Last week, I had an Italian themed dinner party at my place. My menu was classic lasagna, roast chicken and veggies, garlic bread, a mixed salad, and a slow cooker minestrone soup. For dessert, I made these magical Italian Cream Cake Balls.
They were so decadent, creamy, and quite addicting. If you ate one, you picked up another. And another…and so on. I won’t tell you exactly how many I ate within a few hours.
These cake balls are pretty easy to make. I had once vowed never to make cake pops again after the 200 cake pops that I made for my wedding in 2013. But these balls are different (and simpler!) because there is no lollipop stick to struggle with. Instead, I just dip in candy melts and place the cake balls into mini cupcake wrappers. For these, I chose a silver colored one.
Making these cake pops is pretty simple. Here’s the step by step:
- Bake a regular vanilla cake in 2 separate 9″ pans. I used Betty Crocker’s Vanilla Cake Mix. I substituted a few ingredients to make it richer and denser. You can read the full ingredients below.
- Once cooled, crumble only one half of a cake (it’ll make between 25-30 cake balls). You want this in fine crumbs, so don’t be afraid to use your (clean) hands.
- Next, you’ll add some cream cheese frosting into the crumbs. You only want to put about 1/4 cup and see if cake balls will form. If they’re falling apart, you can add a spoon more at a time until a good consistency is reached.
- Form little balls from the mixture and set them on a tray. Refrigerate for 30 minutes.
- Now it’s time to melt the candy melts. I use Wilton’s White Candy Melts for these, and microwave 30 seconds at a time until completely melted. Add some oil, stir, and now you’re ready to dip!
You can decorate the cake pops however you wish. I used chopped pecans and toasted coconut (traditional in Italian Cream Cake). They will harden pretty quickly so make sure you decorate one cake ball before dipping the next one.
These cake truffles are the perfect dessert to whip up with some Italian Cake: cream cheese, almond flavor, and coconut garnish makes this oh so delectable.
- 1 vanilla box cake mix
- 1 cup milk
- 1/2 cup
- 3 eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 bag Wilton Candy Melts
- 2 tsp oil
- 4 oz cream cheese
- 1 cup powdered sugar
- 1 tsp milk
- Preheat oven to 325 F.
- Place cake mix, milk, eggs, oil, and extract into a mixing bowl.
- Beat well and pour batter into greased baking pans. I used 2 9" round cake pans.
- Bake for 20-25 minutes until toothpick inserted comes out clean.
- Cool cakes completely.
- Make cream cheese frosting by beating cream cheese and 1/2 cup powdered sugar together. Add more sugar as needed, and 1 tsp milk if you need it to be thinner.
- Crumble 1 cake (or both if you want to make a lot).
- Mix in about 1/4 cup of frosting into the crumbs. Add more if the mixture won't form balls properly.
- Shape into balls and set onto tray.
- Place tray in fridge for 30 minutes.
- Melt candy melts in a bowl and microwave in 30 second intervals. Stir in between.
- Stir in oil to keep candy melts smooth.
- Dip one cake ball with a spoon, take it out with a fork. Lightly tap fork on edges to get rid of excess candy melt.
- Place into a mini cupcake wrapper and sprinkle with nuts or coconut.
- Repeat with remaining cake balls.
Refrigerate in between shaping balls and dipping for firmness and to prevent crumbs from falling in the candy melts.