This Funfetti Cake Balls recipe is perfect for any birthday or celebration! Grab the recipe below.
Funfetti Cake Balls Makes 35 cake balls Batter 1/2 cup (113 grams) organic salted butter, softened 170 grams (3/4 cup) organic cane sugar 2 teaspoons organic vanilla extract 2 organic large eggs 1/2 cup organic milk 57 grams (1/4 cup) organic sour cream 170 grams (1 cup plus 3 tablespoons) all natural cake flour 3/4 teaspoon baking powder 1/2 teaspoon fine sea salt
Frosting 3/4 cup (170 grams) organic salted butter, softened 340 grams (heaping 2 1/3 cups) organic powdered sugar, sifted 28 grams (scant 1/4 cup) India Tree’s Carnival Mix Sprinkles 1 to 2 teaspoons organic milk
Coating 566 grams (20 ounces) organic white chocolate, chopped India Tree’s Carnival Mix Sprinkles for topping
Method Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract and mix on low until combined and there are no chunks of butter.
Add the eggs, milk, and sour cream and mix on low until combined. Scrape down the sides of the bowl and mix again to combine, it will look a little chunky and that’s okay.
In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the flour mixture and mix on low until combined. Scrape down the sides of the bowl and mix again until combined into a smooth batter. Divide the batter evenly into each cake pan, about 220 grams each.
Bake for 20 minutes, or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pans.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, rainbow sprinkles, and milk. Mix on low until combined and then speed mixer up to high for 1 minute or until light and fluffy.
Line 2 baking sheets with parchment paper. Remove the cake from the pans and add into the bowl with the frosting. Using your hands or a spatula, stir and squish in the cake until the mixture is uniform. Using your hands, form the cake mixture into 35 balls and place on the prepared baking sheets. Place in the freezer.
Tip: I like to pop in the freezer for 15 minutes and then go back and re-form them into smoother balls as I have a difficult time forming them the first time! This is optional, so you can also skip this step. But, leave the cake balls in the freezer until they are ready to be coated.
To make the coating: In a double boiler, add all the white chocolate. I don’t temper the chocolate here as these need to be kept in the fridge anyways, so I don’t see the point. Melt the chocolate until completely melted and remove from heat.
Remove the cake balls from the freezer. Using a fork (so the excess chocolate drips off below, do not pierce them), dip each ball into the chocolate and place back on the baking sheets. Repeat for all the balls. Place back in the freezer for 5 to 10 minutes. Remove, and dip for a second coating. This time, right after you dip, sprinkle the top with rainbow sprinkles. Place the trays back in the freezer for 1 hour.
Remove from the freezer and remove from the parchment paper. Store in the fridge for up to 1 week (if they even last that long)!
Gluten Free – Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.
High Altitude – Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.