The first time I made these Gingerbread Cake Balls, my whole kitchen transformed into this cozy little holiday bakery. The scent of warm ginger, cinnamon, and sweet molasses wrapped around me like a blanket, and I remember feeling instantly festive even though it wasn’t anywhere near Christmas at the time. When I mixed the warm gingerbread cake with the cream cheese and rolled those little balls by hand, it was almost therapeutic. The finished cake balls looked so bright, cheerful, and perfectly bite-sized that I knew immediately I had stumbled on one of my new favorite holiday treats.
Ingredients
- 1 box gingerbread cake mix
- Ingredients listed on the cake mix box (usually eggs, water, oil)
- 4 oz cream cheese, softened
- 12 oz white chocolate or almond bark
- Holiday sprinkles or gingerbread-themed sprinkles
For substitutions, I’ve tried using spice cake mix with added ginger, cinnamon, and nutmeg when I couldn’t find gingerbread cake mix, and it honestly works in a pinch. Still, the gingerbread mix has that unmistakable molasses flavor that makes these cake balls truly special. For the coating, white chocolate chips can work but almond bark melts much more smoothly and sets evenly, so I recommend that if you want a fuss-free dipping experience. Cream cheese is essential—not frosting—because it makes the interior soft, creamy, and never too sweet. And sprinkles? Never skip the sprinkles; they turn a simple treat into something magical.
Equipment Needed
- 1 large mixing bowl
- 1 hand mixer or stand mixer
- 1 baking sheet
- Parchment paper
- 2 microwave-safe bowls
- Fork or dipping tool
You don’t need any fancy equipment here, which is one of the reasons I adore this recipe. A hand mixer makes blending the cream cheese and cake much easier, though you can absolutely use a spoon if you don’t mind a little arm workout. A baking sheet lined with parchment is crucial because it prevents sticking and makes cleanup faster. Microwave-safe bowls help with melting the chocolate smoothly, and a fork or dipping tool lets the chocolate drip off evenly so your cake balls don’t get weighed down with too much coating. Everything else is optional, making this a no-stress recipe for busy days.
Step-by-Step Instructions
When I start making these Gingerbread Cake Balls, I always bake the gingerbread cake mix first exactly as the box instructs. The cake itself fills the whole kitchen with that warm, nostalgic holiday smell, and I always find myself peeking into the oven way more than necessary because I love watching the top turn golden brown. Once the cake finishes baking, I let it cool completely—this part really matters because warm cake will melt the cream cheese and turn everything mushy. When it’s fully cooled, I crumble the entire baked cake into a large mixing bowl using my hands.
Next, I add the softened cream cheese. I’ve learned to break the cream cheese into small pieces before tossing it into the bowl because it mixes so much easier that way. Using a hand mixer or stand mixer, I blend the cream cheese into the cake crumbs until the mixture becomes soft, dense, and dough-like. The consistency reminds me of cookie dough—firm enough to hold its shape but soft enough to roll smoothly. If the mixture ever feels too dry, adding an extra tablespoon of cream cheese helps bring it back together without making it sticky.
Then comes the fun part: rolling them. I grab small scoops of the gingerbread mixture using a tablespoon and roll them between my palms until they form smooth little balls. This part feels oddly relaxing, and the mixture smells so good that I have to remind myself not to eat them un-dipped. I place each cake ball onto the parchment-lined baking sheet, making sure there’s a little space between them. Once they’re all rolled out, I pop the tray into the freezer for about 15–20 minutes to firm them up. This makes coating them in chocolate so much easier and prevents them from crumbling apart.(See the next page below to continue…)