Vanilla Cake Balls

5 from 2 votes

Vanilla Cake Balls are made with crumbled vanilla cake, a creamy homemade buttercream frosting, and an optional white chocolate drizzle. Add colorful sprinkles for an easy, festive dessert everyone will love!

Prep Time10

Cook Time10

Total Time20

Course: Cake, Dessert

Cuisine: American

Keyword: Vanilla Cake Balls

Servings: cake balls

Calories: 45kcal

Author: Jessica & Nellie

Ingredients

1 9x13 white cake baked, cooled & crumbled
1 TBSP butter softened
2 oz cream cheese room temperature
1 ¼ cup powdered sugar
1 tsp vanilla extract
½-1 TBSP milk if needed
¼ cup white chocolate optional

Instructions

In a large bowl, beat together the softened butter, cream cheese, powdered sugar, and vanilla until smooth and creamy. If the frosting is too thick, add up to 1 tablespoon of milk until it reaches a spreadable consistency.
Add the crumbled cake (or about 12 cupcakes) to the frosting. If using a large stand mixer, you can add the cupcakes whole and mix for about 30 seconds until a smooth cake mixture forms. Otherwise, crumble the cake first and fold it into the frosting with a silicone spatula until well combined.
If desired, gently fold festive sprinkles into the cake mixture for added color.
Using a small cookie scoop, portion the mixture into evenly sized balls and place them on a parchment-lined baking sheet. Freeze for 10 minutes.
Remove the chilled cake balls from the freezer and roll each one between your palms to create a smooth, round shape.
If desired, melt the white chocolate. For a drizzle, transfer the melted chocolate to a zip-top bag, snip off one corner, and drizzle over the cake balls. If you'd rather fully coat them, freeze the cake balls for about 1 hour first, then dip each one into the melted white chocolate.
Let the chocolate set, then store the cake balls in an airtight container in the refrigerator or freezer until ready to enjoy.

Video

Notes

Store Vanilla Cake Balls in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. They thaw quickly, but they're also delicious straight from the freezer.

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