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Cake Balls with White Cake
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Course: Dessert
Servings: 36 balls
Making the Cake
  • 1 box white cake mix I like Duncan Hines
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 3/4 teaspoon salt
  • 1 1/3 cups water
  • 2 tablespoons canola oil
  • 1 1/2 teaspoons vanilla extract
  • 1 cup sour cream
  • 4 large egg whites
Making the Cake Balls
  • Cooled cake
  • 16 ounces ready-made frosting or make your own
  • 2 lbs candy melts or vanilla/chocolate candy coating
  • plastic fork with center tines removed break them off
Making the Cake
  1. Preheat oven to 350 degrees. Grease and flour a 9x13 baking ban or whatever you have handy. It can be cupcakes, rounds or a bundt pan (adjust cooking time according to pan used).
  2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
  3. Pour batter into prepared pan. Bake for 25-30 minutes for 9x13 pan or 15-18 minutes for cupcakes or until toothpick inserted in center comes out clean.

  4. Let cool completely.
Making the Cake Balls
  1. Line 2 baking sheets with wax or parchment paper. Set aside.
  2. Once the cake is cooled, crumble it by hand into a large mixing bowl or use a food processor. You want it crumbled into a fine texture. You should not have any large pieces of cake.
  3. Add 1/4 of the container of frosting. You can use the back of a large spoon or do it like me and use your hands. Mix until it is thoroughly combined. It should be the texture of play-doh. You might need to add a bit more frosting, but you don’t want it to be too moist. Mix until combined.

  4. The mixture should be moist enough to roll into 1 1/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on the prepared baking sheets about 1-2 inches apart.
  5. Cover with plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. You want the balls to be firm but not frozen.
  6. Place the candy coating in a medium, deep, microwave-safe plastic bowl.
  7. Melt the candy coating, following the instructions on the package. Microwave on medium power for 60 seconds; stir then continue in 30 second intervals on medium power stirring briskly until melted. Do not overheat! You can also use a double boiler.
  8. When coating is melted take a few cake balls at a time out of the refrigerator or freezer to work with.
  9. Place one ball at a time on top of tines of plastic fork. Lower ball into coating and lift back out. If needed spoon extra coating over any uncoated areas of the cake ball.
  10. Holding the fork over the bowl, tap the handle several times on the edge of the bowl until the excess coating falls off and back into the bowl. This technique also creates a smooth surface on the outside of the cake ball. Then gently slide the bottom of the fork over the edge of the bowl to discard excess coating.
  11. Transfer the coated cake ball to another wax paper-covered baking sheet to dry. Let the coated cake ball slide off the fork. Some coating may pool around the base of the ball onto the wax paper. If so, simply take a toothpick and use it to draw a line around the base of the cake ball before the coating sets. Once the coating sets, you can break off any unwanted coating.
  12. Repeat with the remaining cake balls and let dry completely.
  13. If you have extra candy coating left over, pour it into a resealable plastic bag (and then snip off the corner) or into a squeeze bottle and drizzle it over the tops in a zigzag motion to decorate.
  14. You can make the cake balls ahead of time and store them in an airtight container in the refrigerator for up to 3 days or in the freezer for 1 month.  

Recipe Notes
  • You can make the cake balls ahead of time and store them in an airtight container on the counter or in the refrigerator for several days.
  • The cake balls will be easier to roll if you wash and dry your hands periodically during the rolling process. Dry your hands completely each time, and make sure you don't get water in the candy coating.
  • You can use a mini ice cream scoop to get uniform-size cake balls.