Cake Balls


Angela Conners

Favorite Recipe

By Editor-in-Chief

Until recently, I was under the impression that making delicious homemade cake balls required some fancy kitchen equipment. My younger sister showed me otherwise with this simple recipe that only requires basic culinary tools and offers an endless variety of options. The only kitchen equipment needed is a standard baking pan, two large bowls, a sauce pan and a baking sheet. The lack of a cake-ball-specific device may make yours a little less aesthetically perfect, but they’ll retain their delicious flavor.

To begin, preheat the oven to 350 degrees. Then prepare cake mix per the instructions on the box. I like the Betty Crocker Super Moist line of cakes because they require only three basic ingredients—water, vegetable oil and eggs—and are simple to make. Bake the cake according to the instructions, in this case, in a 9-by-13-inch pan for 35 minutes.

Once the cake is finished and a toothpick inserted in the center comes out clean, let it cool for at least an hour. This step is important because a hot or warm cake won’t crumble as well as a cold one.

Next, crumble the cake with your hands in a large bowl. Keep crumbling until the cake is reduced to pea-sized lumps and add the frosting of your choice. Mix with a wooden spoon or spatula until the crumbs are completely coated.

Roll the cake into 1- or 2-inch balls between your hands. It helps to wash your hands after every couple of balls because if your hands are sticky, the balls won’t form as smoothly. Place the balls on a wax paper-covered baking sheet while you slowly melt the chocolate in a saucepan on low heat. I suggest buying chocolate you can easily melt in the microwave.

Using a spoon, coat the cake balls in chocolate and place them back on the baking sheet to harden. Put them in the refrigerator or eat the batch all at once. I won’t judge.