This easy homemade cake ball / cake pop recipe is the kind of sticky-sweet crowd-pleaser you’ll reach for when you want something portable, nostalgic, and forgiving. It’s basically crumbled cake mixed with frosting, rolled into bite-sized spheres, and dipped in chocolate — perfect for party platters, quick gifts, or using up a lone slice of cake in the fridge. If you crave other simple, comforting treats to pair with small desserts, try making a stack of cinnamon swirl pancakes for a sweet weekend breakfast on a different morning.
Why you’ll love this dish
Cake balls turn what might be leftover cake into a fresh dessert with texture and style. They’re quick, require no special baking equipment, and are endlessly customizable — from classic chocolate coatings to sprinkles and flavored drizzles.
"These cake balls saved my party — everyone loved the bite-size sweetness and I baked nothing extra. So easy and festive."
They’re ideal for:
- Using up stale or leftover cake without waste.
- Kid-friendly snacks and bake-sale items.
- Make-ahead treats for holidays and gatherings.
Step-by-step overview
You’ll start by breaking down a plain or flavored cake into crumbs, mix in enough frosting to bind, shape into balls, chill to firm up, and dip them in melted coating. Expect about 20–30 minutes of active time plus chilling. The key steps are crumbling evenly, using the right frosting ratio (too dry = crumbly; too moist = gooey), and chilling so the coating sets cleanly.
What you’ll need
- 3 cups crumbled cake (about one 8–9 inch layer cake or 1 box mix baked and cooled) — chocolate, vanilla, or red velvet work well
- 3/4 to 1 cup frosting (buttercream or cream cheese depending on cake) — start with less and add as needed
- 12–16 oz (340–450 g) chocolate coating or melting wafers (or good-quality chocolate chips + 1 tsp coconut oil)
- Optional: sprinkles, chopped nuts, colored candy melts, or shredded coconut for decoration
- Tools: mixing bowl, cookie scoop or tablespoon, baking sheet, parchment paper, double boiler or microwave-safe bowl, toothpicks or lollipop sticks (if making pops)
Substitutions & notes:
- For dairy-free: use vegan frosting and dairy-free chocolate.
- If your cake is dry, a tablespoon of milk stirred into the frosting helps bind without sogginess.
Step-by-step instructions
- Crumble the cake: Break the cake into small crumbs in a large bowl. Aim for uniform crumbs to make shaping easier.
- Add frosting: Start with 3/4 cup frosting. Fold it into the crumbs until the mixture holds together when pressed. Add extra frosting, 1 tablespoon at a time, if it’s too dry.
- Portion and shape: Use a small cookie scoop or tablespoon to portion the mixture. Roll into 1-inch balls between your palms until smooth. Place on a parchment-lined baking sheet.
- Chill: Freeze or refrigerate the balls for 20–30 minutes until firm. This prevents them from falling apart when dipped.
- Melt coating: Melt chocolate in short bursts in the microwave (20–30 seconds), stirring between intervals, or use a double boiler. Add 1 tsp of neutral oil if needed for a thinner coating.
- Dip: Insert a toothpick or stick into each chilled ball. Dip into the melted coating, tapping off excess. Place back on parchment. Decorate immediately with sprinkles if desired.
- Set: Let the coating firm at room temperature or speed it up in the fridge for 10–15 minutes. Store as directed below.
Best ways to enjoy it
Serve cake balls slightly chilled or at room temperature; too cold can mute flavors, too warm softens the coating. For party platters, arrange on decorative paper cups and vary flavors/colors for visual appeal. If you want a savory-and-sweet contrast, serve alongside a small seafood canapé course or light appetizer — a creamy main like the easy creamy Tuscan shrimp recipe makes a surprising but elegant contrast on a progressive-menu evening.
Pairing ideas:
- Coffee bars or hot cocoa for dunking.
- Fruit-forward salads or citrus slices to cut the sweetness.
- Cheese boards with mild cheeses for adult gatherings.
Storage and reheating tips
- Refrigeration: Store in an airtight container in the fridge for up to 7 days. Bring to room temperature 10–15 minutes before serving for best flavor and texture.
