Cake Balls

"A co-worker gave me this recipe. You can use any flavor cake mix and icing you choose. My preference is lemon, but I have used a red velvet mix and tinted almond bark with green coloring for christmas. You must refrigerate cake mix in order to roll into balls. I find it is easier to work with half of cake and leave other half in the freezer while dipping. Have fun experimenting with different flavors."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by jaunna photo by jaunna
photo by Parrot Head Mama photo by Parrot Head Mama
photo by lovebug20 photo by lovebug20
photo by Pam-I-Am photo by Pam-I-Am
Ready In:
36 cake balls


  • 18 ounces lemon cake mix, any brand
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 1 (15 ounce) container ready made lemon frosting, any brand
  • 1 (20 ounce) package almond bark (vanilla confectioner's coating)


  • Bake cake according to directions on package.
  • Let cool completely.
  • Crumble cake mix in large bowl and mix in container of icing.
  • Mix well (I find it is easiest to use hands).
  • Refrigerate for approximately 30 minutes or until it will hold together when rolled into a 2 inch ball.
  • In saucepan over low heat or double boiler, melt almond bark.
  • Roll cake mixture into 2 inch balls.
  • Dip balls in melted almond bark and set on waxed paper to dry.

Questions & Replies

default avatar
  1. tabithaennis
    Can I make the cake in advance, mix with the frosting, and freeze until I'm ready to roll them?


  1. Raquel Grinnell
    Super yummy!! Paula Deen has this recipe on the website, with variations. Paula's Favorite Combinations: *Red Velvet Cake/Cream Cheese Frosting and dipped in white chocolate coating *Strawberry Supreme Cake/Strawberries and Cream Frosting - Dipped in Chocolate Coating *White Cake/Mint Chocolate Chip Frosting - Dipped in Chocolate Coating *Caramel Cake/Chocolate Mocha Frosting - Dipped in Chocolate Coating *White Cake/Wild Cherry Vanilla Frosting - Dipped in Dark Chocolate Coating *French Vanilla Cake/White Chocolate Almond Frosting - Dipped in Chocolate Coating *Dark Chocolate Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating *Spice Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating *Lemon Cake/Lemon Frosting - Dipped in White Chocolate Coating *Confetti Cake/Vanilla Frosting - Dipped in White Chocolate Coating
  2. paige_swiney
    Fabulous recipe, and really easy compared to decorated cookies, molded candy and all the other messy delights we enjoy at Christmas. I used chocolate fudge cake and a cream cheese/powdered sugar mixture, covering it with chocolate almond bark. I also made red velvet with vanilla icing and white almond bark. For shaping the balls, I used the Pampered Chef small scoop, which is about a 1 1/2" diameter squeeze and release scoop. I highly recommend it. Then, freeze the balls for 30 minutes up to a day or more before dipping. Rather than toothpicks, I used two forks. Top with sprinkles before they dry. These were a hit at last night's party!
  3. Parrot Head Mama
    These are great. So far I've made the red velvet/cream cheese frosting/white chocolate ones, german chocolate/coconut pecan frosting/white chocolate ones, and strawberry/chocolate fudge frosting/chopped maraschino cherries/chocolate coated ones. The trick really is only melting a little of the coating at a time, and freezing the balls well before coating and only taking a handful of them out of the freezer to coat at a time.
  4. Busy Mom of Twins
    I make these all the time! Everyone who has tried them has loved them. My favorite is chocolate cake, chocolate icing and dark chocolate candy melts to cover. My husband prefers yellow cake, chocolate icing, and white candy melts. I have also made this recipe with a family-size brownie mix with great results. For Christmas, I made a chocolate cake and added peppermint extract and decorated with crushed candy canes. Huge hit! For my daughters' Valentine's party I made red velvet cake, cream cheese icing, and white candy melts with pink candy melt drizzle. Perfect size for little hands! I always use the Wilton candy melts to coat, but I am looking into a bit higher quality chocolate as I have had some quality issues this year. I also always freeze/chill the balls again before dipping. It helps the chocolate covering go a bit further and the balls stay together well for dipping. One other note - Don't use the whipped icing as it may make the inside a bit too gooey!
  5. Jadelabyrinth
    I recently made these for a church group and they were a hit. I used some cake I had frozen, about a quarter of a 13x9-inch pan. I let it thaw in the refrigerator overnight. I used a 2 heaping tablespoons of homemade buttercream frosting. Mixing with my hands until I had a dough ball. Skipped the refrigeration and went right to making balls slightly smaller than an inch in size, it made 40 balls. Then using Todd Webb's suggestions I froze them for 2 hours. I also used his idea of rolling the balls with two spoons to minimize mess, though I just used two table spoons. It worked great. I used chocolate candy coating and immediately sprinkled a ball with candy sprinkles after setting it to harden. By the time I was done with the next ball, the previous ball had hardened. The only downside to this idea was as the balls thawed they expanded slightly (not noticeable to my eyes) and the candy coating had a few hair line cracks. Perhaps if I had put a thicker coating of chocolate on each ball, this would have happened less. It used an entire tray, minus two squares, of the candy coating. I microwaved the candy coating as per the packaging instructions. If I ever have some leftover cake in the freezer again, this will be my go-to recipe, thanks!


Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
View Full Profile

Find More Recipes