Skip to Content
Menu
  • Save
  • Pinterest
  • Email
  • Facebook
  • Print

Pound Cake Truffles

By Stephanie Wise
Created January 10, 2017
Give classic pound cake a modern makeover with these sweet and decadent bite-size truffles.

There is no question that I have a pretty intense sweet tooth. Give me cake, cookies, brownies or ice cream any day, and I’m a happy girl. So you can imagine how thrilled I was to find out that one of my favorite desserts, the classic pound cake, can make some really delicious and easy-to-make truffles. Two desserts in one? Yes, please!

I’ve made three variations here to give you flavor options: Boozy apricot brandy truffles, sweet lemon-toasted coconut truffles and rich dark chocolate-pistachio truffles. All three recipes are incredibly simple to put together, and they’re versatile enough to put your own spin on it—the hardest part is deciding which flavor’s your favorite!

First, bake a basic pound cake, let it cool completely and divide it into three equal portions (one for each type of truffle). The rule of thumb for this recipe is that one-third of the pound cake will yield about two dozen truffles.

PHOTO_1_Truffles

Crumble one third of the cake into large bowl. Add your mix-ins (i.e., frosting. preserves, citrus zest, etc.) and stir everything together until well combined.

PHOTO_2_Truffles

Roll the mixture into 1-inch balls and place them on a baking sheet lined with wax paper.

PHOTO_3_Truffles

Roll each truffle a couple of times in nuts or whatever topping you choose, or leave them plain.

Here’s what the apricot brandy truffles look like when done.

PHOTO_4_Truffles

Here’s what the lemon-toasted coconut truffles look like when done…

PHOTO_5_Truffles

And these are the dark chocolate-pistachio truffles.

PHOTO_6_Truffles

Place the truffles in mini cupcake liners for a pretty presentation, if desired. They can be served immediately, or you can freeze them for later use (a one pound cake makes a LOT of truffles!).

These pound cake truffles also make great gifts—just be sure to leave a few for yourself!

PHOTO_7_Truffles

Pound Cake Truffles 3 Ways

Ingredients

  • Pound Cake
    • 3cups Gold Medal™ all-purpose unbleached flour
    • 3cups granulated sugar
    • 1 1/2cups butter or margarine, softened
    • 1/2cup sour cream
    • 1/2cup milk (or apricot brandy for Apricot Brandy Pound Cake Truffles)
    • 1teaspoon vanilla
    • 1/2teaspoon salt
    • 1/2teaspoon baking powder
    • 6eggs
  • For Apricot Brandy Pound Cake Truffles
    • 1/3pound cake (recipe above)
    • 1/2cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
    • 1/4cup apricot preserves
    • 1/2cup finely chopped pecans
  • For Lemon Coconut Pound Cake Truffles
    • 1/3pound cake (recipe above)
    • 1/2cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
    • 1/2cup flaked coconut, toasted
    • 2to 3 teaspoons grated lemon peel (1 medium)
  • For Dark Chocolate Pistachio Pound Cake Truffles
    • 1/3pound cake (recipe above)
    • 1/2cup Betty Crocker™ Rich & Creamy dark chocolate frosting
    • 1/2cup finely chopped pistachio nuts

Directions

  • 1Heat oven to 325°F. Lightly grease 12-cup fluted tube cake pan with shortening or spray lightly with cooking spray; lightly flour.
  • 2In large bowl, beat Pound Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Pour batter into pan.
  • 3Bake about 1 hour 30 minutes or until golden brown on top and toothpick inserted near center comes out clean. Cool in pan on cooling rack 20 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
  • 4Cut cake into 3 equal portions. Use 1 portion to make each flavor of truffles.
  • 5To make Apricot Brandy Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl. Add frosting and preserves; stir until thoroughly combined. Roll mixture into 1-inch balls; place on cookie sheet. Roll each truffle twice in pecans.
  • 6To make Lemon Toasted Coconut Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl. Add frosting, coconut and lemon peel; stir until thoroughly combined. Roll mixture into 1-inch balls; place on cookie sheet.
  • 7To make Dark Chocolate Pistachio Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl. Add frosting; stir until thoroughly combined. Roll mixture into 1-inch balls; place on cookie sheet. Roll each truffle twice in pistachios.

View Recipe Page