Cake Batter Truffles

Cake Batter Bombes ~ Cake, sprinkles and chocolate rolled into a creamy bite size bombe. This is an easy four ingredient dessert that’s always a crowd a pleaser.

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Cake Batter Bombes

You might be more familiar with these being called Cake Batter Truffles, but I generally, have a hard time accepting anything called a truffle if it lacks the traditional chocolate ganache body. I know weird, right-can’t help it.

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Whatever you want to call these Babies-make them! They are easy and tasty. The body of these bombes are made with sweetened condensed milk, add a little butter, some cake batter and get rolling. Then chill, dip and done. Enjoy!

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I should mention I kinda went crazy with the photos. I had a few extra minutes and check it out, instead of doing something to cross off my check-list, I spent the time working on my photography skills.

Bad. Very bad. Oh well, at least I don’t manage money like I do time.

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A few notes:

  • I made a fast setting chocolate glaze for dipping instead of straight melted chocolate because I’m lazy and straight chocolate requires more dipping work. And since I’m anal, I hate messy chocolate coatings and the glaze is much more forgiving. The base is from my usual chocolate pouring glaze, but with half the cream.
  • Keep in mind, if you use the chocolate glaze they will melt in your hands faster than if you use straight chocolate or chocolate wafers. Although I rolled my bombes small enough to be one bite so melting chocolate from warm hands is not an issue.
  • Variation: To make this gluten free. Buy gluten free cake batter.
  • I used a funfetti cake mix, but any cake mix will work. I also added extra sprinkles to my funfetti cake batter for added happiness.
  • Since the body of these bombes are made with quite a bit of sweetened condensed milk and I’m no food safety expert, I store the bombes in the refrigerator and remove them 20 minutes prior to serving.
  • For more funfetti and cake batter goodness checkout these Funfetti Cheesecake Pops and this fun Cake Batter Bark from Rosie of Sweetapolita

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Cake Batter Bombes

Makes 34 three-quarter inch bombes

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Cake Batter:

  • 1 can of sweetened condensed milk
  • 3 tablespoon butter
  • ¾ cup cake mix, dry
  • 2/3 cups chocolate, melted (for dipping)

Chocolate Glaze:

  • 2/3 cups dark chocolate
  • 1 tablespoons heavy cream
  • 4 tablespoons powdered sugar, sifted
  • 3-5 tablespoons water, warm


1. Place sweetened condensed milk and butter in a pan over low heat. Heat mixture for about 10-15 minutes, making sure to stir constantly. Continue to heat until mixture can hold a line when a spoon or spatula is drawn through the mixture. Remove from heat and add dry cake mix and stir to combine. Set mixture aside for 5-10 minutes before rolling.

2. Lightly butter hands and roll mixture in 3/4 inch balls. Chill for 20 minutes and dip in chocolate. Then set dipped bombes aside for chocolate to set. *Optional: Dip in chocolate glaze. Recipe follows.

3. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until a dipping consistency is reached. Set aside and let mixture cool to warm.

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  1. Avatar for Naomi RobinsonLexy says

    Hi Naomi,
    These look delicious. Quick question though…does your recipe for the chocolate coating get hard after it cools? I am used to using those chocolate wafers to melt and they harden quickly so there are no messy fingers when you pick them up.

    Should you store at room temp or in the refrigerator? Thanks for any additional help.

    • Avatar for Naomi Robinson

      Naomi replied: — September 23rd, 2011 @ 2:01 pm

      Hi Lexy,

      Wafers will work and will definitely harden faster. Along with that the wafers won’t melt as fast in your hands. Although I rolled the bombes small enough to be one bite, so melting or sticky fingers are not an issue. I’m not a huge fan of the way wafers taste, so I seldom use them.

      Store them in the refrigerator and remove them twenty minutes before serving. Thanks for asking. I’ve included this in the notes of the recipe.

  2. Avatar for Naomi RobinsonMarianne says

    Those look beautiful! But I am confused……the ingredients list says “cake mix” but the directions say “cake batter”. Do you prepare the cake mix as directed on the box and then mix it in as batter? Thanks for clarifying. You have a fabulous blog! :)

    • Avatar for Naomi Robinson

      Naomi replied: — September 23rd, 2011 @ 3:42 pm

      Hi Marianne,

      That’s DRY cake mix, do not prepare it as directed on the box. And thanks so much for pointing that out. I have clarified it in the recipe

  3. Avatar for Naomi RobinsonJeanette says

    What a great recipe! I can’t wait to make this.

