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Chocolate Cake Balls Recipe

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4.9 from 55 reviews

Delicious and indulgent Chocolate Cake Balls made from moist devil’s food cake mixed with creamy chocolate frosting, coated in rich melted chocolate candy coating, and optionally decorated with sprinkles. Perfect bite-sized treats for parties, celebrations, or anytime you crave a sweet chocolatey delight.

Ingredients

Scale

Cake

  • 1 box Devil’s food cake mix plus water, eggs, and oil as called for on box

Frosting

  • 1 can chocolate frosting (you’ll only need about half the container, roughly 1 cup)

Coating and Decoration

  • 2 packages chocolate candy coating (16 ounce packages)
  • Sprinkles, if desired

Instructions

  1. Bake the Cake: Preheat your oven to 350°F (175°C). Prepare the devil’s food cake mix according to the package instructions by adding water, eggs, and oil. Pour the batter into a baking pan and bake as directed on the box. Once done, remove the cake from the oven and allow it to cool completely.
  2. Crumble the Cake: Once cooled, crumble the cake into a large bowl. Use your hands or a mixer to break the cake into fine crumbs, ensuring there are no large chunks.
  3. Mix with Frosting: Add about half a container of chocolate frosting (approximately 1 cup) to the cake crumbs. Mix thoroughly until the mixture is moist enough to hold together, but not overly wet.
  4. Form Cake Balls: Roll the cake mixture into 1-inch balls and place them on a parchment-lined cookie sheet. Make sure they are evenly sized for consistent coating and even freezing.
  5. Freeze Cake Balls: Place the cookie sheet with cake balls in the freezer for about 45 minutes to firm them up. This step makes dipping easier and prevents the balls from falling apart.
  6. Melt the Candy Coating: In a microwave-safe bowl, melt the chocolate candy coating by heating it in 30-second increments. Stir well between each heating until fully melted and smooth.
  7. Dip Cake Balls: Remove the cake balls from the freezer. Using a fork, dip each ball thoroughly into the melted chocolate, ensuring complete coating. Allow excess chocolate to drip back into the bowl.
  8. Decorate and Set: Place each coated cake ball back onto the parchment paper. If using sprinkles, sprinkle them onto every 5-8 cake balls immediately after dipping to prevent the chocolate from setting prematurely. Continue until all cake balls are coated.
  9. Serve and Enjoy: Let the chocolate coating fully set before serving. Enjoy these rich, bite-sized chocolate cake treats anytime!

Notes

  • Ensure the cake is completely cooled before crumbling to avoid a mushy mixture.
  • Do not use more than half of the frosting as too much moisture will make rolling difficult.
  • If candy coating thickens while dipping, reheat gently to maintain smooth coverage.
  • Store cake balls in an airtight container at room temperature or refrigerated depending on climate and preference.
  • Optional: Customize by using different candy coatings (white chocolate, colored melts) or adding various sprinkles for festive occasions.

Keywords: Chocolate cake balls, cake pops, chocolate dessert bites, easy chocolate treats, no-bake chocolate cake balls

Find it online: https://islawhite.com/chocolate-cake-balls-recipe/