Go Back
–+ servings
Christmas cake balls in stacked an aluminum tin.

Ridiculously Moist Christmas Cake Balls (Cake Pops Without Sticks)

These cake balls are my most requested sweet treat I make around Christmas time. They can be made any time of year using any colored sprinkles!
5 from 4 votes
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 15 people
Calories: 195kcal
Author: Aleka Shunk

Equipment

  • Toothpicks or Mini Skewers (for dipping)

Ingredients

  • 16.5 oz Betty Crocker Super Moist YELLOW Cake Mix (This brand is the BEST!)
  • Water (According to cake mix)
  • Eggs (According to cake mix)
  • 2 tablespoons Butter (Not the entire amount*)
  • 10 oz Cream Cheese Frosting (The best you can find!)
  • 12 oz Candy Melts or Chocolate Chips (White or Milk/Dark)
  • ¼ cup Sprinkles of Choice
  • *EZ Thin (*Optional but recommended!)

Instructions

  • Bake cake mix according to instructions using just 2 tablespoons of butter. (Too much butter/oil will cause it took seep out of your cake balls later.)
  • Allow cake to cool and break up cake using your hands.
    Tip: To make it easier and give you super smooth cake balls, puree cake in a food processor!
    Add cake crumbs to a large bowl along with your cream cheese icing and mix well. Your hands work best for this.
  • Use a mini ice cream scoop to scoop cake into uniform size balls. Roll balls between the palms of your hands until smooth and round. Place cake balls on parchment paper on a flat baking sheet or dish and place in the fridge for 20-30 minutes to harden.
    *Don't stack them without parchment paper or they will stick to each other.
  • In the meantime, melt your chocolate/candy melts in the microwave in 30 second intervals mixing in between until thin and smooth. Use a mini crock pot if you have to make it easier.
    Now is when you want to add in your EZ Thin if using.
    *Make sure not to overheat or your chocolate will scorch!
  • Using a toothpick, poke one ball and dip it into the chocolate so it is fully coated. Dip on an angle so the cake ball does not fall off the skewer.
    While holding the cake ball UPRIGHT, swirl and tap the toothpick gently against the side of the bowl to allow excess chocolate to drip off for 10-20 seconds.
    Use another toothpick to help release the cake ball onto parchment paper and then use the toothpick to "patch up the hole" with a bit more chocolate.
  • While your chocolate is still wet, add sprinkles. Repeat with remaining cake balls.
  • Allow your cake balls about an hour to cool and then store in a sealed container for about a week.

Recipe Notes

Yield: About 30 cake balls*
Tips:
  • Skip the generic brands for this recipe! Using brands like Duncan Hines or Betty Crocker make a huge difference in flavor.
  • A mini crock pot is great for keeping your chocolate warm without having to reheat it over and over again.
  • Using candy melts or any melting wafer will give you thin chocolate which will make dipping your cake balls much easier.
  • You can freeze your naked cake balls (before coating) for 2-3 weeks until your ready to dip them.
  • If your cake balls fall off the toothpick, they are too soft and need to be refrigerated a bit longer.

Nutrition

Calories: 195kcal | Protein: 1.8g | Fat: 10.3g | Saturated Fat: 4.6g | Cholesterol: 25mg | Sodium: 83mg | Fiber: 0g | Sugar: 22.3g
Tried this Recipe? Tag Me On Facebook!Mention @AlekasGetTogether or tag #AlekasGetTogether!