This Rumkugeln recipe comes together in 15 minutes using leftover sponge cake. With no baking required, it's quick, easy, and super satisfying.
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What Are Rumkugeln?
Rumkugeln (translates to rum balls) are a popular way to use up leftover sponge cake.
This no-bake dessert can be on your table in just 15 minutes and is a staple during the holiday season. Enjoy these moreish truffles on a Christmas cookie platter along with festive classics such as German Gingerbread Cookies or German Vanilla and Chocolate Cookies.
Easy German rum balls consist of just 5 ingredients: leftover cake; cherry jam; dark rum; cocoa powder; and powdered sugar. Once the ingredients are combined, the mixture is gently rolled over cocoa powder, sprinkles, or shredded coconut to create a lovely rounded finish. Christmas perfection on a plate!
Ingredients
To make the best decadent rum balls, here's what you'll need:
Rum Balls
- Leftover Sponge Cake - serves as the base for our rum balls, giving them structure. A slightly stale cake as opposed to freshly baked is ideal. This way, its dryness soaks up all the flavors and moisture of rum and jam.
- Cherry Jam - either homemade or store-bought. This provides extra sweetness as well as a fruity burst of flavor that balances out the bitter cocoa powder. It also provides a tad bit of tartness, helping to elevate the flavors.
- Dark Rum - the absolute key ingredient lending these round balls their iconic flavor. Not only does it add warmth and that deep rum flavor, but it also helps to enhance the aromas and chocolate notes of cocoa powder.
- Cocoa Powder - a pantry staple, unsweetened cocoa (affiliate link) powder provides an intensely chocolatey flavor. It is also responsible for coloring these sweet rum balls a beautiful shade of brown.
- Icing (Powdered) Sugar - adds sweetness without impacting the texture or leaving any grainy bits. It has a sweet but neutral flavor, which means it doesn't interfere with the rest of the ingredients.
Decoration
- Chocolate Sprinkles
Essential for your rum ball-making adventure. They help the balls look textured and festive, improving their appearance and giving a slight crunch.
- Shredded Coconut
This adds a gentle sweetness as well as nutty, aromatic, and floral flavor notes. It's also wonderfully crunchy when bitten into, making it a good alternative to sprinkles.
- Cocoa Powder
Great for anyone opting for a little less sweetness. Cocoa powder provides an intense chocolate flavor as well as a polished finish.
How to Make Rum Balls
Making rum balls is entirely beginner-friendly. There's no baking involved, making this recipe quick and straightforward. It's ideal for novice bakers and even kids can get involved, making their own special Christmas treat or gift.
- Crumble the cake. Break the leftover sponge cake into a large mixing bowl. Make sure there are no large lumps for a smooth texture.
- Combine the dry ingredients. Mix in the rum, icing sugar, and cocoa powder. Stir until everything is evenly combined.
- Add in the jam. Gradually add the jam. The exact amount depends on the dryness of your cake. If you feel the mixture is too dry, add more jam as needed.
- Shape the balls. Take small portions of the mixture and roll them between your palms to form balls approximately 2 inches (5 cm) in diameter.
To Decorate
- Prepare the plate. Prepare a shallow plate for each of the coatings - sprinkles, coconut, and cocoa.
- Roll to coat. Roll each ball in one of the coatings, ensuring it's evenly covered. Place the decorated balls on a clean plate.
- Refrigerate. Chill in the refrigerator before serving.
Easy Rum Balls Tips
- Cold hands for rolling. If the rum balls mixture feels too sticky, wash your hands and then rinse them under cold water. This will make shaping the balls easier.
- Refrigerate. Mixture still feel too sticky? Refrigerating it before shaping the balls will help stiffen it and make it more pliable, and easier to handle.
- Adjust to taste. You can adjust the amount of rum to taste. If you prefer a boozier twist, add some more. Remember this will add moisture to the mixture so you might need more cake.
Homemade Rum Balls - FAQ
Traditional German rum balls use real rum so for best results, stick to that. Rum extract has a more one-dimensional flavor but you are welcome to use it if desired. Remember to add it gradually as the taste is more concentrated than that of real rum.
You can! However, remember that changing jams will affect the final flavor. Strawberry or raspberry jam make good alternatives or go for apricot if you're feeling adventurous.
Try refrigerating it for 20-25 minutes to help it firm up. You could also use more sponge cake, sugar, or cocoa to achieve desired consistency.
History of Rumkugeln
The origins of these tasty morsels date back to the 19th century in the region of what is now Austria. According to some, they were first sold as medicines to help soothe coughs and colds.
Over time, they have evolved into a beloved Christmas treat. As a clever way to use up sponge cake, they also help minimize food waste.
They're now popular well beyond the regions of Germany and Austria, with their popularity stretching all over the European continent and even as far away as Australia.
Rumkugeln Storage
Rumkugeln can be stored and enjoyed later.
Transfer them to an airtight container. You can use mini cupcake liners for each rum ball if desired. This makes them slightly easier to move around without touching them too much, removing the coating.
Store the container in a cool and dry place.
You can also freeze them, although this may impact their texture. To freeze, place them on a lined baking sheet and place in the freezer until frozen. Once frozen, you can transfer them to an airtight container and let them thaw before serving.
More German Christmas Cookies
Recipe
Rumkugeln
Ingredients
- 9 oz (250 g) leftover sponge cake
- 4 tablespoon cherry jam
- 4 tablespoon dark rum more if you want more flavour
- 2 tablespoon cocoa powder
- 2 tablespoon powdered sugar
To decorate
- ½ cups (50 g) chococlate sprinkles
- ½ cups (50 g) shredded coconut
- 2 tablespoon (2 tablespoon) cocoa
Instructions
- Crumble the leftover cake into a bowl. Make sure that there are no large lumps.9 oz leftover sponge cake
- Mix in the rum, sugar, and cocoa powder until everything is combined.4 tablespoon dark rum, 2 tablespoon cocoa powder, 2 tablespoon powdered sugar
- Add in the jam. The exact quantity depends on how dry your cake is. If you feel it is too dry, you can add more.4 tablespoon cherry jam
- Take little portions of the mass in your hands and roll them with your palms to little balls with a 2-inch / 5 cm diameter.
- Prepare separate plates for sprinkle, coconut, and cocoa. Roll each ball in one coating and then place it on a plate. Refrigerate the cake before consuming.½ cups chococlate sprinkles, ½ cups shredded coconut, 2 tablespoon cocoa
Sheila Wyeth says
The ElisenLebkuchen were unbelievable! Even better than store bought! My German mother could hardly believe that I made them.
I was worried that they weren’t quite done at 17 minutes but I didn’t want to overcook them either so just left them on the hot baking sheet until they cooled. (Thought I could always put them back in for another 2 minutes but when they were still warm, I could see that they were forming up.) So pleased with the results.