Whether you call these cake balls, truffles or bon-bons, the one thing I know for sure is you will love them!
These cute, irresistible chocolate covered treats hardly need a recipe they’re so simple and fun to make! Bake a cake, crumble it up, mix with frosting, roll into balls, dip in chocolate. Pop in mouth. Repeat.
One thing I never thought I would do is to post a recipe using a box cake mix and a tub of ready made frosting. That’s not me. I’m all about baking from scratch.
While I don’t doubt that using a home-made cake would make these all the better – the issue is time. Aside from baking the cake and waiting for it to cool you also have to chill the ‘balls’ before dipping and ideally you want to chill them overnight before eating. From my experience they taste better that way and even better on the third day.
If you do decide to use homemade cake and frosting from scratch beware that the wrong ratio of cake to frosting can make the insides mushy instead of cakey. You don’t want that.
I made vanilla cake with cream cheese frosting and used both white and semi-sweet chocolate.
I would love to experiment more with different flavor combinations of cake, frosting and chocolate. Like strawberry cake with cream cheese frosting dipped in dark chocolate. Or carrot cake and cream cheese frosting dipped in white chocolate.
What flavor would you make?
For more tips and cake ball recipes see Bakerella.
Ingredients
Instructions
- Crumble the cooled cake into a large bowl.
- Mix thoroughly with 1 can cream cheese frosting.
- Roll mixture into quarter size balls and lay on cookie sheet. A melon baller can be used but (although messy) hands work best.
- Chill for several hours.
- Melt chocolate, a little at a time in microwave or over a double boiler according to directions on package. I set the chocolate bowl on top of another bowl of hot water to keep it warm longer.
- Roll balls in chocolate and lay on wax paper until firm. Decorate with sprinkles or by putting melted chocolate in a baggie, snipping off the corner and drizzling over top.
- Store in refrigerator. Best eaten the next day. Cold.
Notes
We made some with German Chocolate cake mix and coconut pecan frosting. Also another batch with strawberry cake mix and cream cheese frosting. Both were very good.
Thanks Mary! I love your creativity with the flavors! Bet they were delicious!
This sounds delicious, but could you tell me what is a *tub*of cream cheese?
Hi Joyce! A tub of cream cheese frosting! The ready-made kind in the baking aisle that comes in the round plastic containers. The standard size.
Those look and sound extra awesome. Gonna try this.
With my 1st trial of cake pops i used Wilton Vanilla & Chocolate Melts & surprisingly they taste like proper chocolate. You do have to thin it out to a desired consistancy as its REALLY thick once melted. I didn’t have anything available at the time so i just used water & that work fine.
I’ll definately be using them again as everyone loved the them =>
The cherry ones sound insanely delicious – what a good idea! Carrot cake ones sound good too.