Cake Truffles (A crowd favorite)

Ingredients:

Vanilla Cake:

1 1/2 Cup All-Purpose Flour

2 tsp. Baking Powder

Pinch of Salt

1 Cup Granulated Sugar

1/2 Cup Unsalted Butter, softened

2 Large Eggs, at room temp

2-3 tsp. Vanilla Extract

3/4 Cup Milk, 2% or Whole recommended

Frosting:

1/2 Cup Unsalted Butter, softened

1 tsp. Vanilla Extract

Confectioners Sugar, to taste

Chocolate Coating:

16 oz. Chocolate Chips (Milk, Semi-Sweet, Dark, or White)

1 Tbsp. Vegetable Oil (Optional)

Steps

Cake:

1. If using cake scraps from another cake you’ve made, ignore this section and skip to frosting and assembly.

2. Preheat oven to 350 degrees F, adjust rack to the middle position, and coat a 9-inch cake pan with non-stick spray, (springform pan recommended).

3. In the bowl of a stand mixer, beat the butter and sugar together at medium-high speed. And I mean BEAT IT. Keep the mixer going for 8-10 minutes until the mixture is very light and fluffy.

4. Add in eggs one at a time, mixing on low speed until fully combined. Then add vanilla and continue to stir.

5. Once fully combined, add dry ingredients and keep mixing at low speed until combined, scraping down the sides with a rubber spatula as necessary.

6. While continuously stirring, slowly pour the milk into the cake mixture and leave mixer running until batter appears smooth and somewhat thin.

7. Pour into prepared cake pan and slam against counter to remove any air bubbles.

8. Bake for 30-40 minutes, or until top is set and an inserted toothpick comes out clean.

9. Let cake cool, then remove from pan and crumble with your hands in a large mixing bowl, set aside.

Frosting:

1. In the bowl of a stand mixer, beat butter on medium to medium-high speed until light and fluffy, approximately 2-4 minutes.

2. Add 3-4 rounded tablespoonfuls of confectioners sugar to butter and continue to beat together. (Make sure to slowly build mixing speed back up so the sugar doesn’t go flying out of the bowl.) Add vanilla while mixing.

3. Continue to add sugar until you reach a desired level of sweetness, set aside.

Assembly:

1. Add frosting to bowl of crumbled cake and toss together with your hands until mixture is well combined and dense, but not wet. (Tip: add the frosting to the cake slowly to make sure you don’t add too much. You can always add more if you need it, but it’s near impossible to take it out if you’ve added too much!)

2. Grab pieces of the cake mixture with your hands and roll into ping-pong sized balls and set aside on a baking tray. Repeat this step until out of cake. Transfer to fridge to chill for 30-40 minutes.

3. While the balls are chilling, melt the chocolate in a double boiler, (placing a large glass bowl over a pot of a small amount of boiling water), or in 30 second intervals in a microwave at 50% power.

4. If you are further coating the truffles with crumbs of some sort, add vegetable oil to the chocolate and stir to combine. (This will thin it out so it is easier to quickly dunk the balls in the chocolate then immediately roll in crumbs.)

5. Once chocolate is well-melted, evenly coat cake balls one at a time, transferring each one to a baking tray lined with parchment paper or a silicone mat. Transfer to the fridge and chill to set.

6. Enjoy!