Valentine’s Day Cake Truffles

Desserts | February 14, 2016 | By

Valentine's Day Cake Truffles

Happy Valentine’s Day!! Hailey here, after a long hiatus from the blogosphere. Business school has turned out to mean much more work than I anticipated, but with the internship recruiting season behind me, I am excited to have more time to blog. This is officially my first post since the beginning of fall semester, and I have to say I’ve really missed it! The longer I live in New York the more I feel that I am conforming to the NYC lifestyle which involves minimal cooking and lots of eating out, so I am going to make a conscious effort to reduce these bad habits. 

Last night one of my girlfriends hosted a “Gal-entines Day” dinner to celebrate love among friends. She cooked a fabulous meal, we drank wine, we watched Justin Bieber music videos…ok maybe I shouldn’t admit some of these things. But I was really excited to try out a Valentine’s Day Cake Truffle recipe that I sort of made up, but took inspiration from cake pops. I really don’t like cake pops very much — they are adorable but always taste way too sweet and dense. I started this recipe with my favorite white cake batter, but cut the sugar in half since I knew I wanted white chocolate on the outside. :) I also improvised a white buttercream frosting to condense the cake truffles a little bit and help them stick, but also added much less powdered sugar than typical icing. 

I thought these truffles turned out quite nicely, and are a fun project because you can decorate them how you like! Feel free to experiment with colors and decorations for your loved ones this Valentine’s Day. 

Bon Appétit!

Valentine's Day Cake Truffles

Valentine's Day Cake Truffles
Yields 30
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Cook Time
25 min
Total Time
2 hr
Cook Time
25 min
Total Time
2 hr
For the cake
  1. 1 2/3 cups flour
  2. 1/2 Tsp Baking Powder
  3. 1/4 Tsp Baking Soda
  4. 1 Pinch of Salt
  5. 1/2 Cup Granulate Sugar
  6. 1 Egg
  7. 1/2 Cup (1 Stick) Butter
  8. 1 Tsp Vanilla Extract
  9. 1/4 Cup Greek Yogurt
  10. 3/4 Cups Milk of choice
  11. Food coloring
For the icing
  1. 1/4 Cup Butter (1/2 stick), at room temperature
  2. 3/4 Cup powdered Sugar
  3. 1 Tsp Vanilla Extract
  4. 1 Tbsp Milk of choice
  5. Food coloring
For the coating
  1. 2 Cups White Chocolate
For the cake
  1. Pre-heat oven to 350 deg F.
  2. Melt the butter and whisk in the sugar. Place in the fridge for 1-2 minutes to cool.
  3. While butter mixture is cooling, mix together the flour, baking powder, baking soda and salt.
  4. Remove the butter mixture from the fridge and whisk in the egg, milk, yogurt and vanilla extract.
  5. Slowly mix in the dry mixture, about 1/2 cup at a time. Do not over mix.
  6. Mix in food coloring to the desired color.
  7. Pour mixture into greased cake pan and cook about 25 minutes.
  8. Let the cake cool almost to room temperature.
For the icing
  1. With an electric mixer, blend the butter until fluffy. Add the powdered sugar until a smooth consistency is reached. Add the milk and vanilla extract. Add food coloring to desired color.
  1. Break the cake into pieces and place in a large bowl. Crumble the cake with your hands, and mix in with the icing until a smooth, play-doh like consistency is reached. Using your hands, form the dough into round balls and place on a tray. Play tray in the freezer for 5-10 minutes.
  2. Melt the white chocolate. Remove the balls from the freezer and dip them one by one, finally placing them on a tray. Add sprinkles for decoration as desired. Place the tray in the fridge for about 10 minutes before serving.
à la main
Cake Truffles Batter

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