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Russian Cake Truffles Recipe

The center is a traditional Russian sponge cake called biskvit which is mixed with cooked poppy seeds and sweetened condensed milk. They are coated in melted chocolate truffles and made pretty with white chocolate.

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This is the Russian/Ukrainian version of cake pops (I didn’t have the sticks when I made these). My cousin Katerina shared this Russian Cake Truffles recipe with me and we loved it!

The center is a traditional Russian sponge cake called biskvit which is mixed with cooked poppy seeds and sweetened condensed milk. They are coated in melted chocolate truffles and made pretty with white chocolate. P.S. Merry Christmas to all of you! 

Russian Cake Truffles-15

These Russian Cake Truffles are so so good! P.S. The chocolate truffles are sold at Costco and fairly inexpensive right now. Stock up on them now because it’s way more expensive and only found online later on in the year! My cousin also shared with me that the chocolate can be used as a ganache topping for a cake. How delicious!

P.S. This Russian Cake Truffles recipe works best if you have a meat grinder to make the prepared poppy seeds. I tried a blender and it just didn’t cut through the tiny poppy seeds even after they were cooked.

Ingredients for Russian Cake Truffles:

the biskvit cake:

2/3 cup all-purpose flour *measured correctly
1/2 tsp baking powder
5 eggs
1/2 cup sugar
1/2 tsp vanilla

The poppyseed mix:

3/4 cup poppy seeds
2 cups water
6 oz (1/2 of a 12oz can) of sweetened condensed milk
(Note: I made 1 1/2 cups poppy seeds with 3 cups water and a full 12 oz can of sweetened condensed milk.

Other fillers & toppers:

8 oz tub of cool whip
1/3 cup chopped walnuts (optional)
3/4 – 1 cup white chocolate chips to decorate
1/2 of one bag of chocolate truffles to melt and dip

Russian Cake Truffles

How to prepare poppy seeds:

(these can be made a few days ahead and refrigerated):
1. Place 3/4 cup dry poppy seeds in a pot and fill with water, then drain (this gets rid of impurities). Add 2 cups water to the pot. Over medium heat, bring to a simmer, then turn off heat, cover and let it stand 30 minutes. No need to stir. Return to a simmer again then turn off heat, cover and let sit 30 minutes.

2. Drain poppy seeds well. You can use a cheesecloth over the lid so the poppy seeds don’t escape while draining or use a fine mesh sieve like this one from OXO.

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3. Using a food grinder with the fine grinding disk, push poppy seeds through the mill. You have to push them through or they won’t ground up well (they need a little pressure). Stir in 6 oz of condensed milk.

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How to make the Russian biskvit cake:

Preheat the oven to 350˚F.
1. Line a large, rimmed cookie sheet (12×16) with parchment paper ). This will keep the cake from sticking to the pan.

2. Separate egg whites and yolks into two medium bowls. Whisk 1/2 cup sugar and 1/2 tsp vanilla into the egg yolks.

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3. Sift 2/3 cup flour and 1/2 tsp baking powder into the yolk/sugar mixture. whisk together until well blended.

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4. Beat the egg whites on high speed until stiff-ish peaks form (about 2-3 min). Gently fold egg whites into the rest of the batter until well combined

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5. Transfer your batter to the prepared baking sheet and bake at 350˚F for 12-15 minutes or until top is golden. Remove cake from the pan and immediately peel off the parchment paper. If you wait till it cools; it will get stuck to the paper. Let cake cool to room temp on a wire rack or kitchen towel.

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6. Cut the cake into small dice and place in the bowl of an electric mixer (or just a large bowl if you have no mixer).

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7. Add 3/4 cup of the prepared poppy seeds to your diced cake (You will have a little poppyseed mix left over; use it or eat it), also add an 8 oz tub of cool whip and 3/4 cup chopped walnuts (optional; I made this batch without the nuts). Mix for a minute or 2 on lowest speed setting, just until well combined.

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P.S. If you are one of those who prefer not to use cool whip, you can use sweetened whipped cream and just add enough to be able to make a ball with the dough

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8. Roll into balls (about 3/4″ in diameter, not too big because the chocolate coating will seem too thin. You need a balance of chocolate and dough). Of course I always re-use parchment paper as many times as humanly possible in a recipe (less mess; less waste)

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9. Melt your chocolate truffles in a bowl (microwave method) or in a small pot on the stove. Don’t overheat the chocolate or it will be too runny. If you find that the coating is too thin and doesn’t coat the cake ball well, pop your chocolate in the fridge until it thickens to a nice dipping consistency. Dip the cake balls into melted truffle chocolate and place them on the parchment paper (yep re-using it again!). Refrigerate the cake balls to let the chocolate set (double dipping in the chocolate is more than ok). When the chocolate hardens, top with melted white chocolate. That’s it. :

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These Russian Cake Truffles are so good, it’s hard to stop at just one. I hope you enjoy them as much as we did!

