Best 20 Cake Balls Recipes

HEAVENLY CHOCOLATE-FUDGE CAKE BALLS

Steps:

• Prepare and bake cake according to package directions. Cool completely. Crumble cake into a large bowl., In a small bowl, combine hot water and coffee granules; stir until dissolved. Add the frosting, cocoa and chocolate syrup; stir until combined. Add to cake; beat on low speed until blended. Stir in chocolate chips. Shape into 1-in. balls., In a microwave, melt candy coating; stir until smooth. Dip balls in coating mixture; allow excess to drip off. Place on waxed paper; sprinkle with toppings of your choice. Let stand until set. Store in airtight containers.

BASIC CAKE BALLS

Steps:

• Bake the cake as directed on the box, using a 9-by-13-inch cake pan. Let cool completely.
• Once the cake is cooled, get organized and set aside plenty of time (at least an hour) to crumble, roll, and dip 4 dozen cake balls.
• Crumble the cooled cake into a large mixing bowl. The texture of the cake causes it to crumble easily. Just cut a baked 9-by-13-inch cake into 4 equal sections. Remove a section from the pan, break it in half, and rub the two pieces together over a large bowl, making sure to crumble any large pieces that fall off. You can also use a fork to break any larger pieces of cake apart. Repeat with each section until the entire cake is crumbled into a fine texture. If you have large pieces mixed in, the cake balls may turn out lumpy and bumpy. You should not see any large pieces of cake.
• Add three-quarters of the container of frosting. (You will not need the remaining frosting.) Mix it into the crumbled cake, using the back of a large metal spoon, until thoroughly combined. If you use the entire container, the cake balls will be too moist.
• The mixture should be moist enough to roll into 1 1/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on a wax paper-covered baking sheet.
• Cover with plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. You want the balls to be firm but not frozen.
• If you're making a project that calls for uncoated cake balls, stop here and proceed to decorate the cake balls, following the project instructions.
• Place the candy coating in a deep, microwave-safe plastic bowl. These bowls make it easier to cover the cake balls completely with candy coating while holding the bowl without burning your fingers. (I usually work with about 16 ounces of coating at a time.)
• Melt the candy coating, following the instructions on the package. Microwave on medium power for 30 seconds at a time, stirring with a spoon in between. You can also use a double boiler. Either way, make sure you do not overheat the coating.
• Now you're ready to coat. Take a few cake balls at a time out of the refrigerator or freezer to work with. If they're in the freezer, transfer the rest of the balls to the refrigerator at this point, so they stay firm but do not freeze.
• Place one ball at a time into the bowl of candy coating. Spoon extra coating over any uncoated areas of the cake ball to make sure it is completely covered in candy coating. Then lift out the cake ball with your spoon. Avoid stirring it in the coating, because cake crumbs can fall off into the coating.
• Holding the spoon over the bowl, tap the handle of the spoon several times on the edge of the bowl until the excess coating falls off and back into the bowl. This technique also creates a smooth surface on the outside of the cake ball.
• Transfer the coated cake ball to another wax paper-covered baking sheet to dry. Let the coated cake ball slide right off the spoon. Some coating may pool around the base of the ball onto the wax paper. If so, simply take a toothpick and use it to draw a line around the base of the cake ball before the coating sets. Once the coating sets, you can break off any unwanted coating.
• Repeat with the remaining cake balls and let dry completely.
• If you have extra candy coating left over, pour it into a resealable plastic bag (and then snip off the corner) or into a squeeze bottle and drizzle it over the tops in a zigzag motion to decorate.
• You can make the cake balls ahead of time and store them in an airtight container on the counter or in the refrigerator for several days.
• Tips
• The cake balls will be easier to roll if you wash and dry your hands periodically during the rolling process. Dry your hands completely each time, and make sure you don't get water in the candy coating, as it can make it unusable.
• You can use a mini ice cream scoop to get uniform-size cake balls.
• If you don't need or want to make 48 cake balls, simply divide the cake in half for 24 cake balls or in quarters for 12 and freeze the remaining cake for later use. Remember to reduce the amount of frosting proportionally.

CAKE BALLS

Steps:

• Bake cake according to directions on package.
• Let cool completely.
• Crumble cake mix in large bowl and mix in container of icing.
• Mix well (I find it is easiest to use hands).
• Refrigerate for approximately 30 minutes or until it will hold together when rolled into a 2 inch ball.
• In saucepan over low heat or double boiler, melt almond bark.
• Roll cake mixture into 2 inch balls.
• Dip balls in melted almond bark and set on waxed paper to dry.

