Chocolate Cake Balls Recipe

Introduction

Chocolate cake balls are a delightful bite-sized treat that combines moist cake with rich chocolate coating. Perfect for parties or a simple indulgence, these sweet morsels are easy to make and always a crowd-pleaser.

Ingredients

• 1 box Devils food cake mix (plus water, eggs, and oil as called for on box)
• 1 can chocolate frosting (you’ll only need about half)
• 2 packages chocolate candy coating (16 ounce packages)
• Sprinkles, if desired

Instructions

1. Step 1: Heat oven to 350 degrees and bake the cake according to the box directions.
2. Step 2: Once baked, remove the cake from the oven and allow it to cool completely.
3. Step 3: Crumble the cooled cake into a large bowl using your hands or a mixer until fully broken down.
4. Step 4: Add about half a container of chocolate frosting (around 1 cup) and mix well. Avoid adding more than half to keep the mixture from becoming too moist.
5. Step 5: Roll the mixture into 1-inch balls and place them on a parchment-lined cookie sheet.
6. Step 6: Freeze the cake balls for about 45 minutes to firm up.
7. Step 7: In a microwave-safe bowl, melt the chocolate candy coating by heating in 30-second increments, stirring between each, until smooth.
8. Step 8: Remove the cake balls from the freezer and dip each ball fully into the melted chocolate using a fork to coat thoroughly.
9. Step 9: Set the coated balls back onto the parchment paper. If using sprinkles, add them to every 5-8 balls to prevent the chocolate from drying before decorating.
10. Step 10: Serve immediately or let the coating set before enjoying your chocolate cake balls.

Tips & Variations

• For a different flavor, try using white or peanut butter frosting instead of chocolate.
• Add a pinch of sea salt on top of the chocolate coating to enhance the flavor contrast.
• Use festive sprinkles or crushed nuts for decoration to match any occasion.
• If the cake balls are too sticky, chill them longer before dipping.

Storage

Store cake balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months and thaw in the fridge before serving. Reheat is not necessary; they are best served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake instead of cake mix?

Yes, homemade cake works great. Just make sure the cake is completely cooled and firm enough to crumble easily.

What can I use if I don’t have chocolate candy coating?

You can substitute with melted chocolate chips or melting wafers, but add a small amount of vegetable oil to achieve a smooth, dip-friendly consistency.

Chocolate Cake Balls Recipe

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4.5 from 62 reviews

Delicious and easy-to-make Chocolate Cake Balls that combine moist devil’s food cake with rich chocolate frosting, coated in smooth melted chocolate candy coating. Perfect bite-sized treats for parties, celebrations, or everyday indulgence.

• Author: Natalie
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 35 minutes
• Yield: Approximately 36 cake balls 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 1 box Devil’s food cake mix (plus water, eggs, and oil as called for on box)

Frosting

• 1 can chocolate frosting (use about half, approximately 1 cup)

Coating and Decoration

• 2 packages chocolate candy coating (16-ounce packages)
• Sprinkles, if desired

Instructions

1. Bake the Cake: Preheat the oven to 350 degrees Fahrenheit. Prepare and bake the cake according to the instructions on the box. Once baked, remove from oven and let the cake cool completely to room temperature.
2. Crumble the Cake: Place the cooled cake into a large bowl and crumble it thoroughly using your hands or a mixer until it has a fine, crumbly texture.
3. Mix with Frosting: Add about half of the chocolate frosting (approximately one cup) to the crumbled cake. Mix well until all crumbs are evenly coated, creating a moist but not too wet mixture.
4. Form Cake Balls: Roll the mixture into 1-inch diameter balls and place them on a parchment-lined cookie sheet for easy handling.
5. Freeze the Balls: Place the cookie sheet with cake balls into the freezer for about 45 minutes to firm them up, which helps with dipping.
6. Melt Candy Coating: In a microwave-safe bowl, melt the chocolate candy coating by microwaving in 30-second increments, stirring between each until completely smooth and melted.
7. Dip the Cake Balls: Remove the cake balls from the freezer. Using a fork, dip each ball into the melted chocolate coating, making sure it is fully covered. Allow excess coating to drip off.
8. Decorate and Set: Place each coated cake ball back onto the parchment paper. If using sprinkles, add them to every 5-8 balls quickly before the chocolate hardens.
9. Serve: Allow the coating to set completely at room temperature or in the refrigerator. Serve and enjoy your delicious chocolate cake balls!

Notes

• Do not use more than half of the frosting tub to avoid overly moist cake mixture.
• Chilling the cake balls before dipping makes them easier to handle and prevents them from falling apart.
• Use a fork for dipping to allow excess coating to drip off, creating a clean finish.
• Add sprinkles quickly before the chocolate coating sets to ensure they stick well.
• Store cake balls in an airtight container in the refrigerator for up to 5 days.

Keywords: Chocolate cake balls, cake pops, dessert bites, party treats, chocolate coating, easy dessert, devil’s food cake