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Red White and Blue Cake Balls

These festive cake balls are perfect for the 4th of July. Boxed white cake mix, oil, water and eggs are mixed together in a bowl. Then the batter is split between 3 separate bowls, 2 of the bowls of batter are dyed red and blue. Next each bowl of batter is poured into a separate baking pan. The cake are baked and cooled. Then each cake color is crumbled and mixed with frosting. A scoop from each color is mixed together in a ball for a tie-dye effect, then coated in melted chocolate and decorated.

Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Servings 24 cake pops

Ingredients

  • 15.25 oz white cake mix
  • ½ cup vegetable oil
  • 1 cup water
  • 3 large eggs lightly beaten
  • Food coloring
  • 8 oz cream cheese softened to room temperature
  • 1 ¾ cups vanilla melting wafers about 10 oz
  • Sprinkles

Instructions

  1. Preheat the oven to 350 F. Lightly oil 3 baking pans or line with parchment paper.
  2. In a large mixing bowl, combine the cake mix, oil, water and eggs. Mix with an electric mixer until all of the cake mix is fully mixed into the wet ingredients.
  3. Separate the batter into 3 smaller bowls. Set one of the bowls to the side. Mix red food coloring into one bowl, adding a few drops at a time until the batter is your desired color.
  4. Repeat with blue food coloring in the third bowl.
  5. Pour each of the batters into its own baking pan. Bake each cake for 14 to 16 minutes or until a toothpick inserted in the center comes out clean and the cake is cooked through.
  6. Allow the cakes to cool completely.
  7. Once cooled, crumble each cake into their own bowl.

  8. Divide the cream cheese among the bowls, mix into each bowl until the texture of play-dough.

  9. Line 2 baking sheets with parchment paper. Combine 1 inch piece from each of the 3 colors. Roll the colors together with your hands to make a ball with a tie-dye effect. Place the ball on the baking tray. Place the trays in the freezer for 30 minutes.
  10. Add the white chocolate to a heatproof bowl. Place the bowl in the microwave and heat for 1 minute at 50% power, then stir. Continue heating and stirring until the chocolate is completely melted.
  11. Place the cake balls into the melted chocolate one at a time to coat, using a fork to allow excess to drip off. Place coated cake balls on baking sheet.
  12. Drizzle with extra chocolate with a fork to make lines and immediately sprinkle with sprinkles. Place the pans in the freezer for 15 minutes to help the chocolate fully harden.

Recipe Notes

I use vanilla frosting instead of cream cheese.