After making my Momofuku Birthday Cake for my friend, I had a ton of cake scrap left over.


I stored them in a bag overnight, then made Birthday Cake truffles. Traditional truffles are usually chocolate based where a piece of chocolate ganache made from equal portion of bittersweet chocolate and heavy whipping cream is dipped in more chocolate and rolled in a variety of coatings such as coconut, sesame seeds, or even more dark chocolate powder.

For the cake truffles, the center are made out of cherished cake, then they are dipped in white chocolate, then a layer of ground birthday crumbs. The recipe is very easy and fast to make, and they are a great dessert starter for the actual birthday cake.

The cake scraps and a little bit of cream cheese are placed in a stand mixer with a paddle attachment.


Turn the mixer to medium, and paddle until the cake and cheese come together like dough.


The left over birthday cake crumbs are placed in a processor and processed until finely ground.



Roll the cake dough into tablespoonful of balls.


Melt white chocolate chips in the microwave until smooth, then place some on your hands. I would suggest using disposable gloves for this to minimize the mess.


Roll the cake balls in the white chocolate.


Dunk the chocolate covered cake balls in a bowl filled with ground birthday cake crumbs. Making sure its evenly coated.


Chill the coated balls in the fridge for about 5 to 10 minutes, and then they can be stored in an airtight container for a whole week.