Get ready to indulge in a burst of sunshine with these delightful Lemon Funfetti Cake Balls! Perfectly sweet, tangy, and oh-so-fun, these cake balls are not just a treat; they’re a celebration in every bite! Whether you're planning a party, looking for a fun dessert to impress your friends, or just want to brighten up your day, these cake balls are the answer. With their vibrant rainbow sprinkles and creamy white chocolate coating, they’re sure to be the star of any dessert table. Don’t miss out on this easy and mouthwatering recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 24 cake balls
Ingredients
- 1 box lemon cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1/4 cup rainbow sprinkles
- 8 oz cream cheese, softened
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with non-stick cooking spray.
- In a large mixing bowl, combine the lemon cake mix, vegetable oil, and eggs. Mix with an electric mixer on medium speed for 2-3 minutes until smooth and well incorporated.
- Fold in the rainbow sprinkles gently, ensuring they are evenly distributed throughout the cake batter.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely at room temperature for about 1 hour.
- Once cooled, crumble the cake into fine crumbs in a large mixing bowl.
- In a separate bowl, beat the softened cream cheese until smooth and creamy.
- Add the cream cheese to the cake crumbs and mix thoroughly until a dough-like consistency forms.
- Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet.
- Refrigerate the cake balls for 30 minutes to firm up.
- Melt the white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip each cake ball into the melted white chocolate, ensuring complete coverage. Tap off excess chocolate and place back on the parchment paper.
- Immediately sprinkle additional rainbow sprinkles on top of each cake ball before the chocolate sets.
- Refrigerate the cake balls for an additional 15 minutes to allow the chocolate to completely harden.
- Serve chilled and enjoy your lemon funfetti cake balls!
Tips
- Choose the Right Cake Mix: For the best flavor, opt for a high-quality lemon cake mix. This will enhance the lemony goodness in your cake balls.
- Don’t Skip the Cooling Step: Allow the cake to cool completely before crumbling it. This ensures that the cake balls hold their shape and don’t become too mushy.
- Cream Cheese Consistency: Make sure the cream cheese is softened to room temperature for easier mixing. This will help achieve a smooth, dough-like consistency.
- Chill for Firmness: Refrigerating the rolled cake balls before dipping them in chocolate helps them hold their shape better during the coating process.
- Melting Chocolate Tips: When melting the white chocolate, do it in short intervals and stir frequently to prevent burning. If the chocolate is too thick, add a small amount of vegetable oil to thin it out.
- Sprinkle While Wet: To ensure the rainbow sprinkles stick to the chocolate, sprinkle them on immediately after dipping, while the chocolate is still wet.
- Storage: Keep your Lemon Funfetti Cake Balls in an airtight container in the fridge for up to a week. They also freeze well, making them perfect for make-ahead treats!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 30mg
