Description
These Strawberry Cake Truffles are delightful bites made with strawberry cake mix and cream cheese, drizzled with vibrant candy melts. Perfect for parties or a sweet treat!
Ingredients
Scale
- 15.25 ounce strawberry cake mix
- 8 ounce block cream cheese softened to room temperature
- ⅓ cup cream cheese chips roughly chopped
- 2 10 oz bags ghirardelli vanilla melting wafers
- ½ cup wilton pink candy melts
- ½ cup wilton bright pink candy melts
- Sprinkles optional
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Heat treat the cake mix for safety.
- Spread the cake mix on the prepared baking sheet and bake for 5 minutes. Let cool completely on a wire rack.
- In a medium bowl, beat the softened cream cheese with a hand mixer until smooth.
- Fold in the cooled cake mix until fully combined, using a spatula and then the mixer for dough consistency.
- Integrate the cream cheese chips evenly into the mixture.
- Cover the dough with plastic wrap and chill in the refrigerator for 2 hours.
- Using a cookie scoop, shape the dough into balls and place on lined baking sheets. Allow to expand for 15 minutes.
- Melt the vanilla wafers in a double boiler or microwave, stirring until fully melted.
- Dip each dough ball in the melted vanilla wafers, tapping off excess coating before placing on the baking sheet.
- Retro sprinkle half of the coated dough balls with your choice of sprinkles before the coating dries.
- Melt the pink candy melts separately in piping bags.
- Drizzle the melted pink candy over the remaining coated cake balls.
- Allow the truffles to set completely before serving.
Notes
Make sure to fully cool the cake mix to prevent melting the cream cheese.
Using a double boiler helps maintain the right consistency for melting the wafers.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg