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This summer, I got a little obsessed with the Momofuku Milk Bar cookbook by Christina Tosi. Maybe a bit more than a little. While flipping through the pages of her book, I stumbled upon her famous birthday layer cake.
And wow, it was a showstopper.
Loaded with sprinkles and birthday cake 'crumbs', it looked like the perfect birthday cake. It wasn't frosted on the sides (i.e. a naked cake) in order to showcase the beautiful layers of cake and frosting, and it used a birthday cake soak in order to keep the layers of cake extra moist. Although it contained 4 different components that you had to make before assembling, used special equipment (6-inch cake ring, quarter sheet pan, acetate), AND used special ingredients (clear vanilla extract, citric acid + I haven't lost you yet, right?), I knew I had to make it.
Milk Bar, if you've never heard of it before, is a famous bakery that was started in New York. It's most famous for it's cereal milk soft serve and crack pie (which is crazy good). It was founded by Christina Tosi who is a James Beard award-winning genius, and you can find more about Milk Bar's story in the cookbook or the Milk Bar episode in Chef's Table which is on Netflix.
Their birthday cake is a boxed funfetti cake made from scratch, taken to the next level with crunchy bits of birthday cake crumb in between the frosting. Since I had made their chocolate chip passion fruit layer cake before, this cake wasn't very hard to put together (Milk Bar cakes have a similar process). In fact, I thought it was actually almost easy if you spread the work out over a few days. Here's what I did:
day 1: make the birthday cake crumb
day 2: make the frosting
day 3: make the cake + soak, then assemble and freeze overnight
day 4: defrost and serve!
When you look at the ingredients and instructions, it will look like the work is never-ending but after you make a Milk Bar cake, it doesn't intimidate you anymore. Plus, it's SO worth it; the cake tastes amazing and everyone will praise you after they take a bite.
tips for making the momofuku milk bar birthday cake:
use clear vanilla extract (it has more of a birthday cake taste)
use a 10 by 15 quarter sheet pan (otherwise cake will bake out of pan and drip all over your oven)
spread the work out over a few days (makes it much more manageable)
use citric acid to bring out flavors (otherwise substitute lemon juice)
when making the cake batter, make sure that there are absolutely zero signs of separation
use cake scraps for birthday cake truffles or for snacking :)
break the birthday cake crumbs into smaller pieces so you don't get a big chunk in your cake
also don't overbake the birthday cake crumbs
It's a pretty small cake (6 in.), but it's very rich so you only need a small piece. It's also a bit on the sweeter side, but trust me, you will not regret making this cake. The cake will look very impressive when you serve it, and there's a perfect bit of crunch from the crumb when you're eating it.
momofuku milk bar birthday cake
adapted from Christina Tosi | original recipe in her cookbook, momofuku milk bar
makes one 6-inch cake
ingredients:
for the birthday cake crumb:
1/2 cup (100 grams) granulated sugar
1 1/2 tablespoons packed (25 grams) light brown sugar
3/4 cup (90 grams) cake flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt (if using a brand other than Diamond, use half the amount)
2 tablespoons (20 grams) rainbow sprinkles (jimmies)
1/4 cup grapeseed oil (I used canola instead)
1 tablespoon clear vanilla extract
for the cake:
4 tablespoons (1/2 stick) butter, room temperature
1/3 cup (60 grams) vegetable shortening
1 1/4 cups (250 grams) granulated sugar
3 tablespoons packed (50 grams) light brown sugar
3 large eggs
1/2 cup buttermilk
1/3 cup grapeseed oil (I used canola instead)
2 teaspoons clear vanilla extract
2 cups (245 grams) cake flour
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt (if using a brand other than Diamond, use half the amount)
1/4 cup + 2 tablespoons (50 grams) rainbow sprinkles (jimmies), separated
for the frosting:
8 tablespoons (1 stick) butter, room temperature
1/4 cup vegetable shortening
2 ounces cream cheese, room temperature
1 tablespoon glucose (or substitute 2 teaspoons corn syrup)
1 tablespoon corn syrup
1 tablespoon clear vanilla extract
1 1/4 cups (200 grams) confectioner's sugar
1/2 teaspoon kosher salt (if using a brand other than Diamond, use half the amount)
a pinch of baking powder
a pinch of citric acid (may substitute lemon juice)
for the soak:
1/4 cup whole milk
1 teaspoon clear vanilla extract
special equipment:
10 by 15 quarter sheet pan
6-inch cake ring
acetate
instructions:
for the crumb: Preheat the oven to 300 degrees F. Using an electric mixer fitted with the paddle attachment, mix together both sugars, the flour, baking powder, salt, and sprinkles on low speed until combined. Add the oil and vanilla. Mix on low speed again until the mixtures forms small clusters/crumbs.
