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    Three Ingredient Leftover Cake Truffles

    15/02/2015 by thebakingexplorer 25 Comments

    Jump to Recipe Jump to Video Print Recipe

    It may seem strange to have leftover cake, but as someone who bakes regularly I have found myself in this situation many times. In order to avoid food waste, you can quickly whip up these Three Ingredient Leftover Cake Truffles. They are made using only three ingredients: cake, cream cheese and chocolate. I've been using this recipe for years and I can't remember where I first heard about this handy trick of mixing cream cheese with cake crumbs to make tasty truffles, but I'm so glad I did! Inside the Three Ingredient Leftover Cake Truffles is a delicious moist centre. I mean, cream cheese and cake mixed together then covered in chocolate, is that ever not going to be good?! It's dangerously easy to eat several of these in one sitting!

    Three Ingredient Leftover Cake Truffles

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Three Ingredient Leftover Cake Truffles

    Use a food processor to turn your leftover cake into crumbs. (The cake I used was a vanilla cake with pink food colouring!)

    Mix the cream cheese into the cake crumbs. The roll the cake into balls using your hands (you can weigh them for accuracy if you like) and place them onto a lined baking tray. Put them in the freezer for at least 1 hour.

    To decorate, melt white and dark chocolate. Remove the truffles from the freezer, dip them into the chocolate and fully coat them. Place them onto some greaseproof paper and drizzle the alternating chocolate over them. Then leave them to set.

    Three Ingredient Leftover Cake Truffles

    Reasons you will have leftover cake:

    • After making a hidden design cake, like the Hidden Heart Cake that left me with these bright pink cake leftovers!
    • If your cakes have domed in the oven and you've levelled them off to flatten them.
    • If your cake sunk in the middle, but the edges are edible.
    • If you've carved a cake into a shape or cut out shapes from a sheet of cake
    Three Ingredient Leftover Cake Truffles

    Tips for making the Three Ingredient Leftover Cake Truffles:

    • You can use any sponge cake to make the truffles, chocolate, vanilla, lemon... whatever you have leftover!
    • Any amount of leftover cake will work too, just weigh the leftover cake, and halve that weight to work out how much cream cheese you'll need.
    • You can also cover them with whichever chocolate you prefer, or you could use candy melts for a fun coloured effect!
    • Another great way to decorate the truffles would be to add some sprinkles onto the chocolate before it sets.
    Three Ingredient Leftover Cake Truffles

    Recommended equipment & ingredients*

    • Baking trays
    • Mixing bowls
    • Food processor
    • Kitchen scales

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Three Ingredient Leftover Cake Truffles

    Cake truffles made with leftover cake and cream cheese, covered in dark and white chocolate
    5 from 9 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Dessert
    Prep Time: 30 minutes
    Chilling time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 25
    Author: thebakingexplorer

    Ingredients

    • 420 g Leftover cake
    • 210 g Full fat cream cheese
    • 185 g White chocolate
    • 215 g Dark chocolate
    Metric - US Customary

    Instructions

    • Use a food processor to turn the cake into crumbs
    • Mix the cream cheese into the cake crumbs
    • Roll the cake into balls using your hands, weigh them if you like so they're all a similar size. Mine were 25g each
    • Place them onto a lined baking tray. Then put them in the freezer for an hour
    • Melt the chocolate in the microwave. Heat for 30 seconds, stir, then heat in 10 second blasts, stir and repeat until melted
    • Remove the truffles from the freezer and dip them into the chocolate, coating them fully. Place them onto some greaseproof paper and to set. Use the remaining chocolate to drizzle over the truffles
    • Serve immediately, store leftovers in the fridge and eat within 5 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    You can mix up the chocolate types and quantities depending on your preference
    It doesn't matter how much leftover cake you have, you just need to half the amount it weighs to get the weight of your cream cheese!

    Nutrition

    Calories: 169kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 125mg | Potassium: 111mg | Fiber: 1g | Sugar: 13g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg

    If you like this, check out more of my Truffle recipes!

    « Hidden Heart Chocolate Loaf Cake
    Cheese & Red Pepper Muffins »

    Reader Interactions

    Comments

    1. Lisa Niblock

      February 16, 2015 at 10:09 pm

      5 stars
      I love cake truffles! I struggle with cake pops too! They can be tricky to get to stay on the stick for when it's dunked into the coating and stuff.

