Preheat your oven to 350°F (175°C). Grease or line a 9×13 inch pan with parchment paper. Bake the cake for 30-35 minutes until a toothpick comes out clean. Allow to cool on a wire rack for about 1 hour.

Crumble the cooled cake into fine crumbs in a large mixing bowl, ensuring no large pieces are left.

Mix 1 cup of cream cheese frosting into the cake crumbs until combined. Adjust for moisture, letting it rest for 5 minutes if needed.

Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet, yielding around 20-25 balls.

Cover and freeze the cake balls for about 1 hour to firm up.

Melt the white chocolate in a double boiler over low heat, stirring until smooth.

Dip each ball into the melted white chocolate using a toothpick, tap off excess chocolate, and place back on the baking sheet.

Immediately add sprinkles or drizzle with dark chocolate before letting them set at room temperature for 30 minutes.

Serve or store the cake balls in an airtight container for up to 5 days.