Christmas Pudding Cake Ball Recipe

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This Christmas Pudding Cake Ball Recipe is a fun and festive no fuss dessert perfect for making ahead at Christmas. With a cake centre and a rich chocolate shell it is indulgent yet easy to make. It is finished off with white chocolate and holly for a cute Christmas finish. They make a great gift and look lovely on a Christmas dessert table or buffet.

Top Tip

You can use store bought cake for this recipe or you can make a half batch of my vegan chocolate cake (just the sponge). For the buttercream you can quarter my recipe for vegan buttercream (you only need two tablespoons so you will still have some left for other bakes) or use a store bought vegan buttercream. Many Betty Crocker frostings are vegan but double check the ingredients (check out my FAQ post here for more info)

TL;DR

• Chocolate cake balls decorated to look like mini Christmas puddings.

• 100% vegan and easy to make.

• Coated in milk or dark chocolate with a white chocolate topping.

• Perfect for Christmas parties, edible gifts and festive dessert tables.

• Can be made ahead and stored until needed.

• Makes approximately 12 cake balls.

Christmas Pudding Cake Ball Recipe

Ingredients

• ½ batch of vegan chocolate cake (sponge only)
• 1–2 tablespoons vegan buttercream
• 400g vegan milk or dark chocolate
• 100g vegan white chocolate
• Holly sprinkles

How to Make Christmas Pudding Cake Balls

Step 1: Make the Cake Ball Mixture

Remove the chocolate cake from any cupcake cases and place it into the bowl of a stand mixer. Mix until the cake has broken down into fine crumbs with no large pieces remaining.

Add the buttercream one tablespoon at a time, mixing after each addition. You may not need the full amount. The mixture is ready when it easily holds together when squeezed into a ball without crumbling.

Step 2: Shape the Cake Balls

Divide the mixture into portions of around 80g each and roll them into smooth balls using your hands.

Place the cake balls onto a baking tray lined with baking paper and chill in the refrigerator for at least 30 minutes to firm up.

Step 3: Coat in Chocolate

Break the milk or dark chocolate into a microwave-safe bowl and melt it in 30-second bursts, stirring well between each burst until smooth.

Using a spoon, carefully coat each chilled cake ball in the melted chocolate, making sure it is completely covered. Return each one to the lined tray and refrigerate until the chocolate has fully set.

Step 4: Decorate

Melt the white chocolate using the same method.

Spoon a small amount of melted white chocolate onto the top of each cake ball to create the traditional Christmas pudding icing effect.

Decorate each cake ball immediately with holly sprinkles before the white chocolate sets so they stick securely.

Return the cake balls to the fridge for around 15 minutes until fully set.

Top Tips

• Chill the cake balls before coating them to help them keep their shape.
• Add the buttercream gradually—you only need enough to bind the cake together.
• Decorate each cake ball individually while the white chocolate is still wet so the sprinkles stick properly.
• Use two forks or dipping tools to make coating the cake balls in chocolate easier.

Serving Suggestions

These Christmas Pudding Cake Balls are perfect served with tea, coffee or hot chocolate during the festive season. They also look fantastic on a Christmas dessert table or packaged in gift boxes as homemade edible Christmas gifts.

Storage

Store the cake balls in an airtight container in the refrigerator for up to 5 days.

FAQs

Recipes Similar to this Christmas Pudding Cake Ball Recipe

• Christmas Pudding Cookies
• Chocolate Orange Cupcakes
• Mint Chocolate Candy Cake Cupcakes

Christmas Pudding Cake Balls

Difficulty: Easy

Servings

12

servings

Prep time

50

minutes

Ingredients

• 1/2 Batch of Vegan Chocolate Cake (just the sponge)

• 2 tbsp Buttercream

• 400g Milk or Dark Chocolate

• 100g White Chocolate

• Holly Sprinkles

Directions

• Take the cupcakes out of their cases and put the cake in a stand mixer. Mix until you have crumbs and no big pieces of cake left.
• Mix in thee buttercream 1 tbsp at a time. ou might not need the second tablespoon. It is the right consistency when you can easily squeeze the cake into a ball and it keeps its shape.
• Roll into balls of about 80g each, place on a lined baking tray and refrigerate for at least 30 minutes.
• Break up the milk or dark chocolate into a microwavable bowl and microwave for 30 seconds before mixing. Microwave in 30 second bursts, mixing in between, until it is melted.
• Dip the cake balls into the chocolate using a spoon, making sure you have coated the whole thing. Place carefully back onto the baking paper. Repeat for each cake ball and refrigerate until set.
• Melt the white chocolate in a microwavable bowl and microwave for 30 seconds before mixing. Microwave in 30 second bursts, mixing in between, until it is melted.
• Use a teaspoon to put a blob of white chocolate onto each cake ball. After putting the chocolate on one cake ball decorate with the holly sprinkles (doing them one at a time reduces the risk of the chocolate setting before you put the holly on. If that happens the sprinkles won't stick).
• Refrigerate for 15 minutes to set.

Comments

Did you make this recipe? Leave a comment below and let me know how it turned out.