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Copycat Milk Bar Birthday Cake Truffles

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These Copycat Milk Bar Birthday Cake Truffles are a quick and easy treat that combines moist cake crumbs with creamy frosting and a sprinkle coating for a nostalgic birthday cake flavor.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 1 large egg, room temperature
  • 1 teaspoon vanilla bean paste (or pure vanilla extract)
  • ¼ cup whole milk
  • ½ cup rainbow sprinkles (classic jimmies style)
  • ½ cup unsalted butter, softened (for frosting)
  • 1 ¼ cups powdered sugar, sifted
  • 1 ½ teaspoons vanilla bean paste (for frosting)
  • 2 tablespoons heavy cream (or full-fat coconut milk for dairy-free)
  • 1 cup rainbow sprinkles (for coating)
  • Optional: extra powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  2. In a large bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in egg and vanilla bean paste until combined.
  3. Alternately add dry flour mixture and milk to wet ingredients, starting and ending with flour. Mix just until combined; do not overmix.
  4. Gently fold ½ cup rainbow sprinkles into batter, avoiding over-stirring to prevent color bleeding.
  5. Spread batter evenly on a parchment-lined 9×13 inch baking sheet. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely on a cooling rack.
  6. While cake cools, beat softened butter on medium speed until creamy. Gradually add powdered sugar, vanilla bean paste, and heavy cream. Beat until light and fluffy, about 2-3 minutes. Adjust consistency with more cream or powdered sugar as needed.
  7. Crumble cooled cake into a large bowl using fingers or fork until fine but not powdery.
  8. Add frosting to cake crumbs and mix until fully combined and mixture holds together when pressed. Adjust with more frosting or crumbs if needed.
  9. Using a tablespoon or small cookie scoop, portion mixture and roll into 1-inch balls. Place on parchment-lined tray.
  10. Roll each ball in remaining rainbow sprinkles, pressing gently to adhere. Optionally dust with powdered sugar.
  11. Refrigerate truffles at least 30 minutes to firm up before serving.

Notes

Keep butter softened but not melted for best results. Chill truffles before rolling if mixture is too sticky. Avoid overmixing cake batter to prevent tough crumb. Store truffles refrigerated in airtight container up to one week or freeze up to 3 months.

Nutrition

Keywords: Milk Bar, birthday cake, truffles, copycat recipe, sprinkles, easy dessert, cake balls

Find it online: https://tessierecipes.com/copycat-milk-bar-birthday-cake-truffles-recipe-easy-step-by-step-guide/