Strawberry Cake Truffles
Delicious strawberry cake truffles combining moist cake mix with creamy cheese, coated in white and pink candy melts for a sweet, festive treat perfect for dessert or celebrations.
Equipment
- 1 oven for heat treating cake mix and baking
- 1 mixing bowl medium size for mixing ingredients
- 1 hand mixer for beating cream cheese and combining dough
- 2 baking sheet lined with parchment paper
- 1 wire rack for cooling cake mix
- 1 double boiler or microwave-safe bowl for melting candy melts
- 1 cookie scoop 1 ½ tablespoon size for portioning dough
- 1 fork for dipping truffles in coating
- 2 microwave-safe piping bags for melting and drizzling candy melts
Ingredients
- 15.25 oz strawberry cake mix Betty Crocker recommended
- 8 oz cream cheese softened to room temperature
- ⅓ cup cream cheese chips roughly chopped
- 2 10 oz bags Ghirardelli vanilla melting wafers
- ½ cup Wilton pink candy melts
- ½ cup Wilton bright pink candy melts
- Sprinkles optional
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Spread the strawberry cake mix evenly on the prepared baking sheet and bake for 5 minutes to heat treat the mix.
- Remove from oven and cool completely on a wire rack.
- Place softened cream cheese in a mixing bowl and beat with a hand mixer until smooth and creamy.
- Fold in the cooled cake mix with a spatula initially, then mix with a hand mixer on medium-high speed to form a dough.
- Fold in the chopped cream cheese chips until evenly distributed.
- Cover the dough and refrigerate for 2 hours until chilled.
- Line two baking sheets with parchment paper. Scoop dough with a 1 ½ tablespoon scoop, roll into smooth balls, and place on sheets.
- Allow balls to sit for about 15 minutes to expand and prevent coating cracks.
- Melt the vanilla melting wafers in a double boiler or microwave until smooth.
- Dip each dough ball fully into the melted wafers, tap off excess, and place back on the parchment-lined baking sheet.
- Sprinkle sprinkles on half of the coated balls while coating is still wet.
- Melt the two pink candy melts separately in microwave-safe piping bags until smooth.
- Cut tips of piping bags and drizzle pink melts over the undecorated half of coated balls.
- Allow all truffles to set completely before serving.
Notes
- Store truffles in an airtight container in the refrigerator up to 5 days.
- Chilling dough makes rolling easier; letting balls sit before coating prevents cracks.
- Heat treat cake mix in oven or microwave to ensure safety.