The Ingredients For The Momofuku Birthday Cake Recipe:
This is going to be a long list, because Im compiling everything for all the components in one place. So grab a drink and lets jump in.
Hopefully, you are still with me on this legendary Milkbar Birthday cake recipe. Now is the moment youve all been waiting for. We are going to start putting this baby together. My suggestion is to do it over two days so you can enjoy putting the cake together. Otherwise, it is kind of a LOT in one session. It can be done, but its a lot.
How To Put It All Together
- First, crush the oreos and sprinkles as finely as you can. I either put them in a Ziploc bag and roll over them with a rolling pin or pulse them in a food processor. Whatever is easiest for you!
Tip: If you are using the Ziploc bag method, smack the cookies with your rolling pin a few times first before rolling. It might feel a bit ~aggressive~ but itll jump start the crushing process and save you so much time.
- In a large bowl, combine the almond flour, maple syrup, almond milk, vanilla, almond extract, and salt. Mix well. Add in the oreos and crushed sprinkles and mix until you form a sticky dough.
Tip: As soon as the dough starts to come together, you might need to switch to mixing with your hands to help get the dough fully saturated and combined.
- To make the topping put the oats and sprinkles in a blender or food processor and pulse until you have a fine powder. Place the powder in a small dish or bowl.
- Roll the dough into ten equal sized mini balls, about 2 tbsp each. Toss each ball in the oat mixture until they are fully coated.
- Serve whenever!
Ingredients Needed To Make The Momofuku Milk Bar Cake
Not gonna lie. There are also some specialty ingredients in this cake as well. I thought about taking some shortcuts, but I decided to go for it and see what the fuss is all about. Glad I did.
Cake Crumbs:
- Sugars The crumbs use both brown sugar and granulated white sugar.
- Cake Flour A little low protein flour to help bind the crumble together
- Baking Powder To help give the cake crumbs so lift so they arent dense.
- Salt I used table salt so I used less than called for since the original recipe used kosher salt. Kosher salt is bigger in granules so you need more.
- Rainbow Sprinkles Of course, sprinkles. Because hello ultimate funfetti cake is what we are going for here.
- Clear vanilla extract this is what Christine recommends using because it gives it that classic boxed mix taste.
Funfetti Cake:
Frosting:
Soak:
- Milk I used whole milk, but I think a lower fat milk would be fine. Its used to soak the cake layers to help keep them moist.
- Vanilla A little more flavor here. Nothing wrong with that. Really drives home the vanilla cake flavor.
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How Did It Taste
Lisa Kaminski/Taste of Home
After revealing every delicious layer and all those sprinkles, I definitely wanted to dive in. But looking at such a celebratory cake, I couldnt go at it alone. I sliced it up and served it at Taste of Home HQ. So how did it taste?
This cake exceeded my expectations. The cake itself was like your classic confetti cake you remember from childhood but made magic. It was light in texture but still moisture thanks to that milk soak. That simple step added a lot of impact herethe cake was moister and had more vanilla flavor. Paired with the cake crumbs inside, I honestly couldnt get enough. A bit of crunch inside gave this cake a different feel and it was a lot of fun to eat with all the layers.
Lisa Kaminski/Taste of Home
I will say, though, that the star of the show for me was this frosting! With two unexpected ingredients , I wasnt so sure how it would taste. But let me tell you, its some of the best frosting Ive ever tried. Its fluffy and perfectly flavored . Its one recipe that Im keeping handy for topping off any cakenot just this birthday sheet cake.
While this cake definitely requires some extra work, I have to say for a special celebration its more than worth it!
How Do I Make A Milk Bar Cake Ahead Of Time
I get it. This cake is not for the faint of heart. So here is a breakdown of the components and their make ahead schedule:
Cake crumbs: Up to a week ahead of time. Store at room temperature. You can also store these in the freezer for 1 month.
Cake: You can store this, cooled and wrapped, in the fridge up to 5 days.
Frosting: Store in the fridge up to 1 week ahead of time. Bring to room temperature before using.
Whole Cake Assembled: Store in the fridge, covered up to 5 days. Freezer, covered, up to 2 weeks.
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Two: Make The Milk Bar Funfetti Cake
Okay, step one done! Lets make the cake. Start by mixing together the dry ingredients.
And then in a second bowl, you want to cream your butter, shortening and sugars until light and fluffy, about 3 minutes. Then add the eggs one at a time. You want to then add the oil, buttermilk, and vanilla and mix again to medium high and beat again for 4-6 minutes. The mixture will be light in color and liquidy.
On low speed, gradually pour in the buttermilk mixture. Increase the mixer speed to medium-high and beat for 4 to 6 minutes, until the mixture has nearly doubled in size and is completely homogenous . Stop the mixer and scrape down the sides of the bowl.
On low speed, gradually add the flour mixture and mix just until the batter comes together, about 45 to 60 seconds. Scrape down the sides of the bowl and give the batter a final mix with a rubber spatula.