MINI CRAB CAKE BALLS

Steps:

• Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Combine the crabmeat, potato chips, mayonnaise, egg, bread crumbs, Old Bay seasoning, salt, and lemon juice in a large mixing bowl and mix by hand until thoroughly incorporated.
• Roll the mixture into round 3/4-inch balls, making sure to pack the mixture firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The balls should be touching one another.
• Roast for 10 minutes, or until the meatballs are firm and cooked through.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.

ORANGE CREAMSICLE CAKE/BALLS

Steps:

• 1. Cream butter and sugar well, about 5 minutes. Add eggs, continue beating.
• 2. Mix dry ingredients in another bowl and add to wet. Blend in flavorings, colors (*If desired), and liquids. Beat at high speed 2 minutes until fluffy and light.
• 3. Pour into greased 7" x 11" pan and bake at 350 for 30 minutes or until a toothpick tests clean. Cool completely.
• 4. For cake balls, crumble cake and mix with 1/2 c Orange DreamPudding to bind.
• 5. To make pudding, blend all ingredients together in mixer bowl. Refrigerate until ready to use.
• 6. To make the centers, scoop several scant 1/4 teaspoon portions into a shallow bowl spread with 1/4 c powdered sugar. Gently and quickly roll each little pudding ball in the sugar and put on a plate. Work quickly so the heat of your hands doesn't melt the pudding. Freeze until time to insert into cake balls.
• 7. Stuff by first rolling cake ball. Use your little finger to push an indentation almost all the way through the center of the ball. Add the "pudding bon bon." Pinch to close and reroll. Refrigerate 15 minutes before dipping in chocolate or white chocolate.
• 8. As an alternative to dipping in candy melts, mix 3/4 cup powdered sugar with one pack of orange-flavored unsweetened soft-drink mix (kool-aid). Spread in shallow bowl and roll cake balls.

CARROT CAKE FREEZER ENERGY BALLS

Steps:

• Line a baking sheet with parchment paper and set aside.
• Combine carrots, oats, flax meal, peanut butter, honey, walnuts, raisins, vanilla, cinnamon, ginger, and salt in a bowl. Beat with a hand mixer until well combined.
• Roll mixture into 12 equal-sized balls and place on the baking sheet. Freeze until they hold their shape, at least 1 hour. Transfer to a freezer-safe container and store in the freezer.

BACON, EGG, AND CHEESE PANCAKE BALLS (WITH CAKE POP MAKER)

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
• Beat 3 eggs in a small bowl until smooth; pour into the hot skillet. Cook, stirring, over medium heat until scrambled and set, about 5 minutes.
• Preheat a cake pop maker according to manufacturer's instructions.
• Combine remaining egg, baking mix, milk, and vegetable oil in a large bowl to make pancake batter.
• Fold crumbled bacon, scrambled eggs, and Cheddar cheese gently into the batter.
• Fill wells of preheated cake pop machine with batter. Cook until golden brown, 4 to 6 minutes. Repeat with remaining batter.

CAKE VODKA BALLS

Steps:

• Stir melted vanilla chips, white sugar, vodka, and corn syrup together in a bowl; mix in vanilla wafers. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
• Pour confectioners' sugar into a shallow bowl. Form vanilla wafer mixture into 1-inch balls and roll in confectioners' sugar to coat.

EASY CAKE BALLS

Steps:

• Prepare the cake mix according to package directions using any of the recommended pan sizes.
• When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
• Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
• Use a melon baller or small scoop to form balls of the chocolate cake mixture.
• Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

HOT CHOCOLATE CAKE BALLS

Steps:

• In a large bowl, combine cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour batter into a greased and floured 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool cake completely., For filling, in a small bowl, beat butter until fluffy; beat in confectioners' sugar and vanilla until smooth. Add marshmallow creme; beat until light and fluffy. Refrigerate for at least 2 hours or until easy to handle. Shape into 1/2-in. balls; arrange on waxed paper-lined baking sheets., For frosting, in a large bowl, beat the butter, confectioners' sugar and cocoa until combined. Beat in milk and vanilla until smooth. Crumble cake into bowl; mix well., Shape 1 tablespoon cake mixture around a marshmallow ball. Return to baking sheets. Repeat with remaining cake mixture and marshmallow balls. Refrigerate for 30 minutes., In a microwave, melt candy coating and shortening; stir until smooth. Dip cake balls in coating; allow excess to drip off. Return to baking sheets; let stand until set. Dust tops with cocoa. Store in an airtight container in the refrigerator.

