These fun St. Patty’s Lucky Day Cake Bites have a soft, creamy vanilla center, then coated in festive green-colored white chocolate, and topped with gold glitter. They’re the pot of gold at the end of the rainbow!
I love making these Lucky Cake Bites every St. Patrick’s Day. These yummy cakebites are so fun and always put a smile on everyone’s face. I like making treat bags or a fun gift box and including these lucky bites inside.
Made with a simple boxed cake mix, store-bought icing, and melting chocolates, they really can’t get any easier! There’s no mixing butter, flour, and other dry ingredients, which makes for easy clean-up! With simple, easy-to-follow steps, you have a fun little dessert that will put a smile on kids’ and grown-ups’ faces alike.
Tips for Making St. Patty’s Lucky Day Cake Bites
Crumble cake into small pieces – Don’t mush it together
Freeze before coating in chocolate – without this step, the cake will fall apart
Add coconut oil to your melted chocolate – this will give the chocolate a pretty shine.
Wait for the chocolate to set – Let the chocolate dry before adding sprinkles. If it’s too wet, the sprinkles will fall apart.
Ingredients in St. Patty’s Day Lucky Cake Bites
I—15 oz box white or vanilla cake mix—I like Duncan Hines. Bake according to the package using eggs, water, and oil. You can also use your favorite cake flavor, but my most requested flavor is vanilla.
1 -16 oz container of vanilla buttercream frosting
1-16 oz package of white candy melts – I like Ghiradelli melting wafers
1 tbsp coconut oil (unmelted)
Gold Glitter Sprinkles – like these
Green food coloring
NOTE: You can also turn these into cake pops by placing thin sticks into the bottom of each before dipping in chocolate. You can get these at stores like Hobby Lobby or Michaels.
Instructions
Bake the cake in a cake pan according to the directions on the box and set aside to let the cake cool completely.
In a large bowl crumble cake into small pieces
Gradually add 3/4 of the frosting to the bowl and gently fold it into the cake (but not mushy). Make sure there aren’t any clumps of frosting. I like to use my hands.
Using a large cookie scoop to remove some of the cake mix, roll it into 2-3-inch balls.
Place in freezer for 30 minutes for further chilling
Add the melting chocolate and 1 tbsp coconut oil to a small microwave-safe bowl. Cook in the small microwaveable bowl at 1-minute intervals until it’s smooth and creamy, stirring in between.
Add green food coloring to your chocolate and stir until you get your desired color. Depending on what kind you use, it may take more or less. The natural food coloring will be a lighter shade of green.
Remove the bites from the freezer and drop them one at a time into the dipping chocolate. Remove them from the bowl using a slotted spoon, allowing excess chocolate to fall off, and place them on a cookie sheet lined with wax paper. If they aren’t fully coated, use a spoon to pour chocolate over the rest of the cake ball.
Sprinkle gold glitter over the top immediately after removing it from the chocolate.
Place them back on the parchment paper-lined baking sheet and freeze for 15-30 minutes.
How far in advance can I make cake pops?
If you’re making cake balls ahead of time, you can keep un-dipped cake balls in the refrigerator for up to 2 days.
How long do cake bites last?
Cake Bites stay fresh for up to one week at room temperature, in the refrigerator, and two months in the freezer.
Should cake bites be gooey?
Cake pops should be moist and have a slightly dense texture but not wet or overly gooey. They should be able to hold their shape without feeling soggy.
How do you dip your cake pops without falling apart?
Ensure your chocolate is in a container deep enough to dip your pop into and cover completely. Moving your stick around in the chocolate/candy melt while dipping will cause your cake pops to fall apart. Dip and manipulate as little as possible!
More Cake Bite Recipes
St. Patty’s Lucky Day Cake Bites
Ingredients
- I – 15 oz box white or vanilla cake mix
- 1 16 oz container of vanilla buttercream frosting
- 1 16 package of white melting or candy coating chocolate
- 1 tbsp coconut oil unmelted
- Gold Glitter Sprinkles
- Green food coloring
Instructions
- Bake the cake according to the directions on the box and allow to cool
- Gently break the cake into small pieces and add to a large mixing bowl
- Gradually add 3/4 of frosting to the bowl and gently fold it into the cake (but not mushy). Make sure there aren't any clumps of frosting. I like to use my hands.
- Using a large cookie scoop to remove the cake mix, roll it into 2-3-inch balls one at a time.
- Place in freezer for 30 minutes
- Add the melting chocolate and 1 tbsp coconut oil to a microwave-safe bowl. Cook at 1-minute intervals until it’s smooth and creamy, stirring in between.
- Add green food coloring to your chocolate and stir until you get your desired color. Depending on what kind you use, it may take more less. The natural food coloring will be a lighter shade of green.
- Remove the bites from the freezer and drop them one at a time into the chocolate. Using a slotted spoon, remove them from the bowl, allow excess chocolate to fall off, and place them on a cookie sheet lined with wax paper. If they aren’t fully coated, use a spoon to pour chocolate over the whole cake bite.
- Sprinkle gold glitter over the top immediately after removing it from the chocolate.
- Place them back on the parchment paper-lined baking sheet and freeze for 15-30 minutes.
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