No candy-making skill is necessary to make these opulent cream cheese Oreo balls that have been covered in white chocolate. By adding food coloring to the white chocolate and decorating the truffles as desired, you can adapt them for other events.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs |
| Servings: | 16 |
| Yield: | 1 cake |
Ingredients
- 2 cups white sugar
- 1 cup butter, softened
- 4 eggs, beaten
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract (Optional)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 2 cups milk
- 4 cups confectioners’ sugar
- 1 cup butter, softened
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan and an 8-inch round pan.
- Make the cake: Beat sugar and butter in a bowl with an electric mixer until creamy and smooth. Mix in eggs, vanilla, and almond extract. Stir in baking powder and baking soda until just combined.
- Stir in 1 cup flour until just combined, then mix in 2/3 cup milk until well combined. Continue adding 1 cup flour and 2/3 cup milk, alternating until all flour and milk are used and batter is smooth. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 40 minutes. Cool cakes completely before removing from pans, at least 2 hours.
- Make the icing: Beat confectioners’ sugar, butter, and vanilla in a bowl with an electric mixer until fluffy and smooth.
- Remove cakes from the pans. Place the square cake onto a work surface so it resembles a diamond. Cut the round cake in half; place one half adjacent to the top left side of the diamond and the other half adjacent to the top right side, creating a heart-shaped cake. Spread icing over the assembled cake.
Nutrition Facts
| Calories | 546 kcal |
| Carbohydrate | 76 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 15 g |
| Sodium | 334 mg |
| Sugars | 57 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This cake is oh so good!!! I’ll make it again for any occasion!!!!
I made this into cupcakes instead and it went really well. The baking time for cupcakes is 15 minutes.
The cake didnt taste very sweet or flavorful and the texture felt like cornbread.
This was an easy recipe, very moist and delicious, not grainy at all. I did add approx 2tsp. of canola oil to the recipe and made sure to cream the mixture very well, otherwise stuck to the recipe exactly (add the almond extract) it adds to the flavor. The mixture was smooth as silk, I filled each cupcake paper 3/4 full and baked approximately 15 minutes.
Dense and dry. Definitely won’t be making them again
I have always used this recipe for a great yellow cake. It is not to dense and just right when you follow it in steps. When using a mixer do not mix it for to long, this will cause the batter to go “limp”. Only mix to blend ingredients and move on! Love this cake! ??
This was really easy…anyone can do it! Its a great base cake recipie, you can add colors and flavors however you choose. I wanted to add a bit extra, so I spread some cherry pie filling over the top of the cake while it was still hot 😉 then I let it cool and frosted it like normal. My family went nuts over it!
I will give this two stars because it taste good
This recipe didn’t work for me. My cupcakes caved in, but the icing was delicious. I highly recommend the icing.
I like to try this!
Made this into cupcakes, they were dense and pretty dry. The icing was delicious.
It isn’t even close to Valentine’s Day but when I noticed this recipe I recognized it as quite possibly a hidden gem of a yellow cake. While I didn’t use the designated pans, it did “pan out.” (Ha! Couldn’t resist!) I did have my concerns – first, this calls for a little more milk than other, similar, recipes. Then, when I mixed it up, the batter looked just a teensy bit curdly, not as silky and fluffy as I would have liked. (or as the batter I used yesterday in “Aunt Mary’s Delicious Bunny Cake” was) I made half a recipe into 12 cupcakes. I gazed at them a couple of times during the baking process (about 20 minutes) and they rose up nicely. The frosting, as I’ve mentioned many times in my reviews, has that 2 c. powdered sugar to 1/2 c. butter or shortening that I prize. In this instance, however, a little milk or water is needed. The cake is moist (since butter cakes can be dry I added a tablespoon of vegetable oil to this half recipe – 2 T. if using the full recipe), a pretty yellow, soft, but not so soft it’s fragile, not fluffy but not dense either – just what you’d want for the perfect old-fashioned yellow layer cake or cupcake. The bottom line is that as this recipe’s first reviewer I give it two thumbs up. I’m sure it would make a darned fine Valentines’s Day Cake, but it made some darned good cupcakes too!.