Brunch Cake Balls
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These Brunch Cake Balls are made up of a cinnamon roll cake ball that's coated in white chocolate espresso coating. This flavor profile tastes just like cinnamon rolls with a cup of coffee on a lazy Sunday morning!
If you're looking for more cake ball recipes, check out my Chocolate Peanut Butter Cake Balls, Eggless Red Velvet Cake Balls, or my Eggless Chocolate Caramel Cake Balls.
Table of Contents
Why You'll Love This Recipe
Cinnamon Roll Cake Balls: This cinnamon roll cake ball is coated in a white chocolate espresso coating. This reminds me of lazy weekend morning enjoying a cinnamon roll and cup of coffee. These Brunch Cake Balls taste like your favorite cinnamon roll mixed with a cup of coffee.
Incredibly Moist: The way I make my cake balls is a mash up cake and add the frosting to it, then I roll the cake and frosting together into balls. This provides a really moist cake ball. Unlike the ones where you bake in a mold, and you just get cake, these are far from that! The chocolate coating then seals up the cake and frosting ball, making it stay really moist.
Candy Like: I am obsessed with cake balls because they are like candy plus cake all rolled up into a petite little bite sized ball. These cute little balls of cake and frosting are coated in chocolate, making them like a chocolate confection. And, the best part about these Brunch Cake Balls is you can totally eat them for breakfast!
Ingredients
Simply Organic Vanilla Extract
Frontier Co-Op Organic Korintje Cinnamon
Homemade Organic Dark Brown Sugar
Wholesome Sweeteners Powdered Sugar
Tools Needed
6-inch Cake Pan (use code MIMIBAKES for 10% off Kana, my favorite sustainable cake pans!)
Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract and mix on low until combined and there are no chunks of butter.
Add the eggs, milk, and sour cream and mix on low until combined. Scrape down the sides of the bowl and mix again to combine, it will look a little chunky and that’s okay.
In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the flour mixture and mix on low until combined. Scrape down the sides of the bowl and mix again until combined into a smooth batter. Divide the batter evenly into each cake pan, about 220 grams each.
Bake for 20 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely in the cake pans. (Be sure to check the Notes at the bottom of the recipe if you are baking at high altitude).
Step 3
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, rainbow sprinkles, and milk. Mix on low until combined and then speed mixer up to high for 1 minute or until light and fluffy.
Step 4
Line 2 baking sheets with parchment paper. Remove the cake from the pans and add into the bowl with the frosting. Using your hands or a spatula, stir and squish in the cake until the mixture is uniform. Using your hands, form the cake mixture into 35 balls and place on the prepared baking sheets. Place in the freezer.
Tip: I like to pop in the freezer for 15 minutes and then go back and re-form them into smoother balls as I have a difficult time forming them the first time! This is optional, so you can also skip this step. But, leave the cake balls in the freezer until they are ready to be coated.
Step 5
To make the coating: In a double boiler, add all the white chocolate. I don’t temper the chocolate here as these need to be kept in the fridge anyways, so I don’t see the point. Melt the chocolate until completely melted and remove from heat.
Step 6
Remove the cake balls from the freezer. Using a fork (so the excess chocolate drips off below, do not pierce them), dip each ball into the chocolate and place back on the baking sheets. Repeat for all the balls. Place back in the freezer for 5 to 10 minutes. Remove, and dip for a second coating. This time, right after you dip, sprinkle the top with rainbow sprinkles. Place the trays back in the freezer for 1 hour.
FAQ's
Yes! Cake balls can definitely be made ahead of time. They are a very durable dessert as they are all coated in chocolate, so that cakes stays moist and delicious. I make cake balls at least a day ahead of when I plan to serve them, but you can even make them up to 2 days in advance. Cake balls will stay good in the fridge for up to one week. But, you can also freeze them for up to three months. Just be sure to store them in an airtight container.
Yes, you do chill cake balls before dipping. Chilling cake balls before dipping makes them so much easier to coat. I will form my cake balls, place the tray in the freezer for a few minutes, remove it and just tidy up the balls a little by re-rolling them so they are smooth. I’m terrible at rolling perfect balls, so I use this trick every time. Then, I’ll place the tray back in the freezer for at least 15 minutes or until very firm. This helps coat them very easily.
I think you should definitely serve dessert with brunch! Brunch is such a fun meal and sometimes it’s a party or a celebration as well. So, of course you should serve dessert with brunch. And this recipe for Brunch Cake Balls is a great dessert to serve with brunch.
Well, you can eat any kind of cake for breakfast if you’re an unsupervised adult haha. But, in all seriousness there are cakes that double as breakfast like my Spiced Cranberry Snack Cake, Cinnamon Swirl Coffee Cake, and my Traditional Butter Pound Cake. But, these Brunch Cake Balls also fit into that category. With a cinnamon roll cake and the white chocolate espresso coating, this recipe for Brunch Cake Balls is just screaming to be eaten for breakfast!
Craving More?
Brunch Cake Balls
Equipment
Ingredients
Batter
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 2 teaspoons vanilla extract
- 2 large eggs (room temperature)
- ½ cup milk (room temperature)
- 57 grams sour cream (room temperature)
- 170 grams cake flour
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Filling
- 28 grams dark brown sugar (packed)
- 1 teaspoon ground cinnamon
Frosting
- 170 grams salted butter (softened)
- 340 grams powdered sugar (sifted)
- 1 to 2 teaspoons milk
Coating
- 566 grams white chocolate (chopped)
- 1 teaspoon espresso powder
Instructions
- Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract and mix on low until combined and there are no chunks of butter.
- Add the eggs, milk, and sour cream and mix on low until combined. Scrape down the sides of the bowl and mix again to combine, it will look a little chunky and that’s okay.
- In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the flour mixture and mix on low until combined. Scrape down the sides of the bowl and mix again until combined into a smooth batter. Divide the batter evenly into each cake pan, about 220 grams each.
- To make the filling: In a small bowl, add the brown sugar and cinnamon and mix together. Sprinkle the filling on top of each cake pan and use a butter knife to swirl it in.
- Bake for 20 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely in the cake pans.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and milk. Mix on low until combined and then speed mixer up to high for 1 minute or until light and fluffy.
- Line 2 baking sheets with parchment paper. Remove the cake from the pans and add into the bowl with the frosting. Using your hands or a spatula, stir and squish in the cake until the mixture is uniform. Using your hands, form the cake mixture into 35 balls and place on the prepared baking sheets. Place in the freezer.
- Tip: I like to pop in the freezer for 15 minutes and then go back and re-form them into smoother balls as I have a difficult time forming them the first time! This is optional, so you can also skip this step. But, leave the cake balls in the freezer until they are ready to be coated.
- To make the coating: In a double boiler, add all the white chocolate. I don’t temper the chocolate here as these need to be kept in the fridge anyways, so I don’t see the point. Melt the chocolate until completely melted and remove from heat. Add in the espresso powder and stir to combine completely.
- Remove the cake balls from the freezer. Using a fork (so the excess chocolate drips off below, do not pierce them), dip each ball into the chocolate and place back on the baking sheets. Repeat for all the balls. Place back in the freezer for 10 minutes.
- Remove and use the excess white chocolate to drizzle over the top of the cake balls for a pretty finish. Place the trays back in the freezer for 1 hour.
- Remove from the freezer and remove from the parchment paper. Store in the fridge for up to 1 week (if they even last that long)!
Notes
Nutrition
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