Lemon Cake Balls


  • 1 9×13 lemon cake baked
  • 1 cup powdered sugar
  • 1/4 cup salted butter softened
  • 1 ½ teaspoons vanilla extract
  • 2 tablespoons lemon juice
  • 2-3 cups Ghirardelli white chocolate melting wafers


  • I used a box lemon cake mix, but you can choose homemade if you’d like. Either way, it should be the equivalent of a 9×13 baked lemon cake.
  • In a large sized bowl, mix together the powdered sugar, softened butter, vanilla and lemon juice. Beat on medium speed until the mixture is smooth and creamy. Then set the bowl aside.
  • Remove the cake from the pan and break it apart, crushing it until it’s a fine crumble.
  • Working in batches, add the powdered sugar mixture into the crumbled cake, stirring to combine as you continue adding the frosting.
  • Once it is evenly mixed, use a spoon or portion scoop, to form the mixture into ball shapes, about 1 ½ to 2 inches in diameter depending on your preference. Place the balls into a separate bowl or plate until you have rolled all of the mixture.
  • Cover and chill in the freezer for approximately 30 minutes, or the refrigerator, for 1 hour (until cake truffles become firm).
  • Once chilled, melt the chocolate in a microwave safe bowl in 30 second increments, stirring between each interval. Watch it closely and melt it slowly until the chocolate is smooth and totally melted.
  • Place a rolled truffle on a spoon or poke it on the end of a fork and quickly dip the truffle into the melted chocolate. Place the dipped truffle onto parchment paper to allow the chocolate to dry. Note: if adding sprinkles or other toppings, be sure to add them before the chocolate has dried.
  • Allow the chocolate to set and store in an airtight container.

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