I have a super exciting recipe to share with you this week! This week, I’m not making plain ole’ cake or just a simple batch of cupcakes. Oh no, I’m making something even more adorable and full of bite-sized deliciousness!
That’s right, I’m talking about cake balls!
I don’t make these too often, but every time I do, I remember just how much whimsy these little treats are! I instantly feel like a little kid biting into this little sweet sphere!
Cake balls can be a little tricky to make and I still have couple pieces that end up as “tester pieces” in each batch! The key to these is to have fun with it! It’s a little ball of cake, icing, and chocolate, there’s really no way to mess these up!
One tip that I have is to add the icing into the cake crumbles in small batches. You may find that you don’t need as much icing with some cakes as you do others! Take it slow, it’s always easier to add frosting than it is to take it away.
The second tip I have is to add a little bit of coconut oil to your chocolate before you dip your cake balls. Melted chocolate can be a little thick, which can be really heavy to the cake balls. I have tried to just dip cake balls into regular melted chocolate, and it can be done! However, I think adding some coconut oil will thin out the chocolate ever so slightly, which allows the chocolate to just cascade down the sides of the cake balls!
The third tip involved using a stick into the cake balls. I typically don’t add a stick to my cake balls because I like the idea of a no-clean up dessert, where you can just pop a cake ball in your mouth and you’re good to go! However, if you would like to add one, I recommend the cake balls to be completely frozen first. Then, dip a portion of the stick into melted chocolate and push into the cake ball. Place the cake ball and stick into the freezer for about 30 minutes, or until the chocolate is completely hardened. Now, you can continue to dip your cake balls into the chocolate.
1 box of white cake mix (plus the ingredients that are listed on the box)
2 teaspoons of coconut extract
1/2 teaspoon of vanilla
1/4 teaspoon of salt
Frosting (Store-bought works as well! You’ll need about 2-3 cups of frosting):
1 block of cream cheese, softened
1 stick of butter, room temperature
2 1/2 cups of powdered sugar
1/4 teaspoon of salt
2 teaspoons of vanilla
1 1/2 cups of shredded sweetened coconut
1 bag of semi-sweet chocolate chips
2 tablespoons of coconut oil
To begin, preheat the oven to 375 degrees. Begin to assemble the cake per box instructions, usually adding in three eggs, one cup of water, and a half cup of oil. Mix together. Add in the coconut extract, vanilla extract, and the salt. Pour into an 8-inch cake pan and bake for 35 minutes. When the cake is finished, allow to cool on a baking rack.
While the cake is cooling, begin to make the frosting. Start by creaming together the cream cheese and butter. Slowly add in the powdered sugar. Finish by adding a bit of vanilla extract and salt.
Once the frosting is made and the cake is cooled, we can begin to form the cake balls! Using your hands begin to crumble up the cake. The smaller the cake crumbs, the better! Then add about 1 and a half cups of frosting, and 1 and a half cups of shredded coconut. Stir together. You’ll know you’ve added enough frosting when you can grab a little chunk of the cake, squish it together and it will still hold it’s shape. It should be about 2 cups of frosting. I took a small cookie scoop to grab some cake, about 2 tablespoons worth and made a little ball in my hands. Then, placed the cake ball on a baking sheet to place in the freezer. After you have made all the cake balls, place the sheet tray in the freezer for about thirty minutes.
While the cake balls are in the freezer, melt the chocolate chips and the coconut oil in the microwave in thirty-second intervals. The chocolate should be fully melted and shiny from the oil!
Then remove the cake balls from the freezer. One at a time, drop the cake balls into the chocolate, using a fork to gently spin them so they are coated evenly. Tap the fork on the side of the bowl so the excess chocolate can fall off the cake ball. Place on a piece of parchment paper. Once all the cake balls have been coated in chocolate, allow the chocolate to harden. If you’d like, you can add different toppings to the cake balls before the chocolate hardens! I used sprinkles, but you could add flaky salt, roasted nuts, or toasted coconut!
These really could not be easier to make and they are so much fun! It’s so delicious to have the crisp bite of chocolate with the smooth creamy inside! The flavor of coconut is so perfectly combined with chocolate! I’m telling you, these are almost dangerous, they’re so good! And so easy to just pop in your mouth!