Gingerbread Cake Balls

Looking to make a festive holiday treat? Check out our recipe for gingerbread cake balls – they’re so easy and sure to be a hit!

If you’re looking for a fun and indulgent take on the classic holiday treat of gingerbread, look no further than these delicious Gingerbread Cake Balls!

We combine rich, spiced gingerbread cake with cream cheese, coat it in an irresistible white chocolate shell, and garnish it with festive gingerbread man sprinkles. These bite-sized goodies are perfect for sharing at any festive gathering or gift exchange.

Plus they’re easy enough for kids to help you whip up in no time at all – it’s the best way to get into the holiday spirit!

Tips for Making the BEST Cake Balls

• Do not over-mix or the mixture will become too loose and won’t hold together but DO make sure the mixture is thoroughly combined.
• Do not skip chilling the cake balls prior to coating in candy as it helps the balls keep their shape when dipping them in the melts. I do not recommend freezing as the chocolate coating will set almost immediately after dipping.
• Make sure to move quickly as the melts will begin to set fast.
• Always heat the melts on a low setting to help prevent it from seizing and clumping up.
• If your melts do seize up you can loosen it up with a little coconut oil or vegetable shortening stirred in until smooth.

How to Store Cake Balls

There are many different ways to store cake balls, depending on how long you want them to last and what kind of consistency you prefer. Here are a few suggestions for storing these delicious treats:

Refrigerator Storage

Cake balls can be stored in the refrigerator for up to one week. To ensure freshness, place them in an airtight container or resealable bag. This will prevent any air from getting to them and causing them to become hard or dry. Do not store your cake balls at room temperature, since the filling is made with cream cheese.

Freezer Storage

For longer storage, cake balls can be frozen for up to three months. To freeze them, place them on a baking sheet lined with wax paper and put them in the freezer until they are firm. Once they are firm, you can transfer them to an airtight container or resealable bag. When ready to eat, simply thaw them in the refrigerator overnight.

If you need to stack the cake balls in your storage container, make sure to place a layer of wax paper between each layer. This will prevent them from sticking together and ruining their shape.

Equipment Needed to Make Cake Balls

• Baking pan
• Mixing bowls
• Whisk
• 1.5” cookie scoop
• Baking trays
• Parchment paper
• Double boiler (or microwave)

About the Ingredients for Gingerbread Cake Balls

Cake mix – I used a 14.5 ounce package of Betty Crocker Gingerbread Cake Mix. If you cannot get gingerbread cake mix, you can use a spice cake mix instead and doctor it up. To do this, add a teaspoon of ground ginger and swap the 1 cup of milk that is called for with a half cup of molasses, and a half cup of milk.

Cream cheese – Instead of cream cheese, you may opt to use a homemade or store bought cream cheese frosting instead.

Candy melts – Instead of the Ghirardelli vanilla melting wafers, you can use candy melts or almond bark.

Sprinkle mix – I used a gingerbread sprinkle mix but you could use any sprinkles you like instead, or make your own mix. I found

Looking for More Christmas Balls?

Check out more of my favourite Christmas ball recipes!

Get in the holiday spirit with these delicious, no-bake Christmas sugar cookie balls that are just perfect for any festive event or party!

Get into the holiday spirit with these delicious and fun snowman Oreo balls. They’re sure to add cheer to your festive spread this season.

Forget about the Grinch stealing Christmas, these Grinch Oreo balls will steal the hearts of your family and friends this holiday season!

How to Make Gingerbread Cake Balls

Yields: 20-24 balls | Prep time: 1 hour | Chill time: 1-2 hours

Ingredients:

• 14.5 ounce Betty Crocker Gingerbread Cake Mix (plus ingredients called for on box)
• 8 ounce cream cheese, softened
• 10 ounce bag Ghirardelli vanilla melting wafers
• Gingerbread sprinkles mix

Directions:

Start by preheating the oven and preparing the boxed gingerbread cake mix according to package instructions for a sheet cake, using milk instead of water. (Image 1)

Once the cake is done baking, remove it from the oven, and allow to cool completely. (Image 2)

Line two sheet pans with parchment paper and set aside.

Crumble the cake into fine crumbs. (Image 3)

In a large mixing bowl using a hand mixer on medium high speed, beat the cream cheese until smooth and creamy. (Image 4)

Add the crumbled cake to the cream cheese and mix it together on low speed until just combined. Use a rubber spatula to scrape down the sides of the bowl and ensure all of the cream cheese is mixed in. (Image 5)

Use a 1 ½ inch cookie scoop to scoop even sized amounts of the cake-cream cheese mixture, and roll into smooth balls. Place on the prepared sheet pans and repeat with the rest. Refrigerate for 1-2 hours. (Image 6)

Using a double boiler or the microwave method, melt the vanilla melting wafers on low heat, stirring often, until fully melted and smooth. Do not overheat otherwise the melts may seize and thicken. If using the microwave, use a low or defrost setting and stir every 30 seconds.

Use a fork to dip one cake ball at a time into the melts, then remove and gently tap the fork on the edge to remove excess coating. (Image 7) Place the coated ball back onto the parchment paper and immediately top with sprinkles. (Image 8)

Repeat with remaining cake balls. Place in the refrigerator for the coating to harden, about 10 minutes.

Keep refrigerated until ready to serve. Enjoy!