This Rainbow Cake Truffles recipe is a fun way to make colorfully bright, bite-sized balls using a box of cake mix, food coloring, and cream cheese. Coated in chocolate and covered in sprinkles, these special treats have a rainbow surprise hidden inside!
About Rainbow Truffles
Our Rainbow Cake Truffles may look and taste like a classic cake pop prepared without the stick, but these sweet treats are even more fun and magical to make and eat.
Biting into these balls reveals an array of beautiful rainbow-colored cake that’s been hidden beneath a sprinkle and chocolate coating.
Rainbow truffles are so easy to make by coloring a basic cake mix batter, baking it into cupcakes, combining the crumbs with cream cheese, and rolling a tie-dye mixture of multi-colors into a round shape.
Dip them in chocolate and bust out the sprinkles, because rainbow cake balls are the best way to celebrate any birthday, holiday, or special celebration!
Why We Love Rainbow Truffles
- Quick and easy to make.
- Uses simple ingredients.
- Individually portioned and portable finger food is always fun to eat!
- Rainbow desserts are a delicious way to add a pop of color to any party.
- Perfect for birthday parties, movie nights, Rainbow parties, Pride celebrations, St. Patrick’s Day or just to make your day more colorful.
Rainbow Cake Truffles Ingredients
- White cake mix (plus ingredients called for on package)
- Gel food coloring: red, orange, yellow, green, blue, purple
- Cream cheese
- Confectioners’ sugar
- Baker’s semi sweet chocolate
- Rainbow sprinkles
Substitutions and Additions
- Choose Your Chocolate: You can use any type of baking chocolate, chocolate almond bark, vanilla almond bark, or melting chocolate to coat your truffles. I prefer not to use chocolate chips because the chocolate doesn’t turn out as smooth.
- Change The Cake Mix: Feel free to substitute a yellow or French vanilla cake mix for the white cake. Or use your favorite homemade recipe to make the cake from scratch.
- Prepare As Rainbow Cake Pops: You can make your truffles into colorful cake pops by pressing a lollipop stick into the center of each ball.
More Rainbow Recipes!
Recommended Tools
- Electric mixer
- Cupcake pans
- Cupcake wrappers
- Food scale (optional)
- Baking sheets
- Parchment paper
How to Make Rainbow Cake Truffles
- Color The Cake: Prepare the cake mix according to directions on box. Separate the batter into 6 separate bowls. Add different drops of food color to each bowl.
Pro Tip: You will have about 165 grams of cake batter per bowl. - Bake Into Cupcakes: Fill cupcake wrappers with cake batter and bake at 350 degrees Fahrenheit according to directions on box.
Pro Tip: You should have enough of each color batter to make 4 cupcakes of each color (for a total of 24 cupcakes). - Make The Cake Mixture: Beat together the cream cheese and confectioners’ sugar until smooth. Crumble cupcakes by colors into into 6 separate bowls and mix each color of cake crumbs with cream cheese mixture.
Pro Tip: You will add about 55 grams of cream cheese per bowl. - Roll Into Rainbows: Roll together 1 tsp of each color cupcake mixture into a ball.
Pro Tip: Cake truffles will be about 35 grams each in size. - Coat The Cakes: melt the chocolate in the microwave in 30-second intervals until smooth. Dip each truffle into the melted chocolate, one at a time, and roll until completely coated. Top with sprinkles while chocolate is still wet.
- Serve: Place the dipped cake truffles in the fridge for at least 30 minutes to allow chocolate to completely harden. Serve and enjoy!
Rainbow Cake Truffles Tips
- For these vibrant colors, I used the brand Chefmaster Liqua-gel in the colors: super red, neon brite orange, lemon yellow, leaf green, neon brite blue and neon brite purple.
- It’s important for cream cheese to be softened to room temperature so that makes a smooth mixture when combined with the confectioners’ sugar.
- When rolling your cake balls, be sure to wipe your hands clean between each cake truffle so the cupcake mixture doesn’t stick to your hands.
- When dipping in chocolate, take the truffles out of the freezer just 5 at a time so the ones not being worked on stay cold until right before you dip them.
How to Store Cake Truffles
- To Store: Store in a sealed food-safe container in the fridge for up to a week.
- To Freeze: These cake truffles can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
More Easy Truffle Recipes
- Snickerdoodle Truffles
- Nutella Truffles
- Cookie Dough Truffles
- Strawberry Shortcake Truffles
- Baby Shower Truffles
- Brownie Truffles
- Snickerdoodle Truffles
- German Chocolate Truffles
Rainbow Cake Truffles
Serves — 28
Rainbow Cake Truffles are fun to eat sweet and colorful treats. Coated in chocolate and covered in sprinkles, they're the best bite of a rainbow rolled inside a cake ball.
Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Ingredients
- 15.25 ounces boxed white cake mix plus ingredients called for on package
- gel food coloring red, orange, yellow, green, blue, purple
- 8 ounces cream cheese softened to room temperature
- 1 cup (120 grams) confectioners’ sugar
- 20 ounces Baker’s semi sweet chocolate
- 2 tablespoons sprinkles
Instructions
- Preheat oven to 350 degrees F.
- Line cupcake tins with 24 cupcake wrappers.
- Prepare white cake mix according to directions on box.
- Separate cake batter into 6 separate small bowls. This works out to be about 165 grams of cake batter per bowl.
- Color each bowl of cake batter a different color of the rainbow (red, orange, yellow, green, blue, purple).
- Fill cupcake wrappers ¾ full of cake batter. You should have enough of each color batter to make 4 cupcakes of each color (for a total of 24 cupcakes).
- Bake cupcakes according to directions on box.
- Let cupcakes cool completely before next step.
- In a medium bowl, combine softened cream cheese with confectioners’ sugar and beat on high until smooth. It’s important for cream cheese to be softened to room temperature so that these two ingredients mix up smoothly.
- In 6 medium sized bowls, use a fork to crumble cupcakes by colors into crumbs. One color cupcake per bowl so 1 bowl of just the red cupcakes, one bowl of just the orange cupcakes, etc.
- Evenly distribute the cream cheese mixture between each of the 6 bowls. This works out to be about 55 grams of cream cheese per bowl.
- Stir each bowl so that the cupcakes and cream cheese are evenly mixed for each color.
- Line a large baking sheet with parchment paper.
- Take about a teaspoon of each color cupcake mixture and roll them together in your hands to create a rainbow swirled cake truffle. Squish the cake truffle tight in your hands so it holds the round shape. Cake truffles will be about 35 grams each in size. Be sure to wipe hands clean between each cake truffle so the cupcake mixture isn’t sticking to your hands.
- Place cake truffles on parchment lined baking sheet.
- Once all the cupcake mixtures are used up and you’ve shaped all your cake truffles, place the tray of them into the freezer for 1 hour before moving onto the next step.
- In a medium bowl, melt the Baker’s chocolate in the microwave until smooth. Do not overheat this. Keep stirring after each 30-second interval in the microwave until the chocolate is completely melted.
- Line a second baking sheet with parchment paper.
- Take cake truffles out of the freezer just 5 at a time so the ones not being worked on stay cold until right before you dip them in chocolate. Dip each cake truffle into the melted chocolate, one at a time, and roll until completely coated in chocolate. Lift cake truffle out with a fork and lightly tap on side of bowl to shake off excess chocolate.
- Place dipped cake truffle on the second parchment lined baking sheet and immediately top with sprinkles while chocolate is still wet.
- Once all cake truffles are coated in chocolate, place that tray of dipped cake truffles into the fridge for at least 30 minutes to allow chocolate to completely harden.
- Store rainbow cake truffles in a sealed food safe container in the fridge for up to a week.
Jenn’s Notes
Storage:
- To Store: Store rainbow cake truffles in a sealed food safe container in the fridge for up to a week.
- To Freeze: These rainbow cake truffles can be frozen for up to 2 months. Thaw in refrigerator overnight before serving.
- For these vibrant colors, I used the brand Chefmaster Liqua-gel in the colors: super red, neon brite orange, lemon yellow, leaf green, neon brite blue and neon brite purple.
- It’s important for cream cheese to be softened to room temperature so that makes a smooth mixture when combined with the confectioners’ sugar.
- When rolling your cake balls, be sure to wipe your hands clean between each cake truffle so the cupcake mixture doesn’t stick to your hands.
- When dipping in chocolate, take the truffles out of the freezer just 5 at a time so the ones not being worked on stay cold until right before you dip them.
Nutrition Info
Calories: 203kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 166mg | Potassium: 147mg | Fiber: 2g | Sugar: 19g | Vitamin A: 14IU | Calcium: 75mg | Iron: 2mg
Hi Jenn,
Easy recipe. Like the fact that you can adjust colors for any holiday/party.
Just a note because I cannot have soy which is in most chocolate. You can use chocolate chips to dip the cake balls in…just add about a teaspoon of coconut oil when melting the chips and you will have a beautiful glossy coating. I especially love Enjoy Life brand dark chocolate chips. Problem solved.