If you haven’t made cake balls yet then you are missing out! I used to make them with cakes that got messed up in one way or another from the bakery so they wouldn’t go to waste. I’ve said it before, and I’ll say it again, if you have a cake that sank, fell, broke, or you even forgot to put in leavening – you can use it to make cake balls.
But, you can also absolutely make cake just for cake balls because they are so good! I bake a lot, and I give away a lot of desserts to my friends because it’s just Delaney and me and we can’t eat them all. And there are some desserts that my friends like, some they love, and some that they covet – and cake balls are the ones they covet.
What Are Cake Balls?
Cake balls are an amazing combination of cake, frosting, and chocolate all mixed together to form a magical explosion of flavor and texture in your mouth that’s better than cake and better than candy. I cannot tell you how amazing cake balls are! They do take some time to make, but the time they take is truly worth it!
The process for cake balls starts with making a cake. You can make the cake in cake pans or you can even make the cake in cupcake liners, whichever you prefer! It doesn’t matter how the cake gets baked because it will get broken up anyways. That’s part of why you can use messed up cakes for cake balls.
After the cake is baked and cooled, the fun part is crumbling it up and mixing it with frosting. This is a fun thing that kids can help with as well. Using your hands, you form the squished cake and frosting into balls. I always roll them into balls, place the baking sheet in the freezer for about 5 minutes, and then form them again as I can never make perfectly round balls so this trick helps!
After the cake balls are formed, then the chocolate gets melted and they get dipped into the chocolate to coat them completely like a truffle. Top them with sprinkles and you have some amazing homemade cake balls!
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 ou 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.
Funfetti Cake Balls
Makes 35 cake balls
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
1/2 cup organic milk
57 grams (1/4 cup) organic sour cream
170 grams (1 cup plus 3 tablespoons) all natural cake flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
3/4 cup (170 grams) organic salted butter, softened
340 grams (heaping 2 1/3 cups) organic powdered sugar, sifted
28 grams (scant 1/4 cup) India Tree’s Carnival Mix Sprinkles
1 to 2 teaspoons organic milk
566 grams (20 ounces) organic white chocolate, chopped
India Tree’s Carnival Mix Sprinkles for topping
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.
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, rainbow sprinkles, 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.
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 5 to 10 minutes. Remove, and dip for a second coating. This time, right after you dip, sprinkle the top with rainbow sprinkles. 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)!
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.