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Chocolate Cake Truffles – Patriotic 4th of July Cake Balls Recipe

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Celebrate the 4th of July with these delightful chocolate cake truffles coated in white chocolate! These bite-sized treats are delicious and perfect for adding a touch of patriotism to your holiday dessert table.

With a rich, moist cream cheese chocolate cake center and a smooth, creamy white chocolate shell, these patriotic cake balls are a festive indulgence that everyone will love.

Whether you’re hosting a patriotic party or simply enjoying a summer barbecue with family and friends, these cake truffles are the perfect dessert to celebrate America’s independence in a truly tasty way.

Best of all, they are easy to prepare and fun to decorate, too. Let’s find out how to make them!

Chocolate cake truffles in a red bowl and on a blue plate with red and blue checked napkins for the 4th of July.

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Making this patriotic cake balls recipe

Cake truffles are made with crumbled cake mix, formed into balls, and coated in chocolate. They have the look of truffles and are often decorated with sprinkles.

Cake mix, eggs, cream cheese, chocolate chips, sprinkles and oil on a counter top.

This chocolate cake truffles recipe is made in two stages: the cake is made first, then cooled, combined with cream cheese, and made into these fun cake balls. You’ll need these ingredients to make them.

  • Chocolate cake mix and supplies to make it. (mine called for eggs, oil, and water)
  • Cream cheese (softened)
  • White chocolate chips
  • Patriotic sprinkles to decorate

Instructions for making these 4th of July truffles

Make your cake mix according to the package directions. I used Pillsbury moist supreme chocolate cake mix. (15.25 oz size) It called for 1 cup of water, 1/2 cup of vegetable oil, and 3 eggs.

Bake until the cake is done, and place it on a rack until it has completely cooled.

Baked chocolate cake in two metal cake pans on racks to cool.

Break the cake into pieces and place in a large bowl. Use your hands to break the cake into fine crumbs.

Add the softened cream cheese to the crumbs and mix with a mixer until the cake and cream cheese are well incorporated.

Chocolate cake crumbs in a bowl, and cake with cream cheese and scoop for cake balls.

How to roll the cake balls

The balls require about 2 tablespoons of cake ball dough.  A small cookie scoop will help to make them uniform in size.

Scoop out the chocolate cake mixture and roll it into 48 even-sized balls. Place the balls on a baking sheet, lined with a silicone mat.

48 chocolate cake balls on a silicone mat.

When all the cake balls have been formed, freeze them for about 45 minutes while you get the chocolate and sprinkles ready for dipping. Freezing the balls slightly hardens them and makes them much easier to dip into the melted chocolate later.

Set up a dipping station with small bowls containing your decorating sprinkles. I used sprinkles, and sugar crystals in colorful red, and blue colors.

Cake balls, white chocolate and coconut oil, with sprinkles and candy dipping tools.

Place the white chocolate chips in a microwave-safe bowl with the coconut oil. Heat it at 50% power in 20-second increments until the chocolate is smooth and silky.

TIP: don’t melt all the white chocolate and coconut oil at once. Do it in a couple of batches. The chocolate will harden quickly making it harder to dip your white chocolate cake balls.

Melted white chocolate in a red bowl with spoon.

Decorating the cake balls

Remove the cake balls from the freezer and place them near a wire rack. A candy dipping tool set makes the dipping process easier but a fork or spoon also works well.

Dip the chocolate balls into the melted white chocolate and use the sprinkles to decorate them while the chocolate is still soft.

Dipping cake balls into white chocolate and decorating with 4th of July sprinkles.

Note: I discovered as I dipped the cake balls that the wire rack was a mistake. I switched to a silicone mat and the bottom of the cake balls had a nicer, flat finish.

4th of July cake truffles decorated in red, white, and blue.

These patriotic cake truffles have a creamy chocolate center and sweet outer coating. Each bite is a delight!

Hand holding a chocolate cake ball with a bite out of it.

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If you enjoyed making these patriotic cake balls, please share the recipe with a friend. Here is a tweet to get you started:

Whip up some festive fun this 4th of July with our delicious chocolate cake truffles dipped in white chocolate! The chocolatey center is mixed with cream cheese for a decadent bite-sized sweet treat. Get the recipe on Recipes Just… Share on X

Pin these chocolate cake truffles

Would you like a reminder of this recipe for our chocolate cake balls easy recipe? Just pin this image to one of your recipe boards on Pinterest so that you can easily find it later.

You can also watch our video on YouTube!

Chocolate cake truffles in bowls and plates with plant and red, white, and blue napkins.

Yield: 48 cake balls

Chocolate Cake Truffles Recipe - Patriotic 4th of July Cake Balls

Chocolate cake truffles in bowls and plates with plant and red, white, and blue napkins.

This chocolate cake balls recipe is the perfect addition to your dessert table for the 4th of July.

They are super easy to make with a boxed cake mix, and some cream cheese and have a delightful white chocolate coating all dressed up with sprinkles for Independence Day.

Prep Time 40 minutes
Cook Time 35 minutes
Additional Time 45 minutes
Total Time 2 hours

Ingredients

  • 1 Chocolate Cake Mix
  • 3 eggs
  • 1 cup of water
  • 1/2 cup of oil
  • 8 ounces of cream cheese (room temperature)
  • 24 ounces of white chocolate chips
  • 4 teaspoons of coconut oil
  • Sprinkles to decorate

Instructions

  1. Prepare the cake mix according to your package directions. (I added 3 eggs, 1 cup of water, and 1/2 cup of oil to my mix. Yours might vary.)
  2. Bake the cake as directed, then cool completely on a wire rack.
  3. Using a fork, break the cake into fine crumbs in the bowl of a stand mixer.
  4. Add the softened cream cheese to the cake crumbs and mix until the cream cheese is incorporated well.
  5. Roll the cake mixture into 48 balls. A small cookie scoop will give you uniform sizes.
  6. Place on a baking sheet and freeze for 45 minutes. (This makes them easier to coat with the white chocolate.)
  7. Set up a dipping station with sprinkles in small bowls, ready to decorate.
  8. Place the white chocolate chips and coconut oil in a microwave-safe bowl.
  9. Heat in 20-second increments at a medium power setting until the chocolate is melted and silky. (see note below)
  10. Remove the cake balls and use a candy dipping tool to cover them with the melted chocolate. ( a fork also works)
  11. Add sprinkles to decorate the chocolate cake balls. Enjoy!

Notes

TIP: Don't melt all the chocolate at once. Do it in stages to make it easier to dip the cake balls without having the white chocolate harden on you.

I find that white chocolate seizes easily in the microwave, so be sure to heat it at 50% setting, not full power.

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Nutrition Information:

Yield:

48

Serving Size:

1
Amount Per Serving: Calories: 124Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 37mgCarbohydrates: 9gFiber: 0gSugar: 9gProtein: 2g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

© Carol
Cuisine: American / Category: Desserts

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