Chocolate Cake Truffles




About: I love making new things out of old things. I love creating and finding ways to make things interesting and more than what they seem at first!

When I first started decorating cakes, I was hesitant to level my cakes properly because I was so bummed about how much cake would be wasted. I used to let my husband and friends eat the scraps, but sometimes no one was around to snack.
Then I discovered cake truffles! Now I keep all my cake scraps in the freezer so that when the time comes to make truffles, I have a great variety of cake to use!

If you don't just have cake lying around your house, you can still make these easily! I'll show you how!

Step 1: Materials

You'll need cake. Like I said, I have a lot of cake in my freezer... if you don't bake a million cakes a week like I do, you can just bake one cake. Specifically for this. You can bake any flavor of cake! A box mix cake will work fine!

You'll also need frosting, about two table spoons. I use home made buttercream, but you can use canned. Vanilla, chocolate or cream cheese frosting seem to work best.

A package of candy melt. (Almond bark, chocolate coating etc) This stuff works best because it isn't as hard to temper as chocolate and once set doesn't melt like crazy just because you barely touched it.

You'll also want a large mixing bowl for the cake, a smaller microwave safe bowl to melt the chocolate in, a fork, a spoon and some candy and or sprinkles to top your truffles. Nuts work as well!

Wax paper and a couple of cookie sheets are nice to have as well.

Step 2: Mixing the Cake Filling

Alright, so whether you have cake already or made a cake, just go ahead and dump it in the large mixing bowl. If you made a cake, please, let it cool. For at least an hour.
Mash it up and add two table spoons of frosting. Start mixing! It might not seem like a lot of frosting, but trust me, you don't want too much. If you get the cake too soggy, you're truffles won't be very good. After mixing with the spoon for a while, you'll want to switch to your hands. (Which, I hope, you will wash first!!) Mash it all together and test the consistency. After a while, it will become moist, but not sticky and will hold it's shape.
Once you've got it to that consistency, start rolling it into balls. I like to line my cookie sheets with wax paper and line the cake balls on them. I'd say ping pong or golf ball size is a good size to aim for.

Now stash them in the fridge if you can make room. Chilling them will help the chocolate set better when we coat them!

Step 3: Coating the Truffles

Start by cutting your chocolate into smaller pieces if you have a big hunk. Then pile it into a microwave safe bowl and melt it in 30 second bursts, stirring in between.
You're looking for a good, liquid consistency. (I know, you're probably sick of me using the word consistency.... at least I'm consistent at using it...)

First, dip the bottom of the cake ball into the chocolate. Then place it on the fork. Hold it over the bowl and use the spoon to pour chocolate over the ball. This is MUCH easier then trying to dip the balls and will give you a wonderful, smooth texture. Sort of shake the fork back and forth, letting the excess chocolate drip between the tines of the fork.

When you've got it covered and most of the excess has dripped back into the bowl, transfer the truffle to the wax paper. This takes some trial and error to get down, but I've found using a frosting spatula or a butter knife to push it off the fork works best.

Place candy or sprinkles on the truffle as soon as you get it down on the wax paper. That stuff sets quickly.

You might need to clean the fork off every few truffles in order to let the excess drip through.

Step 4: Trimming and Sealing the Bottom

You're going to have a lot of chocolate around the bottom of these things... go ahead and sort of trim it off with a knife and then check the bottoms of your truffles. The key to keeping them fresh is making sure they're totally sealed in chocolate. You'll probably find that most of your truffles have a bit of cake showing on the bottom. Go ahead and just barely dip the bottoms of the truffles on more time and place them on a fresh piece of wax paper. They shouldn't need trimmed again because you're just dipping them enough to fill the holes in the bottom.

Candy melt/almond bark type chocolate should totally set up on it's own without being put in the fridge.
Once they set up, I like to transfer them individually into mini cupcake liners and then put them in a box in the fridge. They are EXCELLENT when cold. So tasty.

I've keep a stash of these in the fridge for a couple of weeks and they kept just fine and tasted great still. Don't ask me how they lasted that long. I think it was because I literally made like 60 of them or something lol.

Step 5: Enjoy!

These things are so freaking good. Your friends and family are going to be begging you to make more, so get used to making them! Thankfully, practice makes perfect and every batch will be better than the last!

There's just something about that crunchy chocolate shell and that moist, rich cake center... you can't get enough!

Let me know if anything is unclear! I'm working on turning tutorials from my blog into instructables and it seems sometimes details get lost along the way!

Happy snacking!



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    29 Discussions


    7 years ago on Introduction

    thank you so much, i had these at a baby shower and fell in love with them, want desperately to know how to make them, so will definitely be making them.


