  • The recipe says it makes 40-50 cake truffles, but I usually get about 88 (I must roll them smaller).

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