For the cake:
For the peanut butter frosting:
For the assembly:
  • 1 package chocolate candy coating, such as Ghirardelli
  • holiday sprinkles, for garnish
  • 1/2 c white almond bark or white chocolate chips for drizzle (optional)
  • mini baking cups or candy cups (optional)


Prepare and bake the cake. Prepare the cake mix as directed on the back of the Better Batter box and bake as instructed in a 13x9 baking pan coated with cooking spray. Let cool completely before assembling the cake balls.
Mix the frosting. In the bowl of a stand mixer or using a medium bowl and a handheld mixer, blend together the peanut butter and butter until well combined and smooth. Add the powdered sugar and mix on low until incorporated.
Assemble the cake balls. In the cake baking pan use a fork or your hands to shred the cake into small crumbs leaving no large chunks. Add the peanut butter frosting and mix thoroughly into the crumbled cake. The dough will become sticky and easily form small balls. Cover the cake mixture and refrigerate at least 30 minutes or up to one day. Once chilled, use your hands to roll the cake mixture into 1 inch balls and place them on a parchment-lined baking sheet.
Melt the chocolate. Place about half of the chocolate coating into a microwave safe bowl and gently heat until melted, stirring every 30 seconds to remove lumps.
Dip! Place the cake ball into the bowl of melted candy coating and use a spoon the cover with coating. Lift the cake ball out of the coating with a fork and tap against the rim of the bowl to remove excess. Use a toothpick to gently push the cake ball back on to your cookie sheet. Make sure you push the cake ball from the bottom so you don’t smudge your coating. While the coating is still wet, give your cake ball a healthy sprinkling of festive sprinkles or wait until coating is dry and drizzle on melted white chocolate. Makes 5-6 dozen cake balls.
Adapted from Butterlust