Recipe courtesy of Kelsey Nixon
Save Recipe Print
Gingerbread Cake Truffles
Total:
2 hr 15 min
Active:
30 min
Yield:
24 servings, 48 pieces
Level:
Easy
Total:
2 hr 15 min
Active:
30 min
Yield:
24 servings, 48 pieces
Level:
Easy

Ingredients

Cake:
Lemon Cream Cheese Frosting:

Directions

Cake:

For the cake: Preheat the oven to 350 degrees F. Grease an 8 by 8-inch baking dish. Line a baking sheet with waxed paper. 

Using either a hand mixer or a stand mixer, cream the sugar and butter until light and creamy. Beat in the molasses and egg and continue beating until fully incorporated. In a large mixing bowl, combine the flour, ground ginger, baking soda, nutmeg, cloves and salt and mix well. 

Alternating the dry ingredients with the milk, slowly add to the wet ingredients, while mixing on low, until fully incorporated. Add 1/2 of the milk to the creamed butter, then 1/2 of the flour mixture. Repeat this process and mix until fully combined. 

Pour the batter into the prepared baking dish. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 25 minutes. Allow the cake to cool. 

Once the cake has cooled, crumble the cake using the tongs of a fork and transfer to a large mixing bowl, making sure to break the cake apart really well. Add the Lemon Cream Cheese Frosting to a bowl and mix thoroughly. Using a small cookie scoop or a tablespoon, portion out the cake truffles and place them on the prepared baking sheet. Once all the balls have been formed, chill the cake truffles for an hour in the refrigerator. 

After an hour, melt the white chocolate over a double boiler by placing it in a heatproof bowl set over a pot of gently simmering water. Making sure the water doesn't touch the bottom of the bowl. 

Once the chocolate is melted, dip the cake truffles into the chocolate and, using 2 forks, gently turn the cake in the chocolate. Place the chocolate covered cake truffles back on the wax paper and top with the chopped pistachios. Return them to the fridge to set, about 20 minutes. (See Cook's Note)

Lemon Cream Cheese Frosting:

Using a handheld mixer, or a stand mixer, cream the sugar and butter together until light and creamy. Add cream cheese slowly, one piece at a time, fully incorporating it after each addition. Add the grated ginger, juice, zest and vanilla and beat until fluffy and fully combined.

Cook's Note

Try spraying your measuring cups with nonstick spray when measuring out sticky liquids such as molasses and honey.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Christmas Cake Cookies

Recipe courtesy of Ree Drummond

Chocolate Truffles

Recipe courtesy of Food Network Kitchen

Dump Cakes

Recipe courtesy of Ree Drummond

Lemon Cake

Recipe courtesy of Ina Garten

Ginger Pear Cake

Recipe courtesy of Food Network Kitchen

Moist Chocolate Polenta Cake

Recipe courtesy of Gale Gand

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Sunny's German Chocolate Cake Cookies

Recipe courtesy of Sunny Anderson

Old-Fashioned Clementine Pound Cake

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword