With a soft, spiced carrot cake center and pastel-colored chocolate shells, these bite-sized Easter Egg Cake Balls bring a festive touch to your Easter baskets, holiday brunch, or table décor. This recipe is no-bake, easy, delicious, and completely customizable!
There are few things I love more than when the holidays go right. When the weather cooperates, meals don’t take too long to cook, and the kids pick up their stuff the first time I ask instead of the tenth. But that doesn’t happen as often as I’d like, and, honestly, I think it’s because my family and I need more fun mixed into all the planning that goes along with holiday hosting. After all, there’s nothing I can do about the weather…but I can do my best to make sure we all enjoy ourselves along the way.
With Easter fast approaching, I decided to get the kids involved in the meal prep by setting up a fun baking activity for us to do together: Easter Egg Cake Balls! These cake balls are super easy to make and even easier for kids of all ages to decorate. They’re nothing fancy, but what they lack in tricky techniques, they make up for in rich, creamy flavor. I prepared mine ahead of time with a simple solid chocolate shell then let the kids go to town with colored chocolates, sprinkles, and glitter. By the end, we had a whole basket full of unique, adorable Easter Egg Cake Balls to include in our holiday festivities.
So, put on your red apron and let’s add some fun back into your Easter celebrations!
Looking for Other Easter Desserts?
Easter Egg Petit Fours
These mini cakes are beautiful; they’re covered in pastel-colored cream cheese frosting and speckled with edible gold paint to make them resemble Robin eggs. Easter Egg Petit Fours are light enough to serve at brunch but indulgent enough to be served as part of an elaborate holiday celebration. It’s an eye-catching finale that will fit right in at any Easter feast.
Speckled Egg Cake Roll
Effortlessly impress your guests with a beautiful Speckled Egg Cake Roll for Easter! This Chocolate Crème Cake Roll is covered in light blue frosting and speckled with cocoa to resemble a Robin’s egg. It’s a creative cake that could not be easier to decorate and makes a stunning centerpiece for your Easter celebration.
Flowerpot Cakes
This dessert features layers of chocolate goodness, from the rich Chocolate Crème Cake Roll slices to the decadent pudding to the crushed cookies. Then, the dessert is adorned with meticulously crafted gum paste flowers, creating a stunning presentation that is sure to impress at any spring celebration.
What You’ll Need
- A hand mixer and large mixing bowl: to combine the cake and filling for the base of your cake balls. Alternatively, you can mix the cake and filling together by hand.
- Microwave-safe bowl: to melt your chocolate.
- Egg-shaped silicone mold: for shaping your desserts. This is the one I used: Egg-Shaped Silicone Pan.
- Several small mixing bowls: to color your chocolate.
Storage Information
Once your cake balls are complete, store them in an airtight container with a paper towel lining the bottom. Place the cake balls on top of the paper towel in a single layer. Store in the refrigerator for five to seven days.
Tips for Making Easter Egg Cake Balls
- If your white chocolate starts to solidify while you’re making your cake balls, re-heat it in the microwave. Consider melting the chocolate in small batches to avoid having to constantly stop to reheat. This will help the coating process go more smoothly.
- I don’t recommend keeping these cake balls out of the refrigerator for more than an hour. At room temperature, the cream cheese in the filling will begin to soften and change the texture of the cake balls.
Learn How to Make these Easter Egg Cake Balls
Servings: This recipe makes approx. 18 egg-cellent Easter Egg Cake Balls.
Ingredients
- 1 Dutch Apron® Bakery Carrot Cake Cake Roll
- White chocolate melts
- Food coloring (pink, blue, yellow, purple, green)
- Sprinkles, optional
- Edible glitter, optional
Instructions
Prepare the Cake Mixture
- Let the Carrot Cake Cake Roll thaw at room temperature for 30 minutes. Once softened, break into pieces and put them in a large mixing bowl.
- Then, using a mixer on medium speed, beat until thoroughly combined.
Create the Chocolate Shells
- In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring after each interval. Continue until fully melted.
- Divide the melted chocolate into separate bowls and mix in different food colorings to create pastel Easter hues.
- Spoon a small amount of the colored chocolate into each cavity of the egg-shaped silicone mold.
- Use the back of a spoon or a brush to coat the sides of the mold evenly.
- Place the mold in the freezer for 10 minutes to set.
- Repeat steps 5-7 to add a second layer of chocolate. This will help prevent cracking. Freeze again for another 10 minutes.
Fill the Cake Balls
- Remove the mold from the freezer and press the cake mixture firmly into each chocolate-coated egg cavity. Smooth the top to create an even surface.
- Pour more melted chocolate over the cake-filled eggs to seal them completely.
- Place the mold back in the freezer for 20 minutes to fully set.
Decorate & Serve
- Carefully, pop the eggs out of the silicone mold.
- For an extra festive decorative touch, you can drizzle additional colored chocolate overtop your Easter Egg Cake Balls and add sprinkles or dust with edible glitter.
- Let the decorations set before serving or packing into your Easter baskets.
About the Author:
Jess Shirk is the genius behind many of the Dutch Apron® Bakery recipe blog posts. She joined the team back in 2022 as a social media manager, and, since then, she has become the brand’s resident photographer and baker. When she’s not perfecting pictures for Dutch Apron® Bakery’s social media feeds, she can be found spending time in nature with her two dogs, going on bike rides with her family, and trying new bread recipes.
