Brunch Cake Balls

Brunch is my favorite meal! You can literally eat anything – sweet, savory, breakfast, potatoes, fruit, booze, cake… anything and just call it brunch. It’s part of what I love about it.

So today I am sharing a recipe for Brunch Cake Balls. These are a cinnamon roll cake ball that’s coated in a white chocolate espresso coating for a cake that you can most definitely eat for breakfast!

brunch cake balls recipe

Can cake balls be made ahead of time?

Yes! Cake balls can definitely be made ahead of time. They are a very durable dessert as they are all coated in  chocolate, so that cakes stays moist and delicious. I make cake balls at least a day ahead of when I plan to serve them, but you can even make them up to 2 days in advance. 

Cake balls will stay good in the fridge for up to one week. But, you can also freeze them for up to three months. Just be sure to store them in an airtight container. 

Do you chill cake balls before dipping?

Yes, you do chill cake balls before dipping. Chilling cake balls before dipping makes them so much easier to coat. I will form my cake balls, place the tray in the freezer for a few minutes, remove it and just tidy up the balls a little by re-rolling them so they are smooth. I’m terrible at rolling perfect balls, so I use this trick every time. Then, I’ll place the tray back in the freezer for at least 15 minutes or until very firm. This helps coat them very easily.

Should you serve dessert with brunch?

I think you should definitely serve dessert with brunch! Brunch is such a fun meal and sometimes it’s a party or a celebration as well. So, of course you should serve dessert with brunch. And this recipe for Brunch Cake Balls is a great dessert to serve with brunch.

What cake can you eat for breakfast?

Well, you can eat any kind of cake for breakfast if you’re an unsupervised adult haha. But, in all seriousness there are cakes that double as breakfast like my Spiced Cranberry Snack Cake, Cinnamon Swirl Coffee Cake, and my Lemon Coffee Cake. But, these Brunch Cake Balls also fit into that category. With a cinnamon roll cake and the white chocolate espresso coating, this recipe for Brunch Cake Balls is just screaming to be eaten for breakfast!

brunch cake balls recipe

FAQ’s

Why Organic

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

brunch cake balls recipe
brunch cake balls recipe

Brunch Cake Balls

Recipe by MimiDifficulty: Intermediate
Makes

35

cake balls

This recipe for Brunch Cake Balls starts with a cinnamon roll cake, rolled into balls, and coated in an espresso white chocolate coating.

Ingredients

  • Batter
  • 1/2 cup (113 grams) organic salted butter, softened

  • 170 grams (3/4 cup) organic cane sugar

  • 2 teaspoons organic vanilla extract

  • 2 organic large eggs, room temperature

  • 1/2 cup organic milk, room temperature

  • 57 grams (1/4 cup) organic sour cream, room temperature

  • 170 grams (1 cup plus 3 tablespoons) organic cake flour

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon fine sea salt

  • Filling
  • 28 grams (2 tablespoons) packed organic dark brown sugar

  • 1 teaspoon organic cinnamon

  • Frosting
  • 3/4 cup (170 grams) organic salted butter, softened

  • 340 grams (heaping 2 1/3 cups) organic powdered sugar, sifted

  • 1 to 2 teaspoons organic milk

  • Coating
  • 566 grams (20 ounces) organic white chocolate, chopped

  • 1 tsp organic espresso powder

Directions

  • Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
  • To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract and mix on low until combined and there are no chunks of butter.
  • Add the eggs, milk, and sour cream and mix on low until combined. Scrape down the sides of the bowl and mix again to combine, it will look a little chunky and that’s okay.
  • In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the flour mixture and mix on low until combined. Scrape down the sides of the bowl and mix again until combined into a smooth batter. Divide the batter evenly into each cake pan, about 220 grams each.
  • To make the filling: In a small bowl, add the brown sugar and cinnamon and mix together. Sprinkle the filling on top of each cake pan and use a butter knife to swirl it in.
  • Bake for 20 minutes, or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pans.
  • To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and milk. Mix on low until combined and then speed mixer up to high for 1 minute or until light and fluffy.
  • Line 2 baking sheets with parchment paper. Remove the cake from the pans and add into the bowl with the frosting. Using your hands or a spatula, stir and squish in the cake until the mixture is uniform. Using your hands, form the cake mixture into 35 balls and place on the prepared baking sheets. Place in the freezer.
  • Tip: I like to pop in the freezer for 15 minutes and then go back and re-form them into smoother balls as I have a difficult time forming them the first time! This is optional, so you can also skip this step. But, leave the cake balls in the freezer until they are ready to be coated.
  • To make the coating: In a double boiler, add all the white chocolate. I don’t temper the chocolate here as these need to be kept in the fridge anyways, so I don’t see the point. Melt the chocolate until completely melted and remove from heat. Add in the espresso powder and stir to combine completely.
  • Remove the cake balls from the freezer. Using a fork (so the excess chocolate drips off below, do not pierce them), dip each ball into the chocolate and place back on the baking sheets. Repeat for all the balls. Place back in the freezer for 10 minutes.
  • Remove and use the excess white chocolate to drizzle over the top of the cake balls for a pretty finish. Place the trays back in the freezer for 1 hour.
  • Remove from the freezer and remove from the parchment paper. Store in the fridge for up to 1 week (if they even last that long)!

Notes

  • Gluten Free – Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.
  • High Altitude – Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.

Did you make this recipe? 
Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!

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