Then Dont forget to add those sprinkles!
Then spread the batter into your prepared sheet pan and bake. Once the cake springs back, or a cake tester comes out clean its done. Allow to cool. You can make the cake ahead of time, up to 5 days. Just allow to cool and then wrap and store in the refrigerator.
How To Make A Gluten Free Milk Bar Birthday Cake
Prepare the cake batter according to the directions and bake. Once the cake is cool, flip out onto a piece of parchment paper. Use your pastry ring to cut 2 six inch circles and 2 half circles.
Place your ring on a serving plate. Line the inside of the ring with acetate. The acetate will stick up higher than the top of the ring. If needed, use a small piece of tape to secure the acetate.
Start with the two half pieces of cake and place them in the bottom of the ring. Fill in any extra space with scraps of cake. Ensure that the bottom layer is flat. Use a pastry brush to soak the cake layer with a portion of the vanilla milk. Then top the layer with about 3 tablespoons of frosting. Spread the frosting all the way to the edge of the cake, it will be a thin layer. Top the frosting with crunchy crumbles. Press them down gently to secure them in the frosting. Top the crumbles with another portion of 3 tablespoons of frosting. Again spread the frosting all the way to the edge of the cake.
Repeat the steps for the second layer – cake layer, milk soak, frosting, crunchy crumbles and frosting.
Add the third layer of cake. Soak with the vanilla milk. Cover with the remaining frosting. Top with the remaining crunchy crumbles.
Place cake in the refrigerator until ready to serve.
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She Writes Recipes That Celebrate The Low Brow Treats Her Mom And Family Loved As She Was Growing Up And Enjoying Rural Life Her Version Of A Birthday Cake With A Cake Crumb Topping And Rainbow Sprinkles Are The Epitome Of Home Baking
For someone to make it to NYC, work in the biggest, trendiest restaurants in the city and still retain that love of everyday American flavors and foods scores major points in my book.
I purchased the original Momofuku Milkbar Cookbook on Amazon as a used Library book. I had checked it out from my library to read, and when I didnt want to return it, I knew I needed my own copy. So finding my own version of a library book felt like a tremendous win.
I made the cake using all the tools and ingredients that Tosi has in her original recipe. So many people are above using the shortening and clear vanilla that are an integral part of the Milkbar recipes. I cant tell you how many bloggers I visited before I made this cake myself to get a feel for the process, and nearly all of them made this as an all butter cake with real vanilla. Im sure its a good cake, but.
To that I have one thing to say. Youre missing the whole point.
Why would you go to all the work and follow the instructions to make a specialty cake, and then not follow the recipe? It boggles my mind. Honestly people, if you arent using her ingredients, you arent making her cake.
No shade, but it seems incredibly arrogant to me. So my version is her version, and I recreated her original recipe to the greatest extent of my ability. I loved the final result.
The Milkbar Birthday cake recipe may feel intimidating as heck at first glance, but its really just a layer cake with a couple of fillings.
Momofuku Milk Bar Birthday Cake
Reminiscent of box funfetti cake mix, this Momofuku Milk Bar Birthday Cake is made with layers of cake loaded with rainbow sprinkles, creamy vanilla cream cheese buttercream frosting, and crunchy cake crumbs.
My birthday is coming up! There is no better way to celebrate the special day with a special cake, isnt it?
Yes, I made todays cake for my birthday. Is that weird? I love making my own birthday cake. This way, I can make whatever I want. I decided to finally try the Momofuku Milk Bar Birthday Cake recipe I had eyed for a long time ago.
Look at this vibrant, playful rainbow-speckled tower cake that screams party. A three-layer cake with sprinkles, soaked in vanilla milk, slathered in creamy vanilla cream cheese buttercream frosting. For the best part drumrolls the crumbs. The crumbs add flavor, crunch, and make the cake a lot more interesting!
This is no your ordinary cake because of the ingredient long list, unfamiliar tool, and the assembly is a little unusual. But I decided that it was the only cake for me this year. It took me a week to complete the purchase of the tools and ingredients. Let me tell you what the fuss is about and if the cake is worth enough to make at home.
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Tell More Me About This Cake
This gorgeous birthday cake features three layers of funfetti cake. In true Milk Bar style, its made using one sheet pan, rather than multiple round cake pans . Ive used my favourite buttery, Funfetti Cake recipe, that produces a soft and fluffy vanilla cake every time.
Next, is that vanilla buttercream. But while I love my regular buttercream frosting, weve made it even more special by swapping milk for Greek yogurt. The real Milk Bar recipe has cream cheese in the frosting, so this is our easy way of getting that similar tang. Another secret ingredient in our frosting is a hint of baking powder. Believe it or not, this helps make the lightest, fluffiest frosting ever. This frosting is so good, youll find yourself licking the bowl clean.
The secret ingredient in our frosting is a hint of baking powder. Believe it or not, this helps make the lightest, fluffiest frosting ever.
