Cake balls are really challenging for me to make. Not even the baking-the-cake-and-making-frosting part… not even the whole melting chocolate and coating the cake balls part…the toughest part is actually shaping the balls into ball-shapes. The first time I tried to make them, I had 40 quasi-round, different sized balls of cake and frosting. They were NOT pretty. I tried adding more frosting (soggy cake balls, yuck), using just my hands to form the balls (super-messy), and then I finally used an ice cream scooper (the old-fashioned kind with the spring release)– this helps, but if you fill the scoop all the way, you get a cake ball the size of a tennis ball (may not be ideal, especially if you’re like me and try to justify eating numerous cake balls because they’re bite-sized). I found that filling the scooper halfway is a good size (or, if you have a cookie scooper, that would probably be even better!!). I then just scoop then onto a cookie sheet lined with parchment paper, re-shape them into smaller balls, then pop them into the fridge for a couple of hours to get them nice and chilled so they keep their shape when I dunk them in chocolate.
My favorite flavor combo so far is Red Velvet cake + cream cheese frosting + dark chocolate shell + pink sanding sugar sprinkled on top.
Man. Writing this really makes me realize we are a little crazy with our baked goods, aren’t we? As if cake with frosting isn’t decadent enough– let’s just make it into a truffle and shove a mixture of cake and frosting inside a chocolate shell! Then, ooh, ohh, let’s finish it off with a garnish of cookies! More sugar! I mean– don’t get me wrong. I am ALL FOR IT. I heart decadent and neatly/cleverly-packaged sweets. Filled cupcakes? All over that. Cookies inside of brownies? Yes, please. What? There’s an Andes mint inside that pie? Shove it in my mouth hole, thanks. I’m just simply marveling at these sweets explosions and flavor combos. It’s a little overwhelming. Maybe that’s why I stuck with a tried-and-true classic combo– red velvet and cream cheese frosting. Instead of white chocolate, I opted for a dark chocolate shell, just to boost that subtle cocoa flavor in the red velvet cake.
You should get on this cake ball partybus to Awesometown. Just follow these steps:
- Bake a cake!
- Cool it on a baking rack. Maybe sample a few bites to make sure the recipe turned out okay 😉
- While cooling the cake, make frosting. Yum!
- Turn out the cake into a big bowl, mix with frosting until combined. Remember that you can always add frosting to make it more moist– but you can’t take it out if you add too much in the beginning (if you use the following recipe for the cake and frosting, I’d use 2 cups of frosting)!!
- Prepare a baking sheet lined with wax paper, and scoop out a cookie scoop-ful of the cake ball filling onto the wax paper.
- Go back and shape cake balls into balls or whatever shape you’re going for.
- Refrigerate for 2 hours (or freeze for an hour)
- In the last 10 minutes of the cake ball-cooling process, start melting chocolate (use almond bark, candy chips, baking chips, chocolate bars, etc.– add vegetable shortening, oil, or butter to get it more liquidy) by either microwave or double-boiler.
- Organize sprinkles or any other cake ball toppers so you can get those on right after the cake balls are dipped.
- Lay out a fresh baking sheet covered with wax paper for the cake balls.
- Dunk cake balls individually into the melted chocolate/candy chip + fat (oil, butter, vegetable shortening) mixture, then use a toothpick, a slotted spoon, ladle, etc. to coat each ball evenly with the mixture.
- Immediately turn out each cake ball onto the baking sheet.
- Cool until shell hardens.
- Drool whilst waiting.
- Enjoy 🙂
- Preheat oven to 350 F.
- Butter and flour two 9-in. cake pans.
- Sift flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl.
- Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl until combined.
- Using an electric mixer, beat sugar and butter until well-combined, then add in eggs, one at a time.
- Scrape down bowl.
- Add dry and wet mixes, altering between the two. Start with a quarter of the dry mix, blend, add 1/3 of the wet mix, blend, repeat until you finish with the dry mix.
- Divide batter between the two pans, and bake until a toothpick inserted in the middle of each pan comes out clean– 27-30 minutes.
- Cool in pans on cooling racks.