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recipe for rainbow truffles

Rainbow Truffles Recipe

This Rainbow Truffles Recipe is the perfect no-bake treat for rainbow lovers! Made with cake mix & cream cheese, they're easy & so tasty too! Make them for parties, St. Patrick's Day & more.
Course Dessert, Snack
Cuisine American
Keyword cake mix, cream cheese, rainbow, sprinkles, truffles, white chocolate
Prep Time 30 minutes
Chill 2 hours 20 minutes
Total Time 2 hours 50 minutes
Servings 36 truffles


  • 8 ounces cream cheese
  • 1 box white or vanilla cake mix
  • Food Color - in red, orange, yellow, green, blue & purple
  • 12 ounces white chocolate candy melts - opt
  • rainbow sprinkles - opt


  • Place the cream cheese in a large mixer bowl and beat on high for 1-2 minutes or until whipped and fluffy.
  • Reduce the speed and stir in the cake mix until blended.
  • Remove the beater, cover, and chill for at least 1 hour.
  • Remove the chilled mixture and divide into 6 equal-sized pieces.
  • Place 1 piece at a time back in the mixer bowl and add the food coloring. Mix well. Add as many drops as needed to achieve the desired shade. This will vary based on the variety and brand of the product. Rinse out the bowl after each color so you don't mix the colors into each piece. I know this can be time-consuming - but you want the colors to stay true.
  • Once you have all the colors created. Wrap them separately in plastic wrap and refrigerate for at least one hour.
  • Once chilled, unwrap and pull off small pieces in the order of the rainbow and stack them on top of one another. (see photos of this process in the post) Red-Orange-Yellow-Green-Blue-Purple. I made all the stacks on a paper plate first then moved on to the next step.
  • Once you have created a small stack of colors, gently press them together and then roll them between your hands to round out the shape. Place them back on the paper plate and chill in the freezer while you work on the remaining dough.
  • Once all of the truffle insides have been made and are chilling in the freezer, place the candy melts in a microwave-safe bowl and heat at 50% power in 30-second increments. Stir in between each interval until the chocolate is melted and smooth. Take care to not overcook and seize the chocolate.
  • Remove the frozen truffles from the freezer and then dip each one individually in the melted chocolate using a fork. Just drop it in, roll it around and then lift it out, tapping the edge of the bowl to drizzle off any excess chocolate. Place the coated truffles on a parchment-lined baking sheet or even a paper plate.
  • Immediately add a pinch of sprinkles to the tops of each coated truffle before the chocolate hardens. This can happen fairly quickly since the truffles are frozen and the chocolate is warm - so work quickly.
  • Once the coating has hardened, the truffles can be stacked in an airtight container.
  • Keep refrigerated between servings.


* It is imperative that the mixture is chilled for at least 1 hour & that the finished truffles stay chilled. Not only is it important to keep the cream cheese chilled for food safety, but the cake mix/cream cheese mixture will expand as it warms to room temperature. If you have coated the truffles with the white chocolate layer, it will crack as the inside expands - ruining the truffles.
** I used Americolor Gel Paste Food Color (links in the post)
  • 2-3 drops - Super Red
  • 2-4 drops - Electric Orange
  • 1-3 drops - Electric Yellow
  • 2-3 drops - Electric Green
  • 1-2 drops - Electric Blue
  • 2-4 drops - Electric Purple