Pot O' Gold Cake Balls
These Pot O' Gold Cake Balls are rich, decadent cake truffles coated in shimmering gold chocolate for the ultimate St Patrick's Day treat. Easy to make, stunning to serve, and perfect for parties, dessert tables, or edible gifts.
Equipment
- 9x13-inch baking pan
- mixing bowl
- baking sheet
- parchment paper
- microwave-safe bowl
Ingredients
- 1 box yellow or chocolate cake mix (plus ingredients listed on box)
- 16 oz vanilla or cream cheese frosting
- 16 oz gold chocolate melting wafers
- 1 tsp vegetable oil (optional, for thinning chocolate)
- gold sanding sugar (optional)
- edible gold luster dust (optional)
Instructions
- Bake cake according to package directions in a 9x13-inch pan. Cool completely.
- Crumble cooled cake into fine crumbs in a large bowl. Add about 3/4 of the frosting and mix until the texture resembles moldable cookie dough. Adjust frosting as needed.
- Roll mixture into 1 to 1 1/2 tablespoon-sized balls. Place on a parchment-lined baking sheet.
- Refrigerate cake balls for at least 1 hour until firm.
- Melt gold chocolate wafers in 30-second intervals, stirring between each. Stir in vegetable oil if needed for smoother consistency.
- Dip each chilled cake ball into melted chocolate, ensuring full coverage. Tap off excess and place back onto parchment.
- Sprinkle with gold sanding sugar while chocolate is still wet, if using.
- Allow chocolate to set completely at room temperature, about 30–45 minutes. Brush lightly with edible gold luster dust for extra shine if desired.
Notes
Use candy melts for the smoothest coating and best shine. Do not refrigerate while setting, as condensation can dull the gold finish. For extra shimmer, brush with edible gold luster dust once fully set.