These Christmas Vanilla Cake Balls are soft, bite-sized desserts made with moist vanilla cake and creamy frosting, dipped in festive peppermint chocolate and topped with crushed peppermint candy pieces. They’re colorful, indulgent, and perfect for holiday platters or gift boxes.
Why You’ll Love This Recipe
These cake balls bring together the rich, buttery flavor of classic vanilla cake with the refreshing zing of peppermint chocolate coating. Their small size makes them ideal for portion control, parties, or edible gifts. The vibrant red, green, and white toppings capture the holiday spirit while offering a delightful mix of textures—from soft cake to smooth chocolate and crunchy candy bits.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- vanilla cake (homemade or from a mix)
- vanilla or cream cheese frosting
- peppermint-flavored melting chocolate (red, white, or green)
- vegetable shortening or coconut oil (for smoother coating, optional)
- crushed peppermint candies or candy canes
- holiday-themed sprinkles or edible glitter (optional)
directions
- Bake and cool a vanilla cake according to the recipe or package directions. Let it cool completely.
- Crumble the cooled cake into fine crumbs using your hands or a food processor.
- Add frosting (start with a few spoonfuls) and mix until the cake holds together when squeezed. Add more frosting as needed, but avoid making it too wet.
- Scoop and roll the mixture into 1-inch balls. Place them on a parchment-lined tray.
- Chill the cake balls in the refrigerator for at least 1 hour or freeze for 30 minutes to firm.
- Melt the peppermint chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Add a small amount of shortening or coconut oil for a thinner coating if desired.
- Using a fork or dipping tool, dip each chilled cake ball into the melted chocolate, allowing excess to drip off.
- Place dipped balls back onto the parchment-lined tray. Immediately sprinkle with crushed candy canes or decorations before the coating sets.
- Repeat until all cake balls are coated and decorated. Allow to set completely at room temperature or in the refrigerator.
- Store in an airtight container until ready to serve or package.
Servings and timing
Makes approximately 24–30 cake balls.
- Prep time: 25 minutes
- Chill time: 1 hour
- Coating/decorating time: 20–30 minutes
Total time: ~2 hours
Variations
- Use red velvet or chocolate cake for a different base flavor.
- Replace peppermint chocolate with white or milk chocolate and add peppermint extract to the cake mixture.
- Decorate with mini candy pearls, edible glitter, or crushed cookies for a unique topping.
- Add a few drops of food coloring to match a specific holiday theme.
storage/reheating
Store cake balls in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 2 months in a freezer-safe container. No reheating is required. Allow to come to room temperature before serving for best flavor and texture.
FAQs
Can I use boxed cake mix?
Yes. A standard vanilla or white cake mix works perfectly. Just be sure to let the cake cool fully before crumbling.
How much frosting should I use?
Start with ⅓ to ½ cup and add more only as needed. The mixture should hold together when pressed, not feel sticky or wet.
What’s the best way to crush peppermint candy?
Place the candy canes or peppermint candies in a sealed plastic bag and crush them with a rolling pin or meat mallet.
Can I make these without peppermint flavor?
Absolutely. You can use plain white or milk chocolate for coating and skip the peppermint extract or crushed candy.
Why is my coating too thick or clumpy?
Try adding a teaspoon of shortening or coconut oil to the melted chocolate to thin it for smoother dipping.
Can I freeze the cake balls before coating them?
Yes, freezing them for about 30 minutes makes them easier to dip and helps the coating set more evenly.
How long do they take to set after dipping?
Typically, 20–30 minutes at room temperature or 10–15 minutes in the refrigerator.
Can I double this recipe?
Yes. You can scale the recipe to make more cake balls for large gatherings or gift boxes.
What kind of chocolate is best for coating?
Peppermint-flavored candy melts or almond bark are ideal. They melt smoothly and set quickly.
Are these good for holiday gifts?
Yes. Once set, package them in mini cupcake liners in decorative boxes or tins lined with wax paper.
Conclusion
Christmas Vanilla Cake Balls coated in peppermint chocolate are festive, flavorful, and visually stunning. Whether served at a party, gifted to loved ones, or enjoyed as a personal treat, these cake balls deliver a perfect balance of softness, sweetness, and seasonal flair.
PrintChristmas Vanilla Cake Balls Coated in Peppermint Chocolate and Topped with Holiday Candy Bits
Christmas Vanilla Cake Balls are bite-sized treats made from crumbled vanilla cake mixed with frosting, coated in peppermint-infused white chocolate, and topped with crushed candy canes or festive holiday candy bits. These no-bake sweets are perfect for gifting and holiday dessert trays.
- Prep Time: 30 minutes
- Cook Time: 30 minutes (for cake)
- Total Time: 1 hour 30 minutes (including chilling and decorating)
- Yield: 36 cake balls 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box vanilla cake mix (plus required eggs, oil, and water)
- 1/2 cup vanilla frosting
- 12 oz peppermint white chocolate or white chocolate chips + 1/2 tsp peppermint extract
- 1/3 cup crushed candy canes or holiday sprinkles (for topping)
Instructions
- Bake the vanilla cake according to package instructions and let it cool completely.
- Crumble the cooled cake into a large bowl until fine crumbs form.
- Add the frosting and mix until a thick, dough-like consistency forms.
- Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Chill the balls in the freezer for 20–30 minutes to firm up.
- In a microwave-safe bowl, melt the peppermint white chocolate in 30-second intervals, stirring until smooth. (If using plain white chocolate, stir in peppermint extract after melting.)
- Dip each chilled cake ball into the melted chocolate, tapping off excess, and place back on the parchment paper.
- Immediately sprinkle crushed candy canes or holiday sprinkles over the top before the coating sets.
- Let the coating harden at room temperature or refrigerate for quicker setting.
Notes
- Be sure the cake is fully cooled before crumbling to avoid melting the frosting.
- Use a cookie scoop for uniform cake ball sizing.
- Store in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.
Nutrition
- Serving Size: 1 cake ball
- Calories: 160
- Sugar: 17g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg