Gluten-Free Chocolate Cake Balls

A plate of chocolate cake balls covered in rich chocolate and decorated with festive red, white, and green sprinkles sits atop a “Happy Holidays” plate. One of the chocolate cake balls is bitten into, revealing its moist center.

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Gluten-Free Chocolate Cake Balls

These gluten-free chocolate cake balls are made with just 4 ingredients - chocolate cake mix, frosting, melting chocolate, and sprinkles. Perfect for parties, holidays, or homemade gifts. Can also be made into cake pops on sticks.

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Prep Time 30

Cook Time 30

Chilling Time 3

Total Time 4

Servings 24 servings

Equipment

24 lollipop sticks 4-inch, optional for cake pops version

Ingredients

▢ 1 gluten free box cake mix - cook as directed on back of the box
▢ 1 cup chocolate frosting - from one 16 oz can
▢ 16 oz chocolate bark - or chocolate candy metls, check label to ensure gluten-free
▢ gluten-free sprinkles, chopped nuts, or other toppings - optional

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Instructions

Make the cake:

Bake the cake: Prepare 1 gluten free box cake mix according to package directions. Bake in a 9x13-inch pan or as directed on the box. Let the cake cool completely at room temperature or refrigerate for faster cooling. For best results, bake the cake the night before.

Shape the cake balls:

Crumble the cake: Once the cake is completely cool, crumble it into fine crumbs in a large bowl using your hands or a food processor. Break up any large chunks until you have fine, even crumbs.
Add frosting: Add ¾ cup of the 1 cup chocolate frosting to the crumbled cake. Mix with your hands or a spoon until well combined. The mixture should hold together when squeezed into a ball. If it's too crumbly, add more frosting 1 tablespoon at a time.
Roll into balls: Scoop about a heaping tablespoon of the mixture and roll it into a smooth ball between your palms. Each ball should be about 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper.
Chill: Refrigerate the cake balls for at least 2 hours or freeze for 30 minutes until very firm. Cold balls are much easier to dip in chocolate.

Dip in chocolate:

Melt the chocolate: Place 16 oz chocolate bark in a tall, narrow microwave-safe container. Microwave in 30-second intervals, stirring between each interval, until smooth and melted. If the chocolate is too thick, stir in 1 tablespoon of coconut oil.
Dip the balls (for cake balls): Using a fork or dipping tool, dip each chilled cake ball into the melted chocolate, turning to coat completely. Tap the fork gently on the edge of the container to remove excess chocolate. Place on parchment paper.
Add toppings: Immediately sprinkle with gluten-free sprinkles, chopped nuts, or other toppings, if using, before the chocolate sets.

For cake pops variation:

Insert sticks: Dip the tip of a lollipop stick about ½ inch into the melted chocolate, then insert it halfway into a chilled cake ball. Let the chocolate set for 2-3 minutes.
Dip the pops: Holding the stick, dip the cake ball into the melted chocolate, turning to coat. Tap the stick gently against the container edge to remove excess chocolate. Stand the stick upright in a foam block or lay flat on parchment paper to dry.

Finish:

Let chocolate set: Allow the chocolate coating to harden completely at room temperature, about 30 minutes. If you're in a hurry, refrigerate for 10-15 minutes.
Serve: Serve cake balls or pops at room temperature for the best flavor and texture.

Notes

Gluten-free cake mix: Use any brand you like. King Arthur is one of my favorites. Follow the package directions for baking.
Frosting amount: Start with ¾ cup and add more if needed. Too much frosting makes the balls greasy and soft. The mixture should hold together but not feel wet.
Keeping cake pops upright: Use a foam block, empty egg carton, or poke holes in a cardboard box to hold cake pops upright while chocolate sets.
Flavors: Mix and match cake and frosting flavors. Try gluten-free vanilla cake with chocolate frosting, or gluten-free chocolate cake with vanilla frosting.
Storage: Store in airtight container at room temperature for 3 days, refrigerator for 1 week, or freezer for 3 months.

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