Dense, moist, sweet, and utterly addictive, this is the ultimate tutorial on all things Cake Balls! Perfect for Holidays, events, or just because!
Cake Balls | aka Cake Pops
Baked cake crumbled and mixed with just the right amount of frosting is then rolled into balls and coated in chocolate. Ooo-la-la! That process right there makes the most delicious dessert, Cake Balls! You’re basically getting a small portion of a cake in ball form. And the best part about it is that they can be decorated in a variety of ways and made with any flavor of cake! Plus with my expertise, you’ll be making perfect homemade cake balls in no time! Let’s get started:
Main Ingredients Needed
- Cake – this can either be homemade or from a box. Both are very easy and can be made ahead of time. I used a Devil’s Food Cake Mix in the images. You’re also going to need all of the ingredients needed to make said cake mix, this varies brand to brand.
- Frosting – you don’t need much frosting. Just enough to get the crumbled cake to stick together. I used buttercream, but you could easily use a different type of frosting here. Both store-bought or homemade work great.
- Cream Cheese + Cocoa Powder – these two ingredients are specific to the chocolate cake balls I made in the images. These two provide more rich flavor as well as more moisture. If you are making a variation of this recipe I’d leave these out!
- Candy Melts or Chocolate – this is melted in order to coat each cake ball. Just think of all the colors you could play with!
- Decoration – sprinkles, melted candy melts, mini chocolate chips, whatever you can think of!
How to Make Cake Balls
For full details on how to make Cake Balls, see the recipe card down below 🙂
1. Make Cake + Crumble
Make cake mix according to package directions. Depending on which brand of cake mix you use, you may need to change the measurements for eggs, oil, and water. Allow baked cake to cool completely.
Next in a stand mixer with the paddle attachment, crumble cooled cake.
2. Mix with Frosting + Cream Cheese
Mix in cream cheese, frosting, and cocoa powder. The mixture should be moist and stick together easily. If the dough is too dry, add in more frosting a tablespoon at a time.
3. Roll + Freeze
Line baking sheet with parchment paper and using a cookie scoop, scoop cake balls onto the baking sheet. Roll each ball with your hands. If the dough sticks to your hands, you’ll need to wash them occasionally.
Freeze cake balls for at least half an hour. Pull them out about 15 minutes before you’re ready to dip them.
4. Melt Chocolate
Microwave milk chocolate wafers in a microwave-safe bowl. Start out with 30 seconds, stir, and then melt at 20-second increments until melted. Be careful not to overcook the chocolate or it’ll seize up!
Tip: Work in small batches! Pour ⅓ of the bag of chocolate in the bowl and then once it’s used up, make another ⅓ of the bag.
If the chocolate is too thick, you can add a tiny amount of coconut oil to thin it out, just be careful not to add too much because the chocolate won’t set! You can also use Crisco shortening.
5. Dip + Decorate
Once the chocolate is melted and the cake balls are frozen, you’re ready to dip. Place a cake ball onto a fork and dip. You can use a spoon to scoop up chocolate and pour it over the cake ball if needed. When the cake ball is covered, gently tap the fork to let any extra chocolate drop off.
Place them back on the parchment paper on the baking sheet and cool completely, which doesn’t take long!
Melt the white chocolate wafers the same way you melted the other chocolate. Place in a plastic Ziploc bag (careful, it can be hot!) and move the chocolate to one corner of the bag. Snip a tiny section of the opposite corner off and drizzle the top of the cake balls! Cool completely then enjoy!
