Sweeten any celebration with these irresistible Oreo cake balls! Vanilla cake is mixed with crushed Oreo cookies then covered in white chocolate and topped with cookies and cream sprinkles. Amaze-balls!
I can’t even tell you how many times I’ve shared this recipe with others, so it’s due time I share it here on the blog with all of y’all!
Every time I make these Oreo Cake Balls, they’re a HUGE hit! Rave reviews. People grabbing them by the handfuls, sneaking them into their pockets as they walk out the door, and literally texting me on the their way home to get the recipe. They’re just that good!
The tender cake. The Oreo cookie crunch. The sweet white chocolate coating. So much yum going on in these little bite-sized balls!
I know a lot of people are so intimidated to make cake balls, but shouldn’t be. They’re actually pretty easy to make and the more you make them the more you realize just how easy they are. So worth the little effort needed, especially when some bakeries charge like $2.50 a cake ball. Craziness!
Oreo cookies are crushed and mixed with a baked vanilla cake and some vanilla frosting before being rolled into bite-sized balls and placed in the refrigerator or freezer to harden before being dipped in candy coating and topped with cookies and cream sprinkles…
The key to coating the cake balls smoothly is to make sure the candy coating is melted perfectly smooth (according to package directions) and that the cake balls are very cold so they don’t break apart as they’re being dipped and rolled around in the warm coating.
I always use a fork to dip and coat my cake balls so the excess candy coating drips back into the bowl and less is left to gather around the bottom of the ball once it’s placed on parchment paper to set.
It’s okay to have a little of the coating harden around the bottom of the cake ball because once it sets you can easily break it off.
Another thing that sets my cake ball recipe apart from other recipes I’ve tried is that I use just 1/4 cup frosting to bind the cake together instead of a whole container of frosting. I’ve found that using just a small amount of frosting still brings it all together to easily form into balls while maintaining a tender cakey texture.
I know I’m not the only one that can’t get enough of these Oreo cake balls. I’ve been making them for years and they’re always the star of the dessert options at barbecues, baby showers and birthday parties.
Once you make them, be prepared to make them again and again because they’ll quickly become the most requested treat you make. Yummy yum!
Enjoy!
xoxo,
- 1 (15.25-ounce) box vanilla cake mix (baked as directed on box for a 13 x 9-inch cake)
- ¼ cup vanilla frosting
- 10 Oreo cookies
- 1 (16 ounce) package Candiquik vanilla candy coating or 2 (10-ounce) bags white candy melts
- cookies & cream sprinkles (I used Wilton, found at JoAnns)
- Bake cake mix according to package directions for a 13 x 9-inch cake (using additional ingredients called for on the box such as oil, water and eggs). Let cake cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, crumble in the cooled cake along with ¼ cup frosting. Beat on medium speed until cake starts to come together.
- Add 5 Oreos (broken in half) and 5 Oreos (finely crushed). Beat on low speed until Oreos are mixed thoroughly throughout the cake mixture.
- Roll mixture into 2-tablespoon sized balls and place on a parchment-lined baking sheet. You should get about 35-40 cake balls. Place baking sheet (filled with cake balls) in the refrigerator for at least 1 hour or in the freezer for about 15 minutes to harden.
- When you're ready to coat the cake balls, melt one package of candy melts at a time according to package directions in a shallow bowl. Cover another cookie sheet with parchment paper. Remove cake balls from the refrigerator (or freezer) and begin to coat them one-by-one in the melted candy coating.
- Using a fork, gently roll each cake ball in the melted candy coating trying not to touch the fork to the cake. You want there to be candy coating between the cake ball and the fork at all times to maintain a smooth coating and keep the cake ball's round shape. Remove and let as much excess candy coating drip off the fork before placing on the prepared parchment-lined baking sheet. Immediately sprinkle each coated cake ball with some of the cookies and cream sprinkles. Allow cake balls to harden completely and then break off any excess candy coating that may have gathered around the bottom of the ball.
- Store cake balls in a cool, dry place.
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Debra Vogt says
November 2, 2017 at 2:03 pmCan you keep these made up and in the freezer? And then just pull out as needed?
Maegan says
November 4, 2017 at 9:00 pmHi Debra! You certainly can and I do it often, but you do risk the chance of the coating cracking in the process. If you do, be sure to freeze them in an airtight container in single layers separated by parchment paper. When defrosting, set them out in a single layer on paper towels so the towel collects any condensation. Hope this helps. Enjoy!
Debra Vogt says
November 5, 2017 at 2:17 pmThank you very much!
Nina says
December 20, 2017 at 8:39 pmI am looking for the recipe that has peanut butter
Maegan says
December 21, 2017 at 8:50 amHi Nina! You can search peanut butter balls in my search engine and they should come right up. Here’s the link: https://thebakermama.com/recipes/healthy-5-ingredient-dark-chocolate-peanut-butter-balls/
Kim says
January 17, 2018 at 3:06 pmHow long should the balls warm up before dipping to prevent cracking?
Maegan says
January 21, 2018 at 11:32 pmHi Kim! If they’re coming from the refrigerator or have been in the freezer for just 15 minutes, they should be great to coat right away. If they’re completely frozen, you’ll want them to defrost completely before coating. Hope this helps. Enjoy!
Andreea Prusky says
September 12, 2018 at 2:36 pmHI! These are exactly what I’m looking for. I would like to put them on a stick. Do you know how they would hold up? Thanks!
Maegan says
September 13, 2018 at 10:35 pmHi Andrea! They should hold up great since there’s only 1/4 cup frosting in the recipe, they aren’t too moist to dip on a stick. Enjoy!