Patriotic 4th of July Cake Balls
These Patriotic 4th of July Cake Balls are festive bite-sized desserts coated in red, white, and blue chocolate with a moist cake center. Perfect for holiday parties, BBQs, and dessert tables, they are easy to make ahead and ideal for feeding a crowd.
Servings: 42 cake balls
Calories: 145kcal
Cost: 3
Equipment
- 9x13-inch baking pan
- mixing bowls
- spatula
- Cookie scoop
- parchment paper
- microwave-safe bowls
- baking sheets
Ingredients
- 1 box white or vanilla cake mix, baked and cooled
- 3-5 tbsp vanilla or cream cheese frosting
- 2 cups red candy melts
- 2 cups white candy melts or white chocolate chips
- 1 cup blue candy melts
- 1 1/2 tsp coconut oil, divided
- red, white, and blue sprinkles or stars
- lollipop sticks or toothpicks (optional)
Instructions
- Bake cake according to package directions in a 9x13-inch pan and cool completely.
- Crumble the cooled cake into fine crumbs in a large bowl.
- Add frosting gradually and mix until the cake mixture just holds together when pressed.
- Roll the mixture into 1-inch balls and place on parchment-lined baking sheets.
- Freeze the cake balls for at least 1 hour until firm.
- Melt red candy melts in the microwave in 30-second intervals, stirring between each, then mix in a small amount of coconut oil.
- Dip frozen cake balls into melted coating using a toothpick or lollipop stick and let excess coating drip off.
- Decorate immediately with patriotic sprinkles before the coating sets.
- Repeat the dipping process with white and blue candy melts for color variety.
- Optional: drizzle contrasting candy melts over coated cake balls for extra decoration.
- Refrigerate finished cake balls for at least 15 minutes before serving.
Notes
Do not add too much frosting or the centers will become overly soft. Freeze cake balls before dipping for best results. Melt candy coating slowly to avoid overheating. Decorate immediately after dipping so sprinkles adhere properly. Store chilled until ready to serve.