Halloween Cake Eyeballs (Printable)

Chocolate coated vanilla cake balls decorated as creepy eyeballs for Halloween parties.

# What You'll Need:

→ For the Cake

01 - 1 box vanilla cake mix (15.25 oz) or 14 oz homemade vanilla cake
02 - 3 large eggs
03 - 1/2 cup vegetable oil
04 - 1 cup water

→ For the Filling

05 - 3.5 oz cream cheese, softened
06 - 3.5 oz unsalted butter, softened
07 - 7 oz powdered sugar
08 - 1 tsp vanilla extract

→ For Decoration

09 - 14 oz white chocolate or white candy melts
10 - 1.75 oz dark chocolate or black candy melts
11 - 1.75 oz blue or green candy melts OR colored icing
12 - Red gel food coloring or red decorating gel

# How To Make It:

01 - Preheat oven to 350°F. Prepare and bake the vanilla cake according to package or recipe instructions. Let it cool completely.
02 - Crumble the cooled cake into a large bowl until fine crumbs form.
03 - In a separate bowl, beat cream cheese, butter, powdered sugar, and vanilla extract together until smooth and creamy.
04 - Mix the frosting with the cake crumbs until combined and the mixture holds together when pressed.
05 - Scoop out tablespoons of the mixture and roll into 24 balls. Place on a parchment-lined tray. Chill in the freezer for 20 minutes.
06 - Melt the white chocolate or candy melts gently. Dip each cake ball in the melted coating, fully enrobing it, then place back on the tray.
07 - For the iris, pipe or dip a small amount of colored candy melt (blue or green) onto the center of each ball while the coating is still soft.
08 - Once set, add a small dot of dark chocolate or black candy melt for the pupil.
09 - Use red gel food coloring or decorating gel to draw spooky little veins around the eyeball.
10 - Allow all decorations to set before serving.

# Tips from dashanddishes:

01 -
  • You get to play mad scientist in the kitchen without any actual cooking chemistry required
  • These creepy treats disappear faster than ghosts at sunrise, even from people who claim they are too weird to eat
  • The combination of moist cake, creamy frosting, and crisp chocolate shell is dangerously addictive
02 -
  • Room temperature cake balls dip much more smoothly than frozen ones, so let them sit out for just a few minutes before coating
  • If your white chocolate starts to thicken while dipping, add a teaspoon of vegetable oil to restore the silky consistency
  • The red gel works best when the white coating has partially set but is not completely hard
03 -
  • Work in small batches when dipping, keeping the remaining balls in the freezer until you are ready for them
  • A chopstick or skewer inserted into each ball makes dipping much easier and provides a handle while decorating

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