Candy Cane Cake Balls

candy cane cake ball on a liner, drizzled with white chocolate and sprinkled with crushed candy canes.

4.80 from 5 votes

These candy cane cake balls are full of sweet peppermint flavor and crunch, coated in a vanilla candy coating, and sprinkled with more crushed candy canes!

Prep Time30

Cook Time25

Total Time55

Course: Dessert

Cuisine: American

Keyword: easy dessert recipe

Servings: servings

Calories: 195kcal

Author: The Chunky Chef

Ingredients

Cake

8 standard size peppermint candy canes plastic wrappers removed
1 box (approx. 15 oz) white cake mix
1 cup water or whatever amount the box says you need
3 large eggs or whatever amount the box says you need
1/2 cup vegetable oil or whatever amount the box says you need
1/2 tsp peppermint extract

Cream cheese frosting

4 Tbsp unsalted butter softened to room temperature
4 oz cream cheese softened to room temperature
1/2 tsp peppermint extract
2 cups powdered sugar whisked to remove any lumps

Candy coating

24 oz vanilla candy coating may also be called almond bark

Instructions

Prepare

Preheat oven to 350°F and lightly spray a 9x13" baking dish with cooking spray. Set aside.

Crush candy canes

Gently break the candy canes into a few pieces and add to a plastic bag. Crush to small chunks with a rolling pin. *This can also be done in a food processor if you'd like, just be careful not to crush them into dust - you want small pieces.*

Make cake

Prepare the cake batter, according to the package directions (mixing together the cake mix, water, eggs, oil, and peppermint extract).
Stir in about 3/4 of the crushed candy canes, reserving the rest for sprinkling on top of the cake balls later.
Transfer batter to prepared baking dish and bake for the time indicated on the box (typically around 25-29 minutes).
Cake is finished baking when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Set cake aside to cool completely.

Make frosting

To a mixing bowl, add butter and cream cheese and beat with a mixer until creamed together. Add the peppermint extract and beat again.
Add powdered sugar, 1 cup at a time, beating until combined. You're looking for a consistency that's like a thick frosting, so if you need the frosting to be thicker, add a bit more powdered sugar until it's the consistency you like.

Make cake balls

Crumble the cooled cake with a mixer or by hand. To the crumbs, add 2 heaping Tbsp of the frosting and mix to combine thoroughly.
Test to see if the amount is correct by rolling a bit of the mixture between your palms. If it rolls into a ball that stays together, you're good. If not, add a bit more frosting, a little at a time, until it's easily rolled into balls.
Scoop the mixture using a cookie scoop or Tbsp measuring spoon, then gently roll it between your palms until it forms a ball.
Add rolled cake ball to a wax paper lined baking sheet, then repeat with remaining cake balls. Add baking sheet to the refrigerator or freezer for about 10 minutes or so.

Melt coating and dip

Add candy coating to a microwave-safe bowl and microwave in 30 second increments, stirring after each time, until melted.
Pierce a cake ball on a fork, then dip in the melted candy coating. Gently tap the fork on the edge of the bowl to remove excess coating, then place back on wax paper lined baking sheet.
Sprinkle with some of the reserved crushed candy canes, then repeat with remaining cake balls.

Chill and store

Once all the cake balls have been dipped and sprinkled, return the baking sheet to the refrigerator for another 10 minutes or so.
Transfer to an airtight container and store in the refrigerator for 2 weeks, or at room temperature for 1 week.

Notes

I've estimated that this recipe will yield about 30-35 cake balls, which you're free to divide up into as many servings as you'd like.
I typically use Pillsbury or Duncan Hines cake mix, but feel free to use the brand you like best.

Nutrition