Eggnog Cake Balls

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These Eggnog Cake Balls are butter pecan cake mixed with cream cheese and coated with white candy melts and topped with nutmeg.

A pile of the Eggnog Cake Balls.

Quick and Easy Cake Balls

I love making these delicious cake treats for the holidays. Kids and adults can’t get enough of them and they get devoured in minutes! This simple recipe only needs a few ingredients and the recipe is easy to follow. It comes out tasting sweet, nutty and spiced with nutmeg.

Key Ingredients You’ll Need

Cake Mix: You will need butter pecan cake mix for this recipe, but you can try this recipe with other kinds of cake.

Eggnog: I love traditional eggnog, but you can try this recipe with other types.

White Candy Melts: Use these to coat the cake balls, you can add food coloring for a more festive touch.

How To Make Eggnog Cake Balls

Step 1. Set the oven to 350 degrees and use cooking spray to grease a 9×13-inch baking pan. In a bowl, add the cake mix, eggs, eggnog, and oil and combine for 2-3 minutes. Pour into the pan and place in the oven for 28-33 minutes to bake or until it bounces back when touched and a toothpick in the middle comes out clean. Let the cake cool thoroughly for approximately 1 hour.

Step 2. When cooled, crumble in a bowl and combine with the cream cheese until fully incorporated and sticks together like dough. Portion the dough into 1 1/2 Tbsp sized scoops and arrange onto a parchment paper-lined cookie sheet. In a heat-safe bowl, add in the candy melts and melt for 30-seconds in the microwave, and mix.

Step 3. Heat for another 10-15 second intervals, mixing between each until fully melted. Dip the cake balls into the chocolate and let the excess drip before placing them on the baking sheet. Top with nutmeg, sprinkles, or other toppings, and continue until all the cake balls are dipped. Put the balls into the fridge to chill for about 30 minutes or until the chocolate is firm and set. Serve and enjoy!

How To Decorate Eggnog Cake Balls?

I love the look of the white chocolate finish with a dusting of nutmeg. Although, there are a few ways you can make these even more festive and eye-popping. You can use colorful sugar, nonpareils, or sprinkles, or use red and green candy melts.

Tips & Tricks

  • You can add other spices like cinnamon or pumpkin spice instead of nutmeg.
  • Add food coloring to the chocolate to make them more eye popping if you don’t have candy melts to do it.
  • You can store these in an airtight container or Ziploc bag at room temperature.
  • These will last up to 4 days out of direct sunlight. If it’s by the oven or in the sun, the chocolate will soften or melt. You can also store in the freezer for up to 2-3 months.
A hand holding one of the Eggnog Cake Balls.

More Eggnog Recipes:

Eggnog Cake Balls on a cloth.
A pile of the Eggnog Cake Balls.
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Eggnog Cake Balls

These Eggnog Cake Balls are butter pecan cake mixed with cream cheese and coated with white candy melts and topped with nutmeg.
Servings: 30 cake balls
Prep: 20 minutes
Cook: 33 minutes
Chill Time: 30 minutes
Total: 1 hour 23 minutes


  • 1 15.25 oz. box butter pecan cake mix
  • 2 large eggs
  • 1 ¼ cup eggnog
  • cup vegetable oil
  • ¾ cup cream cheese spread
  • 1 12 oz. bag white candy melts
  • Nutmeg optional garnish
  • Sprinkles optional garnish


  • Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 inch baking pan with cooking spray.
  • Mix together the cake mix, eggs, eggnog and oil until well combined, about 2-3 minutes.
  • Pour the batter into the prepared pan and bake for 28-33 minutes or until the cake springs back when tapped and a toothpick inserted in the center of the cake comes out clean.
  • Allow the cake to cool completely, about 1 hour, and then crumble it completely.
  • Mix the cream cheese spread into the crumbs until combined and the cake sticks together in a dough fashion.
  • Use a 1 ½ Tablespoon cookie scoop to make evenly sized cake balls and place them on a baking sheet lined with parchment paper.
  • Pour the candy melts into a microwave safe bowl and microwave for 30 seconds and then stir well.
  • Continue to heat in 10-15 second increments, stirring well in between, until the candy is completely melted.
  • Roll a cake ball in the candy coating, allow the excess to drip off and then replace on the baking sheet.
  • Sprinkle with nutmeg, sprinkles or other garnishes, optional and repeat with each cake ball until all are coated and decorated.
  • Place the decorated cake balls in the refrigerator for about 30 minutes or until the candy is completely hardened.

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