Tuesday, December 29, 2015

Momofuku Milk Bar Birthday Cake Truffles

The first time I heard about the Momofuku birthday cake was when I went to pick one up for a friend's birthday last year. While doing so, I noticed that there were packages of three truffle versions of the cake. The truffles are perfect if you want to indulge in the delectable dessert without having a whole slice of cake - brilliant!

I love the idea of recreating recipes from popular restaurants and cafes, so during my fall baking this year I decided to make an attempt at the birthday cake truffles. They were such a hit that I just had to make them again this holiday season. Perfect for any party or celebration, I promise that these truffles will be a crowd pleaser.

The recipe below was borrowed from the Momofuku website with a few of my own modifications. On most of the sites I found the recipe on, a couple important steps were left out. I've added them so that you don't have to scroll through endless comments on blogs to solve the kinks in the original recipe. Since I was serving these to a few people with dairy allergies, I also made the birthday cake dairy free. The only part of my recipe that includes dairy is the white chocolate, so I just skipped the coating step for the dairy free truffles. For additional help, leave me a comment down below!

Birthday Cake
Yield: One 1/4 sheet pan (if you don't have one you can also use a 9x13 inch baking pan)


-4 tablespoons (1/2 stick) unsalted butter, at room temperature (I used earth balance vegan butter)
-1/3 cup vegetable shortening
-1 1/4 cups granulated sugar
-3 tablespoons tightly packed light brown sugar
-3 eggs
-1/2 cup buttermilk (dairy free substitute 1 T lemon juice and fill the rest of the 1/2 cup with almond milk. Let sit for 5 mins)
-1/3 cup grapeseed oil
-2 teaspoons clear vanilla extract
-2 cups cake flour
-1 1/2 teaspoons baking powder
-3/4 teaspoon kosher salt
-1/3 cup rainbow sprinkles


1. Heat the oven to 350 F.

2. Combine the butter, shortening and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 4 minutes. Scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl once more.

3. On low speed, stream in the buttermilk, oil, and vanilla. Increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogenous. Don’t rush the process. You’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for that liquid. There should be no streaks of fat or liquid. Stop the mixer and scrape down the sides of the bowl.

4. On very low speed, add the cake flour, baking powder, salt, and the 50 g (¼ cup) rainbow sprinkles. Mix for 45 to 60 seconds, just until your batter comes together. Scrape down the sides of the bowl.

5. Pam-spray a quarter sheet pan and line it with parchment, or just line the pan with a Silpat. Using a spatula, spread the cake batter in an even layer in the pan. Sprinkle the remaining 25 g (2 tablespoons) rainbow sprinkles evenly on top of the batter.

6. Bake the cake for 30 to 35 minutes. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the centre should no longer be jiggly. Leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.

7. Take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, it’s not cheating). The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.

Vanilla Milk

-1/4 cup milk
-1 teaspoon clear vanilla extract

Whisk together the milk and vanilla in a small bowl.

Birthday Cake Sand

-1/4 cup granulated sugar
-1 tablespoon tightly packed light brown sugar
-2/3 cup cake flour
-1/4 teaspoon baking powder
-1/4 teaspoon kosher salt
-1 tablespoon rainbow sprinkles
-1 tablespoon grapeseed oil
-1 teaspoon clear vanilla extract


1. Heat the oven to 300°F.

2. Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.

3. Add the oil and vanilla and paddle again to distribute. The wet ingredients will act as glue to help the dry ingredients form small sandy clusters; continue paddling until that happens.

4. Bake for 15 minutes on a parchment lined baking sheet.

5. Let the crumbs cool completely before using. Grind down in a food processor if the crumbs are not small and sandy enough (they will not glue to the white chocolate coating in the birthday cake truffle recipe!) Stored in an airtight container, the sand will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.

Now it's truffle time!


-3 cups Birthday cake
-2-4 tablespoons Vanilla Milk
-3 oz melted white chocolate
-1 cup birthday cake sand
-latex gloves (to help with coating the truffles)


1. Combine the cake scraps and vanilla milk in a medium sized bowl and toss with your hands until moist enough to knead into a ball. If it is not moist enough to do so, add up to 2 tablespoons more vanilla milk and knead it in.

2. Using a small ice cream scoop, portion out 12 even balls, each half the size of a ping-pong ball. Roll each one between the palms of your hands to shape and smooth it into a round sphere.

3. This part is not in the original recipe, but I highly recommend freezing the balls for at least 30 minutes. This will make them much easier to coat with the chocolate. Trust me now, thank me later.

4. With latex gloves on, put 2 tablespoons of the white chocolate in the palm of your hand and roll each ball between your palms, coating it in a thin layer of melted chocolate; add more chocolate as needed.

5. After coating, immediately toss each ball in the cake sand to coat, before the chocolate shell sets and no longer acts as a glue (if this happens, just coat the ball in another thin layer of melted chocolate).

6. Refrigerate for at least 5 minutes to fully set the chocolate shells before eating or storing. In an airtight container, the truffles will keep for up to one week in the fridge.

I love being able to recreate foods from my favourite bakeries and restaurants! What are some of your favourite recreations you've tried at home?

With love,

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