Julie Clark
Posted:
Lemon Cake Balls
Learn how to make melt in your mouth Lemon Cake Balls with a creamy sweet & tangy texture. Cover in white chocolate for a cheerful spring treat.
A few weeks ago we talked all about how to make cake pops. Another way to enjoy these sweet treats is cake balls, little candy balls that taste like truffles. We’re going to be sharing different types of cake balls over the coming months and these summer lemon cake balls are the first!
Why you’ll love this recipe:
- Uses a whole lemon cake, or it’s a great way to use up leftover cake.
- Light and fruity, sweet and tangy…perfect for summer.
- Dipped in white chocolate and sprinkled with sanding sugar.
- Change this recipe up with any flavor cake mix you’d like.
Are cake balls and cake pops the same thing?
In general, yes. Cake pops are cake balls that are pressed into a popsicle or lollipop stick. You’ll find cake balls with all different types of ingredients from cream cheese to store bought frosting, but for the most part, they are the same thing.
How do you make cake balls?
I used a box lemon cake mix, but you can choose homemade if you’d like. Either way, it should be the equivalent of a 9×13 baked lemon cake. You can make the cake in advance and even freeze it for a month or so before making the cake balls.
- In a large sized bowl, mix together the powdered sugar, softened butter, vanilla and lemon juice. Beat on medium speed until the mixture is smooth and creamy. Then set the bowl aside.
- Remove the cake from the pan and break it apart, crushing it until it’s a fine crumble.
- Working in batches, add the powdered sugar mixture into the crumbled cake, stirring to combine as you continue adding the frosting.
- Once it is evenly mixed, use a spoon or portion scoop, to form the mixture into ball shapes, about 1 ½ to 2 inches in diameter depending on your preference. Place the balls into a separate bowl or plate until you have rolled all of the mixture.
- Cover and chill in the freezer for approximately 30 minutes to 1 hour, or the refrigerator, for 2 to 4 hours (until cake truffles become firm).
How to Dip Cake Balls
I love to use Ghirardelli white chocolate melting wafers for dipping candies. It melts smoothly and evenly, and tastes amazing. Please note that white chocolate chips do not always melt easily. If you can’t find the melting wafers, I’d buy a high quality white chocolate bar, break it into pieces and melt that.
- Melt the chocolate in a microwave safe bowl in 30 second increments, stirring between each interval. Watch it closely and melt it slowly until the chocolate is smooth and totally melted.
- Place a rolled truffle on a spoon or poke it on the end of a fork and quickly dip the truffle into the melted chocolate. Place the dipped truffle onto parchment paper to allow the chocolate to dry.
Note: if adding sprinkles or other toppings, be sure to add them before the chocolate has dried.
Do cake balls have to be refrigerated?
Cake balls are best stored in the refrigerator. The cake pops will last in a sealed container in the refrigerator for one week.
Why are my cake pops cracking?
Cracks in the cake ball happen most often because the chocolate is too hot and the cake ball is too cold. The large temperature difference can cause cracking. To fix this issue, allow the melted chocolate to sit for a bit before dipping. And make sure the cake balls aren’t frozen solid…just chill them enough so that they are firm.
Lemon Cake Balls
Learn how to make melt in your mouth Lemon Cake Balls with a creamy sweet & tangy texture. Cover in white chocolate for a cheerful spring treat.
Servings 35
Prep Time 30 minutes
Chill Time 1 hour
Ingredients
- 1 9×13 lemon cake baked
- 1 cup powdered sugar
- 1/4 cup salted butter softened
- 1 ½ teaspoons vanilla extract
- 2 tablespoons lemon juice
- 2-3 cups Ghirardelli white chocolate melting wafers
Instructions
- I used a box lemon cake mix, but you can choose homemade if you'd like. Either way, it should be the equivalent of a 9×13 baked lemon cake.
- In a large sized bowl, mix together the powdered sugar, softened butter, vanilla and lemon juice. Beat on medium speed until the mixture is smooth and creamy. Then set the bowl aside.
- Remove the cake from the pan and break it apart, crushing it until it’s a fine crumble.
- Working in batches, add the powdered sugar mixture into the crumbled cake, stirring to combine as you continue adding the frosting.
- Once it is evenly mixed, use a spoon or portion scoop, to form the mixture into ball shapes, about 1 ½ to 2 inches in diameter depending on your preference. Place the balls into a separate bowl or plate until you have rolled all of the mixture.
- Cover and chill in the freezer for approximately 30 minutes, or the refrigerator, for 1 hour (until cake truffles become firm).
- Once chilled, melt the chocolate in a microwave safe bowl in 30 second increments, stirring between each interval. Watch it closely and melt it slowly until the chocolate is smooth and totally melted.
- Place a rolled truffle on a spoon or poke it on the end of a fork and quickly dip the truffle into the melted chocolate. Place the dipped truffle onto parchment paper to allow the chocolate to dry. Note: if adding sprinkles or other toppings, be sure to add them before the chocolate has dried.
- Allow the chocolate to set and store in an airtight container.
Notes
The calories shown are based on the recipe making 35 cake balls, with 1 serving being 1 cake ball. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 121kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 121mg | Potassium: 32mg | Fiber: 1g | Sugar: 14g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
