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German chocolate cake balls turn the beloved cake — chocolate, walnuts, coconut and caramel notes — into bite-size truffles. Cake crumbs and frosting get rolled into balls, dipped in dark chocolate and rolled in shredded coconut. Like donut holes with frosting, and they never fail to impress.
Pro Tips
- Chill the rolled balls for at least 30 minutes before dipping; the chocolate sets quickly on a cold ball and slides right off a warm one.
- Work a dozen balls at a time: coat them all in melted chocolate first, then roll them in coconut while the chocolate is still wet so it grips the shreds.
- Melt the chocolate with the shortening over a double boiler (a heatproof bowl over a 2-quart pan works) and stir constantly to keep it glossy and smooth.
- Give the dipped balls another 10 minutes in the fridge to solidify before serving — that quick chill keeps fingerprints off the coating.
- Store them chilled for several days or freeze until you need them; they're the ultimate potluck contribution.
Frequently Asked Questions
Can I make these cake balls ahead and freeze them?
Yes — freeze the finished balls in a single layer, then bag them once solid. Thaw in the fridge overnight for party-ready treats.
Can I use pecans instead of walnuts?
Absolutely — pecans are the traditional German chocolate cake nut and toast up even sweeter inside the cake balls.
What is Creamy Not Cheese Frosting?
It's our dairy-free cream cheese-style frosting, used here as the binder for the cake crumbs alongside the chopped walnuts.
Why chill the balls twice?
The first chill firms them for dipping; the second sets the chocolate shell. Skipping either step makes for messy, sliding cake balls.
Recipe Card
Ingredients
Method
- 1. Crumble cooled cake into bowl.
- 2. Spoon frosting and walnuts over top of cake bits and mix by hand to incorporate.
- 3.
- Form into balls of cake and gently place on parchment or wax paper to set in refrigerator or freezer for at least 30 minutes to firm.
- 4. Melt chocolate with shortening in double boiler or microwave, stirring frequently to combine.
- 5.
- Coat each chilled cake ball in chocolate; set aside on parchment paper while finishing one dozen cake balls at a time, then roll in coconut—repeat for the next 2 dozen balls.
- 6. Return to refrigerator for another ten minutes to solidify chocolate before serving – store chilled for up to several days or in the freezer until ready to enjoy them.
