Rainbow Cake Truffles

Rainbow Cake Truffles

Out of all the recipes I’ve made, this has to be one of the most fun ones because of all the different colors and the contrast of the white covering and the rainbow filling. These cake truffles are incredibly moist and delicious, and perfect for any occasion. 

Rainbow Truffles Recipe

Makes 18 Truffles


-White or Yellow Box Cake Mix (+ ingredients required to prepare the batter)

 -food coloring (red, blue, green, yellow) 

-6 tablespoons vanilla Frosting 

-2 cups (350g) white chocolate chips 

-1 1 ½ teaspoons vegetable oil or shortening


1. Preheat the oven to 350 F (180 C) 

2. In a large bowl, prepare the cake batter according to the instructions found on the box. 

3. Divide an equal amount of batter between 6 bowls. Use the food coloring to tint each bowl with a different color of the rainbow (you could use any other colors of choice) To make orange: 1 drop of red + 1 drop of yellow To make purple: 1 drop of blue + 1 drop of red 

4. Line a muffin tin 12 with cupcake liners. Pour the batter into each tin. Each color will make two muffins 

5. Bake for as long as the box says (about 30 minutes in my case) or until a toothpick comes out clean if inserted in the center.

6.  Remove from the oven and allow to cool completely before handling. Once cooled, remove the cupcake wrapping and break apart the muffins with your fingers until completely crumbled. Each color should be in 6 separate bowls or plates. 

7. Add 1 tablespoon of vanilla frosting for each color and mix until combined. The crumbs should be able to stick together once the frosting has been incorporated. 

8. To assemble the truffles, roll ¼ inch balls of every color. To make one truffle, you’ll need one ¼ inch ball of each color. 

9. Take one ball of each color and press them together until they form a large ball. Repeat this with the rest of the cake crumbs.

10.  After the truffles have been assembled, freeze for at least 2 hours. 

11. Once chilled, keep in the freezer while making the white chocolate. 

12. Melt the chocolate in a microwave or double boiler. Add the shortening or oil to thin out the chocolate. Transfer the chocolate to a bowl. 

13. Remove the truffles from the freezer. Coat each ball with chocolate and rotate with a spoon until all sides have been coated. 

14. Use a fork to allow the excess chocolate to drip out. Transfer to a separate clean surface and allow the chocolate to harden. 

Repeat until all of the truffles have been coated completely. Wait until the chocolate solidifies and serve! Enjoy 🙂 


Choosing your cake mix

When choosing which cake flavor to use for this recipe, go for a white or yellow cake mix so that the color can show up vibrantly. Using flavors like chocolate or red velvet aren’t recommended because the colors won’t show up as well.

Thinning the chocolate

While coating the truffles with chocolate, make sure to thin it out or else the consistency will be too thick and the application will become messy. Adding fat will allow the chocolate to be easier to work with. The addition of fat (coconut oil, vegetable oil, or  shortening) is recommended in this recipe.

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