St Patrick’s Day Cake Balls

Take the butter out of the refrigerator a couple of hours ahead of time so it can soften before you use it. This makes it much easier to mix and results in a creamier frosting.

Prepare your baking pan by either spraying it with non-stick spray or lining it with parchment paper. I prefer lining it with parchment paper since it makes removing the cake much easier after baking.

Line a baking sheet with parchment paper. We will be using this to put the cake balls on.

Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when your batter is ready.

In the bowl of a stand mixer, add the contents of 1 box of cake mix, 1 cup water, ½ cup vegetable oil, and 3 eggs. The amounts of these ingredients may vary depending on the cake mix you are using. Follow the directions on the box for the best results.

Use the paddle attachment to combine the ingredients. Start mixing on low speed to prevent splattering, then gradually increase to medium speed.

Scrape down the sides of the bowl with a spatula frequently to ensure all ingredients are fully incorporated. This prevents pockets of dry cake mix in your batter.

Then add a few drops of green food color and mix again.

If it’s not dark enough you may need to add a little more until you get the color you are looking for.

Pour the batter into your prepared baking dish, smoothing out the top with a spatula for even baking.

Place the dish in the preheated oven and bake for 30 to 35 minutes.

To check if it is done, insert a toothpick into the center of the cake; it should come out clean.

Let the cake sit in the pan for about 5 minutes then remove it from the pan onto a wire rack.

Allow the cake to cool completely before proceeding. Cooling on a rack allows air to circulate around the cake, helping it cool faster and preventing the bottom from becoming soggy.

In the stand mixer bowl, combine half of the powdered sugar with the softened butter, 1 teaspoon vanilla, and 1 teaspoon of salt. Mix on low speed to avoid a sugar cloud.

Once smooth, add the remaining powdered sugar and 3 Tablespoons of milk. Mix on low until incorporated and scrape down the sides to ensure even mixing.

Then increase to medium speed and beat for about a minute until the frosting is light and fluffy.

Once the cake has cooled, crumble it into the mixing bowl of the stand mixer.

Add approximately 1 cup of frosting to the crumbled cake.

Using the paddle attachment, mix on low speed until the cake and frosting are well combined.

The mixture should be moist enough to hold together but not overly sticky.

Use a small ice cream scoop or tablespoon to portion out the mixture, rolling each portion into a ball with your hands.

Place the rolled cake balls onto the parchment-lined baking sheet.

Transfer the sheet to the fridge and let them chill for 15-30 minutes.

This will help them stick together, making them easier to dip in chocolate later.

Place the white chocolate or candy melts in a microwave-safe bowl.

Heat in 30-second increments, stirring after each interval, until the chocolate is smooth and fully melted.

Be careful not to overheat, as chocolate can burn easily. Stirring in between helps distribute the heat evenly.

Remove the chilled cake balls from the fridge or freezer.

Using a spoon, dip each ball into the melted white chocolate, ensuring it’s fully coated.

Gently tap the spoon on the side of the bowl to let the excess chocolate drip off.

Place the dipped cake ball back onto the parchment paper.

Immediately sprinkle with St. Patrick’s day themed sprinkles before the chocolate sets. The chilled cake balls will cause the chocolate to harden quickly, so work fast for the best results.

If you wish to make these into cake pops, you can push the lollipop stick into the top of the cake ball right after you add the sprinkles.