Easter Egg Cake Balls
These Easter Egg cake balls are such a fun Easter dessert idea! Made lighter by using a box cake mix, egg whites and fat free Greek yogurt – no oil, no butter required! Put them in a basket and watch them disappear.
Easter Egg Cake Balls
We are all ready for the Easter bunny in my home. We painted some eggs, we made cake balls, maybe we’ll even get to see the Easter bunny himself. More Easter dessert recipe ideas are Easter Egg Coconut Macaroon Nests, Super Moist Carrot Cake with Cream Cheese Frosting and these adorable Coconut Cupcakes.
These cake balls were fun to make, and are made lighter than traditional cake balls by cutting out butter and oil and using egg whites and non-fat Greek Yogurt. Also, because I use a cake ball pan, there’s no need to mix the cake with frosting, which is time consuming and adds a lot more fat and calories.
Instead, we dip and drizzle colored chocolate on them and play with a fun assortment of sprinkles to turn these cuties into Easter Eggs. These are the perfect Easter dessert idea to make with kids or if you just want to get creative for the holiday! I packed some in small boxes to give away as Easter gifts too.
You can come up with countless ways to decorate cake balls for any holiday or occasion using the same basic recipe with this Nordic Ware Cake Pop Pan I purchased at Target. I highly recommend buying 2 pans if you plan on making these to speed this up. The candy melts were from Wilton, which I purchased at Michael’s.
More Easter Dessert Recipes:
- Hot Cross Buns
- Chocolate Drizzled Coconut Macaroons
- Honey Lemon Bars
- No Bake Strawberries and Creme Crepe Cake
Skinny Easter Egg Cake Balls
- 16.5 oz package yellow cake mix, or flavor of your choice
- 6 oz plain fat-free Greek yogurt, Chobani
- 1 cup water
- 2 large egg whites
- 1 tsp vanilla extract
- baking spray
- 48 oz Wilton colored candy melts, 20 oz used total, calculated in n.i*
- Preheat oven to 350°F. Lightly spray a the cake pop pan with baking spray.
- Combine all the cake ingredients in a large mixing bowl and beat until combined.
- Place the batter into a pastry bag or large ziplock bag with the tip cut off.
- Pipe the batter into the prepared cake pop pan and bake about 18 minutes (I rotated the pan after 10 minutes to be sure they baked evenly). Let it rest 5 minutes before opening the pan.
- Place cake balls on a wire rack and repeat with remaining batter.
- Using a scissor, cut the seam off the balls.
- Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.
- Melt some of the white chocolate melts in the microwave according to package directions, careful not to burn the chocolate.
- Insert the tip of a bamboo skewer into the melted chocolate, then into the cake ball (this helps hold the stick in place) and dip each ball into the chocolate, then onto a sheet of wax paper.
- To cover the little hole you get from the skewer, dip the stick in the melted chocolate, then onto the hole.
- Repeat with the remaining balls and chocolate topping with sprinkles as you dip before the chocolate hardens, or drizzle with chocolate if desired.