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Peppermint Cake Balls (Easy Cake Pops)

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Made with tender cake and coated with white chocolate our Peppermint Cake Balls are a simple but festive treat or dessert idea. You’ll only need a few ingredients and the decorating options are endless.

Before we get started I have to warn you that once you start eating these, you can’t stop! Bite sized pieces of cake with a hint of peppermint, coated in melted chocolate – what could be better? 

close up of peppermint cake balls with candy cane crumbs.

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We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe, including a printable recipe card.

If you love the candy cane and peppermint flavor during the holiday season, be sure to make my Candy Cane Pie and no churn peppermint ice cream. They’re delicious, festive and always the first desserts to be eaten. 

When you need a last-minute dessert idea or an edible gift for a holiday party consider an easy cake ball recipe, like this gingerbread version. One reason they are so easy to make is that we are using a boxed cake mix. 

They turn out perfect every time and you don’t have to worry about them being too dry or too dense. Not to mention using the store-bought cake mix means you can switch up the cake flavors if you want, like these strawberry cake balls and red velvet cake balls.

ingredients for peppermint cake balls.

Ingredients for Peppermint Cake Balls 

white boxed cake mix – I use the Moist variety of cake mix 

eggs – remove the eggs from the frig 10 minutes before you start to take the chill off of them (room temp eggs will incorporate into the batter easier)

vegetable or canola oil


peppermint extract

white chocolate melting wafers – we recommend using a high quality chocolate like Ghirardelli’s brand

sprinkles and crushed candy canes – these are for decorating so feel free to be creative

How to Make Cake Mix Peppermint Balls 

Using a 9×13 cake pan, prepare the cake according to the instructions on the back of the box. I have listed eggs, oil, and water in the ingredient section assuming your brand calls for the same thing. Stir in the peppermint extract to the batter before pouring the batter into the pan.

Once the cake has finished baking, allow it to cool completely. 

Break off pieces of cooled cake and add them to the food processor. You may have to do this in batches.

collage of images showing the cake being processed into crumbs.

Start on the thickest setting when pulsing the cake, working your way down to the thinnest. You want the cake to be soft enough to form a dough ball. 

Now it’s time to make the dough balls. Scoop the cake from the food processor bowl using a cookie scoop. Roll the cake balls in your hands if needed and place on a baking sheet. 

Melt the chocolate in a microwave safe bowl, heating in small increments to avoid overcooking the chocolate. Stir in between heating cycles and continue melting until there aren’t any more chunks. 

Use a fork to dip each peppermint cake ball into the melted chocolate. Gently tap it on the side of the bowl to allow the excess chocolate to drip off. 

Place the dipped peppermint cake balls on a parchment lined baking sheet. 

If you are decorating with sprinkles or crushed candy canes, add these before the chocolate sets up. 

Allow the chocolate to harden and set up completely before serving or storing. 

close up of peppermint cake balls with broken peppermints on top.

Can You Make These with a Chocolate Cake Mix? 

Yes! To make these out of chocolate cake, just swap the white boxed mix and follow the instructions on the back of the box.

You could also use Devil’s Food for an extra chocolatey flavor. And red velvet cake mix is another good option for the holidays.

Tips for Melting the Chocolate 

When melting the chocolate you want to be sure NOT to overcook it, because it will curdle. Be sure to only heat in 30-second increments, stirring each time. If the chocolate is too thick, add ½ teaspoon of vegetable or coconut oil to help thin it out. 

Sometimes the melted chocolate will start to harden before you can get them all dipped. In that case, simply reheat for just a few seconds and stir again until it’s smooth. 

You can also use a double boiler to melt the chocolate if you prefer.


