Salted Caramel Cake Truffles

Salted Caramel Cake Truffles

Serves: 25 people
Cooking Time: 45 minutes
Salted Caramel Cake Truffles


  • For the cake:
  • 1/2 cup butter
  • 1/2 cup milk
  • 1 box Miss Jones Organic Vanilla Cake Mix
  • 3/4 jar of Miss Jones Organic Salted Caramel Buttercream Frosting
  • 3 eggs
  • For the topping:
  • 1 11.5-ounce bag dark chocolate
  • 1 teaspoon coconut oil
  • Flaky sea salt


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Some people have tired from the regular cake. Salted caramel cake balls add a new taste to a regular cake. Try this salted caramel cake truffles!
  1. Preheat oven to 350 degrees F. Lightly grease and flour the sides and bottom of a 9x9 baking dish.
  2. Melt butter in a small bowl. Mix melted butter, eggs, milk, and Miss Jones Organic Vanilla Cake Mix with a whisk until just combined. Pour batter in prepared dish and bake for 22 - 25 minutes or until a toothpick inserted in the middle comes out clean. Let cool.
  3. Transfer the cooled cake to a large bowl, breaking up and crumbling the cake into very small pieces. Add Miss Jones Organic Salted Caramel Buttercream Frosting to the cake crumbs and mix thoroughly until combined.
  4. Form the cake and frosting mixture into bite-size balls using either a tablespoon or melon baller. Place cake balls on parchment-lined baking sheets and place them in the freezer to chill for 10 minutes.
  5. While the cake balls are chilling, prepare your chocolate sauce. Place chocolate in a double boiler over gently simmering water. Add in coconut oil and stir gently until fully melted.
  6. Remove cake balls from the freezer and place them in melted chocolate one at a time. Make sure the cake ball is completely covered, before carefully lifting it out with a spoon and transferring it to a clean parchment-lined baking sheet or wire rack. Repeat this step for the remaining cake balls.
  7. Sprinkle cake truffles with flaky sea salt and place in the freezer once more so the chocolate sets. Devour.