Cake Balls: Flavor Combinations
The beauty of this recipe is that you can customize it to create many different flavor combinations! If you are making a variation of this recipe (using a different flavor of cake mix) leave out the cream cheese and cocoa powder. You may need to add more frosting to get the right consistency. Here are some ideas to get you started:
- Vanilla or Birthday Cake: vanilla cake + sprinkles
- Strawberry: strawberry cake + freeze-dried strawberry pieces (optional)
- Double Chocolate: chocolate cake + chocolate frosting + mini chocolate chips (optional)
- Chocolate Mint: chocolate cake + chocolate frosting + mint chocolate chips
- Coconut: coconut cake + coconut flavored frosting + coconut shreds
- Italian Cream: vanilla cake + pecans + coconut shreds
- Lemon: lemon cake + white chocolate chips
- Key Lime: lime cake + white chocolate chips
- Carrot Cake: carrot cake + cream cheese frosting
- Coffee Cake: yellow cake + cinnamon streusel
- Banana Cake: banana cake + cream cheese frosting
- Oreo: chocolate or vanilla cake + Oreos
- Red Velvet: red velvet cake + white chocolate chips
- Pumpkin: pumpkin cake + brown butter frosting
Decoration Ideas
Now that we have the flavors out of the way we can decide how to decorate your cake balls! There are a lot of options out there, so when in doubt, keep it simple.
- a drizzle of melted chocolate/candy melts
- sprinkles
- mini chocolate chips
- cookie crumbles
- sea salt
- toffee bits
- freeze dried fruit
- coconut shreds
Can I Make Cake Balls Ahead of Time?
If you wanted to make cake balls ahead of time you could! The dough should last in the fridge for a couple of days. Or you can roll them out and freeze them for up to three months… just remember to thaw before dipping!
More Yummy Treats to Make!
If you happen to make this recipe, we’d love to see it! Go ahead and tag us on Instagram @bestdessertrecipes.
Cheers, friends!
Cake Balls
Ingredients
- 15.25 oz Devil’s food cake mix (1 box) I used Betty Crocker
- 3 whole eggs
- 1/2 cup vegetable oil
- 1 1/4 cups water
- 1 cup buttercream frosting store-bought or homemade
- 8 oz cream cheese room temperature (1 package)
- 2 tablespoon cocoa powder
For Decoration
- 10 oz white chocolate melting wafers
- 10 oz milk chocolate melting wafers
- coconut oil
- any other desired toppings
Instructions
- Make cake mix according to package directions. Depending on which brand of cake mix you use, you may need to change the measurements for eggs, oil, and water.
- While the cake is baking, make the frosting. Allow baked cake to cool completely.
- In a stand mixer with the paddle attachment, crumble cooled cake. Mix in cream cheese, frosting, and cocoa powder. The mixture should be moist and stick together easily. If the dough is too dry, add in more frosting a tablespoon at a time.
- Line baking sheet with parchment paper and using a cookie scoop, scoop cake balls onto the baking sheet. Roll each ball with your hands. If the dough sticks to your hands, you’ll need to wash them occasionally.
- Freeze cake balls for at least half an hour. Pull them out about 15 minutes before you’re ready to dip them.
- Microwave milk chocolate wafers in a microwave-safe bowl. Start out with 30 seconds, stir, and then melt at 20-second increments until melted. Be careful not to overcook the chocolate or it’ll seize up!Tip: Work in small batches! Pour ⅓ of the bag of chocolate in the bowl and then once it’s used up, make another ⅓ of the bag.
- If the chocolate is too thick, you can add a tiny amount of coconut oil to thin it out, just be careful not to add too much because the chocolate won’t set! You can also use Crisco shortening.
- Once the chocolate is melted and the cake balls are frozen, you're ready to dip. Place a cake ball onto a fork and dip. You can use a spoon to scoop up chocolate and pour it over the cake ball if needed. When the cake ball is covered, gently tap the fork to let any extra chocolate drop off.
- Place them back on the parchment paper on the baking sheet and cool completely, which doesn’t take long!
- Melt the white chocolate wafers the same way you melted the other chocolate. Place in a plastic Ziploc bag (careful, it can be hot!) and move the chocolate to one corner of the bag. Snip a tiny section of the opposite corner off and drizzle the top of the cake balls! Cool completely then enjoy!
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