Strawberry Funfetti Cake Balls are a yummy bite-sized dessert, filled with a combination of strawberry cake mix and homemade buttercream frosting. Each is coated in chocolate and decorated with fun sprinkles.

LET THEM EAT… SPRINKLES!

Sprinkles speak to me! They’re a delightful and colorful topping for tiered cakes, donuts, cookies, ice cream, and a ton of other treats that make us smile. Whether you’re celebrating a birthday or another special occasion, Funfetti inspired desserts always deliver an extra dose of happiness. They’re the inspiration behind many multi-colored and whimsical confections that not only taste good, but are visually appealing as well. After all, we eat with our eyes first so why not make each bite burst with excitement? These Strawberry Funfetti Cake Balls are ooey, gooey, and have a truffle consistency you’re sure to love.

WHAT YOU NEED TO MAKE CAKE BALLS

You will need a box of Strawberry Funfetti cake mix, chocolate candy melts, frosting, and sprinkles. For the frosting, you can either use a store-bought tub of icing or make buttercream from scratch. I prefer making my own buttercream because it tends to have a much more creamy and rich consistency. This makes the cake balls deliciously moist inside. However, if you’re in a pinch for time, store-bought may be more realistic. Either way, they are sure to turn out decadent.

EASY HOMEMADE BUTTERCREAM

Making vanilla buttercream frosting at home is SIMPLE stuff. My favorite recipe includes cream cheese instead of heavy cream. It only requires powdered sugar, vanilla bean or extract, cream cheese, and salted butter. In a stand mixer with paddle attachment, you combine room-temperature butter and cream cheese. Mix until creamy and then add in the vanilla. Pour in powdered sugar little by little until blended well with other ingredients. Use a spatula to continuously scrape frosting from sides of bowl.

If buttercream appears too thick, add a small amount of milk until desired consistency is achieved. The frosting can be made a day or two in advance. Just make sure to keep it refrigerated and bring to room temperature before adding to the cake crumbles.

Once you go homemade … you don’t go back!

HOW TO MAKE CAKE BALLS

Prepare Funfetti cake mix according to the instructions on the back of the box. Once baked and cooled, cut the cake into small squares. Use your hands to break those chunks apart or toss them into a food processor for a quick crumble. Transfer the mixture to a large bowl and add in a few heaping spoonfuls of frosting at a time. Mix cake and frosting together until a moist dough forms. Don’t overdo it! Too much frosting can cause the cake pops to be greasy and soggy.

Use a small ice cream scooper to scoop out an even amount of dough for each cake ball. Place them on a baking sheet and pop in the freezer for at least 30 minutes. Dip them into melted chocolate and top with sprinkles.

Easy Strawberry Funfetti Cake Balls

Strawberry Funfetti Cake Balls are a yummy bite-sized dessert, filled with a combination of strawberry cake mix and homemade buttercream frosting. Each is coated in chocolate and decorated with fun sprinkles.

Ingredients

1 box of Pillsbury Funfetti Strawberry Cake Mix
1 cup of water
1/3 cup of oil
3 whole eggs
1 brick of 8 oz. cream cheese (softened at room temp)
4 cups of powdered sugar
1/2 cup (1 stick ) of salted butter (softened at room temp)
1 tsp. vanilla extract
Wilton Bright White Candy Melts
Sprinkles

Instructions

1. Preheat oven to 350 degrees. Spray cake pan with non-stick cooking spray.

2. In large bowl prepare boxed cake mix according to the instructions on the back of the package. Transfer batter to pan and bake for the amount of time that corresponds with pan type and size.

3. For buttercream, use a stand mixer to beat butter and cream cheese together until creamy. Add in vanilla extract and continue mixing on low speed. Pour in powdered sugar little by little until blended well with other ingredients. Use a spatula to continuously scrape frosting from sides of bowl.

4. Remove cake from oven and allow to cool before cutting into small chunks.

5. Place pieces of cake into a food processor until crumbles form. Move to a large bowl and add in scoops of frosting. Mix together until desired texture is achieved. Add in a few extra tablespoons of sprinkles if you'd like.

6. Use an ice cream scooper to form the mixture into balls and line them up on a Silpat mat or baking sheet covered with wax paper. Place in freezer for at least 30 minutes to firm.

7. Meanwhile, heat your chocolate melts in a microwave safe bowl in 30 second intervals. Stir constantly to prevent burning. Once creamy, remove and get your cake balls ready for dipping.

8. Only take a few cake balls out of the fridge at a time. Use a spoon to dip them into chocolate until they are evenly coated. Transfer to wax-paper by carefully sliding them off of the spoon. Add sprinkles immediately.

Notes

Add in 1/2 tsp. of oil to melted candy melts to make the chocolate thinner. This improves the consistency for dipping and also gives the cake balls a shiny coating!

You can substitute homemade buttercream for a store bought tub of Pillsbury frosting.

If using un-salted butter, add in 1/4 tsp of salt to the buttercream during the mixing process.