Funfetti Cake Balls

We are partying over here, y’all! ?? Just in case you couldn’t tell by the featured photo of this post, the celebration has begun in honor of our birthday month! ? As you would expect, birthdays get us in the mood for funfetti cake. Seriously though…who doesn’t like delicious, buttery, vanilla cake paired perfectly with that delightful crunch from rainbow sprinkles? Yes. Please!

In addition to funfetti cake, we love cake balls. They are so easy to make. Seriously. Bake a cake. Whip up some frosting. Combine. Chill. Roll into balls. Dip in Chocolate. That’s it!  Praise be to the person who came up with the cake ball concept. ??

Okay…back to our featured post. Today, we are sharing our new spin on the ah-mazing Homemade Funfetti Cupcakes we shared last year. They were such a crowd pleaser, and so much better than the boxed mix version of funfetti cake. How do you make something so amazing, even more amazing? Dip it in chocolate! Yay!

A few notes…the original recipe we posted last year makes a half batch of cupcakes, so in order to create enough cake for this recipe we doubled the recipe. Feel free to keep the amount at a “small half batch” if you only want a couple dozen cake balls. No problem. Your choice. But seriously…why limit yourself? Lastly, don’t skimp and buy those weird rainbow sprinkles that don’t have all the colors. Get serious and purchase the rainbow sprinkles that we love to use by clicking here!

Ladies and gentlemen…we will say it again. This recipe delivers. It is everything you love about Funfetti, but even better (plus, bite sized and coated in delicious white chocolate).

Cheers to one more year around the sun, and cheers to these delicious cake balls. ????‍??

What You Need

Funfetti Cake

1 + 3/4 cups cake flour

1 + 1/4 cups all-purpose flour

1 + 3/4 cups granulated sugar

2 + 1/2 tsp baking powder

1 tsp salt

4 eggs

1 cup milk (we used non-fat)

2 tsp vanilla extract

1 cup unsalted butter (room temperature) – cut into cubes

3/4 cup rainbow sprinkles

Funfetti Frosting

2 cups unsalted butter (room temperature)

4-1/2 to 5 cups powdered sugar

2 Tbsp vanilla extract

1/2 cup rainbow sprinkles

White Chocolate Coating

Ghirardelli White Chocolate Melting Wafers (24 ounces)

2 Tbsp vegetable oil

Gold glitter dixie dust (optional)

rainbow sprinkles (for topping the cake balls)

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Step by Step

Bake the Cake:

1. Preheat your oven to 350 degrees.
2. Spray a 9×13 inch aluminum pan with non-stick spray and set aside.
3. In a large bowl, add your dry ingredients (flours, sugar, baking powder, salt) and stir together until mixed thoroughly.
4. With a handheld or stand mixer add your butter a few cubes at a time to your dry ingredients until all is added. Your batter will still be very dry.
5. Follow by adding in your eggs to your dry ingredients until fully incorporated.
6. Add in your milk and vanilla and mix for 2 minutes on medium speed until batter is fully mixed and smooth.
7. Lastly, fold in your rainbow sprinkles to your batter using a spatula until mixed.
8. Pour your batter into your 9×13 baking pan and bake 30-35 minutes depending on the heat of your oven (mine went for closer to 30 minutes). Once you see it is browned on the edges, and is firm in the middle you can remove from the oven. Use the toothpick test to see if batter is fully baked through at 30 minutes, and place back in the oven if batter is still wet. Test again with a toothpick at 35 minutes.
9. Allow your cake to completely cool.

Make your Frosting:

1. To create your frosting, place your butter in a medium sized bowl and mix with a handheld or stand mixer until smooth. Slowly add in your powdered sugar a little bit at a time until fully mixed and smooth.
2. Lastly, add in your vanilla and mix until combined.
3. Finish by folding in the rainbow sprinkles with a spatula.

Create your Cake Balls:

1. Once your cake is cooled, cut or break up with your hands into smaller pieces and add to a large mixing bowl. Add in your frosting and stir until fully combined.
2. Place your cake/frosting mixture in the fridge for at least 2 hours or overnight to chill.
3. Once your cake/frosting mixture has chilled, remove from the refrigerator. Start forming 1 inch balls (or 1 Tbsp in size) from your mixture and place each on a baking sheet lined with parchment paper. Return your cake balls to the fridge to firm up for another 2 hours (or, again, you can leave them overnight to chill and firm up). 
   
4. Melt your Ghirardelli white chocolate melting wafers according to the package. The only note I have on this step is to not overheat. We started with 30 seconds, stirred, and then returned the chocolate to the microwave for another 30 seconds until the chocolate was melted all the way. You don’t want to overheat because it will make the chocolate too thin (or it will create a thickness that does not coat the cake balls with a smooth surface). Once melted, add in your vegetable oil and combine. Using a fork (or two), begin dipping each chilled cake ball into the chocolate. Let remaining chocolate run off back into the bowl and simply place each ball on the parchment paper to harden. This will happen pretty fast, so if you want to add sprinkles or any type of topping, add it right after you place each cake ball onto the parchment before it hardens. We let ours harden all the way, then followed up with extra white chocolate to create a fun drizzle on top, then some more rainbow sprinkles on some (duh).
5. OPTIONAL: Add some glitter dust to the top of each cake ball by placing a small paint brush into the dust. Hover your paint brush with the dust over each cake ball and simply tap the brush for the glitter to fall onto each cake ball. We only needed to tap a few times to give each ball a small gold coating. A little goes a long way!