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These cake balls are Lemon Raspberry Cake Balls, a bright spring party treat made from a simple lemon cake mix base with a sweet vanilla candy shell.
You bake the cake in a prepared pan, crumble it into a large bowl, mix it with white frosting, then fold in chopped freeze-dried raspberries for that sweet-tart bite.
What makes this version special is the yellow gel food color in the coating, plus the white drizzle and raspberry sprinkle that makes them look bakery-perfect on any serving plate.
These are the kind of cake recipes that make people stop mid-conversation and stare at the dessert table.
The girls swear they are too pretty to eat. They line them up on parchment paper like little spring truffles and keep admiring the color and the drizzle. Then someone takes the first bite and suddenly the “too pretty” rule disappears. Ha!
The process is straightforward and family-friendly. You mix the cake batter by whisking the dry ingredients (cake mix) with the wet ingredients (water, eggs, melted butter).
After the baking time, you cool to room temperature, then build the cake ball mixture in a medium bowl or large bowl with frosting and raspberries. Freezing the rolled balls makes dipping smoother, helps them stay round, and makes the coating step much less stressful.
These are perfect for showers, brunches, or a quick tiktok moment, and they look great even without fancy equipment.
Some of our other favorite CAKE RECIPES we have on our site include: Cherry Dump Cake, Strawberry Cheesecake Cake, and Sour Cream Coffee Cake Bundt Cake.
WHY THIS RECIPE WORKS:
- The cake fully cools to room temperature before mixing, so the frosting blends into the crumbs smoothly and the cake balls hold together.
- Freezing the shaped cake balls firms them up, which makes dipping easier and helps the candy shell set cleanly.
- Using gel food color in the melted coating gives bright color without thinning the candy coating.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- lemon cake mix
- eggs
- water
- unsalted butter
- white frosting
- freeze-dried raspberries
- vanilla almond bark
- yellow gel food color
HOW TO MAKE LEMON RASPBERRY CAKE BALLS RECIPE:
- Preheat the oven to 325°F and liberally grease a 9 x 13-inch baking dish. Line 2 baking sheets with parchment paper and set aside.
- Whisk together the cake mix, water, eggs, and melted butter.
- Pour the batter `into the prepared baking dish and bake for approximately 25 minutes, or until a toothpick inserted in the center comes out free of crumbs. Let the cake cool to room temperature.
- Once cooled, break up the cake with your hands and place it in a large mixing bowl. Add the frosting and stir with a fork to combine.
- Gently fold in ¼ cup of the freeze-dried raspberries.
- Scoop out even-sized mounds of the cake mixture using a small 1-tablespoon cookie scoop, placing them on the prepared baking sheet.
- Gently squeeze the balls to make them more compact. Then, roll them in the palm of your hand to smooth them out and form perfect circles. Place them back on the parchment-lined baking sheets and freeze them for 1 hour. This will make it easier to dip and coat them.
- Place 2 pieces of the vanilla almond bark in a bowl and set aside.
- Place 4 or 5 pieces of vanilla almond bark into a second bowl. Microwave on high in 30-second increments until the candy coating has melted.
- Add the gel food color into the bowl, one drop at a time, stirring and adding more until the desired shade is achieved.
- Place the cake ball on a fork and dip it into the melted candy, tapping off the excess coating. Then, place the cake ball on the parchment-lined baking sheet and allow it to dry. Repeat with the remaining cake balls, melting more vanilla almond bark and adding more food coloring as needed.
- Once all the cake balls have been coated, heat the 2 pieces of vanilla almond bark until melted. Place the melted candy in a piping bag, drizzle lines across the top of the cake balls, and immediately sprinkle freeze-dried raspberries over the still-wet drizzle.
- Allow to dry before enjoying.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE FRESH OR FROZEN RASPBERRIES INSTEAD OF FREEZE DRIED?
Freeze-dried raspberries work best because they add strong raspberry flavor without adding moisture. Fresh raspberries or frozen raspberries can release liquid, which can make the cake balls soft and harder to dip.
WHY ARE MY CAKE BALLS FALLING APART WHEN I TRY TO ROLL THEM?
This usually means the mixture is not combined enough, or the cake is still warm. Let the cake cool completely to room temperature, then mix the crumbs and frosting until the texture packs easily. If it still feels loose, chill the mixture briefly before scooping and rolling.
CAN I MAKE THESE AHEAD OF TIME FOR A PARTY?
Yes. Once coated and fully dry, store them in an airtight container at room temperature so they stay smooth and pretty. They are a great make-ahead option for spring parties.
WHY ARE MY CAKE BALLS SLIDING OFF THE FORK WHILE DIPPING?
This can happen if the cake ball is too cold or the coating is too hot and thin. Let the cake balls sit out a few minutes after freezing, dip, then tap gently to remove excess coating. Working in small batches helps keep the coating at a steady texture.
CAN I USE CANDY MELTS INSTEAD OF ALMOND BARK?
Yes. Candy melts can be used the same way. Melt slowly and stir often for a smooth coating that sets well.
ANY ADDITIONS?
A little extra granulated sugar on top, perhaps? You can take your pick from these ideas!
