There’s something quietly magical about a vanilla cake truffle. That moment when you bite into the smooth white chocolate shell and discover the soft, moist cake inside—it’s like a tiny celebration for your taste buds. I remember the first time I made these, how the kitchen smelled warm and inviting, and how I got distracted halfway through rolling the balls because my phone buzzed. Somehow, that little pause made the whole experience feel more lived-in, less like a perfect recipe and more like something real and comforting.
The texture is just right—not too dense, not crumbly—somewhere between a bite-sized cake and a luscious candy. They’re the kind of treat that’s easy to share but also, I won’t lie, tempting to keep all to yourself. They’re perfect for parties or just a quiet afternoon when you want a little sweetness without fuss. And the white chocolate coating? It adds that smooth, creamy contrast that makes each bite melt in your mouth.
Why You’ll Love It:
- The flavor is straightforward and nostalgic, a pure vanilla experience wrapped in white chocolate.
- It’s simple—and that’s kind of the point. No complicated layers, just comfort in a bite-sized form.
- These truffles hold up well, so you can make them ahead for a party or a gift, though they’re best enjoyed within a week.
- They feel fancy enough for special occasions but are easy enough for a casual snack.
Even if you’re not someone who usually bakes, these truffles are surprisingly approachable. The process has a rhythm to it—mixing, crumbling, rolling—that’s oddly satisfying, like a little kitchen meditation.
Print
Vanilla Cake Truffles
- Total Time: 45 minutes
- Yield: 24 truffles 1x
Description
Delicious and easy-to-make vanilla cake truffles coated in smooth white chocolate. Perfect for parties, gifts, or a sweet treat anytime.
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup whole milk
8 ounces white chocolate, chopped
1 tablespoon vegetable shortening
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
Once cooled, crumble the cake into a large bowl using your hands or a fork until it resembles fine crumbs.
Melt 4 ounces of the white chocolate with 1/2 tablespoon of vegetable shortening in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
Add the melted chocolate to the cake crumbs and mix thoroughly until the mixture holds together and can be rolled into balls.
Using your hands, roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Refrigerate for 30 minutes to firm up.
Melt the remaining 4 ounces of white chocolate with the remaining 1/2 tablespoon of vegetable shortening in the microwave using the same method.
Dip each chilled cake ball into the melted white chocolate, using a fork to coat completely, and place back on the parchment paper.
Allow the chocolate coating to set at room temperature or refrigerate for 15 minutes until firm.
Serve immediately or store in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Kitchen Notes: You don’t need any special equipment beyond basic mixing bowls and something to melt chocolate—your microwave or a double boiler works just fine. Serving suggestions? These truffles pair wonderfully with a cup of tea or a glass of cold milk. Sometimes, I’ve tried adding a tiny sprinkle of sea salt on the chocolate before it sets—just to see what happens—and it’s a nice touch if you’re feeling a bit adventurous. You could also experiment with dipping them in dark chocolate instead of white, although I haven’t tested how that changes the texture. If you want a little crunch, rolling the truffles in finely chopped nuts before coating can add a fun twist.
FAQ
Can I make these ahead of time? Yes, they store well in the fridge for up to a week, or you can freeze them for longer storage. Just thaw in the fridge before serving.
Is it necessary to use vegetable shortening with the chocolate? It helps smooth out the chocolate for dipping, but if you prefer, you can skip it—it might just be a bit thicker.
What if the chocolate coating doesn’t set? Sometimes the room temperature or humidity affects this. Pop the truffles in the fridge for a bit longer, and that usually does the trick.
Give these vanilla cake truffles a try next time you want to turn a regular day into something a little sweeter. You might find yourself sneaking just one more after you think you’ve had enough.