These Easy Cake Balls are a fun-to-make bite-sized dessert. They start with a boxed mix of your favorite cake, combined with cream cheese, then dipped into a coating of rich white chocolate. Decorated with seasonal sprinkles, they make a delectable and delicious dessert for Easter, Christmas, Halloween, birthdays, and even weddings.
Strawberry Cake Balls
I've loved the Easter holiday ever since I was little. The religious significance as well as the more fun aspect of Easter baskets, egg hunts, and family get-togethers. I carried most of my family's traditions through to my own family and still, to this day, love baking up holiday favorites. Only now it's for my grandkids.
This year I made a delicious Strawberry Lemon Cake as well as some Lemon Rice Krispie Treats. Which, by the way, are already gone! I'm finishing with these Cake Pop Balls, decorated just for the occasion. And I have to say, this is one of my favorites.
These easy cake balls can be made with any flavor cake mix. I first made them with lemon cake mix to make lemon cake balls. Then I used a strawberry cake mix to make strawberry cake balls. Yep, I made them twice! They were that popular!
Making cake balls is easy to do, although a little time-consuming, but also super fun. And the kids love to help!
Variations for every season
- These cake balls work well any time of year and can be decorated for any special occasion. Change up the color or flavor of the cake balls by choosing different cake mixes and types of sprinkles. Think Halloween cake balls in orange and black, Christmas cake balls in red and green, and these Patriotic Cake Pops from Pint Sized Baker for a variety of seasonal twists.
- Prefer dark chocolate over white chocolate? Go for it by coating with Ghiradelli dark chocolate.
- Want a little different flavoring? Start with a white cake mix and sub in flavored oil for the vegetable oil, or try a couple of tablespoons of Kahlua, Grand Marnier, or Baileys in place of some of the water.
- Love chocolate? Go wild and add melted chocolate or this chocolate ganache in place of frosting.
Frequently Asked Questions
Can I make these ahead of time?
Yes, you can bake the cake, let cool then cover for up to 2-3 days ahead. Once the cake balls are made they can be refrigerated for 2 days or frozen for up to 6 weeks.
Can I freeze cake balls?
Most definitely! Freeze them prior to dipping on a cookie sheet until solid then place them in an airtight container or resealable plastic bag. When you're ready to defrost, set them on the counter for a few hours. If there is any condensation on the cake balls, dab off with a paper towel then dip.
Why does my chocolate coating crack after the cake balls cool?
There may be two reasons the coating cracked. One, if that the chocolate was heated too much during the melting process. Make sure to only heat in 30-second increments in the microwave until mostly but not all chocolate has melted. Then stir to melt remaining.
The second reason could be that the cake pops were too cold. Just let them chill in the refrigerator, not the freezer.
Pro-Tip: If your cake balls crack, don't worry! Just pour some more melted chocolate over the cracks and let them cool again. Voila - gorgeous cake balls!
How do I fix cake balls that are too moist?
Make sure that the cake is cooked to a little past done so it dries out just slightly. If the cake you are using is too moist you can also let it sit on the counter for a day or two to dry out.
Secondly, if the cake is crumbled in a food processor or blender into mush, it will not work well with frosting. Just use your fingers and crumble to a medium texture.
When mixing in cream cheese frosting, which is the best frosting for cake balls, add a little at a time until the right consistency is reached and the balls stick together.
How to Make Cake Balls
Before starting, bake the cake according to package directions and let it cool.
- In a large mixing bowl, beat cream cheese and butter together.
- Beat until smooth and creamy, about 3-4 minutes.
- Add vanilla extract and confectioner's sugar. Beat on low until sugar has been incorporated then beat about 1 more minute on high speed.
- Frosting should be smooth and fluffy.
- Place cooled cake in a bowl and use your fingers to crumble it into coarse crumbs.
- Starting with 2 tablespoons of frosting, add to cake crumbs and mix well. I like to use my hands to get it fully mixed with the crumbs. Check to see if you can roll a portion into a small ball. If the cake does not hold together, add more frosting until it holds its shape.
