Sour Cherry Rum Balls

Rum Balls are a must-have Christmas dessert. This recipe is made for everyone who loves Black Forest desserts, liquor recipes, and cherries, or for those of you who have a lot of spare sponge cake that needs to be used. Sour Cherry Rum Balls are made of chocolate sponge cake, soaked in rum and cherry liquor, and have a whole sour cherry inside. They are like Black Forest truffles. Delicious!

Sour Cherry Rum Balls are very easy to make if you already have a baked sponge cake. (If you don’t, I suggest you try this recipe – add about 25 g of cocoa powder more to the dough, and don’t make a marble twist, just simple chocolate sponge). The baking of the sponge will take you about 40 minutes, and then you need about 20 minutes for it to cool down. The making of Sour Cherry Rum Balls only will need 1 hour of your time (preparing the dough, removing stones from cherries, and shaping the balls). 

Sour cherry liquor and rum are optional – if you are making this dessert for kids also, make sure to use milk or canned cherry juice instead. 

Sour Cherry Rum Balls

Ingredients (for 55-60 pieces)
  • 600 g chocolate sponge cake (store-bought or homemade)
  • 50 g unsalted butter
  • 5 tablespoons cherry liquor
  • 5 tablespoons rum
  • 5 tablespoons milk/canned sour cherry juice
  • 200 ml sweet cream
  • 60 canned sour cherries (or 1 jar)
  • 100 g coconut 


Make crumbles from sponge cake. Melt butter and pour it over the cake crumbles. Add cherry liquor, rum, milk, and sweet cream. Knead together to get a homogenous mixture and set aside for a while for the cake crumbles to soak. 

Meanwhile, remove stones from cherries. 

Take some of the cake crumble dough (for a size of one walnut) and smash it. Put the cherry on the middle and roll together in a small ball. Gently squeeze each ball and roll it between your palms to get a lovely round shape. Roll it in coconut. 

Enjoy these special rum balls and have a very merry Christmas!

If you prefer regular rum balls, try this recipe
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