Eggnog Truffle Bites: Creamy Holiday Cake Ball Recipe

These scrumptious Eggnog Cake Balls are a delightful bite-sized treat with a tender, spiced center and a rich chocolate coating. They’re easy to make ahead and are guaranteed to disappear at holiday gatherings.

Eggnog Cake Balls

After-school snacks around here are always a hit, and these eggnog cake balls were no exception. If you don’t stop your kids after half a dozen, they’ll keep going. They’re perfect to bring to a party, simple to transport, and can be made ahead for stress-free entertaining.

What Are Cake Balls?

Cake balls are essentially truffles made from crumbled cake mixed with frosting, formed into small balls, then dipped in a candy coating or chocolate. They’re versatile — swap cake flavors, frostings, or coatings to create endless variations.

Ingredients Needed

This recipe uses just a few common ingredients. See the recipe card below for specific measurements.

• Pound cake mix – 16-ounce box.
• Eggnog – Homemade or store-bought works.
• Unsalted butter – Softened to room temperature.
• Eggs – Adds structure to the cake.
• Rum – Optional; you can substitute 2 teaspoons rum extract or omit for alcohol-free.
• Nutmeg – For warm, seasonal flavor.
• Whipped vanilla frosting – 16-ounce container (you won’t use all of it).
• Candy melts – Vanilla and/or chocolate coating for dipping.
• Sea salt – A pinch on top balances the sweetness and enhances the chocolate.

How to Make Eggnog Cake Balls

These cake balls are straightforward to prepare, though they require some baking and chilling time. Refer to the recipe card for exact measurements and times.

1. Make the cake batter. In a large bowl, beat the pound cake mix with eggnog, softened butter, eggs, rum (or extract), and nutmeg until well combined.
2. Bake the cake. Pour the batter into a parchment-lined 9×5-inch loaf pan and bake at 350°F for 55–60 minutes, or until a tester comes out clean. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
3. Crumble the cake and add frosting. Break the cooled cake into crumbs in a large bowl. Add up to three-quarters of the container of frosting — use only enough to make the mixture hold together (saving the rest for another use).
4. Form the balls. Use a cookie scoop or spoon to portion the mixture, gently roll to form 1-inch balls, and place them on a parchment-lined sheet.
5. Chill until firm. Cover and refrigerate the balls for several hours or overnight so they set firmly.
6. Melt the coating. Melt candy melts or coating according to package directions until smooth.
7. Dip and finish. Dip each chilled ball into the melted coating, allowing excess to drip off, then return to the parchment-lined sheet. Sprinkle a few grains of sea salt on each while the coating is still wet.
8. Set and serve. Chill for about 30 minutes until the coating is set, then enjoy.

Proper Storage

• Uncoated cake balls: Store in the refrigerator up to 2 days or freeze up to 6 weeks. Thaw in the refrigerator before dipping.
• Fully coated cake balls: Once set, they can be kept at room temperature up to 4 days, refrigerated up to 2 weeks in an airtight container, or frozen up to 6 weeks in resealable freezer bags. Thaw overnight in the refrigerator.

More Eggnog Desserts:

• Eggnog Cookies
• Eggnog Muffins with Streusel Topping
• Homemade Eggnog
• Eggnog Cheesecake Bars with White Chocolate Drizzle

I hope you love this easy, festive recipe — if you try it, leave a review!