These Halloween Cake Balls are proof that dessert Halloween treats can be both ridiculously easy and dangerously addictive. I once made the mistake of bringing a tray of them to a party, only to find nothing left but a graveyard of lollipop sticks when I went back for one.
Apparently, cake balls have a way of disappearing faster than you can say “save me one.”
The fun part is how many Halloween cake balls ideas you can squeeze into one batch—spooky eyeball red velvet cake balls, goofy monster cake balls, or even mummy cake balls wrapped in white chocolate. Whether you turn them into Halloween cake pops for easy grabbing or serve them stick-free for a “fancy” touch, they’re as fun to make as they are to eat. And no, you don’t need to be a pro baker to make them look awesome.
Every October, I try new spins for my Halloween baking recipes lineup, and these always make the cut. From Halloween cake pops easy enough for kids to decorate to cake balls Halloween parties can’t get enough of, they’re the kind of dessert that makes you wish every day was spooky season.
Just don’t expect leftovers—these have a habit of pulling their own disappearing act.
Halloween Cake Balls
EQUIPMENT (PAID LINKS)
- Oven
- 9-by-13-inch baking pan
- Two forks
- Small cookie scoop or ice cream scoop
- Freezer-safe tray
- Parchment paper or wax paper
- Double boiler or heatproof bowl and saucepan
- Lollipop sticks
Ingredients
- 1 box 15–18 oz red velvet or yellow cake mix
- Ingredients called for on cake mix box usually eggs, oil, and water
- 1 container about 12 oz store-bought frosting
- 1 bag 12–16 oz candy melts or melting chocolate, any color or combination
- Lollipop sticks
- Gel icing in various colors for decorating
Instructions
- Bake Cake: Prepare cake mix according to package directions and bake in a 9-by-13-inch pan. Cover with a clean kitchen towel and let it cool completely.Ingredients called for on cake mix box, 1 box
- Crumble Cake: Break cooled cake into large chunks and place one-fourth of it in a large bowl at a time. Use two forks to shred it into fine crumbs, adding more cake until all of it is crumbled.
- Mix with Frosting: Add about three-fourths of the frosting to the crumbs and gently work it in with the forks until no streaks of frosting are visible. Add more frosting if needed for a moist, moldable texture.1 container
- Form Balls: Scoop out walnut-sized portions and roll them into smooth balls. Place on a parchment-lined tray and freeze, uncovered, for at least 1 hour or up to a few hours, until very firm.
- Melt Chocolate: In a double boiler or heatproof bowl set over simmering water, melt candy melts or chocolate, stirring until smooth. Optional—add a teaspoon of vegetable shortening to thin the chocolate for easier coating.1 bag
- Insert Sticks: Push a lollipop stick into each cake ball, making sure the flat bottom of the ball is at the base of the stick. For truffle-style cake balls, skip the sticks.Lollipop sticks
- Coat Cake Balls: Dip or spoon melted chocolate over each cake ball, making sure the base where the stick meets the cake is fully covered. Place back on parchment with the flat side down.
- Decorate: While chocolate is still slightly soft, add sprinkles or use gel icing to draw spooky faces, eyeballs, or other Halloween designs. Let set before serving.Gel icing in various colors for decorating
Tips, Tricks, and Lazy Genius Swaps for Easy Halloween Cake Balls
The Cake Mix Shortcut You’ll Thank Me For
Sure, you can make a cake from scratch… but why? A good old boxed mix gets you 95% of the way there, and no one’s going to know unless you tell them. If you want to feel extra fancy, swap the water for milk and toss in an extra egg—it makes the cake richer and just a little more “I totally made this from scratch” convincing. Trust me, no one will card you at the dessert table for cake mix fraud.
Frosting: Store-Bought vs. Homemade Show-Off
If you’ve got time and a stand mixer, homemade frosting will give these cake balls a dreamy texture. But honestly? Store-bought frosting is my ride-or-die for this recipe. It’s consistent, it’s easy, and you don’t have to wash another bowl. Go for cream cheese frosting with red velvet cake for that tangy kick, or vanilla if you’re all about pure sweetness. Just remember: more frosting means mushier cake balls, so don’t get frosting-happy.
Chocolate Coating Without the Tears
Candy melts are the easiest option—they come in colors, melt smoothly, and don’t require tempering. If you want to use real chocolate, go for it, but add a little vegetable shortening to keep it silky. And please, for the love of your sanity, make sure the cake balls are frozen before dipping. Warm cake balls in hot chocolate are a tragedy no one should have to witness.
Decoration: Go Big or Go Lazy
You can spend hours piping perfect little mummy wraps or monster faces… or you can just drown them in sprinkles and call it “whimsical.” Kids will eat them either way, and adults will too, especially if you lean into the spooky-cute chaos. Gel icing is your best friend for quick details like eyes, stitches, or drips of “blood.” Perfect is overrated—delicious wins every time.
Make-Ahead Magic and Storage Secrets
These little guys freeze like a dream. You can make them weeks ahead, stash them in a freezer bag, and dip them the day before your party. Once coated, they’ll last a couple of days in the fridge without losing their charm. Just don’t store them next to last night’s garlic pasta unless you’re into… adventurous flavor profiles.
