4th of July Cake Balls
User Reviews
5
4th of July Cake Balls
Description
This recipe starts by baking white cake batters tinted separately with red and blue food coloring alongside uncolored batter. After cooling, each color of cake is crumbled and mixed thoroughly with softened cream cheese to create moist, moldable mixtures. Portions from each color are rolled together into balls, which are chilled to firm up and prevent crumbling during coating.
The cake balls are then dipped into melted white vanilla wafers and decorated with red and blue candy melts and festive sprinkles to create a patriotic look. The coating adds a smooth, sweet shell contrasting the soft, tangy cake and cream cheese interior. The small size makes them ideal for parties or gatherings.
Chilling is critical to maintain ball shape during coating; skipping this step can cause crumb loss in the chocolate. These cake balls keep well refrigerated and can be frozen if individually wrapped to preserve freshness and texture.
Ingredients
- 1 box white cake mix plus ingredients to make the cake
- Food Coloring red and blue
- 8 oz cream cheese softened
- 10 oz white vanilla melting wafers brand Ghirardelli
- ½ cup Candy Melts red
- ½ cup blue candy melts
- Sprinkles red, white, and blue colors
Instructions
- Preheat the oven to 350 degrees and grease three small cake pans (round or 8x8 square cake pans).
- Mix the cake batter according to the cake box instructions.
- Split the cake batter into three bowls and add red food coloring to one of the bowls, blue food coloring to one of the bowls, and nothing to the third bowl.
- Pour the cake batter into small round cake pans or 8x8 square cake pans and bake in the oven for 14-16 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- Remove the pans from the oven and place on a wire rack to allow the cake to cool completely. Once cooled, crumble each cake into small pieces and transfer to three medium mixing bowls.
- Split the cream cheese into thirds and add a third to each of the bowls. Mix the crumbled cake and cream cheese together until fully incorporated.
- Line two baking sheets with parchment paper.
- Grab a small piece of the red, blue, and white cake mixtures and roll them together in your hand to form one cake ball with all three colors. Place on the prepared baking sheet then repeat with the rest of the balls. Place the baking sheets in the fridge and chill for 1-2 hours.
- Once the balls have been chilled, melt the white vanilla melting wafers either using a double boiler on the stove or by melting in the microwave in a microwave safe bowl for 20-30 second increments, stirring in between increments.
- Using a fork, dip one cake ball at a time into the melted melting wafers, coating the cake ball completely. Tap the fork on the side of the bowl to get rid of any excess chocolate. Place the coated cake ball back onto the baking sheet.
- If you'd like to add sprinkles, add the sprinkles as soon as you put the dipped cake ball onto the baking sheet.
- Melt the red and blue candy melts in the same way as you did the vanilla melting wafers. Place the melted candy melts into either a zipper top plastic bag with the corner cut off or a piping bag. Then drizzle the red and blue candy melts over top of the cake balls.
- Chill in the fridge for another 15 minutes and then the cake balls are ready to serve.
Notes
- Chill cake balls thoroughly before dipping to prevent crumb loss in the coating.
- Flavor the cake batter by adding a teaspoon of extract like vanilla, lemon, or coconut if desired.
- Store leftovers in an airtight container in the fridge for up to five days.
- Freeze individual balls wrapped in plastic wrap for up to three months to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24balls
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 194mg | 8% |
| Potassium | 60mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 19g | 38% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 80mg | 8% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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