Raspberry White Chocolate Cake Balls

5 from 1 vote

Raspberry White Chocolate Cake Balls

These raspberry white chocolate cake balls are full of sweet raspberry flavor, coated in a white chocolate coating, and sprinkled with crushed freeze-dried raspberries!

Prep Time15

Cook Time25

Chill time15

Total Time55

Course: Dessert

Cuisine: American

Keyword: truffle recipe

Servings: servings

Calories: 288kcal

Author: The Chunky Chef

Ingredients

Cake

15 oz box white cake mix
3 oz package raspberry jell-o
1 cup water
3 large eggs room temperature works best
4 Tbsp freeze-dried raspberries

Cream cheese frosting

4 Tbsp unsalted butter softened to room temperature
4 oz cream cheese softened to room temperature
1 tsp vanilla extract
2 cups powdered sugar

Coating

16 oz white chocolate vanilla candy coating can be substituted
1 Tbsp crushed freeze-dried raspberries

Instructions

Prepare

Preheat oven to 350°F and lightly spray a 9x13" baking dish with cooking spray. Set aside.
Lightly crush 5 Tbsp of freeze-dried raspberries, dividing into one 4 Tbsp portion which will be used in the cake, and 1 Tbsp portion which will be used as a garnish.

Make cake

Prepare the cake batter, according to the package directions (mixing together the cake mix, water, eggs, oil, and adding the jell-o and freeze-dried raspberries).
Transfer batter to prepared baking dish and bake for the time indicated on the box (typically around 25 minutes).
Cake is finished baking when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Set cake aside to cool completely.

Make frosting

To a mixing bowl, add butter and cream cheese and beat with a mixer until creamed together. Add vanilla and beat again.
Add powdered sugar, 1 cup at a time, beating until combined. You're looking for a consistency that's like a thick frosting, so if you need the frosting to be thicker, add a bit more powdered sugar until it's the consistency you like.

Make cake balls

Crumble the cooled cake with a mixer or by hand. To the crumbs, add 2 heaping Tbsp of the frosting and mix to combine thoroughly.
Test to see if the amount is correct by rolling a bit of the mixture between your palms. If it rolls into a ball that stays together, you're good. If not, add a bit more frosting, a little at a time, until it's easily rolled into balls.
Scoop the mixture using a cookie scoop or Tbsp measuring spoon, then gently roll it between your palms until it forms a ball.
Add rolled cake ball to a wax paper lined baking sheet, then repeat with remaining cake balls. Add baking sheet to the refrigerator or freezer for about 5-10 minutes or so.
While cake balls are chilling, add the chocolate to a bowl and melt the white chocolate in whichever method you prefer (see chef tip #3 below). Add some of the chocolate to a squeeze bottle, piping bag, or plastic bag with the corner snipped off. Leave the rest in the bowl.
Pierce a cake ball on a fork, then dip in the melted candy coating. Gently tap the fork on the edge of the bowl to remove excess coating, then place back on wax paper lined baking sheet.
Drizzle the cake ball with additional white chocolate from the squeeze bottle, then sprinkle with reserved crushed freeze-dried raspberries.
Repeat with remaining cake balls, then return baking sheet to the refrigerator for about 15 minutes.

Notes

This recipe should yield approximately 24 cake balls, which you're free to divide into as many servings as you'd like.
Recipe times don't include the time for the cake to cool, as this will vary from person to person.
Melting the chocolate - My preferred method for melting chocolate is the double boiler method. A double boiler is an actual type of pot, but most people don't have one on hand, so I make my own makeshift one. It's easy, I promise!
- Add a bit of water to a sauce pan and place a heat-resistant bowl on top (I use a glass bowl) so it just rests on the sides of the pan, but doesn't touch the water.
- Heat the water on LOW heat and add chocolate to the bowl on top.
- Stir often and you'll see the chocolate start to melt.
- Keep stirring, and once you see just tiny lumps of chocolate, remove the bowl from the top of the pan.
- Stir, and the residual heat will melt those last little lumps and you'll have perfect melted chocolate.
- If you don't want to use the double-boiler method, I've also detailed microwave directions in the post above this recipe card under the heading "Tips for melting chocolate".
Leftover cream cheese frosting can be refrigerated for up to 2 weeks and used for other treats.

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