Chocolate Peanut Butter Cake Balls


Chocolate Desserts Cakes & Cupcakes No Seed Oils Gluten Free High Altitude | Published July 23, 2022 by Mimi Council

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Indulge in the ultimate treat with decadent Chocolate Peanut Butter Cake Balls! The best combination of cake and candy create a cake ball. Moist, rich vanilla cake crumbled and blended with creamy peanut butter buttercream, then rolled into bite-sized balls, and coated in a smooth layer of velvety milk chocolate. Each bite is a heavenly explosion of flavors, with the perfect balance of sweet chocolate and nutty peanut butter!

If you love chocolate and peanut butter as much as I do, be sure to check out my Vegan Dark Chocolate Mini Peanut Butter Cups, Eggless Chocolate Peanut Butter Pudding, or Chocolate Peanut Butter Sweet Rolls.

chocolate peanut butter cake balls in a bowl

What are cake balls?

Cake balls are any sort of cake that is formed into a ball. Some people make cake balls in a mold and then coat them in chocolate. But, I always make cake balls without a mold. I actually prefer to make cake balls without a mold because I mash up the cake and combine it with frosting. If you make them with a mold, you're loosing the frosting aspect and they can be very dry.

So, I make organic cake balls by simply baking a cake, smashing it up with frosting, rolling it into balls and then coating them in chocolate. Organic cake balls are my absolute favorite dessert! Their unique combination of cake and candy just lures me in every single time. This fun twist on organic cake are are a bite-sized indulgence bursting with flavor!

chocolate peanut butter cake balls in a bowl

Why You'll Love This Recipe

Cake + Candy: I adore organic cake balls because they are the best mixture of both cake and candy. I always make my cake balls by baking an organic cake, crumbling it up, then mixing it with frosting. After that, I roll them into little balls, and then coat them in chocolate. So, they are a mash up of cake and a buttercream candy!

Chocolate + PB: Everyone loves chocolate and peanut butter! And these Chocolate Peanut Butter Cake Balls combine these two amazing ingredients into a bite sized treat!

Cake Balls Without a Mold: As I mentioned above, I always make cake balls without a mold. I think this way is so much better and it results in a moist and delicious bite sized organic cake that you will simply adore.

Use Broken Cake: If you have a broken cake or sunken cake for some reason, you can easily use it for cake balls. Just use that cake along with the frosting and instructions here. You can use this recipe with a failed chocolate cake or vanilla cake. Check out my post 5 Things To Do with Sunken Cake for more ideas if you have a cake fail (which we all do at times!).

Organic Cake Balls: While Starbucks and other places sell cake pops, these homemade organic cake balls are so much better for you than anything bought at a cafe or store.

chocolate peanut butter cake balls on a plate

Ingredients

  • Butter: I use Organic Valley Salted Butter, you can use your favorite. Just be sure your butter is softened for the cake and the frosting.
  • Cane Sugar: I use organic cane sugar for natural sweetness.
  • Eggs: Use large eggs.
  • Vanilla Extract: Be sure to use a high quality vanilla extract, not imitation.
  • Sour Cream: I use organic sour cream in the cake for added moisture and flavor. Sour cream makes cakes incredibly soft.
  • Milk: Use whole milk.
  • Cake Flour: I use organic cake flour because it has a lower protein content than all purpose. This ensure this organic cake is light and fluffy. You can use my homemade recipe or store bought is also fine.
  • Baking Powder: Use baking powder, not soda. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
  • Salt: Use fine sea salt.
  • Powdered Sugar: I use organic powdered sugar for the frosting, be sure its sifted to avoid clumps in your frosting.
  • Peanut Butter: I use organic creamy peanut butter, my favorite is Costco!
  • Milk Chocolate: Be sure to use a high quality organic milk chocolate that's made for melting, like Mama Ganache.
chocolate peanut butter cake balls in a bowl

Tools Needed

  • Scale: Always use a digital food scale for the best results.
  • Stand Mixer: I use my stand mixer for ease, but you can use a hand mixer if you prefer.
  • 6-inch Cake Pans: I bake this organic cake in three 6-inch cake pans. How you bake the cake isn't super important as we're mashing it up. If you don't have these pans, you can bake the cake in cupcake pan instead, as the baking time would be the same. You could also bake it in one 9-inch cake pan, but you'll need to increase baking time, ensuring the cake is fully baked.
  • Parchment Paper: I use nontoxic parchment paper cake rounds in the cake pans so this organic cane can easily be removed. And, I use parchment paper on the baking sheet to ensure the oragnic cake balls don't stick to the baking sheet after they are coated in chocolate.
  • Baking Sheet: You'll need one half sheet pan for the cake balls to set once they are rolled and dipped in chocolate.
  • Heatproof Mixing Bowl: You'll need a heatproof mixing bowl to melt the chocolate.

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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. 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.

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 cake flour and mix on low until combined. Scrape down the sides of the bowl and mix again until completely combined.

Step 3

Divide the batter evenly into each of the cake pans, about 227 grams each. Spread evenly and bake for 20 minutes or until a toothpick inserted in center comes out clean. Allow to cool completely. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

Step 4

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, peanut butter, milk, and vanilla extract. Mix on low until combined and then speed mixer up to high for 1 minute or until light and fluffy. Scrape down the sides of the bowl and mix again until smooth.

