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Balls of cake on a white board Tried & Tested

Cake balls

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4 stars based on 1 ratings

Wonderfully delicious bitesize treats, great for gifting. Mix and match the flavours using a selection of extracts.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Makes:25
  • Skill level:easy

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Ingredients

  • 150g 5⅜ oz Butter (unsalted) softened
  • 150g 5⅜ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 3 3 Egg(s) (free range) beaten
  • ½tsp ½tsp Vanilla extract (we like Nielsen-Massey) Vanilla extract
  • 150g 5⅜ oz Self-raising white flour (we like Allinson) Self-raising white flour
  • 30ml 1 fl oz Milk (whole)

For the buttercream

  • 150g 5⅜ oz Butter (unsalted) softened
  • 240g 8½ oz Unrefined golden icing sugar (we like Billington's) Unrefined golden icing sugar
  • 2tbsp 2tbsp Milk (whole)

To decorate

  • 250g 8⅞ oz Dark chocolate or milk, white - broken
  • Lemon zest
  • Lemon extract a few drops (we like Nielsen-Massey)
  • Chocolate sprinkles

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 200°C, 180°C fan (400°F, gas mark 6). Grease a 15cm (6″) square cake tin.

  2. Classic mode Step 2

    In a large bowl, beat the butter, sugar, eggs, vanilla extract, flour and milk together until smooth.

    Ingredients for this step

    • 150g 5⅜ oz Butter (unsalted) softened
    • 150g 5⅜ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
    • 3 3 Egg(s) (free range) beaten
    • ½tsp ½tsp Vanilla extract (we like Nielsen-Massey) Vanilla extract
    • 150g 5⅜ oz Self-raising white flour (we like Allinson) Self-raising white flour
    • 30tbsp 30tbsp Milk (whole)
  3. Classic mode Step 3

    Spoon the mixture into the tin and bake for 25-30 minutes, or until springy to the touch. Leave to cool on a wire rack.

  4. Classic mode Step 4

    For the buttercream, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth. Then add the remaining icing sugar with one tablespoon of the milk

    Ingredients for this step

    • 120g 4¼ oz Butter (unsalted) softened
    • 1tbsp 1tbsp Milk (whole)
  5. Classic mode Step 5

    Once the cake has cooled, crumble the madeira cake into a bowl and mix in the buttercream. If you want to make different flavours, split the buttercream and cake crumbs into seperate bowls and add additional flavours such as lemon extract into the buttercream.

    Ingredients for this step

    • Lemon extract a few drops (we like Nielsen-Massey)
  6. Classic mode Step 6

    When the buttercream has been mixed with the cake crumbles it will begin to bind together. Dust your hands with icing sugar and then spoon out the mixture and shape with your hands into walnut sized balls. Place on a tray lined with baking paper once shaped.

  7. Classic mode Step 7

    When the balls have been shaped, transfer to the fridge to cool for a few minutes whilst you prepare the melted chocolate. Melt the chocolate in a heatproof bowl over a pan of simmering water until melted.

    Ingredients for this step

    • 250g 8⅞ oz Dark chocolate or milk, white - broken
  8. Classic mode Step 8

    Once the chocolate is completely melted, remove it from the heat and take the cake balls from the fridge and either drizzle the chocolate over the top of the balls or alternatively using a skewer to pick up the balls, dip them into the chocolate mix. You will need to work quickly as the chocolate will set fast.

  9. Classic mode Step 9

    Sprinkle the top of the cake balls with decorations, grated lemon zest would look good on lemon flavoured cake balls, and leave to set. Serve immediately or keep in the fridge for a few days.

    Ingredients for this step

    • Chocolate sprinkles
    • Lemon zest