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Russian Cake Truffles Recipe

5 from 13 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes

Ingredients 

Servings: 50 -55 truffles

Instructions

How to prepare poppy seeds:

  • Place 3/4 cup dry poppyseeds in a pot and fill with water, then drain (this gets rid of impurities)
  • Add 2 cups water to the pot. Over medium heat, bring to a simmer. Turn off heat, cover and let stand 30 min. Return to a simmer again then turn off heat, cover and let sit 30 min. Drain poppy seeds well. You can drain with a cheesecloth over the lid so the poppy seeds don't escape or use a fine mesh sieve.
  • Push cooked,drained poppyseeds through the fine grinding disk of a food grinder. You have to apply a little pressure as you push the poppy seeds so they are processed well. Stir 1/2 can condensed milk into ground poppyseeds. Set aside (or refrigerate until ready to use).

How to make the cake:

  • Preheat the oven to 350˚F.
  • Line a larged rimmed cookie baking sheet (12x16) with parchment paper ).
  • Separate egg whites and yolks into two medium bowls.
  • Whisk 1/2 cup sugar and 1/2 tsp vanilla into the yolks.
  • Sift or whisk together flour and baking powder. Stir flour into the yolk and sugar mixture.
  • Beat the egg whites on high speed until stiff peaks form (about 2-3 min). Fold egg whites into the rest of the batter until well blended.
  • Bake at 350˚F for 12-15 minutes or until top is golden. Remove cake from the pan and immediately remove the parchment paper. Cool to room temp. Once cooled, cut cake into small dice.
  • In the bowl of an electric mixer, add crumbled biskvit, 8 oz tub of cool whip, 3/4 cup prepared poppy seeds and 3/4 cup walnuts (optional) and mix for 1-2 min on the lowest speed.
  • Roll into balls no larger than 3/4" in diameter.
  • Melt chocolate in the microwave or stove-top just until melted, but not too watery or it won't dip well (you can cool it down to thicken it if you overheat it). Dip the cake balls, place them on lined parchment paper and refrigerate until chocolate is set.
  • Melt white chocolate and pipe strips over the balls.
  • Keep chocolate balls refrigerated until ready to eat.
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: Russian Cake Truffles
Skill Level: Medium/ Difficult
Cost to Make: $$
Natasha's Kitchen Cookbook

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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5 from 13 votes (3 ratings without comment)

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Comments

  • Olga
    January 11, 2019

    Hi natasha, thanks! Have a great blessed weekend.

    Reply

    • Natashas Kitchen
      January 12, 2019

      You’re so welcome!

      Reply

  • Olga
    January 10, 2019

    Hello natasha! Can I not put poopy seeds in them? So if I wont do I still need to add cond milk,& just add cool whip ?

    Reply

    • Natashas Kitchen
      January 10, 2019

      Hi Olga, You sure can, we have poppy seeds listed in the recipe instructions.

      Reply

  • Olga
    January 10, 2019

    Hello natasha, I want to try these. Do we have to cook the poppy seeds?

    Reply

    • Natashas Kitchen
      January 10, 2019

      Hi Olga, yes, we have instructions within the recipe for that 🙂 I hope you enjoy this recipe!

      Reply

  • Mira
    November 17, 2017

    Will store bought poppy seed filling work ??

    Reply

    • Natasha
      natashaskitchen
      November 18, 2017

      Hi Mira, I haven’t tested that in this recipe so I’m not sure. You’ll probably get the best flavor with homemade but I think it would be worth an experiment! 🙂

      Reply

  • gersne46
    April 11, 2017

    I disagree. – Gertrud

    Reply

  • Lena
    February 11, 2017

    What is the weight of the truffles? I don’t have any, and wanted to substitute with other chocolate. ..

    Reply

    • Natasha
      natashaskitchen
      February 11, 2017

      It’s about half a pound 🙂

      Reply

      • Lena
        February 11, 2017

        Ok, thanks)) they are super yummy by the way, even without the chocolate 😉

        Reply

        • Natasha
          natashaskitchen
          February 11, 2017

          I’m so glad you liked them!! 🙂

          Reply

    • Mariya
      September 22, 2017

      I don’t know how I kept missing this recipe looks so delicious! So they don’t have the truffles at Costco yet 😬 Can u use any other truffles? Thank you! 🙂

      Reply

  • Jenny
    September 17, 2015

    Hi Natasha,

    I would like to make these for a get together next Saturday. But I don’t have a meat grinder, do you think a coffee grinder would work? Or do you have any other suggestions?
    And if I’m whipping my own cream, how many cups of whipped cream would I add? 1 cup maybe?
    Thanks for all your great recipes and always helping out when we have questions. 😀

    Reply

    • Natasha
      natashaskitchen
      September 18, 2015

      Yes a coffee grinder is the next best thing. You’ll just have to do it in batches so you don’t overcrowd or overwhelm your coffee grinder. If whipping your own cream, beat 1 cup of heavy whipping cream with a little sugar if desired.

      Reply

  • Victoria
    December 19, 2014

    Hi

    Reply

  • Svetlana
    December 10, 2014

    I just made these cake truffles. was the cake part suppose to be mushy and soft? almost watery?