And then theres those crunchy, crispy cookie crumbs. These little funfetti shortbread crumbs take only minutes to make but they enhance the sweet, buttery, vanilla flavour profile were going for here. And they provide a unique textural element to the cake. Were obsessed with them .
Tips For The Best Baked Goods
Use room temperature ingredients! Always make sure ingredients like butter, eggs, milk, yogurt, etc. are at room temperature before baking ! This ensures they’ll incorporate into the batter more easily and leads to overall better texture. Remove all ingredients from the fridge 30 minutes to an hour before baking for best results.
Measure your flour correctly! It’s most accurate to use a kitchen scale, but if you’re measuring by volume you want to spoon and level! Fluff up the flour a bit with a spoon, and then spoon flour into the measuring cup. Once it’s overflowing, use the back of a knife to level it off. Don’t ever pack flour into the measuring cup or you’ll end up with way too much! Improperly measured flour can lead to dry, dense baked goods.
Use an oven thermometer! Just because your oven says it’s 350, doesn’t mean it is! If you oven hasn’t been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all baked goods from cakes to macarons! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature.
Make sure you baking powder is fresh! Baking powder is important for helping baked goods rise properly, but it has a relatively short shelf life once opened, so it’s one of the few items I never buy in bulk! To test if your baking powder is still fresh, add a small amount to boiling water. If it bubbles it’s still good to use, but if not it’s time to toss it!
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Whipping Up The Super Fluffy Frosting
Lisa Kaminski/Taste of Home
Whats a good cake without an equally amazing frosting? To make Christinas trademark birthday frosting, start by combining two sticks of softened butter, a half cup of vegetable shortening and four ounces of cream cheese together in the bowl of a stand mixer. Beat this on medium-high speed for about three minutes. This will start to build the fluffy foundation of this frosting.
Then, with the mixer set to low, stream in three tablespoons of corn syrup and two tablespoons of vanilla extract. Once added, turn up the mixer to medium-high and let it go to work! After three minutes, it should look nice and shiny.
Give your bowl a quick scrapeyou want everything well combinedadd in your powdered sugar, salt, baking powder and citric acid. Mix this on low until combined just to avoid that dreaded sugar cloud. Once incorporated, crank up the speed to medium-high until the frosting is bright white and incredibly fluffy.
If youre like me, those last two ingredients might throw you for a loop. When it comes to the citric acid, it adds a bit of tartness that cuts through all that sugar. You can find it in the canning section of some grocers. If you cant find it, I wouldnt sweat it too much! As for the baking powder, I was stumped. Our food editors suspect it helps prevent the syrup from crystallizing.
If You Want To Read About Some Other Great Food That You Can Order To Your Home From Online Check Out:
- Giordano’s Famous Deep Dish Pizza:Giordanos, famous for their stuffed deep dish pizza, is one Chicagos most popular pizzerias. This cheese, cheese, and extra cheese deep dish pizza is one of the best pizzas you will ever eat. Is Chicago too far away to travel to? Guess what? You dont have to travel to Chicago to try it. They will deliver it right to your door!
- Hughes Home Maid Chocolates:If you didnt know about Hughes Home Maid Chocolates store, you would surely miss it. It is hidden among the residential houses on 1823 Doty Street in Oshkosh, Wisconsin. Since 1940, this little house has been handcrafting some of the best chocolates you will ever eat in its downstairs basement!
- Portillos Chicago Style Hot Dogs & Hot Beef Sandwiches: Portillos is the best place for an authentic Chicago-style hot dog. They top their hot dogs with mustard, pickles, sport peppers, tomatoes, and chopped onions. Then they serve them in a steamed poppy seed bun. How delicious is that? Their juicy Italian beef and spicy Italian sausage sandwiches are wicked tasty also!
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Baller Birthday Sheet Cake
The ultimate baller birthday sheet cake filled with layers of funfetti cake, birthday cake frosting, and funfetti birthday cake crumbs.
So I guess were just tackling all of our baking/cooking fears in the first week and a half of 2020!!
Who can blame us when there is so much turmoil going on in the world. We need something to distract ourselves.
And if youre looking for a baking project thats going to appeal to your childhood dream of having a truly decked out birthday cake with funfetti and classic birthday cake flavor coming at you in three ways hi, were here for you.
I actually made this for Remys family birthday party last April and the onnnllyyy reason why it has taken me so long to share it is my laziness in typing up the recipe.
Its a doozy. Dont be scared.
No one step is too hard and a lot of the components can be made ahead of time so that you can assemble it in whatever kind of piecemeal fashion that your lifestyle allows.
The recipe is from the genius of Christina Tosi, mastermind behind Milk Bar. Her cakes have a pretty signature look and this is no different. I love that the edges are bare, both so that you dont have to mess with/worry about doing a beautiful frosting job AND so that you can see all of the beautiful layers at once with just a quick glance.
It is certainly worth the effort, especially if you have a birthday king or queen in your life whose cake dreams this would help come true.
- ½ cup whole milk
- 2 tsp clear vanilla extract