These scrumptious Eggnog Cake Balls are a perfect little treat with a tender middle and a rich chocolate coating. They are sure to be a hit at your next holiday party!
Eggnog Cake Balls
Every day when I pick the kids up from school, the first thing they say to me is, “What did you make today?!” After-school snack time has been a real chore for them. Not.
These eggnog cake balls were last week’s installment, and had I not cut the kids off after the seventh one, they probably would have eaten all of them.
If you’re invited to a party and asked to bring something, volunteer and make these. So delicious and great for holiday entertaining, and bonus they can easily be made up ahead of time.
What Are Cake Balls?
Cake balls are essentially a cake-like truffle, made from a blend of cake crumbs and frosting, then dipped in candy melts and topped with sprinkles, cookie crumbs, or in this case, sea salt.
They are so easy to make and result in fantastic bite-sized treats. You can mix and match different cake, frosting flavors, and the type of chocolate coating – the variations are practically endless.
Ingredients Needed
This delicious treat is made with just a handful of ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Pound cake mix – A 16 ounce box.
- Eggnog – We love our homemade eggnog, but store bought works, too.
- Unsalted butter – Softened to room temperature.
- Eggs – Provides structure to the cake.
- Rum – A classic ingredient in traditional eggnog. (If you want these alcohol free, simply omit.) or 2 teaspoons rum extract)
- Nutmeg – For a nice warm flavor.
- Frosting – You’ll need a 16 ounce container whipped vanilla frosting (you won’t use all of it.)
- Candy melts – Vanilla and/or chocolate candy coating for the exterior of the cake balls. See note below.
- Sea salt – Sprinkled on top of the cake balls to enhance the chocolate flavor and balance out the sweetness.
Candy Melts vs. Regular Chocolate Chips
How to Make Eggnog Cake Balls
These truffle balls take little skill to make, though there are a few separate steps and some chill time required.
(Scroll below to the printable recipe card for details and measurements.)
- Make the cake batter. Beat pound cake mix, eggnog, butter, eggs, rum, and nutmeg together with an electric mixer until blended.
- Bake the cake. Pour batter into a 9×5-inch parchment lined loaf pan. Bake at 350F for 55 to 60 minutes or until a tester comes out clean. Cool in the pan for 10 minutes, then remove from the pan onto a wire rack to cool completely.
- Crumble the cake and mix with frosting. Crumble the cake into a large bowl, making sure no large chunks remain. Add up to three-quarters of the container of frosting to the bowl (you will not need the remaining frosting or the cake balls will be too moist. Save it in the refrigerator for a later use.) Mix to combine with the back of a wooden spoon or fork.
- Form balls. Using a cookie scoop, portion tablespoons of the mixture, gently knead with your hands until it stays together; form into 1-inch balls.
- Chill the balls. Transfer balls to a parchment lined baking sheet; cover with plastic wrap and place in refrigerator for several hours (preferably overnight), until firm.
- Coat with chocolate. Melts candy melts according to package instructions until smooth. Place a cake ball onto fork tines and lower into the chocolate, then using a spoon, coat the balls with the melted chocolate. Tap on the side of the bowl, allowing any excess to run off.
- Sprinkle with salt. Place back on the parchment-lined baking sheet and sprinkle with a few granules of coarse sea salt (you want to do this before the coating dries.) Repeat with all the cake balls.
- Chill to set. Place in the refrigerator for 30 minutes until set. Enjoy!
Proper Storage
- Storing uncoated cake balls. You can store undipped cake balls in the refrigerator for up to 2 days or freeze them for up to 6 weeks. Allow to thaw in the refrigerator then dip in the melted chocolate.
- Storing fully coated cake balls. Once dipped and completely dried, they can be left out at room temperature for up to 4 days, 2 weeks in the refrigerator in an airtight container, or up to 6 weeks in the freezer in freezer-safe resealable plastic bags. Thaw overnight in the refrigerator.
More Eggnog Desserts:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Eggnog Cake Balls
Ingredients
- 16 ounce box Pound Cake mix
- 2/3 cup eggnog
- 1/4 cup unsalted butter , softened
- 2 large eggs
- 2 tablespoons rum (or 2 teaspoons rum extract)
- 1/2 teaspoon nutmeg
- 16 ounce container whipped vanilla frosting (you won't use all of it)
- 48 ounces vanilla or chocolate candy coating , or 24 ounces of each
- Sea Salt
Instructions
- Preheat oven to 350 degrees F. Line a 9×5-inch loaf pan with parchment paper, leaving a slight overhang on 2 sides.
- In a large bowl, beat pound cake mix, eggnog, butter, eggs, rum, and nutmeg together with an electric mixer until blended. Pour into the prepared loaf pan.
- Bake for 55-60 minutes or until a long wooden skewer inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely.
- Crumble the cake into a large bowl, making sure no large chunks remain. Add up to three-quarters of the container of frosting to the bowl (you will not need the remaining frosting or the cake balls will be too moist. Save it in the refrigerator for a later use.) Mix to combine with the back of a wooden spoon or fork.
- Scoop tablespoons of the mixture, gently knead with your hands until it stays together; form into 1-inch balls. Transfer to a parchment lined baking sheet; cover with plastic wrap and place in refrigerator for several hours (preferably overnight), until firm.
- Place candy coating in a deep microwave-safe bowl and microwave according to package directions, until melted and smooth.
- Place a chilled cake ball on a fork to dunk and using a spoon, pour the chocolate all over to coat. Place back on the parchment-lined baking sheet and sprinkle with a few granules of sea salt (you want to do this before the coating dries.) Repeat with all the cake balls.
- Place in the refrigerator for 30 minutes until set. Enjoy!
Loved these.
Perfect for our Christmas party!