Ingredients

For the Cake

• 4 tbsp (56g) unsalted butter

• ⅓ cup (70g) vegetable shortening

• 1¼ cups (250g) granulated sugar

• 3 tbsp (40g) packed light brown sugar

• ½ cup (120ml) buttermilk

• ⅓ cup (70ml) grapeseed oil

• 2½ tsp (12ml) clear vanilla extract

• 2 cups (240g) cake flour

• ⅓ cup (55g) rainbow sprinkles

• 1½ tsp (6g) baking powder

• ¾ tsp (4g) salt

To Combine

• ¼ cup (60ml) milk

• 2 tsp (10ml) clear vanilla extract

For the Coating Base

• ⅔ cup (80g) cake flour

• ¼ cup (50g) granulated sugar

• 1 tbsp (13g) packed light brown sugar

• 1 tbsp (15g) rainbow sprinkles

• 1 tbsp (15ml) grapeseed oil

• ¼ tsp (1g) baking powder

• ¼ tsp (1g) salt

• 1 tsp (5ml) clear vanilla extract

To Apply

• 16 oz (454g) white chocolate

Method

1. Make the Cake Batter – Preheat the oven to 350°F (175°C).
   Cream together the butter, vegetable shortening, granulated sugar, and light brown sugar until light and fluffy.
   Add the buttermilk, grapeseed oil, and clear vanilla extract and mix until smooth.
   In a separate bowl, whisk together the cake flour, baking powder, and salt, then add to the batter and mix just until combined.
   Fold in the rainbow sprinkles.

2. Bake the Cake – Transfer the batter to a 9×13-inch (23×33cm) baking dish lined with parchment. Bake for 30–35 minutes, or until set. Let cool completely.

3. Prepare the Vanilla Milk – Stir together the milk and clear vanilla extract and set aside.

4. Make the Coating Base – Lower the oven to 300°F (150°C). Mix the coating ingredients until small clusters form. Spread on a lined tray and bake for 18–22 minutes, stirring once halfway through. Cool completely.

5. Crumble the Cake – Break the cooled cake into fine crumbs in a large bowl.

6. Form the Truffle Dough – Add the vanilla milk gradually, mixing until a soft, moldable dough forms.

7. Roll the Truffles – Roll into evenly sized balls and chill for 15–20 minutes.

8. Melt the White Chocolate – Melt gently until smooth.

9. Coat the Truffles – Roll each truffle in white chocolate, then immediately roll in the coating base.

10. Set – Refrigerate for 20–30 minutes, or until fully set.

Additional Notes

We might want to try this again with a white chocolate sauce instead of pure white chocolate. The white chocolate worked well, but it hardened quickly and wasn’t the easiest to coat the truffles evenly. The idea would be to make more of a sauce so it coats more smoothly, without being too thin.

You can make the truffles any size you want. The ones I made were measured at 25–30g each.

After initially rolling the truffles, I actually left them in the refrigerator for two days before finishing them. If you don’t have the time, you can always refrigerate them and come back to the coating step when you’re ready.

Clear vanilla extract is basically just imitation vanilla. Don’t go crazy looking for “pure clear vanilla extract” — it’s just imitation vanilla and you can find it pretty much anywhere.

This is a very time-consuming recipe, so make sure you have enough time set aside before starting.

I used a stand mixer, but everything can absolutely be mixed by hand if needed.

I also used a food processor to break down the coating before applying it, just in case it was too clumpy.