Cake Truffles: a Variety of Flavors in One Simple Recipe
Amycakes Bakes | amycakesbakes.com
5 from 8 votes
Made-from-scratch bakery-style cake truffles are moist and flavorful and dipped in an easy chocolate chip coating. Choose from various flavor combinations to make a variety of delicious flavors, just like we did at Amycakes Bakery.
Servings 121.5" cake truffles (approximately)
Prep Time 30 minutesmins
Chilling Time 2 hourshrs
Total Time 2 hourshrs30 minutesmins
Ingredients
1 cup packed (around 200 grams)Very Moist Cake Scraps (use this amount of scraps per your choice of flavored dip below)Use my cake recipes without the frosting or use the leftover scraps from your cakes made with the Cut and Stack Method. When using moist and flavorful cake recipes, no frosting is required.
168 grams (1cup(s))Semi-Sweet Chocolate ChipsI use Nestle
2TablespoonsVegetable Oil
Peanut Butter Dip Ingredients
168 grams (1cup(s))Peanut Butter Chips
2TablespoonsVegetable Oil
Flavor Variation Ingredients
Extracts and Toppings as described in the Notes section.
Instructions
Make the Cake Truffles
Squish the moist cake scraps until it becomes a smooth dough. Divide the dough into your preferred truffle size and roll them into smooth balls. The easiest way to get evenly-sized truffles is to press the dough firmly into a cookie scoop and level off any excess dough. I use a 4-tsp cookie scoop for 1.5-inch truffles and a 1-ounce scoop for 2-inch truffles. (I like 2-inch truffles for individual treats, and prefer the 1.5-inch mini truffles as cake or cupcake decorations. This is the size of the truffles after they are dipped).
Allow the cake balls to set up in the fridge for at least 2 hours or overnight. They store well in a devilled egg holder. The balls are much easier to dip from cold. (Avoid dipping frozen cake balls, however, as the dip may crack. Thaw the cake in the fridge first instead).
Make the Truffle Dip
Choose your truffle dip flavor from the ingredient section, and place the flavored chips (and the candy melts if making the white dip) in a microwave-safe container. (I like to use a microwave-safe container with square edges so that I can dip the truffles out of this same container. A square edge is easier to dip out of than a bowl, because you can tilt the container and dip more truffles as your dip gets low.)
Melt the chips/melts in the microwave at 50% power until just melted, stirring frequently. Avoid overheating the chocolate. If the dip is overheated, it tends to separate on the cold truffle. Once the chocolate is just melted, add the vegetable oil and stir until combined.
Using a toothpick, dip each refrigerated truffle into the prepared chocolate dip, lightly scraping the bottom edges of each truffle on the sides of the container after dipping. Place each truffle on a plate or tray with a layer of parchment paper. If sprinkling with a topping (without a drizzle), immediately sprinkle it on top of the dipped truffle so that it sticks before the truffle dip dries.
If using a drizzle, place melted truffle dip in a disposable piping bag, then cut off the very tip of the bag (start small--you want only about a ⅛ inch opening on your piping bag). Drizzle on top of truffles that are firm to the touch. If you'd like a sprinkled topping on top of the drizzle, immediately sprinkle it lightly on top of the drizzle before it dries.
Refrigerate the truffles so that they are set up completely. Serve in mini cupcake liners, if desired. Keep refrigerated until serving for crisp truffles. Refrigerate for up to one week, or wrap the truffles in an airtight container and freeze for up to one month. Any leftover dip may be kept in an airtight container at room temperature, and reheated in the microwave at 50% power the next time you use it. Enjoy!
Notes
I use chocolate chips for my truffles since I always have them on hand, and I don't temper my chocolate. (This is also how we made them at Amycakes Bakery). That means that these truffles will get softer at room temperature. I recommend serving them from cold so they always have a crisp exterior.If you'd prefer a speedier chocolate dip that you just heat and dip, I recommend Ghiradelli Melting Wafers in Dark and White.Flavor Recommendations:Peanut Butter Cup Cake Truffles: -Chocolate Cake Scraps -Peanut Butter Dip -Topping: Chocolate Dip Drizzle and/or peanut butter cup crumblesDouble Chocolate Cake Truffles: -Chocolate Cake Scraps -Chocolate Dip -Topping: Chocolate Dip Drizzle Chocolate Tuxedo Cake Truffles: -Chocolate Cake Scraps -White Dip -Topping: Chocolate Dip Drizzle Vanilla Almond Cake Truffles: -Vanilla Almond Cake Scraps -White Dip -Topping: Vanilla Dip Drizzle and/or sprinklesAlmond Fudge Cake Truffles: -Vanilla Almond Cake Scraps -Chocolate Dip -Topping: Vanilla Dip DrizzleStrawberry Cake Truffles: -Strawberry Cake Scraps -White Dip --Topping: White Dip Drizzle and/or crumbled Freeze Dried Strawberries or SprinklesLemon Cake Truffles: -Lemon Cake Scraps -White Dip -Topping: Lemon zest/sugar sprinkle (zest of One Lemon + 2 teaspoon Sugar mixed together)Banana Cake Truffles: -Banana Cake Scraps -White Dip -Topping: White Dip Drizzle and/ or banana chipElvis Cake Truffles: -Banana Cake Scraps -Peanut Butter Dip -Topping: Chocolate Dip Drizzle and/ or banana chip