Yield: 20 SERVINGS
Prep time: 25 MIN
Cook time: 15 MIN
Total time: 40 MIN
A stunning celebration cake of colorful layers with soft frosting – an impressive showstopper. You will absolutely LOVE bitting into it to see all those gorgeous colorful layers!
1 cup or 2 sticks (230 grams) unsalted butter, room temperature
1 cup (200 grams) caster sugar
2 teaspoons vanilla extract
3 large eggs, room temperature
2¼ cups (315 grams) plain flour
3 teaspoons baking powder
1 cup (240 ml) milk
2 tablespoons full fat sour cream
1/3 Cup Vanilla Frosting
3 cup of white chocolate, melted
Red, Yellow, Green, Royal Blue & Violet gel food coloring
TO MAKE THE CAKE:
1. Preheat oven to 350°F(177°C) F. Place 12 cupcake liners in your muffin tin.
2. In a large mixing bowl, add the butter, sugar and vanilla and beat with an electric mixer until smooth and creamy.
3. Add eggs, one at a time, beating after each addition.
4. Sift in flour and baking powder. Add milk and sour cream and beat on a low speed until just combined. Don’t overmix.
5. Divide the batter evenly between 6 small bowls. Tint each bowl a different color. I dip a toothpick in the color, then dip and stir it into the batter. Repeat until the desired tint is reached. Use yellow and a little red to achieve the orange color.
6. Add the batter to your muffin tin. Each color will make two cupcakes. Bake for 12-15 minutes, until a toothpick comes out clean when inserted in the center. Allow to cool completely.
7. When cool, crumble each color of muffin into its own small bowl. Add 1 Tablespoon of frosting to each bowl and stir until combined.
8. You can take a small amount of each color into your hand then gently roll them into a ball, then roll & smoosh the balls together to form the truffle. Place on a baking sheet lined with parchment paper. Place in the freezer for at least two hours.
9. Once chilled, melt your chocolate. I do this by putting the chocolate melts in a microwave-safe bowl and microwave for 30-second intervals, stirring in between – until completely melted.
1. When chocolate is melted and smooth, remove the rainbow truffles from the freezer.
2. To dip, place a toothpick in the top of each truffle, dip in the chocolate, turn gently to coat, then remove from chocolate and gently turn again to allow the excess to drip off.
3. Place truffle on a baking sheet lined with parchment paper and carefully remove from toothpick (I used another toothpick to push down while pulling up on the one in the truffle). Quickly cover with sprinkles.
4. Allow chocolate to harden (you can chill in the refrigerator to speed up this process). Store in an airtight container for up to 3 days.