      Reply
      • Kat BakingExplorer

        February 17, 2015 at 11:56 pm

        Yes I completely agree, cake pops are troublesome!

        Reply
    2. Emma | Fork and Good

      February 18, 2015 at 2:36 pm

      5 stars
      Cake truffles are way cooler than cake pops. These look lovely, a perfect use for leftover cake!

      Reply
      • Kat BakingExplorer

        March 10, 2015 at 8:22 pm

        Thanks Emma! I love finding new ways to use up leftovers.

        Reply
    3. Kate Glutenfreealchemist

      February 18, 2015 at 9:07 pm

      Yep..... Cream cheese and cake crumbs have to be good! I usually make cake-pop type mixture with coconut cream, but I love cream cheese, so next time......

      Reply
      • Kat BakingExplorer

        March 10, 2015 at 8:23 pm

        Coconut cream sounds yummy too! Hope you enjoy the cream cheese version next time 🙂

        Reply
    4. Baking Addict

      February 21, 2015 at 10:58 am

      5 stars
      I find cake pops very fiddly, cake truffles are a much better idea!

      Reply
      • Kat BakingExplorer

        March 10, 2015 at 8:24 pm

        They are so fiddly which is why I avoid them, cake truffles are the way forward!

        Reply
    5. Elizabeth

      March 01, 2015 at 9:06 am

      These are so pretty! Perfect little Valentine's nibbles 🙂 Thank you for sharing with Credit Crunch Munch!

      Reply
      • Kat BakingExplorer

        March 10, 2015 at 8:24 pm

        Thank you!

        Reply
    6. Cat Ratliff

      January 28, 2016 at 3:21 pm

      Looks delicious and fun to eat...Thanks for sharing.

      Reply
    7. Jill Phillips

      May 10, 2020 at 11:03 pm

      5 stars
      A brilliant way to use leftover sponge and so easy - thanks Kat! I only had milk and dark chocolate but was very happy with the result. I'll try them with white chocolate next time.

      Reply
      • thebakingexplorer

        May 11, 2020 at 12:02 am

        You're very welcome Jill, I'm pleased you enjoyed this recipe 🙂

        Reply
        • Miriama

          February 07, 2022 at 8:26 pm

          Hi. What chocolate brand did you use?

          Reply
          • thebakingexplorer

            February 07, 2022 at 9:26 pm

            Hi Miriama, you can use any chocolate that melts well and you like the taste of 🙂

            Reply
    8. Pooja

      September 18, 2020 at 8:43 am

      Lovely recipe..would love to try it

      Reply
    9. Chastity Waddle

      September 21, 2020 at 6:12 am

      How well do these freeze?

      Reply
      • thebakingexplorer

        September 21, 2020 at 8:09 pm

        They freeze great without the chocolate, I wouldn't recommend freezing them with the chocolate covering.

        Reply
        • Gaye De Leiros

          November 17, 2020 at 4:11 pm

          You can add a tot of rum to make them into totally decadent rum truffles and I find coating them in cocoa powder works well as a variation.
          Hate waste use every scrap ! It’s a very Marie Antoinette sort of problem!

          Reply
    10. Dawn

      April 16, 2021 at 4:34 pm

      5 stars
      I brought a huge birthday cake cheap from Asda guess what I’m making this weekend such an easy recipe . Quick tip if your cake is not quite stale but a bit dry warm it in microwave for 20 seconds and it will go soft and moist or eat it with vanilla ice cream

      Reply
      • thebakingexplorer

        April 17, 2021 at 8:01 am

        Fab idea Dawn! If you're warming the cake, let it cool before adding the cream cheese. Or if it's a bit dry, you can add a little extra cream cheese for added moisture 😀

        Reply
    11. J2410

      July 12, 2021 at 12:32 am

      5 stars
      Could I leave them in the fridge longer than an hour to set if I don't have a freezer?

      Reply
      • thebakingexplorer

        July 12, 2021 at 12:39 pm

        Hi, I've never tried that so I can't say for sure. Cream cheese is soft when you take it out of the fridge so I'm not sure if the truffles would be solid enough for coating in chocolate.

        Reply
        • J2410

          July 12, 2021 at 1:18 pm

          Thank you so much for the reply! I'll let you know how I get on 😀

          Reply
          • Tina

            November 30, 2021 at 6:37 pm

            Hi, how did that work out for you? I can only use my fridge too. Thanks 🙂

            Reply

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