Sweet, buttery, soft cake batter dough sandwiched between two layers of rich white chocolate. What’s NOT to love?!?
One of my fondest memories growing up was helping my mom bake in the kitchen. My favorite part was always licking the leftover batter off the spoon, or scraping the last remnants of dough out of the bowl. In fact, that’s STILL one of my favorite things about baking now! I mean, who DOESN’T love eating that sugary, soft, buttery goodness by the spoonful? Forget the oven, I’m parking my butt in front of the TV with my bowl of cake batter and Supermarket Sweep re-runs!
Fortunately, I’ve come up with a better approach to eating this sweet dough of the Gods while still allowing yourself to remain with your dignity intact.
Behold, the blindingly beautiful Cake Batter Truffle Bark!
It’s like a Cake Batter candy bar!
It has that same buttery sweetness that you get from raw cake batter, only this stuff is totally safe to eat! Well, maybe not so safe for your waistline…
This was probably one of my most difficult treats to photograph. Not because I couldn’t get the lighting or composition right, but because I couldn’t keep myself from eating every tidbit that happened to break off (on accident, of course…) whenever I touched these beautiful morsels of sweet perfection.
I’ve seriously gotta practice more self-control.
Like my Nutella Filled Chocolate Bark, this one is pretty sweet. Well, very sweet! But candy is supposed to be sweet!!!
As with a lot of my recipes on my blog, this one is SUPER easy to make! And when I capitalize the word, “super,” I mean it!
Ready for your tastebuds to FOREVER be changed!?
Let’s get started then!
Cake Batter Truffle Ingredients:
1/2 cup unsalted butter, at room temperature
1/3 cup sugar
1 1/2 cups white or yellow cake mix
1 cup flour
3 Tablespoons milk
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/8 teaspoon salt
2 Tablespoons sprinkles, plus more for the top
2 (12oz) packages white chocolate chips
4 Tablespoons white or yellow cake mix
First, line a baking sheet with wax paper and set aside. In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add in the 1 1/2 cups cake mix, flour, milk, vanilla, almond extract, salt, and sprinkles and mix until combined.
Microwave one bag of white chocolate chips in a microwave-safe bowl for one minute. Remove, stir, then microwave for 30 more seconds until smooth. Add 2 tablespoons of the cake mix and stir until combined.
Pour white chocolate into prepared baking sheet and spread into a thin rectangle. Mine ended up being 9 by 13 inches. Freeze for 10 minutes or until hard.
Scoop the cake mix dough onto the white chocolate and spread into an even layer with your fingers.
Melt the second bag of chocolate chips in the microwave as you did with the first bag. Add in the remaining 2 tablespoons of cake mix and stir until combined. Pour white chocolate over the cake mix layer, spreading it out into an even layer. Sprinkle the top with sprinkles and freeze until set–about 5 minutes.
And now you’re ready to eat!
Oh wait, I guess you should probably break it up a little first 😉
Store bark in a tightly sealed container in the refrigerator.
Cake Batter Truffle Bark
Ingredients
- ½ cup unsalted butter at room temperature
- ⅓ cup sugar
- 1 ½ cup white or yellow cake mix
- 1 cup flour
- 3 Tablespoons milk
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ⅛ teaspoon salt
- 2 Tablespoons sprinkles plus more for the top
- 24 ounces white chocolate chips
- 4 Tablespoons white or yellow cake mix
Instructions
- Line a baking sheet with wax paper and set aside. In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add in the 1 1/2 cups cake mix, flour, milk, vanilla, almond extract, salt, and sprinkles and mix until combined.
- Microwave one bag of white chocolate chips in a microwave-safe bowl for one minute. Remove, stir, then microwave for 30 more seconds until smooth. Add 2 tablespoons of the cake mix and stir until combined.
- Pour white chocolate into prepared baking sheet and spread into a thin rectangle. Mine ended up being 9 by 13 inches. Freeze for 10 minutes or until hard.
- Scoop the cake mix dough onto the white chocolate and spread into an even layer with your fingers.
- Melt the second bag of chocolate chips in the microwave as you did with the first bag. Add in the remaining 2 tablespoons of cake mix and stir until combined. Pour white chocolate over the cake mix layer, spreading it out into an even layer. Sprinkle the top with sprinkles and freeze until set--about 5 minutes.
- Break bark into several pieces. Store bark in a tightly sealed container in the refrigerator.