Deviled eggs have never been so sweet! These cute cake balls are perfect for Easter, BBQs, April Fools Day and more!
Just watch peoples eyes light up with wonder when you show up with a tray of these deviled egg cake balls. People will instantly recognize what they look like but won’t be quite sure what they really are. You will win over deviled egg lovers and haters alike!
I have had these little guys floating around in my head for quite a while now, just waiting for the perfect time to come out and play. Making deviled egg cake balls in the winter just doesn’t seem right! If your family loves cake balls and much as mine does, these are sure to be a hit!
I wanted to really drive the Easter theme home in these, so I used Linda’s Famous Carrot Cake and her Classic Cream Cheese Frosting to make them. If you’d like to use white cake and frosting, it would be easier to cover when dipping them. But I’m always up for a good challenge, so I went with carrot cake!
It had been a couple of years since I made a batch. So when I had a HUGE chunk of pink velvet cake with blood orange curd and marshmallow buttercream leftover, I knew I should turn it into more sweet eggy goodness!
I am so glad I did! I took some to family dinner and a bunch more to work to share with coworkers. They are fun and a perfect couple bite treat. You don’t have to commit to a big slice of dessert, not that I usually find that to be a problem!
How to make deviled egg cake balls
The process really is quite simple and fun to do. All you have to do is bake the cake. Crumble it up and stir in the frosting.
Find an plastic egg that opens lengthwise rather than across the equator. Form the balls in the egg halves and freeze them until they are solid.
Dip them in white chocolate or almond bark and pipe on frosting “yolk.” Of course a proper deviled egg needs a little sprinkle of red sugar “paprika.”
I think these did the trick. My husband LOOOOOOOOVES deviled eggs.
He saw these on the buffet and asked if he could have an egg. Imagine his surprise when he picked it up and it was not what he expected!
He is the only person I know who could actually be disappointed to find out it was cake instead! Silly man!
It turns out he had a similar reaction the second time around. Now I have to make him a batch of deviled eggs too!
Tips and tricks for making Deviled Egg Cake Balls
- For the most realistic looking cake balls, use white cake and white frosting. But really, you can use any kind of cake and frosting you like.
- Don’t overwork your cake ball mixture. Small chunks of cake and ribbons of frosting make eating the cake balls more fun!
- Be sure to freeze your cake balls well. This will help hold them together while you are dipping and minimize the crumbs in your almond bark.
- Stick the finished cake balls in the refrigerator for a bit to help set the frosting yolks. This will make transporting them easier!
If you are looking for a fun treat for Easter, April Fool’s Day, a picnic or a BBQ these would be perfect! Can you just imagine the looks on their faces when you show up with your tray of eggs?!
For another fun egg looking dessert, try a fried egg cake. It is a sheet cake dressed up to look like a pan of sunny side up eggs!
Deviled Egg Cake Balls
- 1 cake baked*
- 2 cups frosting*
- 3 pounds almond bark
- 2 cups crusting buttercream
- 1½ teaspoons red sugar sprinkles
- Crumble the cake into small crumbs.
- Stir in frosting. Spray egg halves with cooking spray. Press in cake/frosting mixture until firmly packed. Invert egg over your hand and let formed cake ball fall into your hand. Place on baking sheet lined with wax paper. Freeze for at least an hour.
- Melt white chocolate in double boiler (or in microwave safe bowl) until smooth.
- Take a few cake balls out of the freezer at a time and dip in white chocolate. Place back on wax paper and allow to set. Redip the flat side if you need to in order to make them smooth.
- Once completely set, pipe a small amount of frosting onto the white chocolate. Sprinkle with red sugar.