These Ridiculously Moist Christmas Cake Balls are SO moist and festive! They are just like a cake pop but without the stick! Made with vanilla boxed cake mix and ready made frosting, they couldn’t get any easier!
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Cake Pops Without The Stick!
I make these cake balls every year for Christmas!
They are an absolute HIT and the recipe could not be any easier.
The fact that I do not use a stick and call these “cake balls” makes them:
- Easier to prepare!
- Easier to transport!
- Easier to eat!
My friends and family are always asking how I get them “so moist” so I might as well post a recipe.
There are hundreds of cake pop recipes out there so its hard to pick one but they are all very similar.
I always choose the same cake mix and frosting which I think makes these so, very tasty. All cake recipes call for oil but I leave this out because they don’t need it! When I have made these into cake pops, I always see the oil escaping from the hole which isn’t very appetizing..
I also think the ratio I use of frosting to cake makes them perfectly moist without tasting too frosting-ish.
It is also nice to change it up around this time of year when EVERYONE is making cookies and I am honestly sick of them by Christmas day so these are a nice change to your typical cookie tray!
My Tips For A Perfectly Coated Cake Ball
The toughest part of making cake pops or cake balls is not the cake, it’s coating them in the melted chocolate!
Chocolate is a tricky thing to work with but I do two things that help make it a tad easier.
The first thing is I use Candy Melts “EZ Thin” Dipping Aid. It is by Wilton and can be found in Michael’s or any craft store. I have had mine for over a year so it lasts a good while.
I also use a mini crock pot to keep the chocolate warm while dipping. This way I don’t need to keep reheating in the microwave in 30 second increments!
I then use a small tooth pick fork or skewer for easy dipping! They hold the ball well and wont destroy it.
Doing these small things made a world of difference. I will then of course use parchment paper or a silicone pad so nothing sticks!
Looking for another dessert?? Here is another festive recipe that is one of my most favorites! Easy Strawberry Cream Cheese Phyllo Cups. Top with sprinkles of your choice and your done! They last for a few days hold very well.
Here is what I did…
Pin the photo below for later!!
My friends and family always ask how I get these so moist! I feel guilty when they are this easy! These cake balls are like a cake pop without the stick which makes coating these much easier.
- 1 16.5 oz. Super Moist Yellow Cake Mix (Use this if you can find it!)
- Water (According to cake mix)
- Eggs (According to cake mix)
- 1 12 oz. Bag White Chocolate Chips
- Sprinkles of Choice
- 12 oz. Cream Cheese Frosting (Store bought)
- *EZ Thin *Optional but recommended!
Bake cake according to instructions. Leave out the oil!!
When cake is cooled, break up cake and add to a large bowl with icing. Mix thoroughly. (Your hands work best!)
Use a mini ice cream scoop to scoop cake into uniform size balls.
Refrigerate balls for about 30 minutes.
Using your toothpick or skewer, dip each ball into the chocolate so it is fully coated. Swirl to allow excess chocolate drip off for a few seconds and place onto a non-stick surface to cool.
Add sprinkles of choice while chocolate is still wet! Allow an hour to cool and store in Tupperware for 3-4 days.