Delish Raspberry White Chocolate Cake Balls

These raspberry white chocolate cake balls are the move when you want something that tastes bakery-fancy but you’re in sweatpants and the dishwasher is already full. Think: soft vanilla cake crumbs mashed with a little frosting, tart pops of raspberry, and a silky white chocolate shell that snaps just a little when you bite. They’re party-perfect, kid-friendly, and honestly… dangerously easy to keep popping into your mouth while you “clean up.” You can bake a cake from a box, grab a store-bought sheet, or use leftovers. No judgment. I’ve done all three.

My little crew loses their minds when these hit the counter. My husband keeps wandering back through the kitchen like a raccoon, pretending to refill his water just to “test” one more, and my kid calls them cake snowballs and requests “just one more to make it even.” Sure, buddy. We do them for birthdays, bake sales, and Saturday afternoons when I should be folding laundry but I’d rather melt chocolate. They’re our reliable sweet thing—fast to make, prettier than the effort, and they disappear before the tray cools.

How to Make It

Bake a simple vanilla or white cake (9×13 is great) and let it cool completely. Or walk in with a store-bought cake like a hero—just scrape off any thick frosting first so things don’t turn mushy. Crumble the cake into a big bowl so it looks sandy and fluffy, then work in a little cream cheese frosting—start small, like 1/3 cup—plus crushed freeze-dried raspberries and a spoon or two of raspberry jam. You want a dough that squeezes together without sticking all over your hands. If it’s sticky, chill it. If it’s crumbly, add a smidge more frosting.

Scoop into tablespoon-ish portions, roll into balls, and pop them on a parchment-lined sheet. Chill them till they’re firm enough to handle—20 to 30 minutes in the fridge or 10 to 15 in the freezer if you’re impatient like me.

Melt white chocolate wafers low and slow (microwave at 50% power in bursts, or use a double boiler). If it looks thick or grumpy, stir in a teaspoon of neutral oil or a dab of cocoa butter to loosen it. I like to pour the melted chocolate into a narrow mug—easier dipping, less mess.

Dip each cake ball, let the extra drip off, then set it down on parchment. Shower with sprinkles, a crush of raspberries, or a little drizzle if you’re feeling extra. Let them set. Try to wait at least 10 minutes before you eat three. I never do.

✔Ingredient Notes

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– Vanilla or White Cake: Box, homemade, or store-bought—just make sure it’s fully cooled and not super fudgy. Dry-ish crumbs are actually perfect.
– Cream Cheese Frosting: The binder. Add a little at a time so you don’t go from truffle to paste. Buttercream works too if that’s what you’ve got.
– Freeze-Dried Raspberries: Big flavor, zero extra moisture. Crush them a bit—watch for seeds; they’re bossy but delicious.
– Raspberry Jam (seedless if you like): A spoon or two wakes up the berry flavor. Too much = slippery centers, so be gentle.
– White Chocolate Melting Wafers: They melt smooth without drama. Real white chocolate works but may need a touch of oil to thin.
– Neutral Oil or Cocoa Butter: A teaspoon loosens thick chocolate. Water is the enemy—keep it away or the chocolate seizes.
– Sprinkles/Lemon Zest/Almond Extract: Optional bling and brightness. I love a whisper of lemon zest with raspberry—chef’s kiss.

✔Recipe Steps

1. Bake or buy a 9×13 vanilla/white cake and cool completely; crumble into fine crumbs.
2. Stir in 1/3 cup cream cheese frosting, 1/3 cup crushed freeze-dried raspberries, and 1–2 tablespoons raspberry jam until the mixture holds together.
3. Scoop into 1-tablespoon portions and roll into 1-inch balls; chill 20–30 minutes (or freeze 10–15) until firm.
4. Melt 12 ounces white chocolate wafers gently; thin with 1 teaspoon neutral oil if needed and transfer to a narrow cup or mug.
5. Dip each ball, let excess drip, set on parchment, and decorate with sprinkles or raspberry dust.
6. Let set 15 minutes; refrigerate 20 more for a clean snap. Makes about 28–32 cake balls.

What to Serve It With

– Coffee with too much cream (the dream pairing).
– Sparkly Prosecco for party vibes.
– Hot tea and a good gossip session.
– A scoop of vanilla ice cream if you’re going full dessert plate.
– A salty snack board—sweet + salty keeps you coming back.