BANANA CAKE BALLS WRAPPED IN CHOCOLATE

Steps:

• STIR milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well.
• TO PORTION CAKE BALLS Use cookie scoop to portion the cake mixture for each ball. Then, roll the cake balls between the palms of your hands to form smooth round balls.
• SHAPE into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.
• MELT chocolate in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 minute
• TO EASILY COAT THE CAKE BALLS Remove inner tines of disposable fork; set aside. Add cake balls, in batches, to bowl of melted chocolate. Use spoon or rubber scraper to evenly coat balls with chocolate. Remove balls with prepared fork.
• If you are using lollipop or Popsicle stick, just skewer each pop before dipping.
• Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles or whatever you are using.
• Let stand until coating is firm.

"BOXWOOD SHRUB" CAKE BALLS

Steps:

• Preheat oven to 350°F. Butter a 9-inch round cake pan; dust with flour, tapping out excess. Whisk together flour, baking powder, and salt. Beat butter with sugar on medium speed until light and fluffy, 1 minute. Add egg; beat well. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla, scraping down sides of bowl as necessary; beat until just combined. Pour batter into prepared pan; smooth top with an offset spatula.
• Bake until golden and a toothpick inserted into center comes out clean, 23 to 25 minutes. Let cake cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool completely.
• Crumble cake into a bowl until no large lumps remain. Add buttercream; stir until combined.
• Place nonpareils in a small bowl. Using your hands, roll half of cake mixture into 1 1/4-inch balls (heaping teaspoons); working with one at a time, roll balls in nonpareils, pressing lightly to adhere.
• Roll remaining cake mixture into 3/4-inch balls (scant teaspoons) and roll in nonpareils, pressing lightly to adhere. (You should have about 14 of each.) Refrigerate until firm, about 1 hour. Decorated cake balls can be refrigerated in an airtight container up to 3 days.

CHERRY CORDIAL CAKE BALLS

Steps:

• In a large bowl, combine the cake mix, 1-1/4 cups coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour batter into a greased and floured 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely., Place cherries in a food processor; cover and process until coarsely chopped. Transfer to a small bowl; stir in the brandy, preserves and remaining coffee., Crumble cake into a large bowl. Add frosting and cherry mixture; beat well. Shape into 1-in. balls., In a microwave, melt candy coating and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container overnight before serving.

MOCHA CAKE BALLS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Sift together the cake flour, baking powder and salt. Set aside.
• 3. Beat the butter by using the paddle attachment in medium-high speed until smooth & light in color for about 1 1/2 min. - 2 min.
• 4. Add the sugar, 1 tablespoon at a time. Scrape the bowl occasionally.
• 5. Add the eggs, 1 at a time at 1 minute intervals. Add the vanilla extract.
• 6. Reduce the mixer speed to medium-low. Add the dry ingredients alternately with the brewed coffee.
• 7. Spoon the batter into the prepared pan. Bake 35-40 minutes or until the cake is done. Remove the cake and let it cool.
• 8. PART 2 DIRECTIONS: 1. Crumble the completely cooled cake into a large bowl and add the cream cheese (8oz) and mix them thoroughly. 2. Roll into quarter sized balls and lay on a cookie sheet with wax paper. Makes about 24 - 30 pcs (depending on the size). 3. Chill or freeze for several hours.
• 9. PART 3 DIRECTIONS: 1. Melt the chocolate bark accdg. to the directions. 2. Using a fork dip cake balls into the chocolate & tap the excess chocolate on the side of the bowl & place on wax paper. 3. Garnish the tops with sprinkles before it dries up. Enjoy!

RAINBOW CHIP CAKE BALLS

Steps:

• Heat oven to 350°F. Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• In large bowl, crumble cake. Add frosting; mix well. Roll into 48 (1 1/4-inch) balls; place on waxed paper-lined cookie sheets. Freeze about 45 minutes or until firm. Refrigerate to keep chilled.
• In 1-quart microwavable bowl, microwave 10 oz of the candy coating and 1 tablespoon of the shortening uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
• Remove one-third of the balls at a time from refrigerator. Using fork, dip 1 ball at a time into coating. Place on waxed paper-lined cookie sheet; immediately decorate with sprinkles. Melt remaining 10-oz candy coating and remaining 1 tablespoon shortening; dip remaining balls. (Reheat coating in microwave if too thick to coat.) Serve at room temperature. Store in airtight container.

