If you’re looking for a tasty and fun treat, try these Strawberry Champagne Cake Balls. Not only are they delicious but they are very easy to make, especially when using a cake pop maker.
These scrumptious, alcoholic cake balls require minimal baking on a hot summer’s day. They are also a perfect treat for special holidays like Valentine's Day or a romantic date night!
Ingredients
- fresh strawberries - cleaned and chopped
- champagne
- 1 box vanilla cake mix - 15.2 ounces/432 grams
- vegetable oil
- eggs
- white chocolate - to coat the cake balls
- a few drops of pink food coloring - this is optional if you want to color the chocolate
How to Make Them
Making cake pops can sometimes be quite challenging. However, once you are introduced to the cake pop maker, you will see what a breeze it can be compared to making them by hand; and that uniform shape of each cake ball is a bonus.
- Pulse. Pulse the ½ cup chopped strawberries with the champagne a couple of times in the blender, until just combined. If needed, top it up with some more champagne to equal 1 cup liquid. The idea is to replace the liquids that your cake mix requires (usually 1 cup water or milk) for the champagne and strawberry mixture.
- Prepare batter. Prepare the cake batter by combining the cake mix, oil, eggs, strawberry champagne mixture and diced strawberries. Plug in the cake pop maker to preheat it. There should be an indicator light to tell you when it's ready – mine takes only a few minutes.
- Bake. Fill the cake pop maker cavities with the batter (fill them just below the top). Do this step quickly because the batter will start baking and puffing up. Close the lid and bake them in the cake pop maker for 3-4 minutes, or until golden and a toothpick comes out clean from the center.
- Melt chocolate. Prepare a double boiler by placing a metal bowl over a pot with simmering water. Melt the white chocolate in the metal bowl. Mix in a few drops of the pink or red food coloring (optional).
- Coat cake balls. Coat the cake balls with the melted white chocolate by dipping them in with a fork. Let them set at room temperature on wax paper until hardened.
- Serve. Serve with a glass of champagne if desired.
Tips
When it comes to dipping the pops into melted chocolate or other coatings, be quick. Roll them around until they are completely covered.
If the melted chocolate is too thick to coat the cake balls properly: you can thin it out by mixing in some canola oil or coconut oil, 1 teaspoon at a time, until it reaches the right consistency.
If you don't have a double boiler, you can melt the chocolate in the microwave in 30 second intervals, stirring each time, until fully melted.
Storage
These cake balls can be stored in an airtight container for up to 1 week in the fridge or up to 3 months in the freezer.
How did you enjoy your strawberry champagne cake balls: a romantic evening, a late snack, a gathering with friends? If you enjoyed these as much as we do, let me know in the comments and please share the recipe!
Browse cake pop maker reviews here.
📋Recipe
Strawberry Champagne Cake Balls Recipe
Ingredients
- ½ cup strawberries - cleaned and chopped
- ½ cup champagne
- 1 box vanilla cake mix - (15.2 ounces/432 grams)
- ½ cup vegetable oil
- 3 eggs
- ¼ cup strawberries - cleaned and diced
- 24 ounces white chocolate - To coat
- a few drops of pink food coloring - optional
Instructions
- Pulse the ½ cup chopped strawberries with the champagne a couple of times in the blender, until just combined. If needed, top it up with some more champagne to equal 1 cup liquid. The idea is to replace the liquids that your cake mix requires (usually 1 cup water or milk) for the champagne and strawberry mixture.
- Prepare the cake batter by combining the cake mix, oil, eggs, strawberry champagne mixture and diced strawberries. Plug in the cake pop maker to preheat it. There should be an indicator light to tell you when it's ready - mine takes only a few minutes.
- Fill the cake pop maker cavities with the batter (fill them just below the top). Do this step quickly because the batter will start baking and puffing up. Close the lid and bake them in the cake pop maker for 3-4 minutes, or until golden and a toothpick comes out clean from the center.
- Prepare a double boiler by placing a metal bowl over a pot with simmering water. Melt the white chocolate in the metal bowl. Mix in a few drops of the pink or red food coloring (optional).
- Coat the cake balls with the melted white chocolate by dipping them in with a fork. Let them set at room temperature on wax paper until hardened.
- Serve with a glass of champagne if desired.
Equipment
Notes
- If the melted chocolate is too thick to coat the cake balls properly: you can thin it out by mixing in some canola oil or coconut oil, 1 teaspoon at a time, until it reaches the right consistency.
- If you don't have a double boiler, you can melt the chocolate in the microwave in 30 second intervals, stirring each time, until fully melted.
- These cake balls can be stored in an airtight container for up to 1 week in the fridge or up to 3 months in the freezer.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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