Cream Filled Cake Balls

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The countdown to Christmas has begun, which means that the shopping, wrapping, church events, family gatherings, and parties are also in full swing. This is the busiest time of year for most people, and I’ll admit, sometimes it’s overwhelming to keep track of everything that needs to be done! But I also love all the time spent with friends and family, and I certainly don’t mind an excuse to bake goodies :-).

I know that cake balls are not exactly unique, and you might have even made them yourself before, but this was my first time to make them. Some very cool people at Chocoley sent me some dipping chocolate, drizzling chocolate, butter cream center filling, and some decorative toppings! I couldn’t wait to bake these and try it all out!

I loved that the cream center made it a little different than your typical, plain cake ball. I’d really like to try out different flavor combinations (like strawberry cream in chocolate cake, or chocolate cream in vanilla cake), but I liked the butter cream in red velvet, and I thought it looked Christmas-y. If you don’t have a cream center filling, you can just leave out that step in the recipe.

You’ll notice that my cake balls definitely do not look perfect as far as the decorating goes. I didn’t have any lollipop sticks or those fancy lil holders that keep the chocolate from pooling at the bottom. But hey, this is Normal Cooking, not a bakery, and so this is what a normal person’s cake balls look like! And it was fun to decorate with my hubby too

Cream Filled Cake Balls

Yields: About 35 cake balls

Cream Filled Cake Balls


  • 1 box of cake mix (any flavor)
  • Ingredients called for on the back of the cake mix box
  • 1 container of your favorite frosting (any flavor)
  • 1 container of Chocoley Cream Center (if you don't have this, you can leave it out)
  • 2 pounds dipping chocolate (white, milk, or dark)
  • Decorative Toppings (optional)
  • You’ll Also Need:
  • 9x13 baking dish
  • Wax Paper
  • Mixing Bowl
  • Double Boiler or Double Boiler Insert


  1. Bake cake using package directions.
  2. While the cake is baking, line a cookie sheet with wax paper, and roll cream center into small balls, about the size of a marble.
  3. Remove cake from oven, trim off edges of cake and immediately dump into a large bowl. Break up the cake into crumbs and then combine the frosting with the cake. This is easier to do while the cake is still warm.
  4. Roll cake mixture into golf ball sized balls (or a little smaller). Press cream center ball into the center of the cake ball, reforming the cake into a ball around it. Place on a wax paper lined cookie sheet.
  5. Optional: Insert one sucker stick into each ball so that it is sticking straight up in the air.
  6. Freeze for 2 hours.
  7. After the balls are chilled, melt your dipping chocolate. You can do this in the microwave, stirring about every 20 seconds. Or you can use a double boiler (or a makeshift double boiler with a heat proof bowl inserted in a tall saucepan). Bring a small amount of water in the saucepan to a simmer (not a full boil) and place the bowl on top, making sure the water does not touch the bottom of the bowl.
  8. Dip one frozen cake pop at a time into the melted chocolate and turn to coat.
  9. Optional: Before the chocolate sets, immediately roll in topping such as nuts or sprinkles. You could also drizzle melted chocolate on top.

Source: Chocoley

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