4th of July Recipe: Red, White and Blue Cake Balls

4th of July Recipes with Sugar Loco

Who here is on the cake ball craze? Really, come on, I wanna know. I AM , and have been for awhile! I am in awe of the different flavor combinations that you can create into these amazingly rich truffle like sweets! My absolute favorite (as of now) is making chocolate cake balls and mixing in fresh coffee grounds. SO A-MAZ-ING! So when Dede Wilson, Author of the Cake Balls Cookbook wanted to share her recipe for 4th of July I knew I had too! Everyone loves a Cake Ball! No Joke!

(We loved her book too on Sugar Loco! Review HERE)

red white blue cake balls

Red, White, and Blue Cake Balls

Recipe © 2013 by Dede Wilson and used by permission of The Harvard Common Press.

Makes about 52 golf ball–size balls


  • 1 batch White Cake (see below), made with 1 ½ cups frozen mixed berries blended into the batter before baking
  • 1/2 batch Confectioners’ Sugar Frosting (see below), ready to use
  • 8 ounces red Wilton Candy Melts
  • 8 ounces white Wilton Candy Melts
  • 8 ounces blue Wilton Candy Melts
  • Holiday themed or appropriate decorations
  • 52 miniature fluted paper cups (optional)


Crumble the cooled cake and combine with 2/3 cup of the frosting. Test by compressing and tasting, and add more frosting only if needed for flavor and moisture. Roll into golf ball–size cake balls. Refrigerate until firm. This can be done 1 day ahead; store in an airtight container once they are firm.

Line two rimmed baking sheets with parchment paper or aluminum foil. Melt the Candy Melts separately in the microwave or double boilers. Dip the balls one at a time (about 17 of the balls in each color), encouraging any excess chocolate to drip back into the container.

Place, evenly spaced, on the prepared pans. Sprinkle some of the sugar decorations on top of each cake ball while the coating is still wet. Refrigerate briefly until the coating is set. Trim the bottoms, if needed. Place each cake ball in a paper cup, if desired. Place in a single layer in an airtight container and refrigerate for up to 3 days. Bring to room temperature before serving.

Note: Because of the fruit you are mixing into the cake batter, the baking time for the cake might be slightly longer than in the White Cake recipe.


White Cake

Makes one 9 x 13-inch base cake (about 10 cups crumbs)


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 large egg whites, at room temperature
  • 1 1/2 cups whole milk , at room temperature
  • 1/2 cup (1 stick) unsalted butter, at room temperature, cut into small pieces
  • 1 1/2 cups sugar
  • 2 teaspoons pure vanilla extract



Position a rack in the middle of the oven. Preheat the oven to 350°F. Coat the inside of a 9 x 13-inch rectangular pan with nonstick cooking spray; set aside.

Whisk together the flour baking powder, and salt in a medium bowl to aerate and combine; set aside.

 Whisk together the egg whites and milk in a small bowl; set aside.

 In a large bowl with an electric mixer on medium-high speed, beat the butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in the vanilla.

Add the flour mixture in there additions, alternating with the egg white mixture. Begin and end with the flour mixture and beat briefly until smooth. Pour the batter into the prepared pan.

Bake for about 30 minutes, or until a toothpick inserted in the center shows a few moist crumbs when removed. The cake might just begin to brown along the edges. Let cool completely in the pan on a wire rack. The cake is ready to use. Alternatively, double-wrap the pan in plastic wrap and store at room temperature for up to 1 day before proceeding.


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Meet our SWEET Writers :: Jaclyn

(we are thrilled to be sharing with you some delicious RED, WHITE & BLUE inspired recipes. For updated list of 4th of July recipes featured on Sugar Loco click HERE)



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