Ingredients
Method
Prepare the Cake
- Preheat oven to 350°F and prepare a 9x13-inch baking pan with nonstick spray. Bake the yellow cake mix according to package directions. Let cool completely, about 30 minutes.
Form the Truffles
- Crumble the cooled cake into a large bowl. Add the buttercream frosting and 1/2 cup of the rainbow sprinkles. Mix with a spatula until evenly combined and a dough forms.
- Roll the mixture into 1-tablespoon-sized balls and place on a parchment-lined baking sheet. Freeze for 60 minutes until firm.
Coat and Decorate
- Melt the white chocolate wafers in a microwave-safe bowl in 30-second bursts, stirring each time, until smooth. Using a fork, dip each frozen ball into the melted chocolate, letting excess drip off, then return to the parchment.
- Transfer the remaining melted chocolate to a small zip-top bag, snip a tiny corner, and drizzle zigzags over each truffle. Sprinkle with the remaining rainbow sprinkles. Let set at room temperature until fully hardened, about 15 minutes.
Nutrition
Notes
For a classic birthday cake flavor, use a vanilla buttercream frosting. If the mixture feels too sticky, chill for 10 minutes before rolling. Store truffles in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. To prevent cracking, make sure the cake is fully cooled before mixing. For a smoother dip, add 1 teaspoon of coconut oil to the melted white chocolate.