Sometimes you need a burst of cake texture without committing to a whole slice. These bite-sized treats deliver that dense, moist crumb we all crave, wrapped in a crisp chocolate shell. They are the ultimate solution for using up leftover cake or just creating a quick, shareable dessert that feels fancy.
This recipe relies on the magic of blending baked cake with buttercream for a truffle-like consistency. It is a fast track to dessert bliss, using the freezer to set the texture perfectly before dipping. You get a precise snap of chocolate followed by a melt-in-your-mouth center.
Texture That Pops
These treats are the definition of bite-sized perfection. By mixing fully baked crumbs with frosting, you create a dense, dough-like interior that stays moist for days. It is a foolproof method that turns simple ingredients into a bakery-style confection.
You will love the versatility here. Whether you need a party favor or a quick sweet fix, the active time is minimal. Plus, the snap of the white chocolate shell against the soft center is pure sensory joy.
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Cake Balls
- Total Time: 1 hour 50 mins
- Yield: 36 servings
- Diet: Vegetarian
Description
These delightful cake balls feature a dense, moist center made from yellow cake and buttercream, all encased in a snappy white chocolate shell. They are the perfect bite-sized treat for celebrations or a simple afternoon indulgence that is guaranteed to impress.
Ingredients
- 15.25 oz box yellow cake mix
- 1 cup plus 2 tablespoons buttercream frosting
- 1/2 cup rainbow jimmies (plus extra for topping)
- White chocolate melting disks
Instructions
- Bake the yellow cake mix as directed on the box and allow it to cool completely.
- Crumble the cooled cake into a large mixing bowl until fine crumbs form.
- Add the buttercream frosting and 1/2 cup of rainbow jimmies to the crumbs, mixing until a dough forms.
- Roll the mixture into 1-tablespoon sized balls and place them on a baking sheet lined with parchment paper.
- Place the tray in the freezer for 60 minutes to set the shape.
- Melt the white chocolate disks in a microwave-safe bowl in 30-second increments, stirring until smooth.
- Use a fork to dip the frozen cake balls into the chocolate, tapping off any excess coating against the side of the bowl.
- Drizzle with additional chocolate and top with extra sprinkles before the coating hardens.
Notes
Ensure the cake balls are thoroughly chilled before dipping to help the chocolate set quickly and maintain a round shape. If the melted chocolate feels too thick for dipping, a small teaspoon of coconut oil can be added to help it flow more easily for a professional finish.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking and Dipping
- Cuisine: American
The Express Pantry List
We keep things simple to get you to the best part faster. Here is what you need to make these texture bombs.
- Yellow Cake Mix: The reliable base for a fluffy, tender crumb. Standard 15.25 oz box works perfectly.
- Buttercream Frosting: This acts as the binder. You can use store-bought or a quick homemade batch. You’ll need about 1 cup plus 2 tablespoons.
- White Chocolate Melting Disks: These melt smoother than chips and set firmly for that professional snap.
- Rainbow Jimmies: For color and a little extra crunch inside and out.
How to Make It Fast
Step 1: Bake and Crumble
Bake the yellow cake mix according to the package instructions. Let it cool completely—this is crucial to prevent a gummy texture. Once cooled, crumble the cake into a large bowl.
Step 2: Mix and Shape
Add the buttercream frosting and 1/2 cup of rainbow jimmies to the crumbs. Mix thoroughly until a dough forms that holds together when pressed. Roll the mixture into 1-tablespoon sized balls.
Step 3: The Chill Factor
Place the rolled balls on a baking sheet lined with parchment paper. Freeze them for exactly 60 minutes. This “quick-soak” of cold ensures they hold their shape during dipping and helps the chocolate set instantly.
Step 4: Dip and Drizzle
Melt the white chocolate disks in the microwave in 30-second intervals, stirring in between until smooth. Dip each frozen ball into the chocolate using a fork. Tap the fork on the edge of the bowl to remove excess coating, then place back on the parchment. Use a ziplock bag with a snipped corner to drizzle extra chocolate on top and finish with more sprinkles before they harden.
Meagan’s Texture Secrets
Mind the Temperature: If your coating starts to crack, your cake balls might be too cold, or the chocolate too hot. Let the frozen balls sit at room temperature for just 2 minutes before dipping to equalise the shock slightly.
Smooth Dipping: Thin your melting chocolate with a teaspoon of coconut oil or shortening if it feels too thick. This helps achieve that glossy, professional finish without the struggle.
Base Options: While we love the speed of a mix, you can absolutely use scratch-made cake. Our old-fashioned-chocolate-cake makes a fantastic, deep-flavor base for these if you have the time.
Quick Flavor Swaps
Cookie Crunch: Mix in crushed sandwich cookies instead of sprinkles for a cookies-and-cream vibe. The moisture from the cream filling works perfectly with the binder.
Dark Chocolate Dip: Swap the white chocolate for dark chocolate melting wafers. The bitterness cuts through the sweet filling beautifully.
Texture Play: Check out our velvet-crumb-collection for ideas on different crumb textures you can achieve by swapping the cake base. You can even draw inspiration from resources like Dinner Then Dessert for classic truffle flavor profiles.
Instant Enjoyment
Serve these chilled for a firmer, truffle-like bite, or at room temperature for a softer, melt-in-your-mouth experience. They are perfect for party platters or quick gifts wrapped in cellophane.
For a complete dessert table, pair these with slices of our snickers-cake. The combination of peanutty crunch and these sweet vanilla bites covers all the texture bases.
Sweet Success
These cake balls prove that you don’t need complex pastry skills to achieve perfect texture. They are moist, dense, and incredibly satisfying. It is the kind of express recipe that saves the day when you need something impressive, fast.
If you enjoyed this quick treat, you might also love the fruity tang of our raspberry-white-chocolate-cake.
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