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.



Honey Graham Mini Cupcakes

If you, too, find yourself wandering listlessly through a CVS as often as I do, you know that the baking inspiration within its walls is hard to come by.

Instead of giving in to the host of Ben & Jerry’s ice cream cartons that are eyeing you back as you pass through the freezer section, try this recipe instead.  Grab a box of graham crackers and a container of honey.  If you already are well stocked with the most basic baking ingredients at home, you’ll be all set.

These mini vanilla butter cupcakes are topped with honey buttercream, a dollop of honey, and a sprinkle of graham streusel.  The vanilla butter cake has a biscuit-y taste that pairs well with the uber-sweet honey frosting and sweet-n-salty streusel.  Honey is the sweetest type of sugar in existence, so it really needs that salt to balance out the flavor.

These cupcakes are so good and so simple that you’ll be amazed by your own ingenuity.  You will want to test out this same recipe with other various snackfoods after your next inevitable CVS romp!

Scroll down for the recipe.

Yellow Butter Cake

Makes 24 mini cupcakes


  • 1/4 cup unsalted butter, softened
  • 3/4 cups sugar
  • 1 large egg
  • 1 1/8 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 3/4 teaspoons baking powder
  • 3/4 cups whole milk
  • 1/2 teaspoon vanilla


  1. Preheat the oven to 350 degrees.
  2. In a stand mixer with paddle attachment, cream together the butter and sugar until light and fluffy.
  3. Add the egg and vanilla and mix until combined.
  4. Mix together flour, salt, and baking soda in a separate bowl.  Gradually add mixture to the butter mixture.
  5. Mix in the whole milk until combined.
  6. Let bake for 20 minutes, or until a toothpick comes out clean.

Honey Buttercream


  • ½ cups unsalted butter, at room temperature
  • 4 tablespoons honey
  • 2 cups powdered sugar


  1. In a stand mixer with paddle attachment, cream together the butter and honey.
  2. Add powdered sugar one cup at a time, at low speed.
  3. Mix on high until light and fluffy.

Graham Streusel


  • 1/2 cup graham cracker crumbs, from 3 graham crackers
  • 2 tablespoons all purpose flour
  • 2 tablespoons light brown sugar
  • pinch of salt
  • 2 tablespoons unsalted butter, cold and cut into small pieces


  1. Crush the graham crackers into small crumbs.
  2. Combine crumbs with the flour, brown sugar, and salt.
  3. Work cold butter into the mixture until it has the texture of wet sand.