    7 years ago on Introduction

    we've got a bake sale coming up at school soon so these will probably be appearing on sale :)


    7 years ago on Introduction

    These look Awesome! I was looking for a recipe like this to make and send in a package for my sister for her birthday, since I can't really send her a birthday cake. Unfortunately, I didn't check instructables and ended up making her some cake-y cookies instead. Next time, though, I will try these!
    By the way, I couldn't help but notice the violin and awesome pink ukulele hanging in the background--the two instruments I play! Awesome!

    sayer p

    8 years ago on Introduction

    This has quickly become a favorite amongst my friends and family!! Super easy and quite impressive. I've made a batch four times in the past two weeks!


    8 years ago on Introduction

    I've been given a set of these as a gift from someone who makes these for Easter and called them Cake Eggs. Now that I can make them myself I won't need to wait on her to give them out.

    I bet this would work for cake that is just about to go stale to moisten it up a bit and make it last just a bit longer.

    2 replies

    8 years ago on Step 2

    CAKE BALLS!!!!!! i looove these!! If you use red velvet cake, they taste absolutely amazing! Thank you so much for this recipe!

    The apron was a gift from a co-worker and says "Will cook for shoes... Lots and lots of shoes." it's pretty hilarious.
    Also- I'm on a diet too!! Can you believe I only ate one of these when I made them???

    Thats pretty cool.

    I don't think I would be able to resist the temptation. They look amazing! What diet are you using? I'm doing a combination of Weight Watchers and I'm hoping to join the gym soon, but I have to convince my parents first (I have trouble sticking to things and have wasted their money before- lol)

    I don't think I could keep up with an actual "diet" like weight watchers. I've been using myfitnesspal on my phone. It gave my a calorie goal and I record all my exercise and food. I also switched to all organic fruit/veggies and drink only 100% juice. We also switched to all organic/free range meat and only eat 4-6oz at a time. Red meat only once a week. Basically we're trying to follow the pyramid. Lol. We do 30-60 minutes of light cardio a day, I've lost ten lbs in 5 weeks. My husband has lost 40lbs in 6 weeks! I'm trying to lose 20-30 and he's trying to lose 100-125 or so. We're feeling pretty good about it!

    I made my own organic peanut butter cups the other day that are only about 25 calories!

    We? do you mean you and your husband, or do you have kids too? (you look really young!)

    I'm not actually following a diet right now but I plan on eating what I want but track calories using the ww point system. Sparkpeople is good because you can use any other diet/eating plan with it, but it has lots of tools for you to use.

    I've lost some weight since the start of the year by walking the dog. I could have lost alot more but my eating habits haven't changed that much yet. I'm waiting on getting a computer of my own because then I'll have access to sparkpeople 24/7 (thats not the main reason I'm getting one though, I'm an aspiring photographer/movie maker and blogger)

    Hah, yes, my husband and I... I'm actually pushing 30, thank you! Haha!

    Last summer I rode my bicycle 1,000 miles and I maintained the exact same weight through out summer/fall... but I would come home every day and just eat like total crap. I practically lived on KFC and mountain dew. So this year, as soon as this darn Ohio weather breaks, I'll be out on my bike in full force and eating right... I could waste away to nothing hahaha. I'm only 5 feet tall, so according to weight standards I'm like 60lbs overweight, which I think is total crap, but I'd love to lose 30 in the end of all this. My husband was at 350lbs and we were just like holy crap we're fat American slobs!!! lol. We decided we had to turn our health around.
    Myfitnesspal has been invaluable to me. When I got my iphone and downloaded the app it was like flipping a switch in my brain. Seeing everything I eat and all the nutrition facts and being able to record my exercise etc... it's awesome.
    I am allowed 1,200 calories a day, but if I work off calories those go back on my net for the day and I could eat that amount of calories again.
    It's so easy to eat badly because it's so cheap and so fast, but the big picture cost to me is way more expensive. At 27, I shouldn't have high blood pressure and a laundry list of nutrient deficiencies like this!

    I usually stick with the standard Wilton buttercream recipe on the Wilton website. Except I add a teaspoon of lemon juice. It tones it down a tiny bit.


    8 years ago on Introduction

    I always give my cake scraps to my dog lol . ive had her for 4 months and shes gaind 96 ponds sence i got her


    8 years ago on Introduction

    I've made these for year - we call them cake balls -- here are a couple suggestions:

    try throwing in some crushed candy cane at christmas for peppermint flavor, and then sprinkle some crushed candy cane pieces on top.. the moisture from the frosting melts the candy cane and it's gooey and wonderful..

    try throwing in some heath bar pieces as well - also really good!

    Truly, the possibilities are endless...

    1 reply

    8 years ago on Introduction

    Yummy!!! I've been saving my cake scraps to make cake balls but haven't had the time to. I need to make time! And it would also make room in the freezer!