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Oreo Cake Balls

  • Author: Maegan - The BakerMama
  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 10 mins
  • Yield: 35-40
  • Category: Dessert

Description

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!


Ingredients

  • 1 (15.25-ounce) box vanilla cake mix (baked as directed on box for a 13 x 9-inch cake)
  • 1/4 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)

Instructions

  1. 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.
  2. In the bowl of an electric mixer fitted with the paddle attachment, crumble in the cooled cake along with 1/4 cup frosting. Beat on medium speed until cake starts to come together.
  3. Add 5 Oreos (broken in half) and 5 Oreos (finely crushed). Beat on low speed until Oreos are mixed thoroughly throughout the cake mixture.
  4. 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.
  5. 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.
  6. 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.
  7. Store cake balls in a cool, dry place.