White Russian Cake Truffles

Hey gang, how’s your new year going so far?

I’ve been focusing on a couple of new brand-collaboration projects that I’m super excited about.  One is with socially conscious Peanut Butter Americano, and another is with Brooklyn-based Stagg Jam & Marmalade.  It’s personal projects like these that glue together the days that I’m freelancing as an assistant food stylist.  I’m still not quite accustomed with the freelance lifestyle, even though I’ve been at it for almost a year.  I’m the kind of person that likes to know exactly what I’ll be doing next week at this time.  While a freelance lifestyle seemingly offers more control because you can turn jobs down, I’m still in the skills-absorption phase and I really don’t want to say no to any new experience.

As always, getting me through this learning process demands the occasional sugary pick-me-up.  Take a look at these White Russian cake truffles!

If you’ve ever been to a bar with me, you know that I always go for the sweetest drink on the menu. White Russians have been my favorite cocktail for as long as I can remember.

If a dessert could be a winter puffy jacket, it might look (and taste) something like this.

These cake truffles are SUPER easy to make and look classy as can be.  It’s never too late for New Year’s cheers, especially when they’re in cake truffle form.  These guys also make for a perfect Valentine’s Day offering for your sweetie…

Scroll down for the recipe!

White Russian Cake Truffles


  • 1 box white cake mix
  • 3 eggs
  • 1/3 cup oil
  • 3/4 cup water
  • 1/4 cup and 1/3 cup Kahlua
  • 1/4 cup vodka
  • two 12 oz containers of vanilla frosting
  • 1 bag white chocolate chips
  • sprinkles


  1. Bake the cake mix according to box instructions, but also add 1/4 cups Kahlua and 1/4 cups vodka.  Allow to cool.
  2. Crumble cake and mix with your hands.  Incorporated the frosting.
  3. Add another 1/3 cup Kahlua and mix well.
  4. Form into balls, about a half of a tablespoon each.  Place on a parchment lined tray and put in the freezer for at least 30 minutes.
  5. Pull truffles out and reshape them into balls.  They are easier to shape when they’re frozen.
  6. Warm up 1/2 cup of white chocolate until liquid form.  Dunk each truffle in the hot chocolate.  Allow to drip over the bowl, so that the truffles don’t form feet.
  7. Add sprinkles immediately before the chocolate cools.

You can also use this cake truffle technique with cakes that you’ve made from scratch.  It’s a great way to use up leftover cake from your other layered cake projects.

One of my favorite brands to order sprinkles from is Fancy Sprinkles.  They have some super cute Valentine’s Day mixes!  And they make vegan sprinkles too.