By The recipe Sunday was raspberry white chocolate cake balls. Same technique as the candy cane version — crumbled white cake mixed with cream cheese frosting, rolled into balls, dipped in melted white chocolate, finished with freeze-dried raspberry powder. Dustin had asked Saturday night if I would teach him cake balls. He made twelve of them. They came out fine.
The recipe is below.
Raspberry White Chocolate Cake Balls
Prep Time: 30 min | Chill Time: 1 hr | Total Time: 1 hr 30 min | Servings: 24 cake balls
Ingredients
- 1 box (15.25 oz) white cake mix, plus ingredients listed on box
- 1/2 cup raspberry preserves
- 4 oz cream cheese, softened
- 2 cups white chocolate chips or white candy melts
- 1 tablespoon coconut oil or vegetable shortening
- Pink or red sprinkles, for garnish (optional)
- Fresh raspberries, for garnish (optional)
Instructions
- Bake the cake. Prepare and bake the white cake mix according to package directions in a 9x13-inch pan. Let cool completely, at least 30 minutes.
- Make the filling. Crumble the cooled cake into a large bowl. Add the softened cream cheese and raspberry preserves. Mix with a fork or your hands until the mixture comes together into a moist, dough-like consistency.
- Roll the balls. Scoop and roll the mixture into 1-inch balls (about 1 heaping tablespoon each). Place them on a parchment-lined baking sheet in a single layer.
- Chill. Refrigerate the cake balls for at least 1 hour, until firm enough to dip without falling apart.
- Melt the chocolate. Combine the white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
- Dip. Using a fork or dipping tool, lower each chilled cake ball into the melted white chocolate, coat evenly, and let the excess drip off. Return to the parchment-lined baking sheet.
- Garnish and set. While the coating is still wet, add sprinkles or a small piece of fresh raspberry on top. Let the cake balls set at room temperature for 15 minutes, or refrigerate for 10 minutes until the coating is firm.
- Serve. Serve at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition (per serving)
Calories: 165 | Protein: 2g | Fat: 7g | Carbs: 24g | Fiber: 0g | Sodium: 125mg