Caramel stuffed white chocolate cake truffles, decorated with gold star sprinkles, are arranged in an elegant long stemmed glass. One of the cake truffles has had a bite taken out of it, exposing the decadent caramel centre and the dense cake pop-like mixture surrounding it.
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Caramel Stuffed White Chocolate Cake Truffles (Gluten Free)

These caramel stuffed white chocolate cake truffles are the perfect gluten free party dessert (even if it’s a party of one). Ridiculously pretty, dangerously delicious and super easy to make, there’s nothing not to love about these cake truffles! 

NOTE: The prep time doesn't include the refrigeration/freezing time.

Course Dessert
Cuisine Gluten Free
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 15 cake truffles
Author Kat | The Loopy Whisk

Ingredients

For caramel:

  • 1 cup (200 g) caster or granulated sugar
  • 2/3 stick (70 g) unsalted butter, room temperature
  • 1/3 - 1/2 cup (80 - 120 mL) double cream (Note 1)

For gluten free plain sponge cake:

WET:

  • 3 eggs
  • 1/3 cup vegetable oil
  • 1/2 cup milk (dairy or non-dairy)
  • 1 tsp vanilla extract

DRY:

  • 1 1/2 cups (180 g) gluten free flour
  • 1/4 tsp xanthan gum
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 2/3 cup (130 g) caster or granulated sugar

For white chocolate ganache:

  • 5 1/3 oz (150 g) white chocolate, chopped
  • 1 cup double cream

You will also need:

  • 5 1/2 oz (150 g) white chocolate, melted with 1/2 tbsp coconut oil
  • gold star sprinkles

Instructions

For caramel:

  1. In a pot, melt the caster sugar on medium-high heat while constantly stirring, until it is a deep golden brown.

  2. Add the butter, and mix well until the butter has melted and is fully incorporated into the caramel. (Be careful, as the caramel can bubble strongly on the addition of butter!) Allow to cook for 2 - 3 minutes.

  3. Add 1/3 - 1/2 cup of double cream in a slow stream, all the while mixing vigorously. (Be careful, as the caramel can bubble strongly and release steam on the addition of double cream!) Cook the caramel for an additional 1 minute, then remove from heat and allow to cool completely.

    See also Note 1.

  4. Once completely cold, refrigerate overnight.

For gluten free plain sponge cake:

  1. Pre-heat the oven to 355 ºF (180 ºC) and grease an 8 inch (20 cm) round cake tin, at least 2 inch (5 cm) deep.

  2. Mix all wet ingredients together.

  3. Sift together all dry ingredients and add them to the wet ingredients. Mix well until you get a smooth cake batter with no flour clumps.

  4. Transfer the batter into the greased cake tin and bake at 355 ºF (180 ºC) for about 40 minutes or until an inserted toothpick comes out clean and the cakes feel bouncy to the touch.

  5. Allow to cool.

For white chocolate ganache:

  1. Place the chopped white chocolate in a heat-proof bowl.

  2. In a saucepan, heat the double cream until boiling hot. 

  3. Pour the hot cream over the chopped chocolate. Allow to sit for about 5 minutes, then stir well until you get a smooth white chocolate ganache. 

Assembly:

  1. Crumble up the cooled plain sponge cake into fine crumbs.

  2. Add the white chocolate ganache to the cake crumbs and mix well until you get a homogeneous cake pop-like mixture that clumps together well.

  3. Form a small ball from ~ 1 tbsp of the cooled and thickened caramel. You should be able to shape it with your hands. 

  4. Using an ice cream scoop, take a portion of the cake pop-like mixture and form it into a patty. Place the caramel ball in the middle, and shape the cake pop-like mixture around it. Roll it around until it forms a uniform ball. 

  5. Place the caramel stuffed cake truffles on a baking sheet and freeze them for at least 1 hour.

  6. Dip the frozen caramel stuffed cake truffles into white chocolate, allow the excess to drip away and sprinkle them with the gold star sprinkles.

  7. Allow the white chocolate to harden, and enjoy!

Storage:

  1. The caramel stuffed white chocolate cake truffles keep well in a closed container in a cool, dry place for 3 - 4 days, and in a fridge for about 1 week.

Recipe Notes

Note 1: The amount of double cream added will determine how thick the caramel centre is. 1/3 cup will give a denser, fudgier caramel, 1/2 cup will give a runnier caramel centre that will ooze out decadently. (If you're using a different type of cream, add it bit by bit until you reach the desired consistency of the caramel – always judge the consistency of the cooled caramel!)