Find sweet middle ground between grown-up sensibilities and kid-friendly treats with this easy and versatile recipe!
Finding a dessert that pleases both kids and grown-ups can be a challenge. Some flavors, like coffee or bittersweet chocolate, appeal to more mature palates but make many young ones recoil. And some super-sweet treats are just too cloying for adults—looking at you, Superman ice cream!
This cake balls recipe finds the sweetest middle ground. It delivers bite-sized goodies that achieve the elusive “just-right” status most other desserts only aspire to. And it relies on store-bought cake mix and frosting for ultimate convenience—but homemade options work just as well. Plus, it comes together so easily that the kids can help with rolling the dough and adding decorations.
But the best part of this recipe is its versatility. I used a yellow cake mix and store-bought vanilla frosting, but you can use any combination of flavors you like! In fact, pinning your flavors to a season or theme makes them even more inviting. Serving cake balls at an autumn get-together? Pair spice cake mix with this Easy Caramel Buttercream Frosting. Welcoming spring with an afternoon tea? Choose a lemon cake mix and Buttercream Frosting for fresh appeal. Hosting a little kid’s birthday party? Pair a confetti cake mix with White Chocolate Buttercream Frosting. Looking for maximum crowd-pleasing flavors? You can’t go wrong with chocolate cake mix and Peanut Butter Frosting!
Tips for prepping this recipe ahead
Cake balls are very freezer-friendly, especially before you dip them in candy coating—making them an excellent choice for your prep-ahead party planning!
Follow the recipe as written all the way through the shaping and chilling step. Then arrange the uncoated cake balls on a parchment-lined baking sheet and freeze until firm, about 1 hour. Transfer them to an airtight container or freezer bag, separating layers with parchment or waxed paper and pressing out as much air as possible, and freeze them for up to 3 months.
When party day arrives, thaw the cake balls in the refrigerator overnight, then let them stand at room temp for 10 to 15 minutes so they lose their chill before coating. The only thing left to do at this point is the fun stuff: melting the candy, dipping and decorating your balls, and letting them set before serving.
How do I store leftovers?
Store leftover cake balls in an airtight container in the fridge for up to 5 days. You can also freeze this fully assembled dessert for up to 3 months—arrange chilled and fully set cake balls on a parchment-lined baking sheet, freeze solid (about 1 hour), then transfer to a freezer-safe container or bag with as much air pushed out as possible. Thaw overnight in the fridge or at room temp for 15-20 minutes. For the best flavor and texture, let chilled cake balls sit at room temp for 5-10 minutes before serving.
Serving suggestions
Serve your cake balls alongside other bite-sized or single-serving treats. They pair exceptionally well with Mini Pecan Pies, Popcorn Balls, this Chocolate Truffles Recipe, and this Buckeye Recipe. Or use them to amplify individual portions of Single-Serving Apple Crisp, Tiramisu Cups, and this adorable Pumpkin Mug Cake.
Cake Balls Recipe
Ingredients
- 1 box cake mix any flavor, prepared according to package directions
- 1 cup frosting any flavor, homemade or store-bought, plus more if needed
- 16 ounces candy melts
- 1 teaspoon vegetable oil
- Sprinkles optional, for decorating
Instructions
Bake And Cool The Cake:
- Prepare the cake mix according to the package directions (typically by combining the mix with eggs, water, and oil) and bake in the pan specified on the box until a tester inserted in the center comes out clean.
- Place the pan on a wire rack and cool the cake in the pan for about 15 minutes. Turn the cake out onto the rack, remove the pan, and let the cake cool completely to room temperature, about 30-45 minutes.
Prep For Shaping:
- Line a large baking sheet with parchment paper. Set aside.
- Transfer the cooled cake to a large mixing bowl. Using your hands, break the cake into large chunks, then rub and press them between your fingers to form fine, even crumbs. Alternatively, pulse the cake in a food processor in short bursts until evenly crumbled, being careful not to overprocess into a paste.
- Add about 1/2 cup of the frosting to the cake crumbs and mix with a spoon or your hands until evenly combined. Continue to add more frosting, 1 tablespoon at a time, until the mixture holds together when pressed and forms a moldable dough. You may need a bit more or less than 1 cup of frosting total, depending on how moist the cake crumbles are.
Shape And Chill The Cake Balls:
- Using a tablespoon or a small cookie scoop, portion the mixture into 36 equal-sized mounds. Roll them into smooth balls and arrange them on the prepared baking sheet, spaced about 1 inch apart.
- Cover and chill until firm, at least 1 hour or up to overnight.
Dip And Finish The Cake Balls:
- Once the balls have chilled, place the candy melts and vegetable oil in a medium microwave-safe bowl. Heat in 20- to 30-second intervals, stirring between each, until melted and smooth, about 1 1/2 to 2 minutes total. The coating should flow easily from a spoon and have a shiny, pourable consistency. If it seems too thick for dipping, add 1/2 teaspoon more oil and stir to loosen.
- Working with one ball at a time, use a fork to dip each chilled cake ball into the melted coating. Turn to coat evenly, then lift and tap gently against the side of the bowl to let excess drip off.
- Place the dipped cake balls back on the parchment-lined sheet. Immediately top with sprinkles if desired.
- Let the coating set at room temperature for 15-20 minutes, or refrigerate for 5-10 minutes until firm. Serve immediately or cover and refrigerate.
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