Pot O' Gold Cake Balls
These magical Pot O' Gold Cake Balls are the perfect no-bake St Patrick's Day treats. Rich chocolate cake balls are dipped in shimmering gold candy coating and decorated with rainbow sprinkles for a festive dessert that looks like treasure and tastes incredible.
Servings: 24 cake balls
Calories: 210kcal
Cost: 2
Equipment
- 9x13-inch baking pan
- large mixing bowl
- baking sheet
- parchment paper
- microwave-safe bowl
Ingredients
- 1 9x13-inch chocolate cake, baked and cooled
- 3/4 cup cream cheese frosting
- 12 oz gold candy melts
- 1–2 tsp coconut oil (optional, for thinning)
- 1/4 cup rainbow jimmies sprinkles
- 24 chocolate gold coins (optional decoration)
Instructions
- Bake chocolate cake in a 9x13-inch pan according to package directions and cool completely.
- Crumble the cooled cake into fine crumbs in a large bowl, breaking up all large pieces.
- Add cream cheese frosting and mix until the cake mixture holds together when squeezed.
- Roll mixture into 1–1.5 tablespoon balls and place on a parchment-lined baking sheet.
- Refrigerate for at least 1 hour or freeze for 30 minutes until firm.
- Melt gold candy melts in 30-second intervals at 50% power, stirring until smooth. Add coconut oil if needed for thinner consistency.
- Dip each chilled cake ball into melted coating, rolling to cover completely. Tap gently to remove excess.
- Place coated balls on parchment-lined sheet and immediately add rainbow sprinkles down one side.
- Press chocolate gold coins into tops if desired or arrange around cake balls for presentation.
- Allow coating to set at room temperature for about 30 minutes until firm before serving.
Notes
Chill cake balls thoroughly before dipping for best results. Thin candy melts with 1–2 teaspoons coconut oil if needed for smooth coating. Store at room temperature up to 5 days or refrigerate up to 2 weeks. Freeze undecorated cake balls up to 2 months. Allow refrigerated cake balls to return to room temperature before serving for best texture.