- Add a little lemon zest to the cake ball mixture for a brighter lemon flavor
- Drizzle with white chocolate instead of vanilla almond bark for a different finish
- Sprinkle extra crushed freeze-dried raspberries over the top of the cake
- Mix a small spoon of raspberry jam into the frosting before combining for a stronger berry note
- Add a swirl of raspberry coulis on the serving plate for presentation
- Make a two-tone drizzle by tinting a small amount of coating a deeper yellow
- Add a touch of lemon extract to boost the lemon scent
- Create a “super lemony center” by adding extra raspberry pieces and a pinch of lemon zest in the middle of each scoop
- Add a light dusting of powdered sugar on the serving plate for a finished look
ANY SUBSTITUTIONS?
Make sure you save the recipe card down below! I’m guessing you’ll be making these again in the future.
- Use any light-colored frosting if you do not have white frosting
- Swap vanilla almond bark for candy melts
- Use a different gel food color shade if you want a different spring look
- Replace lemon cake mix with another light cake mix flavor if needed (the look will change)
- Skip the gel food color and keep the coating natural
- Use a fork or a dipping tool if you prefer not to dip with a fork
HOW TO STORE:
ROOM TEMPERATURE: Store leftovers in an airtight container at room temperature. Avoid refrigeration if possible, since condensation can form when they come back to room temperature.
REFRIGERATOR: Refrigeration is not recommended because moisture can cause condensation on the candy shell.
FREEZER: Freezing finished cake balls is not recommended for the same condensation reason.
JASON’S TIPS AND TRICKS:
- Grease the baking dish well and use prepared pans so the cake releases cleanly.
- Mix the cake batter until smooth, but do not overwork it once the wet ingredients and dry ingredients come together.
- Let the baked cake cool completely to room temperature before crumbling.
- Roll firmly to remove air pockets, which helps prevent cracking in the candy shell.
- Melt coating in short intervals and stir often so it stays smooth for dipping.
- Let cake balls warm slightly after freezing before dipping to reduce the chance of shell cracks.
Lemon Raspberry Cake Balls are a spring party treat that looks impressive without being complicated. Leave a rating and comment if you make them, and tell me if your family tried to declare them “too pretty to eat” like mine did.
If you like this recipe, you might also like:
Learn more about the author, Jason Decker, on our ABOUT ME page!
Lemon Raspberry Cake Balls
Ingredients
- 15.25 ounce box lemon cake mix
- 3 eggs
- 1 cup water
- 5 tablespoons unsalted butter
- 11 ounces frosting of your choice
- raspberries coarsely chopped, divided
- 24 ounces vanilla almond bark divided
- yellow food coloring
Instructions
- Preheat the oven to 325°F and liberally grease a 9 x 13-inch baking dish. Line 2 baking sheets with parchment paper and set aside.
- Whisk together the cake mix, water, eggs, and melted butter.15.25 ounce box lemon cake mix, 3 eggs, 1 cup water, 5 tablespoons unsalted butter
- Pour the batter `into the prepared baking dish and bake for approximately 25 minutes, or until a toothpick inserted in the center comes out free of crumbs. Let the cake cool to room temperature.
- Once cooled, break up the cake with your hands and place it in a large mixing bowl. Add the frosting and stir with a fork to combine.11 ounces frosting of your choice
- Gently fold in ¼ cup of the freeze-dried raspberries.raspberries
- Scoop out even-sized mounds of the cake mixture using a small 1-tablespoon cookie scoop, placing them on the prepared baking sheet.
- Gently squeeze the balls to make them more compact. Then, roll them in the palm of your hand to smooth them out and form perfect circles. Place them back on the parchment-lined baking sheets and freeze them for 1 hour. This will make it easier to dip and coat them.
- Place 2 pieces of the vanilla almond bark in a bowl and set aside.24 ounces vanilla almond bark
- Place 4 or 5 pieces of vanilla almond bark into a second bowl. Microwave on high in 30-second increments until the candy coating has melted.
- Add the gel food color into the bowl, one drop at a time, stirring and adding more until the desired shade is achieved.yellow food coloring
- Place the cake ball on a fork and dip it into the melted candy, tapping off the excess coating. Then, place the cake ball on the parchment-lined baking sheet and allow it to dry. Repeat with the remaining cake balls, melting more vanilla almond bark and adding more food coloring as needed.
- Once all the cake balls have been coated, heat the 2 pieces of vanilla almond bark until melted. Place the melted candy in a piping bag, drizzle lines across the top of the cake balls, and immediately sprinkle freeze-dried raspberries over the still-wet drizzle.
- Allow to dry before enjoying.
Notes
- Grease the baking dish well and use prepared pans so the cake releases cleanly.
- Mix the cake batter until smooth, but do not overwork it once the wet ingredients and dry ingredients come together.
- Let the baked cake cool completely to room temperature before crumbling.
- Roll firmly to remove air pockets, which helps prevent cracking in the candy shell.
- Melt coating in short intervals and stir often so it stays smooth for dipping.
- Let cake balls warm slightly after freezing before dipping to reduce the chance of shell cracks.
Nutrition
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I had so much fun making this desert with my daughter. Hours of quality time we spent together. Thank you so much This Silly Girl’s Kitchen.