I decided to celebrate my birthday this year with this double funfetti cake and as I was leveling the cake layers, I got this idea for using the cake scraps. I knew I wanted to incorporate even more sprinkles into the design and thought, why not transform these cake scraps into cake pop filling and just roll it right through some colorful rainbow sprinkles? Well, it WORKED and not only are these sprinkle cake balls so cute for decorating cakes, they’re so easy to make with just a little extra cake and buttercream.

funfetti birthday cake recipe with chocolate ganache drip

Initially, I thought about making birthday cake truffles from scratch like this but after looking at the ingredients list I just wanted to keep things simple and use what I already had. Since these sprinkle cake truffles are made from baked funfetti cake and vanilla funfetti buttercream, they were already downright delicious. They taste like a little bite-sized truffle version of the double funfetti cake!

These sprinkle cake truffles are super versatile in the sense that you can literally use whatever flavor of cake scraps and buttercream you’re already working with. The toppings can be rainbow sprinkles or any sprinkle color palette. You could sub the sprinkles for other toppings like graham cracker crumbs, cookie crumbs, or whatever would best accent your cake design. The possibilities are totally endless!

If you need some inspiration for your next cake flavor, here are all my cake and buttercream recipes to browse. Just use the cake scraps and buttercream from any of these:

And here is the double funfetti cake recipe pictured in this post!

double funfetti birthday cake recipe by sugar and sparrow

sprinkle cake balls topper tutorial by sugar and sparrow

Ingredients

1 Cup crumbled cake scraps*
1/4 Cup buttercream frosting
1/4 Cup rainbow sprinkles

Instructions

Place the crumbled cake and buttercream frosting into a medium sized bowl and combine them with a rubber spatula until the mixture sticks together. It should be tacky enough to form balls when you roll it between your hands. If it's not quite that tacky yet, add more buttercream a Tablespoon at a time until it reaches the proper consistency.
Use a Tablespoon to scoop the cake/buttercream mixture and then roll it between your hands to form a 1 inch ball. Place it on a lined baking sheet and continue forming balls until you have used all of the cake/buttercream mixture.
Pour the rainbow sprinkles (or topping of your choice) onto a small plate or into a small bowl. Roll each ball through the sprinkles until the surface is covered and place back onto the lined baking sheet. Refrigerate the sprinkle cake truffles for at least 20 minutes, after which they should be firm and ready to place on your cake (or enjoy as-is!)

Notes

*For the cake scraps, I used the leftover cake from leveling my layers and simply crumbled it up with my hands. You can feel free to use extra cupcakes or any kind of cake trimmings for this part of the recipe.

Make ahead tips: these sprinkle cake truffles can be made ahead and stored in an airtight container in the refrigerator for up to 5 days.

Did you make these sprinkle cake balls? I want to know how it went! Let me know in the comments and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create with my recipes!

Sprinkle Cake Truffles