- Roll balls about the size of a ping pong ball between your hands. Place on a waxed paper-lined cookie sheet(s). Chill.
How to dip cake balls
- When you are ready to assemble, melt the chocolate in a microwave-safe bowl in 30-second increments, stirring in-between, until almost all the chocolate is melted. It should take about 1-½ to 2 minutes.
- Remove the cake balls from the freezer. Using a spoon, dip one at a time into the white chocolate. (You can also opt for candy melts in any flavor.)
Pro-Tip: It's not advisable to use chocolate chips to coat as they do not contain enough cocoa butter and will harden with a swirled appearance.
- Place the dipped cake balls back on the lined cookie sheet and immediately sprinkle with seasonal sprinkles.
- Let them sit for 1 hour then place them in an airtight container in the refrigerator.
Make these cake pop balls your own and watch them get gobbled up! They're great for bite-sized snacks, dessert, or as little treats in their Easter basket.
More Delicious Easter Recipes
Sheet Pan Carrot Cake with Cream Cheese Frosting is mouthwateringly delicious and perfect for Easter dessert.
Carrot Margarita with orange juice is as pretty as it is delicious.
Leg of Lamb with Fresh Mint Sauce from What A Girl Eats
Leftover Easter Ham Recipes for breakfast, lunch, and dinner.
Find lots of easy cake recipes here on 2CM!
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Easy Cake Balls
Ingredients
Cake
- 1 boxed cake mix in any flavor made with ingredients listed on package, baked and cooled
Cream Cheese Frosting
- 4 oz cream cheese room temperature
- ¼ cup butter room temperature
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
Dipping Chocolate
- 12-24 oz White Chocolate such as Ghiradelli Candy melts may also be used. Follow directions on package for melting. Amount of chocolate depends on how thickly you coat the cake balls.
- Garnish: sprinkles
Instructions
- Bake cake according to package directions and let cool.
- Place cake in large bowl and crumble with fingers into medium coarse crumbs.
Cream Cheese Frosting
- In a large mixing bowl, beat cream cheese and butter together until smooth and creamy. This should take about 3 minutes. Continue beating while adding vanilla extract until mixed well.
- Turn mixer to low and slowly add confectioner’s sugar. When it is mostly incorporated turn mixing speed higher and beat until fluffy, about 1 minute.
To Assemble
- Starting with 2 tablespoons of frosting, add to cake crumbs and mix well. I like to use my hands to get it fully mixed with crumbs. Check to see if you can roll a portion into a small ball. If the cake does not hold together, add more frosting until it holds its shape.
- Roll balls about the size of a ping pong ball with your hands. Place on a waxed paper-lined cookie sheet(s).
- Chill balls for about 20 minutes in freezer. You want them to chill not freeze!
- When you are ready to coat, melt white chocolate in a microwave safe bowl in 30 second increments until almost all of chocolate has melted. Remove from microwave and stir to melt remaining chocolate. Do not overheat!
- Remove cake balls from freezer. Using a spoon, dip into chocolate to coat then place back on cookie sheet. Immediately sprinkle with seasonal sprinkles.
- Continue until all cake balls have been coated then let them sit until set, about 1 hour.
- They can be placed in the refrigerator once set for up to one week
Notes
Variations for every season
- These cake balls work well any time of year and can be decorated for any special occasion. Change up the color or flavor of the cake balls by choosing different cake mixes and types of sprinkles. Think Halloween cake balls in orange and black, Christmas cake balls in red and green, and red, white, and blue for July 4th for a variety of seasonal twists.
- Prefer dark chocolate over white chocolate? Go for it by coating with Ghiradelli dark chocolate.
- Want a little different flavoring? Start with a white cake mix and sub in flavored oil for the vegetable oil, or try a couple of tablespoons of Kahlua, Grand Marnier, or Baileys in place of some of the water.
- Love chocolate? Go wild and add melted chocolate in place of frosting.
Nutrition
This post has been updated with new content. It was first published on April 14, 2019.
