Gingerbread Cake Balls are a delicious, fun, festive treat for the holidays! Gingerbread cake covered in white chocolate and holiday sprinkles. They are so easy and so cute!
We also have Peppermint Oreo Balls that are perfect for Christmas!
I love gingerbread flavor this time a year but I’m not a huge fan of the standard crunchy gingerbread cookies. I will choose pretty much any cookie over a gingerbread man.
So I love recipes like this where you get the gingerbread flavor in a totally different form.
These Gingerbread Cake Balls are just like the classic cake balls that all impulse buy at Starbucks but the inside is gingerbread cake. So the cake is mixed with cream cheese, rolled into balls, and then coated in white chocolate and sprinkles.
Why You’re Going To Love This Recipe
- The spicy gingerbread with the sweet white chocolate coating is so delicious together! Plus, you have all the different textures of the cake, the chocolate, and the crunchy sprinkles.
- It starts with a cake mix so it’s really quick and easy! Once the cake is baked and cooled, it’s perfect for little helpers who want to help dip and decorated the cake balls.
Ingredients
- Gingerbread Cake Mix – I used the Betty Crocker one but I’m sure there are many other options. Make sure you pick up all the ingredients that the box requires as well. Mine needed 1 egg and a cup of water or milk.
- Cream cheese – this is getting mixed into the crumbled cake after it’s baked. It binds the cake together and gives it such a great texture.
- White melting wafers – you can get these at any grocery store in the aisle with the chocolate chips. You can also use white almond bark.
- Sprinkles – you can use whatever sprinkles you like but I think a gingerbread sprinkle mix is perfect for these.
How To Make Gingerbread Cake Balls
- Bake cake. Mix the gingerbread cake mix with the required ingredients and bake as instructed on the box.
- Cool slightly. Let cool until you can handle it without burning your hands.
- Crumble. Crumble the cake into a mixing bowl.
- Blend. In a separate bowl, use an electric mixer to blend cream cheese until smooth and creamy.
- Add cake. Add the crumbled cake and use the electric mixer to combine. Make sure to scrape down the sides.
- Roll. Roll the mixture into balls and place on parchment paper.
- Melt. Melt the melting wafers by 30 second increments in the microwave until smooth.
- Dip. Dip cake balls, one at a time, in the melted chocolate and tap the fork on the side of the bowl to remove any excess chocolate.
- Sprinkle. Place back on the parchment paper and top with sprinkles while the chocolate is still wet.
How Long Are They Good For?
These gingerbread cake balls will be fine in the fridge for up to 5 days. Make sure to store them in an airtight container.
You can either serve them straight from the fridge or, I like to let them sit out for 10 minutes or so just to talk the chill off.
Can You Freeze Them?
You can freeze the cake balls before or after dipping for up to 3 months. Make sure you wait until they are fully set before freezing.
I like to put them in the freezer unwrapped for 30 minutes or so to make sure they don’t stick to either other. Then wrap them in plastic wrap and finally place them in a plastic bag.
When you are ready to serve them, let them sit in the fridge for several hours.
More Gingerbread Treats
- Soft Gingerbread Cookies
- Chewy Chocolate Gingerbread Cookies
- Gingerbread Hot Chocolate
- Gingerbread Waffles
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Gingerbread Cake Balls
Gingerbread Cake Balls are a delicious, fun, festive treat for the holidays! Gingerbread cake covered in white chocolate and holiday sprinkles. They are so easy and so cute!
Ingredients
- 14.5 ounce Betty Crocker Gingerbread Cake Mix (plus ingredients on box needed to make it)
- 8 ounce block cream cheese, softened to room temperature
- 10 oz bag white melting wafers or almond bark
- Gingerbread sprinkles mix
Instructions
- Prepare gingerbread cake mix according to package instructions.
- When cake is done baking, let cool until you can handle it and then crumble into a large mixing bowl. Cool completely.
- In a separate mixing bowl, beat cream cheee until smooth and creamy.
- Add the crumbled cake into the cream cheese and beat until well combined. Use a rubber spatula to scrape down the sides of the bowl to make sure you combined everything.
- Roll the mixture into even sized balls and set on parchment-lined baking sheets.
- Refrigerate 1 - 2 hours. This wll help the cake balls keep their shape when dipped.
- In another mixing bow, melt the white melting wafers in the microwave in 30 second increments until melted and smooth.
- Use a fork to dip each cake ball, one at a time, into the melted chocolate. Tap the fork on the edge of the bowl to remove any excess chocolate. Place the cake ball back on the parchment and add sprinkles.
- Refrigerate until ready to serve. The refrigerator should help the chocolate harder faster.
Notes
Store leftover cake balls in the fridge for up to 5 days.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 249Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 266mgCarbohydrates: 37gFiber: 0gSugar: 23gProtein: 3g
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