Zesty Lemon Cake Balls
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Lemon Cake Balls are irresistibly delicious, ridiculously easy to prepare and bursting with refreshing lemon flavor. This tangy and sweet treat is made with a store bought lemon cake mix, coated in creamy white chocolate and decorated with sprinkles.
These citrusy cake bites are dainty enough for special occasions like baby showers, birthday celebrations and holiday parties. Or make a batch for the weekend to satisfy your craving for a lemony treat.
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We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
I love a good cake ball recipe. They are the perfect small-bite dessert size, and with our easy recipe you can make so many different versions.
Plus, they are easier to prepare than cake pops, and your guests will love them. During the winter, we make a batch of peppermint flavored pops that really steals the show!
When the warm summer months roll around, the lemon flavored food cravings kick in and I’m making parmesan lemon asparagus and lemon blackberry muffins on repeat. And these no bake lemon icebox pie and lemonade pie recipes are perfect for summer parties, BBQs and potlucks.
So what are you waiting for? Gather up your ingredients and whip up a batch of these lemon cake truffles pronto!
Ingredients Needed
- box lemon cake mix – don’t forget the ingredients listed on the box to make the cake like eggs, oil, etc.
- cream cheese – be sure to allow it to soften so it’s not lumpy when combined with the cake.
- Ghirardelli vanilla melting wafers – these give the best texture and are a high quality chocolate. You can find these at your grocery store in the baking aisle (I’ve provided a link so you know what to look for).
- yellow nonpareil sprinkles – or any other type of sprinkle you would like to use.
How to Make Lemon Cake Balls
Preheat the oven according to the cake mix instructions.
Prep and bake the cake according to the directions on the box.
Line two baking sheets with parchment paper (or wax paper) and set aside.
Once the cake has finished baking, allow it to cool in the pan on a wire rack.
Break the cake into large pieces in the pan.
In a large bowl, beat the cream cheese using an electric mixer on medium speed until smooth and creamy.
Transfer the cake crumbles to the bowl of whipped cream cheese. Mix together on low speed until combined. Scrape down the sides of the bowl as needed using a rubber spatula.
Scoop out a dough ball using a 1.5 inch cookie scoop. Roll between the palms of your hands and place on the cookie sheet. Repeat for all of the remaining batter.
Place the baking sheet of lemon truffles into the fridge and chill for 2 hours.
In a microwave safe bowl (or a double boiler) melt the vanilla wafers over low heat. If using the microwave, melt in 30 second intervals, stirring after each cycle until smooth.
Use a fork (or chocolate dipping tool) to dip each cake ball into the chocolate one at a time, until they are completely covered.
Gently tap the fork on the edge of the bowl to allow the excess chocolate to drip off, then place on the parchment paper lined sheet pan.
If you have leftover melted wafers, transfer it to a Ziplock or piping bag. Snip off the tip of the bag.
Squeeze the bag over each ball for a drizzled chocolate decoration. Immediately add the sprinkles.
Place the lemon cake truffles on the baking sheet and sit in the fridge for 10 minutes or until the chocolate coating has set.
Store until you are ready to serve.
Tips for Making Cake Balls
- Using a scoop works best, because you want the cake balls to be similar in size.
- Do not skip chilling the cake balls. This helps them to firm up so they don’t fall apart when being dipped.
- Using low heat ensures the chocolate melts evenly and doesn’t curdle. Be careful to not overheat.
- Add the sprinkles before the chocolate sets up or they won’t stick.
Lemon Cake Bites Substitutions and Variations
- If you can’t find lemon cake mix, use a white cake mix and add a couple of drops of lemon extract, along with a little lemon zest.
- Any cake mix flavor can be used for the base.
- Almond bark can be swapped for the melted wafers, however, we like the smoother finish of the Ghirardelli wafers.
- Add freeze dried blueberries, strawberries, and raspberries for fun variations.
- To make lemon cake pops, follow the instructions for making the balls. Before dipping them in chocolate, dip a lollipop stick in chocolate, then insert it into the truffles. Finish dipping as usual. Cake pops look the best if they are placed in a stand while setting versus being laid on parchment paper.
How to Store Leftovers
Leftover cake balls should be kept in an airtight container in the refrigerator for up to 5 days.
Can You Freeze Cake Balls?
Yes, but we recommend waiting to dip the cake balls. Once you have them rolled, you can freeze the cake bites on the baking sheet until solid. Then transfer them to a freezer bag. Allow them to thaw overnight in the refrigerator. Before serving, dip them in the candy coating and allow them to set up.
More Easy Sweet Treats You’ll Love
- Strawberry Cake Balls
- Red Velvet Cake Balls
- Red White and Blue Oreo Balls
- Chocolate Covered Cookie Dough Bites
Lemon Cake Truffles
Equipment
- Double boiler optional
- chocolate dipping tool optional
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.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
