I just made my first cake balls.  I think the cake was too moist because it hardly took any frosting for them to stick together.  Normally moist cake would be a good thing, but I would like to be able to use more frosting so you can really taste it.  Should I just use less butter or milk in the cake batter?  Since they're scratch recipes, I'm afraid that leaving out ingredients might affect the taste more than it would in a mix.  Or maybe I could just cook it a bit longer so it dries out a little?


Any advice is appreciated!

i don't make a lot of cake balls but if i had this problem i would bake as usual and then dry the cake before combining -- cut into cubes and air dry or oven dry

best to you