- Freezing: Freeze on a tray until solid, then transfer to a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight.
- Food safety: If fillings or frostings are cream-cheese–based, keep refrigerated and don’t leave at room temperature for more than 2 hours.
Reheating: No reheating needed. If coating softens in the fridge, let sit at room temp 10–15 minutes before serving.
Pro chef tips
- Firm texture: Chill the mixture until firm before shaping; slightly warmer batter will stick to hands and lose shape.
- Even coating: Dip with a straightforward plunge and a gentle swirl; tapping the side of the bowl removes excess and avoids lumps.
- Smooth finish: Use a fork to lift and gently tap the handle on the rim to smooth ripples.
- Prevent cracking: Avoid overheating the chocolate; tempering is ideal but adding a little coconut oil helps seal and shine.
- Make-ahead: Fully coated cake balls keep shape well — make them up to 48 hours ahead for parties.
Creative twists
- Flavor infusions: Fold in 1–2 teaspoons of liqueur (e.g., Frangelico or Kahlúa) into the frosting for adults-only versions.
- Coating swaps: Use white chocolate and colored drizzle for themed parties; try crushed pistachios or toasted coconut as coatings.
- Dietary swaps: Use gluten-free cake and frosting, and dairy-free chocolates to make allergen-friendly cake balls.
- Cake center surprises: Press a small caramel or fruit jam bit into the center before rolling for a gooey core.
Common questions
Q: How much cake do I need for 24 cake balls?
A: About one 8–9 inch cake layer (roughly 3 cups of crumbs) makes 20–30 one-inch cake balls depending on size.
Q: My mixture is too wet — how can I fix it?
A: Add dry cake crumbs or a tablespoon of crushed graham cracker/powdered sugar until it firms. Chill for 10–20 minutes before re-shaping.
Q: Can I use store-bought frosting?
A: Yes. Store-bought frosting is fine; adjust the amount to avoid overly sweet, squishy centers. Cream cheese frosting works well with red velvet or spice cake.
Q: Will cake balls stick to sticks when dipping?
A: Dip each ball halfway, chill again for a few minutes, then finish the full dip. Make sure the centers are very cold before inserting sticks.
Q: Are cake balls suitable for freezing?
A: Yes. Freeze solid on a tray, then store in freezer bags up to 2 months. Thaw overnight in the refrigerator.
Q: How do I keep chocolate from discoloring?
A: Bloom (white streaks) happens when chocolate melts and re-solidifies poorly. Temper chocolate properly or use high-quality melting wafers for the smoothest, longest-lasting finish.
Cake Balls
Ingredients
Main Ingredients
- 3 cups crumbled cake (about one 8–9 inch layer cake or 1 box mix baked and cooled) Chocolate, vanilla, or red velvet work well.
- 3/4 to 1 cup frosting (buttercream or cream cheese depending on cake) Start with less and add as needed.
- 12–16 oz chocolate coating or melting wafers (or good-quality chocolate chips + 1 tsp coconut oil)
- Optional: sprinkles, chopped nuts, colored candy melts, or shredded coconut for decoration
Instructions
Preparation
- Crumble the cake: Break the cake into small crumbs in a large bowl. Aim for uniform crumbs to make shaping easier.
- Add frosting: Start with 3/4 cup frosting. Fold it into the crumbs until the mixture holds together when pressed. Add extra frosting, 1 tablespoon at a time, if it’s too dry.
- Portion and shape: Use a small cookie scoop or tablespoon to portion the mixture. Roll into 1-inch balls between your palms until smooth. Place on a parchment-lined baking sheet.
- Chill: Freeze or refrigerate the balls for 20–30 minutes until firm. This prevents them from falling apart when dipped.
- Melt coating: Melt chocolate in short bursts in the microwave (20–30 seconds), stirring between intervals, or use a double boiler. Add 1 tsp of neutral oil if needed for a thinner coating.
- Dip: Insert a toothpick or stick into each chilled ball. Dip into the melted coating, tapping off excess. Place back on parchment. Decorate immediately with sprinkles if desired.
- Set: Let the coating firm at room temperature or speed it up in the fridge for 10–15 minutes.