✔Tips & Mistakes

– Go light on frosting. You can always add more; you can’t un-mush.
– If the mixture sticks to your hands, chill it 10 minutes and try again.
– Use freeze-dried raspberries, not fresh/frozen. Extra moisture = cracks and ooze.
– Microwave chocolate at 50% power and stir often. High heat makes it sulk and seize.
– Dip cold, not rock-solid. Super frozen centers can expand and crack the shell.
– Avoid water near melted chocolate. One rogue droplet and it’s grain city.

✔Storage Tips

Fridge: Keep in an airtight container up to 1 week. They set firm and get that lovely cool snap—honestly great straight from the fridge.
Freezer: Freeze up to 2 months. Thaw in the fridge so condensation doesn’t mess up the shells.
Breakfast status: I mean, they’re basically muffins in a tuxedo. No shame.

✔Variations and Substitutions

– Lemon twist: Add 1 teaspoon lemon zest to the crumbs and a squeeze to the chocolate. Bright and bougie.
– Dark shell: Dip in dark or milk chocolate if white isn’t your thing—still pairs beautifully with raspberry.
– Almond bakery vibe: Swap 1/4 teaspoon almond extract for vanilla in the cake or crumbs.
– Gluten-free: Use a GF cake mix; texture’s spot on when you keep the frosting light.
– Dairy-free: Choose dairy-free white chips and a vegan frosting—totally doable.
– No jam? Add an extra tablespoon of frosting and a pinch more crushed raspberries for flavor oomph.

Frequently Asked Questions

Delish Raspberry White Chocolate Cake Balls

Moist white cake blended with raspberry jam and crushed freeze-dried raspberries, rolled into bite-size balls and dipped in silky white chocolate. Pretty, portable, and perfect for parties.

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Prep Time: 45 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 30

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 15.25 oz white cake mix
• ▢ 1 cup whole milk or water per box directions
• ▢ 3 large eggs
• ▢ 0.5 cup vegetable oil
• ▢ 1 cup cream cheese frosting softened
• ▢ 0.33 cup seedless raspberry jam
• ▢ 0.5 cup freeze-dried raspberries lightly crushed
• ▢ 20 oz white chocolate melting wafers or white candy melts
• ▢ 2 tbsp coconut oil or vegetable shortening
• ▢ 0.25 cup freeze-dried raspberries additional, crushed for garnish
• ▢ 2 tbsp white sprinkles optional
• ▢ 1 tsp lemon zest optional, brightens flavor

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease a 9x13 inch pan. In a large bowl, beat cake mix, milk, eggs, and oil on medium speed for 2 minutes until smooth. Pour into pan and bake 28 to 32 minutes or until a toothpick comes out clean. Cool completely.
• Crush the freeze-dried raspberries. Reserve 0.25 cup for garnish and set aside; keep 0.5 cup for mixing into the cake crumbs.
• Crumble the cooled cake into a large bowl to fine crumbs. In a separate bowl, stir together cream cheese frosting, raspberry jam, and lemon zest (if using). Add the frosting mixture and 0.5 cup crushed raspberries to the cake crumbs; mix until the mixture holds together when pressed.
• Chill the mixture for 20 minutes to firm up. Scoop into about 30 portions (roughly 1 tablespoon each), roll into smooth balls, and place on a parchment-lined sheet. Freeze for 15 minutes.
• Melt white chocolate wafers with coconut oil in a microwave-safe bowl at 50% power in 30-second bursts, stirring between each, until smooth. Keep the chocolate just warm, not hot.
• Dip each chilled ball into the melted white chocolate using a fork, letting excess drip off. Set on parchment. Before the coating sets, dust with the reserved crushed raspberries and add sprinkles if desired.
• Let set at room temperature 15 minutes or refrigerate until firm. Serve chilled or at cool room temperature.
• Storage: Refrigerate in an airtight container up to 5 days, or freeze up to 1 month.

Notes

For the smoothest coating, use melting wafers or candy melts. If using real white chocolate, temper for a snappy finish. If the dough feels dry, add 1 to 2 tbsp more frosting; if too wet, mix in a few spoonfuls of extra cake crumbs. Different cake mixes may vary in moisture.