Clarissa Dickinson

Flag Cake Balls

Clarissa Dickinson
Flag Cake Balls

Happy 4th of July! It's not really a holiday if you don't make a holiday themed dessert right? This cake ball recipe and tutorial takes a little time, but it will be so worth it when you bite into the first one.

Makes: 40 cake balls                Prep Time: 4 hours


  • White cake batter
  • Red and blue gel food coloring
  • Red, white and blue sprinkles
  • White chocolate chips
  • Semi-sweet chocolate chips
  • 8 oz cream cheese, room temperature
  • 2 tablespoons butter, room temperature 
  • 4 cups powdered sugar
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla
  • Pinch of salt
  • Tin foil

Step 1: Divide the white cake batter into three equal portions in clean bowls and add red and blue food coloring to two of the bowls, stirring as little as possible until the colors meet your satisfaction.

Step 2: Pour cakes into three separate greased pans (6" round or 8" square work well) and bake at 350 degrees for 25-30 minutes until a toothpick inserted comes out clean. Place on cooling racks to cool.

Step 3: While the cakes are cooling, prepare the frosting by whipping the butter and cream cheese together on medium speed until fluffy. Slowly add powdered sugar 2/3 cup at a time, alternating with splashes of heavy cream. Once fully combined, add the salt and vanilla, beating on medium high until fluffy.

Step 4: Move one of the cakes into a large bowl and crumble entirely. Add 2/3 cup of the frosting, mixing together until mushy and doughy. Repeat with each cake. Place the bowls with the "cake dough" into the freezer for 10 minutes.

Step 5: Remove cake dough from the freezer and prepare a large baking pan by lining it with tin foil. Start making the cake balls by stacking a teaspoon of red dough, followed by white and blue and forming a ball (see images above). Repeat with remaining dough and place tray in the freezer. Freeze for 1-2 hours.

Step 6: Melt the chocolate chips (white or semi-sweet, I did half and half, you can choose to do just one!) either in a microwave or using a double boiler until smooth. One by one, dip the cake balls into the chocolate, swirling around with a spoon until coated. Tap off the excess chocolate and place on the foil lined tray. Top with red, white and blue sprinkles or other decor of your choosing. 

Step 7: Freeze the chocolate covered cake balls for at least 1 hour before serving. You can also store in an air tight container in the fridge for up to 5 days or the freezer for up to 10.