Best 7 Cake Vodka Balls Recipes

CAKE VODKA BALLS

Steps:

• Stir melted vanilla chips, white sugar, vodka, and corn syrup together in a bowl; mix in vanilla wafers. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
• Pour confectioners' sugar into a shallow bowl. Form vanilla wafer mixture into 1-inch balls and roll in confectioners' sugar to coat.

VODKA CAKE RECIPE - (3.3/5)

Steps:

• Preheat oven to 350F. In a large bowl, combine the cake mix, chocolate pudding mixes, and eggs. Using electric mixer, mix until creamy. Add the oil, Kahlua and Vodka and mix until there are no lumps and no dry mixes. Pour into greased and floured Bundt pan (8-cup size). Bake for approx. 45 minutes. Remove from oven, let it sit a minute, then flip it onto the serving plate. While it's still hot, spread the icing over the hot cake. It should melt right into the cake. Also good with ice cream.

CAKE VODKA BALLS

Steps:

• Stir melted vanilla chips, white sugar, vodka, and corn syrup together in a bowl; mix in vanilla wafers. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
• Pour confectioners' sugar into a shallow bowl. Form vanilla wafer mixture into 1-inch balls and roll in confectioners' sugar to coat.

EASY CAKE BALLS

Steps:

• Prepare the cake mix according to package directions using any of the recommended pan sizes.
• When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
• Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
• Use a melon baller or small scoop to form balls of the chocolate cake mixture.
• Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

CAKE BALLS

Steps:

• Bake cake according to directions on package.
• Let cool completely.
• Crumble cake mix in large bowl and mix in container of icing.
• Mix well (I find it is easiest to use hands).
• Refrigerate for approximately 30 minutes or until it will hold together when rolled into a 2 inch ball.
• In saucepan over low heat or double boiler, melt almond bark.
• Roll cake mixture into 2 inch balls.
• Dip balls in melted almond bark and set on waxed paper to dry.

VODKA CHOCOLATE CAKE

Steps:

• Preheat the oven to 180C/Fan 160C/gas 4.
• Start with melting margarine in the saucepan, then add sugar, water and cocoa and stir on a moderate heat until consistency becomes smooth and glossy. Then take off the heat and stir occassionaly until it cools down.
• In a separate bowl sift dry ingredients (flour and baking powder).
• Separate eggs yolks from whites. Whisk whites until stiff.
• Once the margarine and sugar mix cools down add gradually egg yolks until fully incorporated into the mixture. Then add dry ingredients. Once all combined add whisked whites gently folding them into the mixture.
• Grease two 23cm/9in sandwich tins (you can line them or sprinkle home made breadcrumbs over, it will prevent the cake base from sticking to the tin). Divide the cake mix between the sandwich tins and bake in the oven for 15 mins (fan oven) or 25 mins (standard oven), or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean. In the meantime whisk the whipped cream until firm, add icing sugar towards the end of whisking.
• Once baked leave the cakes in tins for 10 mins before transporting them onto cooling rack. When on the cooling rack cover with cloth.
• When cakes cooled down level them with knife to get flat tops. Transport one of the cakes on the plate/board etc and soak it with half of the punch, then spread the jam over it. Cover the cake with 3/4 of the whipped cream and then place the second cake on the top (flip it upside down, the cake base is perfectly flat which is good for decorating it later on). Use the remaining half of the punch on the second cake.
• In the saucepan heat the double cream (do not boil it). Take if off the heat and add vanilla extract and chocolate. Mix until nice and smooth. Then spread it over the cake, only on the top. For sides use remaining whipped cream. Decorate with strawberries.

HEAVENLY CHOCOLATE-FUDGE CAKE BALLS

Steps:

• Prepare and bake cake according to package directions. Cool completely. Crumble cake into a large bowl., In a small bowl, combine hot water and coffee granules; stir until dissolved. Add the frosting, cocoa and chocolate syrup; stir until combined. Add to cake; beat on low speed until blended. Stir in chocolate chips. Shape into 1-in. balls., In a microwave, melt candy coating; stir until smooth. Dip balls in coating mixture; allow excess to drip off. Place on waxed paper; sprinkle with toppings of your choice. Let stand until set. Store in airtight containers.