Cake Cruffles

How to Make Cake Cruffles | Recipes using left over cake

What is a Cake Cruffle?

Yes, it is an important question. Not many know about it. It is a mix of cake and truffle if I can say so. Basically, a truffle made using cake is a cruffle. It is a moist and delicious ball of cake cruffle coated with chocolate and decorated with sprinkles. Just so perfect for kids’ birthday parties, for gifts, etc. With the ingredients in hand, the recipe can be fixed in less than 30 minutes (excluding the refrigeration time).

Let’s talk about the ingredients for Cruffle

I have used an eggless chocolate cake. You can use any cake of your choice or any leftover cake (when you don’t have a choice ;)), vanilla, strawberry or any other flavor, frosted or non-frosted, homemade or store-bought, with or without eggs. Likewise, use the frosting of your choice; I have used chocolate ganache. You can use buttercream, whipped cream and so on. For the chocolate ganache, I added 80 g chopped dark chocolate compound and 40 g heavy cream in a microwave safe bowl and microwaved till smooth (stir after every 30 seconds). For coating, I have used the dark chocolate compound. You can go for white or milk chocolate compound. The compounds are easily available with confectioners or grocers. I have used colorful sugar sprinkles, you can use chocolate vermicelli, confetti sprinkles, etc.

Other recipes using leftover cake

If you have a leftover cake you can also try and make cake pops. These are very close to cruffles just slightly trickier to make. View its recipe here. Further, the leftover cake can also be used while making custard trifle. It is such a simple yet gorgeous dessert, a must try for your next party. View the recipe here.

Add cruffles to your picnic menu

Pack few cruffles with pinwheel sandwich, chips, and munchies and soft drinks of your choice and head out for a picnic.

How to make cruffles

1.Crumble a 6-inch cake and put in a grinder jar.

Cake Cruffles

2.Add chocolate ganache, little by little. The quantity of frosting required might vary as it depends on the moistness of the cake.

Cake Cruffles

3.Blend the cake and frosting. Frosting should be enough that if a portion of the mix is taken and rolled, it should form a ball. If the mix falls apart add in more frosting.

Cake Cruffles

4.Transfer to a mixing bowl and put in the freezer for 15-20 minutes.

Cake Cruffles

5.After 15-20 minutes, take approximately 1 and ½ tbsp of the mix. Flatten it and put little ganache on it. (You can make smaller cruffles too, however stuffing ganache will be difficult in that case, so you can skip that part.) Here you can also stuff hazelnut, butter scotch etc.

Cake Cruffles

6.Seal it and form a smooth ball.

Cake Cruffles

7.Refrigerate the balls for 15-20 minutes.

Cake Cruffles

8.Meanwhile take 1 cup chopped dark chocolate in a microwave safe bowl. Microwave it on high flame for 30 seconds, mix and repeat till the chocolate is smooth. Set aside to cool down a bit.

Cake Cruffles

9.After 15-20 minutes, dip the cake ball in melted chocolate. Tap off the excess chocolate.

Cake Cruffles

10.Transfer on a parchment paper. Put sprinkles quickly. The chocolate will set quickly. So be swift and decorate with the sprinkles. If you see cracks on the prepared cruffles, just wait for 5-7 minutes. Let the temperature of melted chocolate and cake balls settle a bit. Cracks happen when cold cake balls are dipped in hot chocolate.

Cake Cruffles

11.Refrigerate cruffles for 15-20 minutes.

Cake Cruffles

12.The recipe will give 20-24 cruffles. Bon appétit!

Cake Cruffles

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Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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