Christmas Pudding Cake Balls
If you’re looking for a fun twist on a classic holiday sweet, these Christmas Pudding Cake Balls are just the treat. Rich, moist cake blended with sweet frosting and coated in chocolate, they’re bite-sized versions of festive cheer. Decorated to look like little Christmas puddings with a drizzle of white chocolate and a touch of holly, they make a delightful addition to any holiday spread and are just as perfect for gifting as they are for snacking.
The middle of these cake balls are made by mixing sponge cake and buttercream icing. In the recipe I link to my vegan chocolate cake recipe and for the cake balls you will need to make a half batch of the sponge only. You could also make a vanilla version with two batches of my vegan vanilla cupcake recipe or if you wanted to make the gluten free you can make two batches of this vegan and gluten free chocolate cupcake recipe. You can of course use any of your favourite cake recipes or use a ready made sponge cake from he store. It is so easy to adapt this recipe to meet any dietary requirements – use dairy free chocolate and buttercream for vegan cake balls.
For the holly you can buy ready made holly shaped sprinkles like these or make your own holly decorations out of fondant icing.
If you liked these Christmas pudding cake balls you might like some of my other Christmas recipes such as Christmas cinnamon rolls!
Christmas Pudding Cake Balls
Difficulty: Easy12
servings50
minutesIngredients
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.
