Cherry Sundae Cake Balls

Cherry Sundae Cake Balls bring together the richness of chocolate cake and the bright sweetness of cherries in a fun, bite-sized dessert that you can whip up quickly. These cake balls have a creamy white chocolate coating and colorful sprinkles that make them as visually appealing as they are delicious. Whether you need a last-minute dessert or want to impress guests with something playful and tasty, this recipe will become a go-to favorite in your kitchen.

Ingredients

• Chocolate cake mix or 3 cups of leftover baked chocolate cake: Provide the rich chocolate base of the cake balls. Choose a moist cake for best results
• Chocolate frosting: Adds sweetness and helps bind the cake crumbs together. Using a creamy frosting ensures a good texture
• White chocolate chips or candy melts: Create the smooth coating that gives these bites their signature look and creamy finish. Select a high-quality brand for the best melting experience
• Coconut oil or vegetable shortening: Helps melt the white chocolate evenly and adds a beautiful shine. Choose refined coconut oil for a neutral flavor
• Rainbow sprinkles: Add a playful crunchy texture and bright colors. These make the final presentation pop especially for parties
• Maraschino cherries: Are the star ingredient providing that burst of juicy sweetness. Make sure to drain and pat them dry to keep the coating smooth

Step-by-Step Instructions

Prepare the Cake:

Bake the chocolate cake according to package directions or use leftover cake. Let it cool completely before you start. Crumble the cake into fine crumbs in a large bowl until it resembles chocolatey sand.

Mix with Frosting:

Add your chocolate frosting to the cake crumbs and mix thoroughly. Use a spoon or your hands to blend until the mixture takes on a dough-like consistency similar to playdough. Add more frosting if it feels too dry to hold shape well.

Freeze the Cake Balls:

Scoop out about 1 tablespoon of mixture and roll into 1-inch balls. Place them on a parchment-lined baking sheet. Freeze for 20 to 25 minutes. This chilling helps the balls keep their shape during dipping.

Melt the White Chocolate:

Combine white chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second bursts, stirring in between, until smooth and creamy. Be careful not to overheat to avoid burning.

Dip and Decorate:

Dip each chilled cake ball into the melted white chocolate coating. Allow excess chocolate to drip off before putting it back on the lined tray. Immediately add rainbow sprinkles while the coating is still wet. Top each with a maraschino cherry for that classic sundae look.

Set and Serve:

Let the cake balls set at room temperature or speed things up in the fridge for about 10 minutes until the coating hardens. Enjoy them chilled or at room temperature.

Bookmark

My favorite ingredient has to be the maraschino cherry. It brightens up each bite and adds a nostalgic sweetness that reminds me of summer ice cream sundaes my family used to share. These cake balls bring back those lovely memories in every single bite.

Storage Tips

Store leftover cake balls in an airtight container in the refrigerator for up to one week. If you want to keep them longer, freeze them in a single layer on a tray and then transfer into a freezer-safe container for up to three months. Thaw in the fridge before serving for the best texture.

Ingredient Substitutions

You can substitute the chocolate cake mix with vanilla or red velvet cake mixes for a different flavor profile. For the coating, try using dark or milk chocolate chips instead of white chocolate to suit your preference. Dairy-free or vegan-friendly frostings work in place of regular chocolate frosting if needed. Fresh berries such as raspberries or strawberries can replace the maraschino cherries for a fresher fruity touch.

Serving Suggestions

These cake balls are great served alongside a scoop of vanilla ice cream or a drizzle of chocolate sauce. Present them on a colorful platter with fresh mint leaves for a fun pop of color. They pair wonderfully with a cold glass of milk or a warm cup of coffee to round out a cozy dessert experience.

Cultural Context

Cake balls originated from cake pops popularized in American baking culture as a fun way to serve cake in bite-sized, portable form. The addition of cherries and white chocolate coating in this recipe gives a nostalgic nod to classic ice cream sundaes, blending traditional flavors with a modern presentation. This fusion makes the dessert appealing across generations and occasions.

Pro Tips

• Always dry your cherries thoroughly to avoid chocolate clumping or melting inconsistencies
• Freeze the cake balls before dipping to make the process smoother and less messy
• Use a light hand when adding sprinkles immediately after coating to keep them evenly distributed and prevent clumping

Common Recipe Questions

→ Can I use a different cake flavor?

Yes, try vanilla, red velvet, or any favorite cake base to bring a new flavor twist to the chocolate and cherry combination.

→ How should I store these cake balls?

Keep them in an airtight container in the refrigerator for up to one week to maintain freshness and coating integrity.

→ Can these be prepared ahead of time?

Absolutely, roll and freeze the balls in advance, then dip in chocolate just before serving for fresh, easy treats.

→ What can replace maraschino cherries?

Fresh raspberries or strawberries make great alternatives, adding natural sweetness and vibrant color.

→ Is it possible to freeze the finished cake balls?

Yes, freeze them on a tray until firm, then store in a freezer-safe container for up to three months; thaw in the fridge before enjoying.