During raspberry season, I can’t seem to keep raspberries in stock in my house… I buy a package, and suddenly they’re gone. I equate it with one of the great mysteries of life… my raspberries keep disappearing, and I don’t know how. Except maybe it has a little to do with the fact that my entire family loves raspberries. The only downside is raspberries have a pretty short season here in Kansas, but luckily, I’ve worked some frozen raspberries into these amazing Raspberry White Chocolate Cake Balls that are a perfect treat in the middle of winter when you just want a little raspberry taste. They’ll be the hit of the Christmas party, New Year party, or Valentine’s party while you wait for raspberries to come back into season next summer.
The first step to making any good cake ball recipe is to make a cake, and then destroy the cake. Not in the fun “I get to decimate this cake with my fork by putting it in my mouth” kind of destruction, but the “tear up the cake into tiny crumb bits with your hands” kind. Luckily, you’ll get something tasty in the end. Next, add 1/4 cup of your favorite raspberry white chocolate creamer (any creamer that has white chocolate, chocolate, or raspberry in it will work for the recipe, but if you can find raspberry white chocolate, you’re golden). Combine with your hands until you have a texture that can easily keep it’s shape when rolled into balls, adding an additional 1-2 Tablespoons of creamer if needed, depending on your cake.
Once your cake mix is the right consistency, add in half a cup of frozen raspberries, mixing with your hands until it’s well-combined.
You’ll want balls that are about quarter-sized in diameter. These are the perfect size for your raspberry white chocolate balls, and have a good mixture of both raspberries and cake, which is the goal. Place these in the freezer for an hour or two, or overnight if needed.
When you’re ready to dip your cake balls, simply melt white chocolate almond bark or white chocolate chips, and add a small spoonful of coconut oil (which will help the chocolate have a better dipping texture and solidify better, too). Using a skewer, dip the cake ball into the white chocolate, remove, and tap off the excess. Place the cake ball on a piece of parchment and remove the skewer, repeating the process (and not worrying about the area the skewer was).
Once you’ve dipped the cake balls, you can simply pick up the hardened cake balls and dip the exposed edge (where the skewer was) to fill in the hole. While that chocolate is still wet, you can drizzle any toppings or decorations you’d like… crumbled cake remnants, mini chocolate chips, bits of raspberries, caramel sauce, the sky is the limit!
There’s something next-level delicious about these. Like a raspberry wedding cake, in bite sized form, or the most delicious truffle on the planet, but cake-mix style. I love the simplicity of making these, and the fact that it uses coffee creamer instead of frosting is just a fun touch that infuses a ton of extra flavor. Just one bite, and you’ll love these raspberry white chocolate cake balls, too!
- 1 vanilla cake, crumbled
- 1/4 cup raspberry white chocolate coffee creamer (plus more if needed for texture)
- 1/2 cup frozen raspberries
- White chocolate, melted
- 1-2 tsp coconut oil
- Combine crumbled cake and coffee creamer until mixture is moldable.
- Add in frozen raspberries, and when well combined, shape mixture into balls the size of quarters (the coin).
- Freeze cake balls for 1-2 hours or until firm and cold.
- Stir coconut oil into melted white chocolate.
- Dip balls in white chocolate. Top with desired toppings.
- Chill and serve cold.
Aren’t these just darling? How would you drizzle these sweet treats? Let me know in the comments below which topping you’d use! Have a very merry Christmas– we will be back after Christmas to get you some ideas just in time for New Year!
