I’m going to keep this short and sweet and not waste your time, so you can get straight to making these cake balls. Because you need to make them, now.
This was an accidental recipe. I had absolutely no intention of making cake balls – I was trying to bake my boyfriend’s parents an anniversary cake, but it failed. But you know what they say, when one door closes, another opens with delicious cake balls waiting for you.
Yellow cake with almond flavoring is my absolute favorite cake. Normally, I’ll admit it, I stick to the boxed kind. But since this was a special occasion cake, I searched for a homemade yellow cake recipe. I found one that looked absolutely delicious and had good reviews. The only bad reviews were people saying their cake “sunk” and became incredibly thin. But that wouldn’t happen to me, right?
Those suckers sunk horribly. It would’ve made a pathetic anniversary cake. I was so sad, though, because the cake tasted SO GOOD. And because it sunk, it was dense and flavorful and moist (ew, worst word in the English language, I know). But the cake really was incredibly moist. So, I covered them in foil and decided to make cake balls the next day if I had time.
|or, put ’em on a stick and call them cake pops|
Thank goodness I had time because these turned out to be some of THE best cake balls I’ve ever had. You still get the amazing flavor of the cake, and because it sunk, I think it made for even flavorful cake balls. I ended up making the anniversary cake out of the box (with added almond extract), and it still turned out delicious. But, the cake balls stole the show.
|the successful anniversary cake|
- 2 cups cake flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsalted, room temperature butter
- 2 eggs, separated, room temperature
- 1 cup buttermilk, room temperature
- 2.5 teaspoons pure almond extract
- 1/4 - 1/2 C cream cheese frosting
- One container of white chocolate candy melts (normally right by the cake mixes at the grocery store)
- Sprinkles, for decorating if wanted
- Preheat oven to 325 degrees. Place parchment paper rounds on the bottom of two, 9" cake pans. Butter and flour parchment paper and sides of cake pans. (Since these are making cake balls, you could use a 9x13")
- In an electric mixer, beat butter and sugar until creamy. Add in egg yolks one at a time and almond extract until fully combined.
- In a large bowl, sift together cake flour, baking powder, and salt.
- Gradually add dry ingredients to the wet ingredients, alternating with the buttermilk.
- Mix on medium to medium-high until batter is fluffy.
- Separately, beat egg whites until fluffy, and fold into batter.
- Pour batter evenly into the cake pans, and bake for 30-35 minutes until cooked through.
- Place on wire cooling racks for 10 minutes, then run a knife along the edges and pop out the cake, letting cool until you can handle with your hands.
- Using a serrated knife, thinly cut the top, bottom, and sides of the cake off (this is the "brown" part that is sometimes crusty, which will prevent you from having smooth cake balls).
- Using your hands, crumble the cake into a large bowl. Starting with a small amount at first, scoop cream cheese frosting into the cake mixture and mash with the back of a fork (almost like mashed potatoes). Add frosting as you need it - the more you mash, the more the mixture will begin to stick together. You just need it to hold its shape.
- When combined, using a tablespoon, scoop the mixture and roll into a smooth ball with your hands. These cake balls will be really moist, and may not seem like they'll hold up when you dip them, but they will after being in the freezer.
- Place cake balls on a tray and place in freezer for 15-30 minutes, or up to a couple of hours.
- When ready to dip, melt the chocolate per the instructions on the container.
- To dip cake balls: Place frozen cake balls on a fork or spoon and carefully rotate cake balls in the chocolate - don't go around more than once, or the chocolate will become too thick. Place dipped cake balls on parchment paper to harden, and decorate with sprinkles if desired. If you're having trouble dipping the cake balls - either reheat the chocolate or make sure the cake balls are very cold/frozen.
- You can make these cake balls a couple of days ahead of time - place in airtight container in the freezer until ready to eat! Let thaw out in fridge a couple of hours before serving.