Eggnog Cake Balls
Prep time
Cook time
Total time
A delicious way to eat eggnog instead of sipping it
Recipe type: Truffles, Dessert
Serves: 40
For the sponge cake
  • 4 eggs (organic), divided
  • 140g caster sugar
  • 90g icing sugar
  • 4 tbsp eggnog
  • 200g all-purpose flour (organic)
  • 1 tsp baking powder
  • pinch of salt
For the frosting
  • 200g cream cheese (organic)
  • 30g icing sugar
  • 4 tbsp eggnog
  • caster sugar & cinnamon whisked together
  1. Preheat the oven at 150°C using hot air. Line a baking tray with parchment paper.
  2. Separate the eggs, placing the egg whites in one bowl and the egg yolks in another bowl. Beat the egg whites with an electric mixer until foamy and frothy. Gradually add the caster sugar and continue beating until the egg whites are shiny and stiff peaks form. In another bowl, beat the egg yolks with the icing sugar for 2 minutes until the mixture has thickened and is light and fluffy. Mix in the eggnog. Gently add the egg whites to the egg yolk mixture in three batches. Carefully fold in the flour, baking powder and salt and mix until just incorporated. Pour the batter on the prepared baking tray, smoothing the top. Bake in preheated oven for 25 minutes, until a toothpick inserted comes out clean. Let the sponge cake cool completely.
  3. Once the sponge is completely cool, crumble the cake into a large bowl. Add the cream cheese, icing sugar and eggnog and mix it all together until the batter is smooth and moldable. I find it easiest using a fork. If you find that the batter is too dry, add a little bit of milk or more eggnog. Take a tablespoon at a time and form a ball between your hands. Roll the balls in the cinnamon and sugar mixture.
Store the cake balls in airtight containers for up to a week.
This recipe contains alcohol, as I could only get eggnog containing alcohol. You could also add Bourbon or dark rum if the eggnog you are using does not contain alcohol, or make it child-friendly by leaving it completely out.
Recipe by Bowsessed™ at