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No Bake Cake Balls

Submitted by on May 9, 2012 – 9:27 amNo Comment

Easy to Make Cake Balls Recipe


All the rage these days (they even sell machines to make them, like the cupcake makers, cake ball makers!)  I have been wanting to try making caking balls for some time now. We were having our last practice of the season for the synchronized skating team that I coach, The Texas All Stars — so I thought no better time than this to create a decadent treat than for my great group of girls. Thank goodness they liked them because if I had any leftovers, I would have easily eaten all of them myself. These are unbelievably good!


  • ½ cup unsalted butter, softened
  • ½ cup white sugar
  • 1 ½ cups flour
  • 1 cup yellow cake mix
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 3 Tablespoons milk
  • 2 Tablespoons sprinkles
  • 16 ounces (8 squares) almond bark
  • 4 Tablespoons yellow cake mix
  • sprinkles

The easy part:

Beat together butter and sugar using an electric mixer until combined. Blend in vanilla.  Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand.

Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet.

Chill balls in the refrigerator for 15 minutes to firm up. Now, I will say this, I think they need more time to firm up in the fridge as it will make it easier to coat with the chocolate.
While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely.


Harder part:

I am no Martha Stewart, but I think I am pretty versed in the kitchen, however — coating the cake balls was not an easy task, some of them started to fall apart a bit  (take note that I think if I had left them in the fridge longer that may have helped) Some of them turned out perfect, others looked a bit sad and my hands were a mess trying to smooth out the coating on some of them. But, with that said, I did get better the more I did.  You do need to work fairly quickly thru the cake balls as the almond bark will start to harden.

Using a fork, dip cake balls into almond bark and “shake off” the excess coating by tapping the bottom of the fork on the side of your bowl. Place them back on the cookie sheet and top with sprinkles. Make sure you top with sprinkles as you go, don’t wait until the end — the coating starts to harden pretty quickly.

Repeat with remaining cake balls until finished. Chill them in the refrigerator until serving. I put mine in a large tupperware lined with wax paper to protect them just a bit during transport. Makes around 24-30 truffles. I actually made mine just a bit smaller in order to get a few more out of the batch.




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