Caramel Stuffed White Chocolate Cake Truffles

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!

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.

Cake truffles are my kryptonite. The dense, smooth texture, the blending together of the cake and the frosting into one glorious, slightly sticky but always dangerously delicious mess… Just thinking about them makes me all warm and fuzzy and hungry. Excuse me while I go gobble up about five of them.

Because chocolate is my one weakness and because caramel is my… other… one weakness, overloading the cake truffles with white chocolate and stuffing them with caramel was a totally logical step to make. And because the New Year is fast approaching, let’s throw some pretty gold star sprinkles into the mix for the festive feels.

(Also, friends: Merry Christmas. I hope that your turkey wasn’t dry, that your stomach hurt from laughing and too many cookies, and that at least one of your presents barked.)

Caramel stuffed white chocolate cake truffles, decorated with gold star sprinkles, are arranged in an elegant long stemmed glass. The glass has a golden ribbon wrapped around its stem. Two cake truffles are in the background.

And… back to the sweet stuff.

These caramel stuffed white chocolate cake truffles are the perfect sweet party treat.

Sweet.
Decadent.
Delicious.
Ridiculously pretty.
Gluten free.
And super easy to make.

And I’m not just saying that. The process couldn’t be easier.

First, make the caramel and refrigerate it. Easy.
Make a plain sponge cake. Easy.
Make a white chocolate ganache. Easy.
Crumble up the cake, and mix the crumbs with the ganache. Easy.
Squash a bit of the white chocolate cake truffle mixture into a patty, stuff with caramel, roll into a ball and refrigerate it. Easy.
Cover in white chocolate and decorate with pretty pretty sprinkles. EASY.

A caramel stuffed white chocolate cake truffle has had a bit taken out of it, exposing its decadent, luscious caramel centre and the dense cake pop-like mixture surrounding it. More cake truffles and the stem of an elegant glass are in the background.

But you know what? People will be dead impressed, and nobody actually needs to know that these beauties couldn’t be simpler to prepare. They are the perfect dessert choice for a humble-brag opportunity.

“Oh you mean these super beautiful cake truffles that look incredibly complex and, yes, they are stuffed with caramel – why yes, I have made the caramel from scratch… Oh, what these ridiculously posh-looking beauties I’ve totally not-on-purpose put into a fancy glass to make them more impressive… No, nothing special. I just threw some things together.”

(Disclaimer: that’s actually how most of my recipes come about – by throwing yummy things together and keeping my fingers crossed. Oops?)

Caramel stuffed white chocolate cake truffles, decorated with gold star sprinkles, are arranged in an elegant long stemmed glass. The glass has a golden ribbon wrapped around its stem. Three cake truffles are arranged around the glass.

So, there you have it. The dessert where beauty and deliciousness go hand in hand: gluten free caramel stuffed white chocolate cake truffles. The gluten free dessert to humble-brag about on a party… although, on second thought, forget the party – once you’ve had a taste, there’s no way you’ll part with these heaps of yum.

A caramel stuffed white chocolate cake truffle has had a bit taken out of it, exposing its decadent, luscious caramel centre and the dense cake pop-like mixture surrounding it. More cake truffles and the stem of an elegant glass are in the background.

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.
5 from 1 vote
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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!)

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    Caramel Stuffed White Chocolate Cake Truffles {gluten, nut & soy free} - These caramel stuffed white chocolate cake truffles are the perfect gluten free party dessert (even if it’s a party of one). These gluten free cake truffles contain a caramel centre, a cake pop like mixture surrounding it, a white chocolate shell and a sprinkling of gold star sprinkles. Ridiculously pretty, dangerously delicious and super easy to make, there’s nothing not to love about these cake truffles!

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