Orange Cake Truffles
These Orange Cake Truffles are a burst of citrus delight! Perfect for any occasion, they're creamy, flavorful, and super easy to make!
Equipment
- Mixing bowls
- Electric Mixer
- Baking Pan
- Cookie scoop or spoon
- Double boiler or microwave-safe bowl
- Parchment Paper
Ingredients
- 1 box French vanilla cake mix
- 1 3 ounce package instant vanilla pudding mix
- ½ cup freshly squeezed orange juice
- ½ cup canola oil
- 4 large eggs
- 1 tablespoon finely grated orange zest
- 1 teaspoon vanilla extract
- 12 ounces cream cheese frosting (½ of a container)
- 1 tablespoon finely grated orange zest
- 1 cup Wilton's candy melts (or desired melting chocolate)
- Sprinkles (for decoration)
- candied orange peel (for decoration)
Instructions
- In a large mixing bowl, combine the French vanilla cake mix, instant vanilla pudding mix, freshly squeezed orange juice, canola oil, eggs, finely grated orange zest, and vanilla extract. Beat on medium speed with an electric mixer for 2-3 minutes, until well blended and smooth.
- Pour the batter into a greased 9x13 inch baking pan. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
- Once the cake is completely cool, use your hands or a fork to crumble the cake into fine pieces in a large bowl.
- Add the cream cheese frosting and the remaining tablespoon of finely grated orange zest to the crumbled cake. Mix well until fully combined. The mixture should be moist and easy to form into balls.
- Using a cookie scoop or your hands, portion out the mixture and roll it into balls about 1 inch in diameter. Place the truffles on a parchment-lined baking sheet. Once all the mixture is shaped into balls, refrigerate for at least 30 minutes to firm up.
- While the truffles are chilling, melt the Wilton's candy melts in a double boiler or microwave according to package instructions. Stir until smooth and completely melted.
- Remove the truffles from the refrigerator. Dip each truffle into the melted candy coating, making sure to coat it evenly. Use a fork to lift the truffle out, allowing any excess coating to drip off. Return the coated truffles to the parchment-lined baking sheet.
- While the coating is still wet, sprinkle the tops with your choice of sprinkles or candied orange peel for a pop of color and texture.
- Allow the truffles to sit at room temperature or in the refrigerator until the candy coating is set, about 30 minutes.
Notes
- Chill the truffles before dipping to help them hold their shape.
- Be careful not to overbake the cake; it should be moist and tender.
- Experiment with different cake mix flavors for a unique twist.