These Valentine’s Day Cake Truffles are sure to impress everyone this Valentine’s Day! These little bites of creamy cake covered in chocolate are just so delicious. Valentine’s Day Cake Balls are easy to make and perfectly festive.
This recipe could easily be changed to suit other holidays, birthday parties and more! Just switch up the colours to match the occasion. It just doesn’t get easier than this.
The best part about these cake balls? You can make them ahead of time and freeze them!
Valentine’s Day Cake Truffles
Yields: Approx. 24 cake truffles
Ingredients:
Vanilla cake mix + ingredients to make it**
¼ tsp pink gel food coloring, divided
1 stick unsalted butter, softened
2 cups confectioners’ sugar
1-2 tbsp milk
2 ½ cups pink candy melts
½ cup red candy melts
**Take note that most cake mixes yield enough batter to fill two round 9 inch pans. You will want to make the entire batter and bake it in these round pans (greased).
Directions:
Prepare cake batter according to box’s directions and add half of the pink gel food coloring.
Bake according to the cake’s recipe and allow to cool before assembling.
Line a baking sheet with wax paper. Set aside.
While the cakes cool, make the buttercream. Using an electric mixer, beat together butter, sugar and milk on low speed.
Once the ingredients are well-combined and smooth, add remaining pink gel food coloring. Beat on high until completely tinted.
Crumble cake into a large bowl and add pink buttercream. Mix together.
Roll the cake into 2 inch spheres and place gently on lined baking sheet.
Refrigerate for at least 45 minutes.
Place pink candy melts in a large microwave-safe bowl. Microwave in 30-second intervals until melted, mixing in-between each interval.
Submerge each cake truffle into melted candy and coat thoroughly. Place back gently on the lined baking sheet.
Melt the red candy melts in the microwave (again, in 30-second intervals). Pour into a plastic piping bag and cut a small hole at the tip. Drizzle over each coated cake truffle.
Allow to set for at least 30 minutes. Serve and enjoy!
Valentine's Day Cake Truffles
Ingredients
- Vanilla cake mix + ingredients to make it**
- ¼ tsp pink gel food coloring, divided
- 1 stick unsalted butter, softened
- 2 cups confectioners’ sugar
- 1-2 tbsp milk
- 2 ½ cups pink candy melts
- ½ cup red candy melts
Instructions
- Prepare cake batter according to box’s directions and add half of the pink gel food coloring.
- Bake according to the cake’s recipe and allow to cool before assembling.
- Line a baking sheet with wax paper. Set aside.
- While the cakes cool, make the buttercream. Using an electric mixer, beat together butter, sugar and milk on low speed.
- Once the ingredients are well-combined and smooth, add remaining pink gel food coloring. Beat on high until completely tinted.
- Crumble cake into a large bowl and add pink buttercream. Mix together.
- Roll the cake into 2 inch spheres and place gently on lined baking sheet.
- Refrigerate for at least 45 minutes.
- Place pink candy melts in a large microwave-safe bowl. Microwave in 30-second intervals until melted, mixing in-between each interval.
- Submerge each cake truffle into melted candy and coat thoroughly. Place back gently on the lined baking sheet.
- Melt the red candy melts in the microwave (again, in 30-second intervals). Pour into a plastic piping bag and cut a small hole at the tip. Drizzle over each coated cake truffle.
- Allow to set for at least 30 minutes. Serve and enjoy!
Notes
**Take note that most cake mixes yield enough batter to fill two round 9 inch pans. You will want to make the entire batter and bake it in these round pans (greased).
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!