About six weeks in to blogging, I shared a recipe for cake balls. Shortly thereafter, a friend told me the recipe had become a favorite of one of her friends.
I was surprised by the realization that someone I did not know, even if we were just one-person removed, was checking in on this space.
You see, there is a reason most bloggers write that only their mom read their blogs when they first started. Moms love us and, by default, the garbage we first shared on the internet.
I’ve put a lot of garbage on the internet, but I’m putting forth an effort to right my wrongs. This is a cake ball makeover.
Nothing changed with the basic recipe, but I did rewrite it. I also updated the photos. I like to think I have learned a few things.
So yes, six weeks in to blogging, I shared a recipe for cake balls. Six years later, this cake ball recipe remains quite popular.
- In fact, here are just a few cake ball testimonials:
- I almost collapsed with pleasure when I put this in my mouth.
- These cake balls are the best cake balls I’ve ever had.
- Caaaaaake Baaaaaals!!!!!
I really can’t argue with that. Enjoy!
Easy Cake Balls
Yield 50 - 60 cake balls
For the cake balls
1 box cake mix (plus eggs and oil per the package instructions)
8 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon pure vanilla extract
4 cups confectioners’ sugar
For the coating
1 package Almond Bark or Candiquik
24 ounces chocolate chips + 3 teaspoons coconut oil
sprinkles, optional for decorating
- Bake the cake according to the package instructions.
- Allow the cake to cool, and then crumble the cake into a large bowl. Use two forks to rake across the cake in opposite directions, making a fine crumb. Set aside
- In a separate bowl, beat the cream cheese, butter and vanilla at medium speed until smooth.
- Gradually add the confectioners' sugar and beat at low speed until well blended, scraping down the side of bowl with a rubber spatula as needed.
- Add the frosting mixture to the cake crumbles and stir together until well combined.
- Scoop slightly-rounded tablespoons and form the mixture into balls - this is typically easier if you refrigerate the mixture for several minutes before rolling it into balls - and place on a wax-paper lined baking sheet.
- Place your coating of choice (either the packaged chocolate or chips + coconut oil) in a small mixing bowl. I recommend working in small batches of approximately 8 bricks of bark or 8 ounces of chocolate + 1 teaspoon of coconut oil at a time. Microwave for 45 seconds to 1 minute (depending on the ferociousness of your microwave). Stir the chocolate, then return to the microwave for another 30 to 45 seconds. Stir again. Repeat this heat and stir cycle until the chocolate is smooth and melted.
- Use your choice of utensil to dip and roll a cake ball in the melted chocolate. I like a spoon to dump the cake ball in and a fork to take it out. Tapping the side of the bowl a bit before lifting the dipped cake ball out helps remove any excess coating.
- Place the dipped cake ball on a wax-paper lined baking sheet. If decorating, sprinkle immediately before the coating sets.
- Repeat until all cake balls have been dipped.
A note on the coating
You will likely need to eyeball your cake ball to coating ratio. I have a pretty heavy hand when it comes to dipping cake balls but typically dip 20 cake balls in eight bricks of bark. I usually dip a few less when using melted chocolate chips.
You can also substitute a chopped chocolate of your choice for chocolate chips and vegetable shortening for the coconut oil.