CHOCOLATE COVERED CAKE BALLS

Steps:

• 1. Bake your cake as directed on box, let cool when cool crumble into large bowl mix in can of frosting
• 2. roll out bite size ball by hand or use mellon baller place balls on wax paper, place in freezer for 1-2 hours
• 3. place chocolate chips in small bowl with shortning melt in microwave taking out and stiring every 15-20 seconds until melted
• 4. useing toothpicks dip balls in melted chocolate and cover then place back on wax. refrigerate overnight

MINI EGGS CAKE BALLS

Steps:

• 1. Preheat the oven to 350 degrees F. Butter and flour a 9x13-inch baking dish.
• 2. Pour batter in the prepared baking and bake for 30-35 minutes until a toothpick inserted into the cake comes out clean or with only a couple crumbs attached.
• 3. Set aside and let cool completely.
• 4. Meanwhile make the chocolate icing and crush up a 200 g. bag of Cadbury's Mini Eggs (small and medium pieces, you want them small enough to roll but big enough to be able to taste them). Reserve some of the crushed Mini Eggs for sprinkling.
• 5. If using the vanilla recipe you can skip the chocolate icing and just crush up the mini eggs.
• 6. Cream together the butter and cocoa. Gradually add the hot water and icing sugar, alternating until the texture is smooth and creamy. Stir in the crushe mini eggs.
• 7. Stir in the icing and mix thoroughly, don't be afraid to get your hands dirty!! This is a fantastic emotional baking recipe!! The mixture should be moist enough to form a ball but not too gooey.
• 8. Form the mixture into 1-inch balls and place on a lined cookie sheet. Cool in fridge completely (few hours) before you dip them in chocolate. You can also freeze them. They will fall apart when dipped if not cool enough.
• 9. In a small saucepan or using a small double boiler, melt chocolate. You need enough chocolate to dip all the cake balls. "I used appx. 300 grams of dark chocolate." You can dip the cake balls in stages and melt the chocolate in batches, it thickens as it cools so it is easier to do the dipping in batches. Merckens chocolate melting wafers work really well and come in an array of colours for Easter.
• 10. ***Erin Bogar's last notes*** Get crafty with the chocolate and colours you use! Dip the cake balls in the cocolate. I used two forks to dip the balls and let the extra chocolate drip off. Place back on the cookie shee and sprinkle with some crushed Mini Eggs. Let set and leave in a cool dry place. I get a lot of sunlight in my condo so I need to deep them in the fridge. This works as well but when you remove them the chocolate will sweat a little but as we know my family ain't picky so they eat 'em!!! Cake balls will keep for 2-4 days or if they are around my brother about 5 minutes!

HEALTHIER CAKE BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x13-inch cake pan or two 8-inch round cake pans.
• Place cake mix in a large mixing bowl. Add eggs, milk, and vanilla extract and beat with an electric mixer on low speed for 1 minute. Increase speed to medium-high and beat for 2 more minutes, scraping sides of bowl as needed. Transfer batter to cake pan.
• Bake in preheated oven until a toothpick inserted into center of cake comes out clean; 40 to 50 minutes for a 9x13-inch cake pan, or 25 to 35 minutes for 8-inch cake pans. Allow cake to cool for 10 minutes.
• Crumble cake while warm into a large bowl. Stir in frosting until well blended.
• Melt chopped chocolate and shortening in a glass bowl in the microwave, on medium heat, until melted, about 1 minute. Alternatively, melt chopped chocolate and shortening in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
• Form balls of the chocolate cake mixture using a melon baller or small scoop. Dip balls in warm chocolate mixture, using a toothpick or fork to hold them. Place on waxed paper to cool.

CAKE BALLS

Steps:

• Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
• Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
• Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

CAKE BALLS

Steps:

• 1. Prepare cake mix with amount of oil, water & eggs as noted on box. Bake in 9"x13" pan according to box directions.
• 2. Let cake cool completely. Break apart & crumble into fine crumbs. If not enough time to finish, cover and set aside.
• 3. Stir in 1 cup frosting until dough forms. If the dough seems dry, add additional frosting 1 tbsp at a time (up to 2 tbsp).
• 4. Scoop & roll the cake mixture into tablespoon sized balls. Place balls on parchment-lined baking sheet or Pyrex. Chill at least 1 hour.
• 5. Melt candy melts - use candy melt silicone pot OR microwave. For microwave, heat in 30-second increments, stirring until completely smooth.
• 6. Candy melt silicone pot - place ball in pot. Use small spatula to make sure ball gets completely covered. Use fork to scoop ball out. Tap gently (up & down) on side of pot to remove excess chocolate.
• 7. Place each ball on parchment-lined cookie sheet or Pyrex. Top with sprinkles before chocolate hardens.
• 8. Store in refrigerator. Can be made up to 3 days in advance, and are good for up to 10 days (if stored in refrigerator).