The Famous Cakeball Recipe

An overview of the ingredients and equipment that I will use to make my cakeballs. (photo: Nikki Dulay)

An overview of the ingredients and equipment that I used to make my cakeballs.
(photo: Nikki Dulay)

My first cake ball making experience circa 2010. (photo: Maddie Rarick)

My first cake ball making experience circa 2010.
(photo: Maddie Rarick)

What’s the only thing better than cake? Bite-sized cake covered in chocolate.

During my junior year of high school, a friend of mine taught me how to make cakeballs. Since then, cakeballs have become my go-to dessert to bring to parties and give out as birthday treats. They are always a big hit.

Have fun with the recipe and don’t worry about making the cakeballs look perfect. They’ll taste really good, and that’s all that matters. Leave the perfection to the professionals.

The Famous Cakeball Recipe

  • 1 box of cake mix (any flavor) plus required ingredients from the instructions
  • 1 can of frosting (complimentary to cake flavor)
  • 1 package of chocolate bark (plain chocolate or white chocolate)

Instructions

Heat the oven according to the cake mix instructions.

Combine the cake mix ingredients together in a mixing bowl. Pour the batter in a 13-by-9 baking pan. If you don’t have a non-stick pan, make sure to spray some non-stick spray before you pour the batter.

Bake the cake in the oven according to the cake mix instructions. Don’t forget to set a timer!

Cake batter in a 13-by-9 baking pan. (photo: Nikki Dulay)

Cake batter in a 13-by-9 baking pan. (photo: Nikki Dulay)

Helpful Hint: While you wait for your cake to bake, wash your mixing bowls, hand mixer attachments and any other equipment that was used. Don’t let everything pile up in the sink. Clean as you go.

When the timer goes off, use a toothpick and poke the center of the cake to check if the cake cooked properly. If the toothpick comes out clean, take it out. If not, bake for a few more minutes.

Leave the cake on the counter and let it cool completely.

The cake after it's been crumbled. (photo: Nikki Dulay)

The cake crumbled into tiny pieces. (photo: Nikki Dulay)

When your cake has cooled all the way through, use your hands to crumble the cake into tiny pieces. When you’re done, it should look like the picture to the left.

Next, take your can of frosting and dump the entire thing on top of your crumbled cake.

Combine the cake crumbs and frosting together. (photo: Abby O'Connor)

Combine the cake crumbs and frosting together. (photo: Abby O’Connor)

Use your hands to combine the cake crumbs and frosting together. The frosting acts as glue so that the cake can stick together. No part of the mixture should feel like the dry, crumbled cake from earlier.

Form the cake mixture into balls. The balls don’t have to be perfect. You can make them as big or as small as you want. I like to make mine about the size of a golf ball.

Form the cake mixture into balls. (photo: Abby O'Connor)

Form the cake mixture into balls. (photo: Abby O’Connor)

Helpful Hint: Push the cake mixture to one side of the baking pan so you can place the finished balls on the other side. Don’t dirty another pan when you can just reuse the one you’re already working with.

Put the pan full of cakeballs in the freezer for about an hour or until they harden. If you can poke the cakeball with your finger without ruining its shape, then your cakeballs are hard enough.

Melt the chocolate bark in the microwave or by using the double boiler method. For an in-depth explanation and safety tips and on how to melt chocolate properly, check out these instructions.

Put the chocolate covered cakeballs on a cookie sheet lined with parchment paper. (photo: Abby O'Connor)

Put the chocolate-covered cakeballs on a cookie sheet lined with parchment paper. (photo: Abby O’Connor)

Take out a medium-sized cookie sheet. This is where you’ll put your chocolate-covered cakeballs. Line the sheet with parchment paper to prevent the cakeballs from sticking to the surface.

Dip all of the cakeballs in the chocolate and cover them completely. Handle the chocolate with caution so you don’t burn yourself.

Let any excess chocolate drip off the cakeball (photo: Abby O'Connor)

Let any excess chocolate drip off of the cakeball. (photo: Abby O’Connor)

Hover the chocolate-covered cakeball over the bowl and let any excess chocolate drip off before putting it on the cookie sheet.

Helpful Hint: If the cakeballs start to crumble when you dip them in the chocolate, they are probably getting too soft. Stick them back in the freezer so they can re-harden.

When you finish dipping all of your cakeballs, put them in the freezer for one to two hours, or until the chocolate has completely hardened. It’s best to leave them over night.

Once the chocolate has hardened, your cakeballs will be ready to eat! Take them off of the cookie sheet and put them in a Tupperware container.

Finished cakeballs stored in tupperware containers (photo: Nikki Dulay)

Finished cakeballs stored in Tupperware containers. (photo: Nikki Dulay)

Store the cakeballs in the freezer. They will stay good for about a month, but you’ll probably eat all of them by the end of the week anyways.

And that’s it! It’s a simple recipe. You just need to be patient with the freezing times.

What flavor combinations will you try? Do you have any other helpful hints that I didn’t mention? Comment below and let me know!

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