Soccer (Cake) Balls
Score big with these fun and festive Soccer Cake Balls! Made with moist cake and creamy frosting, then decorated to look like soccer balls, these bite-sized treats are perfect for game days, team celebrations, birthday parties, or watching the big match with family and friends. They’re easy to make ahead and sure to be a hit with soccer fans of all ages.
Ingredients
1 box yellow cake mix
1 cup all purpose flour
1 cup sugar
1/2 tsp salt
1 1/3 cup 2% or full fat milk
2 tbs vegetable oil
1 cup sour cream
3 eggs
3 1/2 tsp vanilla extract (divided)
1/2 cup butter (room temp)
1 cup powdered sugar
Splash of milk
3 1/2 White chocolate candy melts (may need more or less depending on your mold)
Black gel frosting
Mini green cupcake liners
Preparation
01Preheat oven to 325 and grease an 8x11 baking dish with butter.
02Whisk together box cake mix, flour, sugar, and salt. Using an electric beater or stand mixer, add milk, vegetable oil, sour cream, 3 eggs, and 2.5 tsp vanilla extract. Mix until combined, scraping down sides of bowl.
03Pour batter into greased baking dish. Bake for 50 minutes, turning halfway through.
04Let cake cool for 15 minutes. While cooling, use a stand mixer or electric beater to blend butter, 1 tsp vanilla, 1 cup powdered sugar, and splash of milk until frosting consistency. Set aside.
05Crumble cake into a large bowl (or use a stand mixer) and add about 1/4 of frosting mixture. Mix together until well incorporated. Add frosting in small amounts until dough can be easily rolled into a ball, but is not wet.
06Once at the correct consistency, roll into balls that will fill about 80-90% of your soccer ball mold. Refrigerate for at least 30 minutes, ideally overnight.
07After dough balls have cooled, melt white chocolate candy melts in 30 second increments, and spoon to fill up about 1/2 your soccer ball mold. Add cake ball- the melted chocolate should just cover the edges. Let cool about 15 minutes until chocolate has hardened.
08Remove from mold and repeat the process of filling the mold halfway with melted white chocolate candy melts. Your cake ball now has one side covered in chocolate, and one side with exposed cake. Place the cake-side down in the soccer ball mold, applying gentle pressure with the goal of having the melted chocolate connect to the already hardened chocolate.
09Let rest for 15 minutes until the chocolate has hardened and pop out of the mold. Once dry, use the black gel frosting to color in a selection of hexagons from the mold to make the cake pop look like a soccer ball.
10Serve in a mini green cupcake liner and store in the fridge.
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