    I love your photos. Do the liners glow like that, or did you edit them to do that? Would you also mind sharing where you got the liners?

    • Avatar for Naomi Robinson

      Naomi replied: — September 24th, 2011 @ 10:57 pm

      Hi Jeanette- The liners are glassine, so they are very thin and the light coming through causes that glow. Although I may have exposed the pictures a bit high, so that may have been a or alsoc ontributing factor. To answer your question directly, no, I did not edit them to glow like that. I actually tried to edit it to take away the glow, but to no avail. The liners are from Bake it Pretty. I will say they took me awhile to get, since they were always sold out.

  4. Avatar for Naomi RobinsonKaren says

    I made these with my kids last night and we loved them! Thank you for the recipe.

    We used melted chocolate. Do you have any advice for making them nice and smooth like yours?

  5. Avatar for Naomi RobinsonCatie says

    Hi! OK, so I just tried making them, and I didn’t find it very easy to make into balls, so I may not have done it right-when they are ready to eat, what sort of consistency should the balls be? Thanks!

    • Avatar for Naomi Robinson

      Naomi replied: — September 25th, 2011 @ 10:51 pm

      I’m not sure why they weren’t easy to roll. The dough is not too sticky and if you lightly buttered your hands it should have provided more ease of rolling.

      Additionally the sweeten condensed milk portion should be cooked until mixture can stand divided when drawn through like the top picture of the step-by-step portion.

      The consistency is much like a chocolate truffle, but slightly softer.

  6. Avatar for Naomi RobinsonCatie says

    Aha, I didn’t cook the condensed milk enough! Never mind, they set brilliantly anyway and were so nice! Do you know how long you can keep them for before throwing away any uneaten ones?

  7. Avatar for Naomi Robinson says

    Awesome! What type of dry, cake mix did you use? There are so many flavors. Do you have any advice on how you dipped them in the chocolate? I have made oreo truffles and they are always ugly!

    • Avatar for Naomi Robinson

      Naomi replied: — October 4th, 2011 @ 10:33 pm

      Cheri- I used a funfetti mix, but any white or yellow cake mix will work. For the chocolate dipping use a fork to dip and wipe off excess chocolate along the edge of your your bowl before laying it down on the to dry. Make sure what ever vessel you use to dip in, it is deep enough for one clean dip. If you have to dip multiple times to cover it, then you will have a lumpy finish.

  8. Avatar for Naomi RobinsonChristen says

    Gluten free variation is not the right consistency and if you add more mix it is too sandy… Did you actually try this?

    • Avatar for Naomi Robinson

      Naomi replied: — October 13th, 2011 @ 11:08 pm

      Christen- I did not. My friend who does do GF did and was happy with the results.

  9. Avatar for Naomi RobinsonKassidy says

    I made this recipe and it was delicious! I had one problem though. I heated the condensed milk and butter for about 20 minutes over low heat and it still wasn’t thick enough. So, I just added extra cake mix so it was thick enough to roll. Also, I also stuck it in the freezer for about 20 minutes to harder it up before I rolled them. Would it thicken up better if you heated it over like medium heat? Once I figured it out though I was very happy with the results! Thank you!

    • Avatar for Naomi Robinson

      Naomi replied: — October 13th, 2011 @ 11:07 pm

      Hi Kassidy-First off thanks for writing. The difference in time and medium vs. low heat might be more a matter of stove tops and pans. So yes, next time I would kick your heat up to medium.

      I’m glad you figured it out and enjoyed them. I love this recipe for the taste,ease of making and the presentation is always one people love.

  10. Avatar for Naomi RobinsonPreston Mcanelly says

    If you want to prepare tasty camping meals with ease on your next camping trip then Dutch oven recipes for camping is the answer to all your questions. Egg bakes, roats or stews, cobbler or other sweet desserts and various other dishes are some of the delicacies you can prepare with your dutch oven. Now you can cook and eat those dishes that were only your desires in previous camping trips. ^

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