Lemon Cake Truffles

Front close up of Lemon Cake Balls a bite taken from one.

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Lemon cake mix balls are incredibly easy to make with just a few simple ingredients. They’ll be a big hit at home and pretty enough for special occasions like baby showers, birthday celebrations, or holiday parties.

Prep Time1

Cook Time0

Chilling Time2 10

Total Time3 10

Course: Dessert

Cuisine: American

Servings: cake balls

Calories: 102kcal

Author: Lori @ A Reinvented Mom

Equipment

Ingredients

15.25 ounce lemon cake mix plus ingredients listed on the box to make it
8 ounce block cream cheese softened to room temperature
10 ounce bag Ghirardelli vanilla melting wafers
yellow nonpareil sprinkles

Instructions

Preheat the oven to the temperature recommended on the box of cake mix.
Prepare and bake the boxed cake mix according to the package instructions.
Line two baking trays with parchment paper and set aside.
Remove the cake from the oven when it’s done. Allow cake to cool completely in the pan on a wire rack. Once the cake has cooled, break up the cake in the pan.
Place the softened cream cheese in a large mixing bowl. Use a hand mixer on medium speed to beat until it’s smooth and creamy.
Add the crumbled cake to the beaten cream cheese. Mix it together with the mixer on low to medium speed until combined. Use a rubber spatula to scrape down the sides of the bowl and ensure all of the cream cheese is mixed in with the cake.
Use a 1 ½ inch cookie scoop to scoop out a cake ball, then roll the ball between the palms of your hands to smooth it out. Place on the prepared baking tray and repeat with the remaining batter.
After you’ve rolled all the balls, place the baking tray in the refrigerator and chill for 2 hours.
Using a double boiler or the microwave method, melt the vanilla melting wafers on low heat, stirring often, until they are fully melted and smooth. Be careful not to overheat or the chocolate melts may seize and thicken too much, making them unusable.
Using a fork, dip one cake ball at a time into the melted chocolate to completely cover. Remove the coated ball from the chocolate and gently tap the fork on the edge of the bowl to remove the excess coating. Place the coated ball back onto the parchment paper and repeat with the remaining cake balls.
Place the leftover vanilla melting wafers in a small piping bag or ziplock bag and snip off a small piece of the corner. Decorate the coated cake balls by drizzling with the coating and immediately top with sprinkles before the coating has a chance to set up.
Decorate the coated cake balls by drizzling with the coating and immediately top with sprinkles before the coating has a chance to set up. Place the tray back in the refrigerator for about 10 minutes or until the coating has hardened.
Store cake balls in the refrigerator until ready to eat.

Notes

Substitute any flavor cake mix to make other flavors of cake balls, like chocolate or confetti.
For best results, make similar-sized cake balls with a scoop.
If you don’t chill the cake balls, they may crumble and fall apart during the coating process.
Use a low heat to melt the wafers. High heat or overheating can cause the coating to seize, dry out, or cause clumping.
Storage: leftovers should be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition