Sweet bite-sized 4th of July cake balls are the perfect choice for your next party! With their deliciously rich vanilla flavor, patriotic red, white, and blue decorations, and colorful cake inside, these cake balls sure to be a hit with family, friends and party guests.
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For more sweet treats perfect for the 4th of July, try these large batch M&M chocolate chip cookie bars, cheesecake stuffed strawberries, or red white and blue cupcakes.
Make sure the cake is completely cooled before forming the cake balls. If the cake is too warm it can be hard to roll the cake balls and even harder to dip them in chocolate.
You can also add a little additional cream cheese by the tablespoon to help the cake balls stick together if they are having trouble.
If the cake mix you are using calls for a different ratio of ingredients on the box directions, follow the directions to make the cake batter according to the directions. Then split the batter and add food coloring, and continue with the directions for making cake balls.
You can use one 8×8 baking pan three separate times for each cake color. It will take longer to bake the cakes this way, but you can do it. I recommend using parchment paper if you are baking all in one pan so you can easily lift the cake out to make the next cake. Refrigerate the batter while baking the other cakes.
Yes you can use white chocolate chips instead of melting wafers. When you are melting the white chocolate melting wafers or white chocolate chips, adding 1 tablespoon of coconut oil or vegetable oil can help thin the chocolate and give it an even consistency.
Expect these cake balls to last about 5 days when stored in an airtight container in the refrigerator.
I recommend storing in the refrigerator until you are ready to serve.
Yes, you can absolutely freeze these cake balls, and they are delicious. Freeze them in freezer zip-top bags with layers of parchment paper in between, or in a covered airtight freezer container. Allow them to defrost on the counter for about 15 to 20 minutes before serving.
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