I’m really excited to bring you this recipe: Neapolitan Cake Truffles. Three layers of cake truffle: strawberry, chocolate, and vanilla, dipped in chocolate! It’s so cool, you’re gonna love making them and even more you are going to love the look on peoples faces when they see the inside of the truffle!
First off, bake 3 cakes: one chocolate, one strawberry, and one white. You can just use cake mixes and make them according to the package directions. Cool completely.
Next, grab three large bowls and place a cooled cake in each one.
Crumble the cakes up with your fingers.
Add about 4 tablespoons of frosting to each crumbled cake. Feel free to use homemade or purchased frosting. You want the crumbs to be able to hold together when gently pressed together, but not have so much frosting that it gets really greasy.
Cover the chocolate and white crumbs, set aside. Form the strawberry cake crumbs into balls and place them on a waxed paper lined sheet tray.
Refrigerate 30 minutes.
Next, we are going to make the chocolate layer. It works best to have the chocolate layer as the second layer because then you can see each layer better then if the strawberry and white cake layers are right together. Grab some chocolate crumbs and press it out into a sheet. Place a strawberry ball in the middle.
Carefully form the chocolate sheet around the strawberry ball to cover it completely. Return to the tray. Repeat with remaining strawberry centers. Refrigerate 30 minutes.
Now for the last layer, press a handful of white cake crumbs into a sheet on your hand. Place a chocolate ball in the middle.
Gently press the white cake up around the chocolate ball so that the whole chocolate layer is covered. Repeat with remaining truffles. Refrigerate 1 hour.
Meanwhile, melt your chocolate, ready your sprinkles, and lay a sheet of parchment paper out on your counter. Working with one truffle at a time, with the rest still in the refrigerator, dip the truffle in the chocolate.
Make sure to fully coat the truffle and tap off excess chocolate.
Place the dipped truffle on the parchment paper and quickly decorate with sprinkles.
Repeat with remaining truffles. Allow to dry.
Finally, it’s time to try one and see how awesome the inside looks!
These Neapolitan Cake Truffles are a bit on the time-consuming side, but they are defiantly worth it. Wait till you see your friends faces when they take a bite of one of these, they will be like “WHAT?! That’s amazing!” Enjoy!
- One chocolate cake baked and cooled
- One white cake baked and cooled
- One strawberry cake baked and cooled
- About ¾c. frosting
- Chocolate or candy coating for dipping
- sprinkles to decorate.
- Place one cake in each of three large bowls. Crumble the cake with your fingers.
- Add about 4T. of frosting to each bowl, stir together. Add more frosting if the crumbs will not hold together when gently pressed together. Cover the chocolate and white crumbs, set aside.
- Press the strawberry cake crumbs into balls and place them on a waxed paper lined baking pan. Refrigerate 30 minutes.
- Press some of the chocolate cake crumbs out on you hand, place a strawberry center in the middle. Carefully roll/press the chocolate layer around the strawberry layer so that it is all covered. Repeat with remaining centers. Refrigerate 30 minutes.
- Press some of the white cake crumbs out on your hand, place a chocolate ball in the middle. Carefully press/roll the white layer around the chocolate layer so that it is fully covered. Repeat with remaining centers. Refrigerate 1 hour.
- Meanwhile, melt the chocolate or candy coating, ready your sprinkles, and place a large sheet of parchment paper on your counter top.
- When ready work with one truffle at a time, the others should remain in the refrigerator until their time to be dipped, dip the truffle in the melted chocolate be sure to cover it completely. Place the truffle on the parchment paper and decorate with sprinkles. Repeat with remaining truffles. Allow to dry.
- Store in an airtight container refrigerated or freeze for later.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)