Cake Balls (Cake Truffles)

Cake Balls (Cake Truffles) are the PERFECT dessert, made with sweet yellow cake mixed with buttercream frosting and sprinkles then coated in melted white chocolate and topped with extra sprinkles!

Truffles are the perfect easy Dessert choice if you love chocolate and baking, and if you like these cake truffles you’ll also love these Chocolate Truffles, Oreo Balls, and Buckeye Balls!

Cake Balls on baking sheet

CAKE BALLS (CAKE TRUFFLES)

Cake Balls (Cake Truffles) are the PERFECT dessert to serve at a party, made with yellow cake mix, Buttercream Frosting, white chocolate, and rainbow sprinkles. You can use different sprinkles for holidays, or crushed candies for decoration.

Cake Balls collage of steps forming cake into balls

You can make this recipe with any type of cake, and use my buttercream frosting or cream cheese frosting, which will have a cheesecake flavor. Plus if you bake the cake ahead of time, these only take a total time of 25 minutes to make. This is the perfect recipe to make with the kids for a party or for a birthday!

MORE BITE-SIZE PARTY DESSERTS

HOW DO YOU DIP CAKE BALLS (CAKE TRUFFLES) PERFECTLY?

Use a fork to dip the truffles into the chocolate, then gently tap the fork to let any excess chocolate drip off. If the chocolate is too thick, add a drop or two of coconut oil to help thin it out. I don’t recommend replacing the melting disks with white chocolate chips because the chips won’t look as smooth as the melting disks will.

Then place the balls on wax paper or parchment paper to keep the chocolate from sticking as it dries.

Yellow Cake and Butter Cream Cake Ball

TIPS FOR MAKING CAKE BALLS (CAKE TRUFFLES)

  • These cake balls are decorated with rainbow jimmies, but you can also try using some melted dark chocolate, cookie crumbs, funfetti, chopped nuts, or chocolate ganache.
  • You can add flavor into the melted chocolate for holidays like almond, peppermint, or vanilla extract.
  • This recipe will make about 25 servings, if you want more then you will need a second box of cake mix.
  • Yellow cake mix works well for these Cake Balls, but you can use any cake mix that you have, like chocolate cake mix, or red velvet cake mix. You could also make these with leftover cupcakes after baking too many. Or if you’re not in the mood to bake a homemade cake, you can use a store-bought one for this truffle recipe.

Cake Balls in serving bowl

  • Make this a cake pop recipe by dipping a lollipop stick into melted chocolate, then into the middle of a cake ball before dipping the whole cake ball into the melted chocolate.
  • I like to use a tablespoon-sized cookie scoop to scoop out the balls, so they’re all the same size.
  • These balls will work with almond bark, which has a deeper flavor than white chocolate. You can also use milk chocolate or dark chocolate with this truffle recipe.
  • You can melt the chocolate in the microwave, use a double boiler or make a homemade one by placing a large heatproof bowl on top of a pot of hot water on the stove.
  • This is the perfect truffle recipe to make so you can wrap in plastic and give away as party gifts!

Cake Balls collage of steps for dipping in chocolate

DECADENT CAKE RECIPES

Cake Balls in serving bowl

HOW TO STORE CAKE BALLS

  • Serve: Cake Balls can stay good at the dinner table for up to 2 hours before you need to refrigerate them.
  • Store: The buttercream frosting is dairy based, so you can keep these cake balls in the refrigerator for up to 2 weeks in an airtight container.
  • Freeze: It’s not recommended to freeze Cake Balls, as defrosting them will cause condensation and streaking which won’t make them look very good.

Tray of Rainbow Cake Balls

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Cake Balls (Cake Truffles)

Cake Balls (Cake Truffles) are the PERFECT dessert, made with sweet yellow cake mixed with buttercream frosting and sprinkles then coated in melted white chocolate and topped with extra sprinkles!
Yield 36 servings
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

Instructions

  • Bake the cake as directed and let cool completely before crumbling and mixing with the frosting and ½ cup of the sprinkles until fully combined.
  • Roll into 1 tablespoon sized balls and freeze for 60 minutes.
  • Melt the white chocolate in the microwave in a microwave safe bowl in 30 second increments until smooth then dip each ball on top of a fork into the white chocolate, tap to remove the excess then place onto a parchment paper lined baking sheet.
  • Using a small ziplock baggie with some extra melted white chocolate in it, snip off a tiny edge of the bag and zig zag over each truffle then sprinkle more rainbow jimmies on top and allow to harden completely.

Video

Nutrition

Calories: 145kcal | Carbohydrates: 25g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 110mg | Potassium: 35mg | Fiber: 1g | Sugar: 19g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
Keyword: Cake Balls

Cake Balls collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. When finished and you’re allowing it all to harden, where do you leave them? As in the fridge or a cool worktop as I’ve tried chocolate strawberries before and the chocolate never hardens

    1. You mix all the cake and frosting together. It’s a full box of mix and 1 cup plus 2 tbsp of frosting. Hope this helps.

  2. These are so cute – perfect party dessert bites and very impressive even though they seem easy to make. On my must-try list! Thanks for the detailed instructions.

  3. Woah these pictures are just gorgeous! I cannot stop looking at those! They would be perfect for a kids birthday party or a bridal shower! LOVE

  4. Sabrina, these cake balls look so yum. My kiddo would love these.simple yet colorful. Perfect for any occasion.