Yellow Cake Mix Cake Balls

Yellow Cake Mix Cake Balls are bite-sized, poppable treats made from moist yellow cake mixed with frosting, dipped in sweet candy coating. Perfect for parties, gifts, showers, or just because—easy, customizable, and always the first dessert to disappear!

Why You’ll Love This Recipe

These Yellow Cake Mix Cake Balls are the ultimate no-stress, crowd-pleasing treat that looks bakery-fancy but starts with a box mix. Crumbled cake + frosting = soft, fudgy centers that melt in your mouth, then get coated in crisp candy melts in any color you like. Make them classic vanilla, birthday-cake style, or switch up flavors—they’re perfect for baby showers, weddings, holidays, classroom parties, or gifting in cute boxes. Kids love helping roll them, adults love eating them, and you’ll love how fast they come together!

Recipe Tips and Tricks

• Slightly underbake the cake for extra-moist balls.
• Cool cake completely before crumbling—warm cake makes greasy dough.
• Start with ¾ of the frosting can; add more only if needed.
• Chill dough 30–60 min before rolling is easier and balls hold shape.
• Use a cookie scoop for uniform size.
• Freeze rolled balls 15 min before dipping—prevents cracking.
• Tap off excess coating gently; swirl the stick for clean finish.
• Decorate while coating is wet (sprinkles stick instantly).

Yield: 50 Cake Balls

Yellow Cake Mix Cake Balls

Print

Fudgy yellow cake + frosting balls dipped in candy coating—easy, beautiful, perfect for parties.

Prep Time 45 minutes

Cook Time 30 minutes

Additional Time 1 hour 30 minutes

Total Time 2 hours 45 minutes

Ingredients

• 1 box (15.25 oz) yellow cake mix + ingredients on box (eggs, oil, water)
• 1 can (16 oz) vanilla frosting (or 1½–2 cups homemade)
• 2 tbsp vegetable shortening (if needed for thinning)
• 24 oz candy melts or almond bark (white, colored, or chocolate)
• Sprinkles, jimmies, or drizzles for decorating

Instructions

1. Bake yellow cake in a 9×13 pan according to box directions; cool completely.
2. Crumble cooled cake into a large bowl until only fine crumbs remain.
3. Add ¾ of the frosting can; mix with hands or spatula until it forms a dough that holds together.
4. Taste and add more frosting if needed (should be moist but not greasy).
5. Roll mixture into 1-inch balls (about 1 tbsp each); place on parchment-lined trays.
6. Chill or freeze balls 30–60 minutes until firm.
7. Melt candy coating in a deep, narrow bowl (microwave 30-second intervals, stirring well).
8. Add shortening if coating is too thick—should flow easily.
9. Dip each chilled ball using a fork or dipping tool; tap gently to remove excess and place back on parchment.
10. Decorate immediately with sprinkles or drizzle contrasting color before coating sets. Let set completely (20–30 min), then store or serve these adorable bites!

Notes

• Make the cake a day ahead—stale cake actually works better.
• Freeze undipped balls up to 2 months for instant treats later.
• Use a squeeze bottle for perfect drizzle lines.
• Package in mini cupcake liners for gifting—they look bakery-professional!

Nutrition Information

Yield

50

Serving Size

1
Amount Per Serving Calories 60Total Fat 0gSaturated Fat 0gUnsaturated Fat 0gCholesterol 1mgSodium 9mgCarbohydrates 14gFiber 0gSugar 9gProtein 0g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Yellow Cake Mix (15.25 oz): Baked according to box (eggs, oil, water).
• Vanilla Frosting (16 oz can): Binds the cake; cream cheese frosting also delicious.
• Candy Melts or Almond Bark (24 oz): White, colored, or chocolate—Ghirardelli or Wilton melt smoothly.
• Sprinkles, nuts, drizzles: Optional but fun for decorating.

Variations and Substitutions

• Red Velvet: Use red velvet cake + cream cheese frosting.
• Chocolate: Chocolate cake mix + chocolate frosting.
• Lemon: Lemon cake + lemon frosting + yellow candy melts.
• Funfetti: Add ¼ cup sprinkles to batter.
• Oreo: Golden Oreo cake mix + cookies & cream frosting.
• Gluten-Free: GF yellow cake mix works 1:1.
• Peanut Butter: Mix in ½ cup peanut butter with frosting.
• Boozy: Add 2 tbsp liqueur to the cake-frosting mixture.

Storage Options

• Room temperature: airtight up to 4 days
• Refrigerator: up to 2 weeks
• Freezer: up to 3 months (in single layer, then transfer to bag)

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Until you can read, Yellow Cake Mix Banana Pudding Cake