Homemade cake truffles or cake pops are a wonderful gift, or treat for special occasions.
These peppermint cake truffles are fabulous for the holidays or for Saint Valentine’s Day. These romantic sweets are perfect for spoiling your Valentine with a homemade treat.
Today’s post is a step-by-step tutorial for making these deliciously sweet and minty cake bites.
Plus a little good news – this impressive finger food dessert is super simple to make. The cake is made using a box mix with a little added peppermint extract for flavor, making this an easy, go-to recipe for any celebration.
These simple, make-ahead cake truffles are dipped in melted white chocolate and sprinkled with crushed peppermint candies for a lovely festive feel or a romantic look.
So don’t just make these white chocolate cake balls at Christmas time – indulge whenever you need a minty treat.
Anyway, enough of my peppermint cake pop banter. Let’s get on to this semi-homemade recipe, that will impress your friends and family.
Ingredients For White Chocolate Cake Pops:
Here you’ll find a quick list of what you’ll need for this recipe. Check out the printable recipe at the bottom of this post for US and Metric equivalent versions of the recipe. There you can choose the measurement system that works best for you.
- White Cake Mix
- Peppermint extract
- Peppermint Candy (crushed)
- White Chocolate Melting Wafers, Almond Bark or Candy Coating
- Mixer (hand or stand mixer)
- Baking Pan (9 x 13 inch)
- Food Processor
- Parchment Paper
- Cookie Sheets
- Cookie Scooper
- Microwave proof pitcher
Instructions for Homemade Peppermint Cake Truffles:
Here you’ll find step-by-step photographic instructions to help you recreate this recipe successfully. There are plenty of tips included along the way.
Bake the Peppermint Cake:
Prepare the cake mix according to the directions on the box.
Add the peppermint extract to the cake batter and mix it through.
Transfer the batter to a 13 x 9 inch cake sheet pan, and bake it according to the box directions.
The cake should be pre-baked well in advance of making the truffles, and given time to cool completely before crumbling it.
This baked cake is what will be used to make the cake truffles.
The peppermint cake can be made a day in advance, which is helpful if you need to split this cooking project between two different days.
Preparing the Cake Truffles:
A food processor is used to prepare the truffles.
Break the cake into pieces and place them into a food processor. Pulse on the slowest setting for creating the thickest crumbs.
Once the cake has broken up and is beginning to form crumbs, move the processor down to the smallest setting.
Keep pulsing the cake crumbs until it starts to turn into a dough.
Not every food processor is powerful enough to mix the cake into a dough. Be patient and keep pulsing until you can squeeze the processed cake crumbs into a ball.
Using an ice cream or cookie scoop, roll the cake crumbs into small evenly sized balls.
Let the cake dough rest on a parchment lined cookie sheet.
Prepare the Chocolate:
Melt the chocolate that will be used to coat the cake truffles.
Add white chocolate wafers, or white almond bark or white candy melts to a heat safe bowl or glass measuring jug.
Start by microwaving the chocolate for 1 minute. Take it out of the microwave and stir it. Remove the spoon before returning it to the microwave.
Then melt the chocolate in 30 second increments, stirring after every 30 seconds.
Be sure to stir. Skipping this step will cause the chocolate to burn. Alternatively you can melt the chocolate over a bain marie.
Coating the Truffles in Chocolate:
Once the chocolate is fully melted you need to test its fluidity. You don’t want thick chocolate, which doesn’t making dipping the truffles easy.
The chocolate needs to flow off a spoon. If it doesn’t flow, but sticks instead, then it’s too thick.
You can thin out the chocolate by adding ½ a teaspoon of vegetable or melted coconut oil, until it flows off a spoon.
Dip all of your cake balls in the chocolate, and with the aid of a spoon scoop them out of the chocolate. Tap the spoon lightly on the rim of the jug to release any excess chocolate.
Place the chocolate covered truffles on parchment and allow them to harden at room temperature.
Toss red and white colored sprinkles over the truffles, or I prefer crushed peppermint candies as a tasty decoration.
It’s important to add these toppings while the chocolate is still wet. Otherwise they won’t stick.
I do not recommend putting these truffles in the fridge to harden. Rushing the process of hardening the coating by putting them in a cold fridge will cause condensation.
It’s best not to put them in a fridge unless you live in an extremely warm or rainy climate that makes it hard for the candy coating to set.
Use a heat proof glass bowl or pitcher to melt the chocolate since it will help keep the chocolate warm enough to dip most of your cake truffles. However, if the chocolate starts to thicken again, you can warm it back up in the microwave in 30 second intervals.
If the first layer of white chocolate coating is too thin, the crushed mint sprinkles may fall off the truffles. If this starts happening hold off on adding the sprinkles and dip your truffles again after the first layer of chocolate hardens.
You can also decorate your truffles by piping chocolate swirls over them, and then sprinkling them with crushed peppermints.
I hope you enjoy these minty, chocolate coated cake treats.
Printable Recipe for Peppermint Truffles:
Here’s a free printable recipe, if you’d like to add this recipe to your kitchen files. You can choose to print this recipe either with or without images. Plus you can choose American or Metric versions for the ingredient list.
White Chocolate Peppermint Cake Truffles
- 1 box cake mix white cake
- 3 large eggs
- ⅓ cup oil
- 1 cup water
- 1 teaspoon peppermint extract
- 20 peppermint candy
- 12 ounces white chocolate candy melts
- Prepare the cake mix with oil, water and eggs as directed on the box. Add the peppermint extract to the batter and mix. Bake in a greased 9”x13” pan according to package directions.
- Let the cake cool completely, then break apart into pieces.
- Place the cake pieces into your food processor on the thickest setting to begin with. Once the cake is broken up and forms crumbs, move the processor down to the smallest setting. Keep pulsing the processor until the cake mix turns to dough.
- Use a cookie scoop to create small evenly sized balls of cake dough and rest them on a parchment lined cookie sheet.
- Place the white chocolate chips or candy wafers in a microwave safe bowl or pitcher. Microwave for minutes. Remove from the microwave and stir. Remove the spoon before returning to the microwave. Repeat in 30 second bursts until the chocolate is completely melted.
- Use a spoon to dip each cake ball into the chocolate individually. Upon removing the coated truffle from the chocolate with the spoon, tap the spoon on the side of the bowl to remove excess chocolate. Lay on parchment paper on a baking sheet.
- Deocrate with melted chocolate swirls using a piping bag. Sprinkle with crushed peppermint candies while still wet. Allow to set at room temperature before serving.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
You may also like my recipe for Baileys Mint Chocolate Cookie Truffles, which are another great idea for home baked gifting.
Thanks for following my recipes and ramblings.
Slán agus beannacht,
(Goodbye and Blessings)
Irish American Mom
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