Cake Balls

You know those treats that disappear faster than you can set them on the table? That’s exactly what happens every time I make cake balls.

I swear, people grab them like they’re gold — and honestly, they kind of are.

Soft, sweet cake on the inside, smooth white chocolate on the outside, and those bright, happy sprinkles that make them feel like a mini celebration.

What I love most is how easy they are to make — no decorating stress, no piping bags, no fancy equipment.

You just bake a simple vanilla cake, mix it with some frosting, roll it into balls, dip, sprinkle, and done.

I’ve made these for birthdays, baby showers, random Saturdays… and they never last longer than a day.

These little bites are perfect when you want something sweet, fun, and homemade — without turning the whole kitchen upside down.

Trust me, once you make them, you’ll keep coming back to this recipe. It’s that good, and honestly, a lot more fun than baking a full cake.

Table of Contents

Vanilla Cake Balls With White Chocolate Coating And Sprinkles

Ingredients

For the Cake:

1 ½ cups (180g) all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs, room temperature
1 ½ tsp vanilla extract
½ cup (120ml) whole milk, room temperature

For the Frosting (to bind the cake balls):

⅓ cup (75g) unsalted butter, softened
1 cup (120g) powdered sugar, sifted
1 ½ tbsp whole milk
½ tsp vanilla extract

For the Coating & Topping:

12 oz (340g) white chocolate or white candy melts
2 tsp vegetable oil (optional, for smoother coating)
Rainbow sprinkles (non-gelatin based)

Instructions

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar with a hand mixer on medium speed until pale and fluffy (about 3 minutes).
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Add the dry ingredients in three parts, alternating with the milk (beginning and ending with dry). Mix until just combined. Don’t overmix.
Pour batter into the prepared pan and smooth the top. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a medium bowl, beat the butter until smooth and creamy.
Add powdered sugar gradually while mixing on low speed.
Stir in milk and vanilla, and beat on high until fluffy (about 1–2 minutes).
Once the cake is completely cooled, crumble it finely into a large bowl using clean hands or a fork.
Add 3 tablespoons of frosting at a time to the crumbs and mix well with your hands. Stop when the mixture holds together and is soft but not wet (usually ½ to ¾ cup frosting total).
Scoop about 1 tablespoon of the mixture and roll into smooth balls using your palms. Place on a baking sheet lined with parchment paper.
Chill the rolled balls in the fridge for 1 hour or freeze for 20–25 minutes until firm but not frozen solid.
Melt white chocolate or candy melts in a heatproof bowl over a pot of simmering water (double boiler) or in the microwave in 30-second intervals, stirring between each. Stir in vegetable oil if using for smoother coating.
Dip each chilled cake ball into the melted white chocolate using a fork or candy tool, tap off excess, and place back on parchment.
Immediately top with colorful rainbow sprinkles before the coating sets.
Repeat for all balls.
Let the coated cake balls set at room temperature for 30 minutes or chill in the refrigerator for 15 minutes until the coating hardens.
Store in an airtight container in the refrigerator for up to 5 days. Let sit at room temperature for 10 minutes before serving for best texture.
Don’t add all the frosting at once — use just enough to bind.
Chilling the balls ensures they don’t fall apart while dipping.
Use a small fork or dipping tool to lift the balls easily from the chocolate.
Make sure your hands are clean and dry while rolling for smooth shapes.

How Do You Make Cake Balls From Scratch?

Making cake balls from scratch is easier than it looks, especially if you follow these simple tips:

Use fresh, fully cooled cake: Warm cake will make the mixture mushy. Let it cool completely before crumbling.
Crumble cake evenly: Break the cake into fine crumbs with your hands or a food processor for a smoother texture.
Add frosting slowly: Start with a few spoonfuls, mix, and add more only if needed — too much makes it sticky.
Chill before shaping: Put the mixture in the fridge for 15–20 minutes to firm it up. This makes rolling easier.
Roll with clean hands: Slightly damp or lightly greased hands help make smooth, round balls.
Chill again before dipping: After shaping, chill the balls so they don’t fall apart in the melted chocolate.

Why Are My Cake Balls Falling Apart?

Cake balls usually fall apart because of one or more of these reasons:

Not enough frosting: The mixture needs moisture to hold together. Add a bit more frosting and remix.
Cake was too dry: Dry cake crumbles don’t bind well. Next time, try a moister cake or reduce baking time slightly.
Didn’t chill the mixture: Warm or soft dough falls apart when rolled or dipped. Chill before shaping and again before coating.
Too big or uneven: Oversized balls may crack or break. Keep them small and the same size.

Can I Make Cake Balls Without Frosting?

Yes, you can — but the texture will be slightly different. Here are some options you can use instead of frosting:

Sweetened condensed milk: A little goes a long way and helps hold everything together.
Nut butter (like peanut or almond): Adds richness and binds the crumbs well.
Cream cheese: Softened cream cheese works great as a binder.
Chocolate ganache or melted chocolate: Adds moisture and taste while holding the cake together.

How Do You Dip Cake Balls Without Them Falling Off The Stick?

Here’s how to dip cake balls the right way so they stay on the stick:

Chill the cake balls well: Cold, firm balls are less likely to slide off.
Use a candy stick, not a toothpick: Candy sticks are sturdier and hold better.
Dip the stick tip in melted chocolate first: Then insert it into the ball. Let it set for a few minutes — it acts like glue.
Dip gently: Tilt the bowl slightly and roll the ball in the chocolate instead of dunking it straight down.
Tap gently: Lightly tap your wrist, not the stick, to remove extra chocolate without shaking the ball off.

How Do I Keep Cake Balls From Cracking After Dipping?

Cake balls can crack after dipping if the coating cools too quickly. Try these tricks:

Avoid dipping frozen balls: Let them chill, not freeze. Cold balls + hot chocolate = cracks.
Let melted chocolate cool slightly: Too-hot chocolate causes temperature shock.
Work in small batches: Keep half the batch chilled while you dip the other half.
Don’t refrigerate immediately after dipping: Let the coating set at room temperature for 10–15 minutes first.

How Do You Make Cake Balls Smooth And Round?

If you want neat, bakery-style cake balls, follow these steps:

Use a cookie scoop: It gives even portions, so every ball is the same size.
Roll between your palms: Warm hands help smooth out rough edges.
Chill before final shaping: Let them set for 10 minutes, then re-roll to smooth any cracks.
Use parchment paper: It keeps the bottom from flattening while they set.

Why Is My Cake Ball Mixture Too Wet Or Sticky?

If your mixture is sticking to everything, here’s why it may be happening:

Too much frosting: Add a bit more cake crumbs to balance it out.
Warm hands or kitchen: Chill the mixture and your hands before rolling.
Overmixing: Mix just until combined. Too much handling breaks down the cake.

How Do You Store Cake Balls Overnight?

To keep them fresh overnight:

Fully dipped balls: Place in an airtight container and store in the fridge.
Undipped balls: Wrap in plastic or put in a covered container in the fridge until the next day.
Use parchment paper: between layers if stacking to avoid sticking.

Can I Freeze Cake Balls?

Yes, you can freeze them — before or after dipping.

To freeze undipped cake balls:

Place shaped balls on a tray and freeze until solid.
Transfer to a freezer bag or container. Freeze for up to 6 weeks.
Thaw in the fridge, then dip in chocolate.

To freeze coated cake balls:

Place in a single layer, freeze until set.
Store in an airtight container with parchment between layers.
Thaw in the fridge overnight.