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Cake Balls

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“A co-worker gave me this recipe. You can use any flavor cake mix and icing you choose. My preference is lemon, but I have used a red velvet mix and tinted almond bark with green coloring for christmas. You must refrigerate cake mix in order to roll into balls. I find it is easier to work with half of cake and leave other half in the freezer while dipping. Have fun experimenting with different flavors.”
36 cake balls

Ingredients Nutrition

  • 18 ounces lemon cake mix, any brand
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 1 (15 ounce) containerready made lemon frosting, any brand
  • 1 (20 ounce) package almond bark (vanilla confectioner's coating)


  1. Bake cake according to directions on package.
  2. Let cool completely.
  3. Crumble cake mix in large bowl and mix in container of icing.
  4. Mix well (I find it is easiest to use hands).
  5. Refrigerate for approximately 30 minutes or until it will hold together when rolled into a 2 inch ball.
  6. In saucepan over low heat or double boiler, melt almond bark.
  7. Roll cake mixture into 2 inch balls.
  8. Dip balls in melted almond bark and set on waxed paper to dry.

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