    Reply

    • Natasha
      natashaskitchen
      December 10, 2014

      No, I’ve never had it watery before. Did you grind your poppyseeds after you cooked them? What was the consistency of your poppyseed mixture before adding it to the cake pieces? Was the poppy seed mix watery? You may not have drained it well enough. I hope that helps. Did they still form well?

      Reply

      • Svetlana
        December 10, 2014

        yes I did grind the poppy seeds. oh I guess, I probably didn’t drain it well enough. I had it drained in a mesh colander for 30 minutes. 🙁 they still formed. they are very soft though. Hopefully next time they will turn out as pretty as yours. still taste good though. thank you.

        Reply

        • Natasha
          natashaskitchen
          December 10, 2014

          I’m glad they still tasted good. 🙂 I imagine a little more moisture would be yummy in these, but they shouldn’t be wet. I’m happy you liked them 🙂

          Reply

  • Marina
    November 6, 2014

    These look mouthwatering! Do you think I can use your chocolate genache recipe to dip the truffles in, instead of the chocolate truffles you have in this recipe?

    Reply

    • Natasha
      natashaskitchen
      November 6, 2014

      Yes I think that would work fine. Just be sure to refrigerate them when you are done since it takes ganache a little longer to firm up than the chocolate truffles.

      Reply

      • Marina
        November 7, 2014

        Thank you for the quick reply! I cant wait to try them 🙂

        Reply

  • Vicki
    October 14, 2014

    Hello! How far in advance can I make these truffles and how do I store them if making them ahead of time?

    Reply

    • Natasha
      natashaskitchen
      October 15, 2014

      Since there is dairy in the truffles, I like to refrigerate them for food safety reasons. It also helps to keep the chocolate from getting squishy if left in a warm room for too long. I think you could safely make them 5-7 days in advance.

      Reply

  • Natalie
    May 17, 2014

    Hi Natasha, I was wondering can i buy the truffles anywhere beside costco?

    Reply

    • Natasha
      natashaskitchen
      May 17, 2014

      I’ve only seen then at Costco and online. I’ll ask around…

      Reply

  • Monroe
    February 10, 2014

    Hi there, You’ve done an incredible job. I will certainly digg it and
    personally recommend to my friends. I am confident they will be
    benefited from this web site.

    Reply

  • Snej
    January 31, 2014

    Made them today, what a success! Thank you for the step by step directions, very easy to follow, especially for very visual people like me.

    Reply

    • Natasha
      natashaskitchen
      January 31, 2014

      You’re welcome! I’m exactly the same way; I thought about you when I was planning how I would make this blog 😉

      Reply

  • Ani
    January 2, 2014

    Natasha, Thank You so much for this amazing recipe, I made it for New Year’s party. My family and all those who gathered in my house loved it! Let’s not forget how much I loved it! It tastes great! I wanted to challenge my self and this is the first recipe I started from your kitchen 🙂 it came out well then I expected looking forward to make lots more! You are great ! I will post a pic. on fb for you to see 🙂 …Happy New Year

    Reply

    • Natasha
      natashaskitchen
      January 2, 2014

      I’m so glad you loved it! 🙂 It’s also one of my favorite treats. Like nothing you could buy in any bakery!

      Reply

  • irina
    November 26, 2013

    Will this recipe work if i skip the poppy seeds step ??

    Reply

    • Natasha
      natashaskitchen
      November 26, 2013

      The poppy seeds are a big part of making these taste great! If you skip them, you might consider adding a little sweetened condensed milk if it turns out too dry. It should still work but it won’t be as amazing 😉

      Reply

  • Lily
    September 17, 2013

    Is there any other chocolate I can use to coat it in?

    Reply

  • Tanya
    September 10, 2013

    Hi Natasha,

    Has anyone tried putting them on a stick for cake pops? Will they stay up/be thick enough to hold on the stick?

    Reply

    • Natasha
      natashaskitchen
      September 10, 2013

      I didn’t do it only because I didn’t have sticks. They will hold on a stick.

      Reply

      • Tanya
        September 12, 2013

        Did you increase the whole recipe or just the poppyseed & cond. milk?

        Reply

  • Inessa
    August 21, 2013

    Hey Natasha, I need to make these for a party on Saturday but am leaving camping on Friday afternoon (making these for someone else). Since I’m in a crunch for time, will it be ok if I made the poppy seeds (cooking them and all) Thursday evening, and then refrigerated them until Friday before adding the other ingredients? Any suggestions?
    Also, I don’t have food grinder, so I hope my bullet processor will do the trick.

    Reply

    • Natasha
      natashaskitchen
      August 22, 2013

      You can even make the poppy seeds a week ahead of time 🙂

      Reply

  • LenchiK
    July 22, 2013

    I made these for my sisters sweet 16 for the first time, and for me personally they were way too sweet. one was enough, but boy were they delish.. Of course my dad and brothers LOVED them, and all were gone:)) the next time i made these, i didnt use the poppy seeds in the recipe, and they werent as sweet.. thankyou soo soo very much for your time :))

    Reply

    • Natasha
      natashaskitchen
      July 22, 2013

      Every time I make these, there are never any leftovers either :).

      Reply

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