Sparkling Champagne Cake Truffles

sparkling champagne cake truffles

Whoosh. That was one crazy Christmas, y’all. Does anyone else need a vacation from their “vacation?” And by vacation I mean the time we took off work to drive to Omaha to see my family, only to find that Baby C was not really interested in sleeping in a strange place, and, after one all-nighter, promptly threw everyone back in the car to drive home in the middle of the next night?

Yep, that vacation.

Incidentally, we left so fast we packed up all the Christmas loot in trash bags which are still in our car. Because there’s just so MUCH!

So, um, let’s talk about New Year’s then?

We are over our kids so are going out for a nice dinner with friends. And by “nice” I mean something with martinis.

But if YOU need a quick, easy and delicious treat for your New Year’s celebration, look no further. These sparkling cake truffles are beautiful to look at, and even better to eat. We jokingly call them “cake poppers” because it’s easy to throw five or six of them back without batting an eyelash.

Moist and tender cake scented with bubbly champagne, dipped in white chocolate coating and sprinkled with sparkle! Happy New Year to all!

(Off to unpack the car…)

Sparkling Champagne Cake Truffles

Sparkling Champagne Cake Truffles

Sparkling Champagne Cake Truffles


1 box white cake mix

1 1/4 cups champagne

1/3 cup vegetable oil

3 egg whites

4 to 5 drops red food coloring

Champagne Frosting

1 container (16 ounces) vanilla frosting

1 tablespoon champagne

4 to 5 drops red food color

White candy coat or almond bark

Edible glitter or sparkling sugar


Preheat oven to 350F. Grease a 9 x 13 pan with butter or cooking spray and set aside.

To make the cake, combine all cake ingredients and beat with an electric or stand mixer until well combined, about 2 minutes. Pour the cake batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Set on a cooling rack and allow to cool completely.

To make the frosting, scoop out 3/4 of the cannister of prepared frosting into a bowl. Stir in food coloring to make a nice pink. Add 1 tablespoon of champagne and stir to combine.

In a large bowl, crumble the cake and then add most of the frosting. Using your hands, incorporate the frosting into the cake until well combined. If the cake seems dry keep adding frosting 1 tbsp at a time, until it forms nicely into a ball when rolled. I have never had to go back to the cannister for the rest of the frosting, but I like to have it just in case.

Use a tablespoon-sized scoop to pack in cake batter, making sure to level it for a flat bottom. (If you don't have a scoop you can use your hands to roll the cake mixture into tablespoon-sized balls.) Place on a cookie sheet lined with wax paper. Refrigerate for 1 hour or freeze for 20 minutes to firm.

In a microwave-safe bowl melt the almond bark according to package directions.

Use your fingers to dip one chilled cake truffle at a time and place in the melted almond bark. (I don't dip the bottoms to make it easier.) Remove truffle very gently return to wax paper on the cookie sheet. Repeat with remaining truffles. Sprinkle with edible glitter or sparkles.

Chill one hour. Pour some bubbly and enjoy!

Makes 40-50 truffles

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