  • Coating – if you would rather have a milk chocolate coating on the outside, just swap it out.  You can also use almond bark or a candy coating in place of the wafers.
  • Cake flavor – use a chocolate cake mix for the ultimate chocolate lover’s treat. Red velvet cake is another option for Christmas cake pops.
  • Other Holidays & Occasions – it’s easy to adapt this recipe for other holidays by changing the cake flavor, chocolate coating flavor and decorations. You’ll probably want to omit the peppermint extract depending on the flavors you are using. Go all red for Valentine’s Day, pink or blue for baby showers or festive colors for birthday parties.
  • Make cake pops – you can easily turn these into cake pops by mounting the cake balls on lollipop sticks before coating with chocolate.
  • For parties – these make a fun addition to birthday parties, baby and wedding showers and class parties. Package in cello bags and tie with a coordinating ribbon for a fun gift to go.

Tips for Making

Resist the urge to add more peppermint extract or it can become overwhelming and resemble a toothpaste flavor.

If your cake balls aren’t holding together, add 1-2 tablespoons of cream cheese frosting and mix it in.

You can refrigerate the rolled cake balls for 15-20 minutes before dipping in chocolate. This helps them set up but I usually only do this when it’s warm out.

If your crushed peppermints or sprinkles slip off the truffle after dipping in chocolate, wait for the chocolate to harden and then dip it again before adding the decorations.

The number of cake balls will vary based on your scoop size.

Storing Peppermint Cake Balls 

  • Don’t store your finished truffles in the refrigerator unless you live in a very humid area. Placing them in the fridge will cause condensation on the chocolate.
  • These are good for 5-7 days in an airtight container at room temperature.

**Save Peppermint Cake Balls for Later**

close up of 4 peppermint cake balls with peppermint crumbles and text overlay.
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close up of peppermint cake balls with peppermint crumbs

Peppermint Cake Balls (Easy Cake Pops)

Made with tender cake and coated with white chocolate our Peppermint Cake Balls are a simple but festive treat or dessert idea. You'll only need a few ingredients and the decorating options are endless.
5 from 1 vote
Print Pin Rate
Course: Candy, Dessert, Holiday Treats, party food
Cuisine: American
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Servings: 30 balls
Calories: 179kcal
Author: Lori @ A Reinvented Mom



  • Grease and flour a 9×13 cake pan and set aside.
  • Prepare the cake according to the package directions (we're assuming it calls for eggs, oil & water but check the back of the box), adding the peppermint extract to the batter.
  • Pour the batter into the prepared cake pan and bake according to the package directions.
  • After the cake has finished baking, allow it to cool completely before moving on to the next step.
  • Break the cooled cake into pieces into the bowl of your food processor. Starting with the thickest setting, start breaking down your cake into crumbs. Work your way down to the lightest setting on the food processor. The cake is ready when you can easily form a dough ball out of the cake.
  • Using a small cookie scoop, make evenly sized balls out of the dough. Roll between your hands if needed to smooth out the balls. Place the cake balls on a parchment-lined baking sheet.
  • To melt chocolate: place the chocolate melting wafers in a microwave-safe bowl and heat for one minute. Remove from microwave and stir. Continue heating in 30-second increments as needed, stirring between each heating session to prevent the chocolate from burning, until the chocolate is smooth.
  • After the chocolate is melted, use a fork to dip each cake ball into the melted chocolate. Tap the fork against the side of the bowl to release excess chocolate.
  • Place the chocolate-dipped balls on the parchment-lined baking sheet to set up. Top the balls with crushed peppermint candies or sprinkles before the chocolate sets up. Continue until all the balls have been dipped.
  • Allow the chocolate to harden completely before serving.


  • The number of cake balls will vary based on the size of your cookie scoop.
  • Change up the cake flavor and decorations for other holidays and special occasions.
  • Store leftovers in an airtight container on the counter for 3-5 days. They can be stored in the refrigerator but moisture will accumulate on the chocolate.
  • Nutritional information doesn’t include optional sprinkles or decorations.
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Nutritional Estimate

Serving: 1ball | Calories: 179kcal | Carbohydrates: 25g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 130mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 18g | Vitamin A: 24IU | Calcium: 40mg | Iron: 0.4mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

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