Orange Cake Truffles
Cake truffles made from French Vanilla cake mix flavored with orange and mixed with cream cheese frosting, then dipped in melting chocolate and decorated with sprinkles or candied orange peel.
Equipment
- 9x13-inch pan
- nonstick spray
- Large Bowl
- Electric Mixer
- Wire Rack
- Food Processor
- Mixing Spoon
- Baking Sheet
- waxed paper
- small cookie scoop (optional)
- Microwave-safe Bowl
Ingredients
Ingredients
- 1 boxFrench Vanilla cake mix
- One3 ounce packageinstant vanilla pudding mix
- 3/4 cupfreshly squeezed orange juice
- 1/2 cupcanola oil
- 4 largeeggs
- 1 tablespoonfinely grated orange zest
- 1 teaspoonvanilla extract
- 12 ouncescream cheese frosting 3/4 of a container
- 1 tablespoonfinely grated orange zest
- 1 cupWilton's candy melts or desired melting chocolate
- sprinkles or candied orange peel see tips below
Instructions
Instructions
- Preheat the oven to 325°F. Spray a 9x13-inch pan with nonstick spray.
- In a large bowl, whisk together 1 box French Vanilla cake mix and one 3-ounce package instant vanilla pudding mix.
- Add 3/4 cup freshly squeezed orange juice, 1/2 cup canola oil, 4 large eggs, 1 tablespoon finely grated orange zest, and 1 teaspoon vanilla extract to the dry ingredients. Use an electric mixer on low speed to blend until well combined, scraping the bowl sides as needed.
- Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until the cake is set and a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- When the cake is completely cool, remove it from the pan and break it into chunks. Place the chunks in a food processor and pulse until you have fine crumbs (or crumble the cake by hand into fine crumbs). Transfer the crumbs to a large bowl.
- Add 12 ounces cream cheese frosting (¾ of a container) and 1 tablespoon finely grated orange zest to the cake crumbs. Stir with a sturdy spoon until the mixture is evenly combined and holds together when pressed.
- Shape the mixture into 1-inch balls using a small cookie scoop, spoon, or your hands, and place the balls on a waxed paper–lined baking sheet. Chill the baking sheet in the refrigerator or freezer until the balls are slightly firm, about 15–30 minutes.
- Place 1 cup Wilton's candy melts in a microwave-safe bowl. Microwave in 20–30 second intervals on high, stirring between intervals, until the candy is fully melted and smooth.
- Using a small spoon, lower a chilled cake ball into the melted candy, rotate to coat completely, lift it out and scrape off excess chocolate against the side of the bowl, then place the coated truffle on the waxed paper. Immediately top with sprinkles or candied orange peel, if desired.
- Repeat dipping and decorating with the remaining cake balls. Let the coatings set at room temperature or refrigerate until firm. Store assembled truffles at room temperature or in the refrigerator until ready to serve.
Notes
When you bake your cake, you may end up with the top of the cake as a brown layer. If you don't want that brown layer to be mixed into your crumb mixture, just use a sharp knife or a spatula to gently scrape off the brown top layer of the cake.
If you'd like the center of your truffles to be more "orange" than shown in the photos, add a drop or two of orange food coloring to the mix (or red/yellow).
To make a simple candied orange peel: remove as much of the white pith as possible from orange peel using a sharp knife. Cut the peel into thin strips. Heat a Tablespoon of water in a small pan. Add strips of orange peel and a teaspoon of granulated white sugar. Sauté the peel in the sugar-water until water dissolves. Remove from heat and spread orange peel on a paper towel to dry. Use to top the truffles as decor. (And, it gives a little hint as to what flavor is inside!)
If you'd like the center of your truffles to be more "orange" than shown in the photos, add a drop or two of orange food coloring to the mix (or red/yellow).
To make a simple candied orange peel: remove as much of the white pith as possible from orange peel using a sharp knife. Cut the peel into thin strips. Heat a Tablespoon of water in a small pan. Add strips of orange peel and a teaspoon of granulated white sugar. Sauté the peel in the sugar-water until water dissolves. Remove from heat and spread orange peel on a paper towel to dry. Use to top the truffles as decor. (And, it gives a little hint as to what flavor is inside!)