Scrumptious Rum Balls From Scratch

Seems like my healthy diet has taken a hit these last two weeks. With Deep Fried Oreos, bowling alley pizza and admittedly, a late night McDonalds trip it has been a heavy cheat week. Thankfully most meals are still chicken or beef with a load of veggies or protein shakes/bars. So we haven’t been completely terrible to ourselves. Anyways, moving on, we have a going away party that we are attending this weekend and it is a potluck style so I thought of something that can travel well with a little boozy kick to it, and I landed on rum balls. When I was a child my mother made a batch of rum balls (with artificial non alcoholic rum) that I remember with fondness. Hers was made with chocolate graham crackers to make it a “no bake” rum ball, but I prefer make it with a chocolate cake base, as I feel they are more stable and travel better.


  • 1 2/3 cups white sugar
  • 2/3 cup softened butter
  • 3 large eggs
  • 1 1/3 cups milk ( I used 3.25%)
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 1 1/4 tsp baking soda
  • a dash of salt
  • 300 ml (1 can) condensed milk
  • 4 oz semi sweet chocolate
  • 4 oz white chocolate
  • dark or spiced rum
  • chocolate sprinkles

Let’s Get Baking

  1. Preheat your oven to 350 F.
  2. Mix butter, sugar and eggs together.
  3. Add milk, cocoa powder, baking powder, salt and lastly flour. Mix until smooth.
  4. Pour your mix into a greased cake pan
  5. Bake 20-25 minutes (check with a toothpick, you should be able to poke and pull out a clean tooth pick if it is cooked through)
  6. Let the cake cool enough to handle, and crumble it all into a large bowl.
  7. Pour condensed milk, semi sweet and white chocolate into a microwave safe bowl. Melt in increments of 25 seconds.
  8. The rum amount is up to you. I used 8 oz of rum in my recipe, which is favourful enough that you know there’s rum, but you could use as little as 4 oz and as much as 12 oz. Pour your rum into the crumbled cake along with the melted chocolate mix. Fold and mix all ingredients together.
  9. Store in the freezer at least 20 minutes or until 30 minutes before serving

Author: Eva Blakeman

A graphic designer, who happens to be an ironworker, who makes YouTube videos, also writes this blog. Writing is my favourite thing to do, so keep an eye out, because the next post is just around the corner.

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