Step 5

To make the balls: Line 2 baking sheets with parchment paper. Remove the cake from the pans, doesn't matter if you break it, as it all needs to be broken up into pieces anyways. Add into the bowl with the frosting and stir with a spatula, or I like to just use my hands and get messy (this is also where gloves come in handy). Mix until evenly combined. Form into 35 balls and place onto prepared baking sheets. Place in the freezer. I like to place in the freezer for about 10 minutes, then remove and reshape the balls as I have a very difficult time making perfectly round balls. You can skip this step if you like, or if you know how to roll perfect balls! Put back in the freezer.

Step 6

To make the coating: Using a double boiler, add 80% of the milk chocolate. Melt until it reaches 110°F on a chocolate thermometer. Remove from heat and add in remaining 20% and stir vigorously to combine completely. Let the chocolate come down to 89°F.

Step 6

Remove the balls from the freezer, and dip into the milk chocolate. Using a fork like a spoon, remove so excess chocolate drips off below. Place back on the parchment paper. Dip and coat all the balls. Place back in the freezer. If you have extra chocolate, you can remove again in about 10 minutes and drizzle over the top. This is optional but can make them look a little fancy. But, for me it doesn't matter how they look as I will just eat them all!

chocolate peanut butter cake balls in a bowl

Baker's Tips

  • Just like cake, you want to make sure your butter is soft. Since it's warm out now, it is easy to let butter soften naturally on the countertop. But, if you find yourself making this recipe mid winter or you have to microwave your butter, be sure to only do 10 second intervals per ½ cup.
  • I prefer to use room temperature eggs, milk, and sour cream in cake as it will help keep your cake batter very smooth. When these ingredients are cold right out of the fridge and they are added to butter that is room temperature, it can seize up and create butter chunks. These butter chunks will then be in the batter, and that will cause little holes or pockets of butter in your cake. This makes the cake a different texture one that is not as fluffy and doesn't have a very good crumb. So, that's why using room temperature dairy is important in cake recipes that include softened butter.
  • If you don't have three 6-inch cake pans, you can also bake these off in cupcake pans instead. They will bake for the same amount of time, and because you are going to break up the cake anyways, it doesn't matter if they are baked in cake pans or muffin tins.
  • When coating them, I use a fork like a spoon. I don't pierce the balls, but scoop them with a fork. This way the excess chocolate can drip through the fork back into the bowl, and then I can set it down on the parchment paper.

FAQ's

Can I use unsalted butter?

Yes, just add ¼ teaspoon of salt to the recipe.

Can I coat these in dark chocolate?

Yes, feel free to use dark or white chocolate in place of milk chocolate.

Can I melt the chocolate in the microwave?

Yes, if you prefer to melt chocolate in the microwave, you can do that. Just be sure to melt only for 30 second intervals and stir between each interval to prevent it from burning.

Can you freeze cake balls?

Yes! I love freezing them as then I get to have treats anytime. I freeze in tupperware. You can also eat them right out of the freeze or let them come to room temp for a few minutes.

Craving More?

chocolate peanut butter cake balls in a bowl

Chocolate Peanut Butter Cake Balls

Mimi Council
The best combination just got better, these Chocolate Peanut Butter Cake Balls will be your favorite way to enjoy chocolate and peanut butter! This simple cake ball recipe makes the best cake balls without a mold!
Prep Time 15 minutes
Cook Time 20 minutes
Coating & Chill Time 1 hour 35 minutes
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Makes 35 cake balls
Calories 215 kcal

Ingredients
 
 

Batter

Frosting

Coating

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. 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.
  • 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 cake flour and mix on low until combined. Scrape down the sides of the bowl and mix again until completely combined.
  • Divide the batter evenly into each of the cake pans, about 227 grams each. Spread evenly and bake for 20 minutes or until a toothpick inserted in center comes out clean. Allow to cool completely.
  • To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, peanut butter, milk, and vanilla extract. Mix on low until combined and then speed mixer up to high for 1 minute or until light and fluffy. Scrape down the sides of the bowl and mix again until smooth.
  • To make the balls: Line 2 baking sheets with parchment paper. Remove the cake from the pans, doesn't matter if you break it, as it all needs to be broken up into pieces anyways. Add into the bowl with the frosting and stir with a spatula, or I like to just use my hands and get messy (this is also where gloves come in handy). Mix until evenly combined. Form into 35 balls and place onto prepared baking sheets. Place in the freezer. I like to place in the freezer for about 10 minutes, then remove and reshape the balls as I have a very difficult time making perfectly round balls. You can skip this step if you like, or if you know how to roll perfect balls! Put back in the freezer.
  • To make the coating: Using a double boiler, add 80% of the milk chocolate. Melt until it reaches 110°F on a chocolate thermometer. Remove from heat and add in remaining 20% and stir vigorously to combine completely. Let the chocolate come down to 89°F.
  • Remove the balls from the freezer, and dip into the milk chocolate. Using a fork like a spoon, remove so excess chocolate drips off below. Place back on the parchment paper. Dip and coat all the balls. Place back in the freezer. If you have extra chocolate, you can remove again in about 10 minutes and drizzle over the top. This is optional but can make them look a little fancy. But, for me it doesn't matter how they look as I will just eat them all!
  • Store in the fridge for up to 7 days.

Notes

Gluten Free — Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) gluten free flour blend.
High Altitude — Bake at 350°F for 17 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 215kcalCarbohydrates: 26gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 29mgSodium: 108mgPotassium: 64mgFiber: 1gSugar: 21gVitamin A: 234IUVitamin C: 0.01mgCalcium: 19mgIron: 0.5mg
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