Lemon Cake Balls are a bright, tangy treat that’s simple to make and full of lemon flavor. These bite-sized truffles start with a boxed lemon cake mix, are blended with cream cheese, dipped in white chocolate and finished with cheerful yellow sprinkles.
They’re elegant enough for showers, birthdays and holiday gatherings, yet easy enough to prepare for a weekend craving. This recipe yields delicate, lemony cake bites that are always a crowd-pleaser.
Tips below will help you get the best results. If you prefer, skip ahead to the recipe card for the full ingredient list and instructions.
I love cake balls because they’re the perfect single-bite dessert. This method is versatile—swap cake flavors or coatings to create endless variations. They’re also simpler than cake pops and just as fun to share.
When lemon season arrives I reach for all things citrus—these truffles are an easy, no-fuss dessert that satisfies that lemon craving.
Ingredients Needed
- 15.25 oz boxed lemon cake mix (plus the ingredients listed on the box to bake the cake)
- 8 oz block cream cheese, softened to room temperature
- 10 oz vanilla melting wafers or high-quality white chocolate for dipping
- Yellow nonpareil sprinkles (or any sprinkles you prefer)
How to Make Lemon Cake Balls
Preheat the oven to the temperature specified on the cake mix box. Prepare and bake the cake according to the package directions. Allow the cake to cool completely in the pan on a wire rack.
Line two baking sheets with parchment paper and set aside. Once the cake has cooled, break it into large pieces in the pan and transfer to a large mixing bowl.
Beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add the cake crumbs to the bowl and mix on low until fully combined, scraping down the sides as needed.
Use a 1.5-inch cookie scoop to portion the mixture. Roll each portion between your palms to form smooth balls and place them on the prepared baking sheet. When all the balls are formed, chill them in the refrigerator for about 2 hours so they firm up and are easier to dip.
When chilled, melt the vanilla wafers in a microwave-safe bowl in 30-second intervals, stirring between cycles, or use a double boiler. Keep heat low to prevent the coating from seizing.
Using a fork or dipping tool, submerge each cake ball in the melted coating, tap off excess, and return it to the parchment-lined tray. If you have extra melted coating, transfer it to a small piping bag or a zip-top bag and snip a small corner for drizzling.
Drizzle the coating over each dipped ball and immediately top with sprinkles before the coating sets. Return the tray to the refrigerator for about 10 minutes or until the coating is firm.
Store the finished cake balls in an airtight container in the refrigerator until ready to serve.
Tips for Making Cake Balls
- Use a scoop so your cake balls are uniform in size for even chilling and coating.
- Chilling the rolled balls is essential—cold centers hold together much better during dipping.
- Melt chocolate or wafers slowly over low heat and stir frequently to avoid overheating or seizing.
- Add sprinkles right after drizzling the coating so they adhere before it hardens.
Substitutions and Variations
- If lemon cake mix isn’t available, use white cake mix plus a few drops of lemon extract and some lemon zest for flavor.
- Any boxed cake flavor works as a base—try chocolate, strawberry or funfetti for variety.
- Almond bark can replace melting wafers, though melting wafers often give a smoother finish.
- Fold in crushed freeze-dried berries for color and texture.
- To make cake pops: after rolling the balls and chilling, insert a lollipop stick dipped in coating into each ball, then dip and decorate. Use a stand or foam block to hold pops upright while they set.
Storage and Freezing
Store leftover cake balls in an airtight container in the refrigerator for up to 5 days.
For freezing: roll the balls and freeze them on a tray until firm, then transfer to a freezer bag. Thaw overnight in the refrigerator before dipping in coating and decorating for best texture.
Recipe Card
Lemon Cake Truffles
Easy, lemony cake balls made with boxed cake mix and cream cheese, dipped in white candy coating and finished with sprinkles. Makes about 24 cake balls.
Course: Dessert Cuisine: American
Prep Time: 1 hour Chilling Time: 2 hours 10 minutes Total Time: 3 hours 10 minutes
Servings: 24 cake balls Calories: 102 kcal (estimate)
Ingredients
- 15.25 oz lemon cake mix (plus any ingredients required to bake it)
- 8 oz cream cheese, softened
- 10 oz vanilla melting wafers or white chocolate
- Yellow nonpareil sprinkles
Equipment
- Wire rack
- Sheet pan
- Electric mixer
- 1.5-inch cookie scoop
- Double boiler or microwave-safe bowl for melting wafers
Instructions
- Preheat the oven according to the cake mix instructions. Prepare and bake the cake as directed. Cool completely in the pan on a wire rack.
- Line two baking sheets with parchment paper. Break the cooled cake into large pieces and place in a large bowl.
- Beat the softened cream cheese until smooth. Add cake crumbs and mix on low until combined, scraping the bowl as needed.
- Scoop mixture with a 1½-inch scoop and roll into balls. Place on the prepared sheets and chill for about 2 hours.
- Melt the vanilla wafers slowly, stirring until smooth. Dip each chilled ball into the coating, tap off excess, and place back on the parchment.
- Use leftover coating in a piping or zip bag to drizzle over the balls, then immediately add sprinkles. Chill about 10 minutes until set.
- Store in an airtight container in the refrigerator until serving.
Notes
- Use a scoop for consistent sizes so the balls chill and coat evenly.
- Chilling prevents the balls from falling apart during dipping.
- Melt coatings over low heat and stir frequently to avoid seizing.
- Leftovers keep up to 5 days refrigerated.
If you make this recipe, please leave a rating or comment and tag your photos with #areinventedmom—we love seeing your versions of these lemon cake bites.