The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Let me share my favorite holiday party trick these irresistible Eggnog Cake Balls! I started making these little bites of heaven when I needed something special for a Christmas party. Now they’re the most requested treat in my holiday baking lineup. Think rich eggnog cake wrapped in silky chocolate with just a touch of sea salt pure magic!
What Makes These Special
Think of these as fancy cake truffles that capture all the cozy flavors of your favorite holiday drink. We take tender cake mix it with frosting roll it into perfect little bites then dip them in chocolate. They look so fancy but between us they’re actually super easy to make!
Grab These Ingredients
- Pound Cake Mix: This makes the perfect rich base.
- Eggnog: The real deal makes all the difference!
- Butter: Let it soften on the counter first.
- Eggs: For that perfect cake texture.
- Rum: Optional but so good! Use extract if you prefer.
- Nutmeg: Fresh grated if you can get it.
- Frosting: Good old vanilla works best here.
- Candy Melts: These make dipping a breeze.
- Sea Salt: Just a pinch makes the flavors pop.
Let’s Make Magic
- Cake Time
- Mix up your cake and get it in the oven at 350°F. Your kitchen’s about to smell amazing! Let it cool completely no cheating.
- Get Rolling
- Crumble that cake into fine crumbs then mix in just enough frosting until it holds together when you squeeze it. This is my favorite part!
- Shape The Fun
- Roll into cute little balls about an inch wide. Pop them in the fridge to firm up overnight is best but a few hours works too.
- Dip and Decorate
- Dip each ball in melted candy coating let the extra drip off then add a tiny sprinkle of sea salt while they’re still wet.
- The Waiting Game
- Pop them back in the fridge for about 30 minutes until they’re set and shiny.
My Best Tips
Don’t skip chilling the balls before dipping they’ll hold their shape better. Can’t find candy melts? Mix chocolate chips with a little coconut oil works like a charm. And always add that sea salt while the chocolate’s still wet or it won’t stick!
Keep Them Fresh
Planning ahead? You can freeze the naked cake balls for up to six weeks! Once they’re coated they’ll stay perfect at room temp for four days in the fridge for two weeks or pop them in the freezer for up to six weeks if they last that long!
Mix It Up
Sometimes I use cream cheese frosting for extra tang. Try different chocolate coatings white chocolate looks so festive! Want to make them extra special? Add holiday sprinkles crushed cookies or even edible glitter instead of salt.
Frequently Asked Questions
- → Can I make these ahead?
-
Yes, chill overnight for best results.
- → Why not use all the frosting?
-
Too much makes balls too moist to hold shape.
- → Can I skip the rum?
-
Yes, use rum extract or omit entirely.
- → How should I store them?
-
Keep refrigerated in airtight container.
- → Why add sea salt?
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Enhances flavor and adds texture contrast.
Holiday Eggnog Cake Balls with Chocolate Coating
Description
Rich cake balls infused with eggnog and rum, coated in chocolate and finished with sea salt. An irresistible holiday treat.
Ingredients
Units
Scale
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 extract).
1/2 teaspoon nutmeg.
16 ounce container whipped vanilla frosting.
48 ounces vanilla or chocolate candy coating.
Sea salt for topping.
Instructions
Preheat oven to 350°F, line 9×5 loaf pan.
Beat cake mix, eggnog, butter, eggs, rum, nutmeg.
Bake 55-60 minutes until done.
Cool completely, then crumble cake.
Mix with partial container of frosting.
Form 1-inch balls, chill several hours.
Melt coating, dip balls to cover.
Top with sea salt before set.
Chill 30 minutes until firm.
