Cake Balls
These easy homemade cake balls are a delightful bite-sized treat made from crumbled cake mixed with frosting, coated in chocolate, and customizable to suit any occasion.
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.
Notes
Store cake balls in an airtight container in the fridge for up to 7 days. Freeze on a tray until solid, then transfer to a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight. For best texture, serve slightly chilled or at room temperature. Incorporate creative twists such as flavor infusions or coating swaps for variety.