These Moist S'more Cake Balls are the fudgiest, richest, and most chocolatey bites of cake you'll ever have. Chocolate cake mixes with marshmallow fluff buttercream, is dipped in melted chocolate, drizzled with melted chocolate, and decorated with mini marshmallows and graham cracker crumbs! These are the most unique, most fun, and most delicious treat to make!
Moist S'more Cake Balls Overview
- Make chocolate cake
- Crush chocolate cake
- Stir marshmallow filling into cake
- Form cake balls
- Freeze cake balls
- Dip cake balls in chocolate
- Top with garnishes
This chocolate cake is an adaptation of my Easy Chocolate Sheet Cake. It's moist, it's fluffy, it's flavorful... and most of all, it's EASY! You'll need two bowls, room temperature ingredients, and a 9x13 pan or 8x8 pan depending on what you have and how much time you have!
If you're in a pinch and need to use a box mix or would rather use a special recipe of your own, you are more than welcome to do so! You may need to adjust the amount of filling, amount of chocolate for dipping, and amount of garnishes based on how many cake balls you get, but luckily, that isn't too hard!
The majority of the marshmallow flavor in these S'more Cake Balls comes from the marshmallow filling. It's very similar to the filling in my Chocolate Whoopie Pies. This is basically a marshmallow buttercream. It's sweet, smooth, creamy, and bursting with marshmallow flavor.
Luckily, it's one of the easiest fillings to whip up! You cream butter and powdered sugar together and then add in milk and marshmallow fluff... too easy and too yummy!
You will add this filling to your crushed cake. You'll add enough filling only so that your cake balls stay together when formed into a ball without cracks and without being too wet.
Forming Cake Balls
- Crush cooled cake into crumbs
- Add marshmallow filling until you can form smooth balls
- Use tablespoon or medium cookie scoop to measure about 1 ½ tablespoons of the cake mixture
- Transfer cake balls to freezer for at least 30 minutes
Dipping Cake Balls
I've experimented with SO many different ways to dip cake balls, but I think I finally found a way that works for me. You are more than welcome to choose whatever method works best for you, but here is how I do it:
Dipping: Stick a toothpick deep into frozen cake ball. Dip and swirl ball in melted chocolate, using a spoon to help cover the ball in chocolate if needed. Hold the cake ball above the bowl and twirl it to remove excess chocolate. Then, holding the truffle upright from the toothpick, place the fork below the truffle and gently push up on the truffle to remove the toothpick from the dough ball. Use the toothpick to push the truffle off of the fork onto a piece of parchment paper.
Moist S'more Cake Balls
- Prep Time: 15 minutes
- Decorating Time: 30 minutes:
- Cook Time: 25 minutes
- Total Time: 1 hour, 20 minutes
- Category: Chocolate, Chocolate Cake, S'mores, Cake Balls, Cake Pops
- Cuisine: American
These Moist S’more Cake Balls are the fudgiest, richest, and most chocolatey bites of cake you’ll ever have. Chocolate cake mixes with marshmallow fluff buttercream, is dipped in melted chocolate, drizzled with melted chocolate, and decorated with mini marshmallows and graham cracker crumbs! These are the most unique, most fun, and most delicious treat to make!
For the Cake
- 1 cup flour
- 1 cup sugar
- ⅓ cup unsweetened cocoa powder, sifted
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg, room temperature
- ¼ cup sour cream, room temperature
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ⅓ cup hot water
For the Filling
- ¼ cup unsalted butter, room temperaure
- ½ cup powdered sugar
- ¾ cup marshmallow fluff
- ½ teaspoon vanilla extract
- ½ tablespoon milk
For the Topping
- White chocolate chips (1 cup per 7 cake balls)
- Semi sweet chocolate chips (1 cup per 7 cake balls)
- Vegetable shortening (¼ tablespoon per cup of chocolate chips)
- Mini Marshmallows (3 per cake ball)
- 2 Graham cracker sheets (crushed for garnish)
For the Cake
- Preheat your oven to 350 degrees Fahrenheit. Spray an 8×8 pan with cooking spray, and line it with parchment paper.
- In a large bowl, whisk flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt together.
- In a medium bowl, whisk room temperature egg, room temperature sour cream, vegetable oil, vanilla extract, and room temperature buttermilk.
- Add wet ingredients to the dry, whisking for about 10 seconds before adding warm water. Whisk until just combined, scraping down the bowl with a spatula to ensure everything is fully incorporated.
- Transfer cake batter to prepared pan. Bake for 24-28 minutes, or until a toothpick inserted into the center of the cake comes out with moist crumbs and the middle springs back when poked. Begin checking on the cake at the 20 minute mark, as all ovens work differently.
- Allow cake to cool before forming balls.
For the Filling
- In the bowl of a stand mixer (preferred) or a large bowl with an electric mixer, beat butter until smooth. Add powdered sugar and beat until smooth and combined. Be patient, as it may take some time for the sugar to fully incorporate.
- Add marshmallow fluff and milk, and beat until combined.
To Form the Balls
- Crush cooled cake into fine pieces in a large bowl.
- Add marshmallow filling, mixing into the cake until you are able to form smooth balls that do not break apart. The balls should have no cracks, but the balls should not be greasy from too much filling.
- Form cake into about 1 ½ tablespoon- sized balls. Transfer balls onto a baking sheet lined with parchment paper. Place balls in the freezer for at least 30 minutes.
Dipping the Balls
- Let cake balls sit at room temperature for 7-10 minutes before dipping in chocolate. The chocolate will crack if the cake ball is too cold.
- Melt chocolate in 30 second increments, heavily stirring between each round. You can also melt chocolate over a double boiler for more even heating. To make a homemade double boiler, place chocolate in a heat-safe bowl on top of a saucepan of water over medium heat. Stir until melted.
- Stir vegetable shortening into chocolate until smooth.
- Dip each ball, individually, into the chocolate. You can use a toothpick, a spoon and fork, or a dipping tool. Read above for my tips on dipping!
- Place dipped balls on a sheet of parchment paper.
- If looking to drizzle chocolate, do so at this stage. To drizzle, place melted chocolate in a Ziploc bag or piping bag. Cut the tip of the bag, and quickly move your hand back and forth over the cake balls. I like to do one cake ball at a time. Do not add vegetable shortening to the chocolate you plan to drizzle over your cake balls. The chocolate will not set correctly.
- Add crushed graham crackers and marshmallows before the drizzle sets. Truffles will need to set at room temperature for at least 20 minutes before fully set.
- Store truffles at room temperature for up to 5 days or in the freezer for up to 2 months in an airtight container.
Keywords: Chocolate Cake, S'mores Cake, Marshmallow Fluff, Cake Balls, Cake Pops, Moist Cake
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