line a sheet pan with parchment or a silicone baking mat. Spread the clusters out on it. Bake the clusters for 15 minutes, breaking them up every once in a while. The crumbs will dry and harden as they cool.
the crumbs will keep for 1 week at room temperature in an airtight container.
for the cake: Preheat the oven to 350 degrees F. Using a stand mixer fitted with the paddle attachment, beat the butter, shortening, and both sugars together on medium-high until light and fluffy, 2 to 3 minutes. Scrape down the bowl.
add the eggs, and beat again on medium-high until aerated, 2 to 3 minutes. Scrape down the bowl again.
in a small bowl, whisk together the buttermilk, oil, and vanilla. With the stand mixer on low speed, slowly stream in the liquid mixture until fully incorporated. Increase the speed to medium-high, and then mix until the mixture is almost white and homogenous, 4 to 6 minutes. Scrape down the bowl and mix on low speed for just a couple seconds to make sure the mixture is completely homogenous. Make sure there are no signs of separation; stick to the timing here.
in a medium bowl, whisk the cake flour, baking powder, salt, and 1/4 cup of sprinkles together. Add to the batter and mix on the lowest speed possible until the batter comes together, about 45 seconds.
butter a 10 by 15 quarter sheet pan with a butter wrapper and line it with parchment. Spread the cake batter into the pan in an even layer. Sprinkle the remaining 2 tablespoons of sprinkles on top of the batter.
bake for 30 to 35 minutes. The cake should rise and double in size, but will remain slightly dense. When done, the center of the cake shouldn't jiggle and a toothpick will come out clean.
cool completely on a wire rack. The cake can be stored in the fridge for up to 5 days, wrapped in plastic wrap.
for the frosting: Using a stand mixer fitted with the paddle attachment, beat the butter, shortening, and cream cheese on medium-high speed until fluffy, 2 to 3 minutes. Scrape down the bowl.
whisk the glucose, corn syrup, and vanilla in a small bowl. With the stand mixer on low speed, stream in the liquid mixture until incorporated. Increase the speed to medium-high and beat until the mixture is silky smooth, 2 to 3 minutes. Scrape down the bowl.
add the confectioners' sugar, salt, baking powder, and citric acid. Mix on low speed until incorporated. Increase the speed to medium-high, and beat until the frosting is white and smooth, 2 to 3 minutes.
the frosting can be stored in an airtight container in the fridge for up to a week. Bring to cool room temperature before using.
for the soak: in a small bowl, whisk the milk and vanilla together.
assemble: place a silicone baking mat or a large piece of parchment paper on the counter. Invert the cake onto it and peel off the parchment form the bottom. Using a 6-inch cake ring, stamp out 2 circles from the cake and 2 half circles (see pictures above for guidance).
place a cake platter on top of a small sheet pan. Put the 6-inch cake ring on top of it, and line the inside of the cake ring with 1 strip of acetate (3 inches wide and 20 inches long).
layer 1: place the two half-circles in the cake ring to make one full circle. Give the layer of cake a bath of one-third of the birthday cake soak with a pastry brush.
spread one-fifth of the frosting in an even layer over the layer of cake. Sprinkle one-third of the birthday cake crumbs on top of the frosting in an even layer. Press them down slightly using the back of your hand. Spread a second fifth of the frosting in an even layer over the crumbs, slowly.
layer 2: tuck a second strip of acetate (3 inches wide and 20 inches long) between the cake ring and the top 1/4 inch of the first strip of acetate to make a taller clear ring of acetate for supporting the height of the cake.
place a cake round on top of the frosting. Repeat the frosting and crumb process from layer 1.
layer 3: place the last cake round on top of the frosting (you will have cake scraps, use them for cake truffles or just for eating!) Spread the last fifth of frosting over the top in an even layer. Sprinkle the remaining birthday crumbs over the frosting in a small pile in the middle.
place the sheet pan with the cake in the freezer. Freeze for at least 12 hours to set the cake. The cake keeps in the freezer for up to 2 weeks.
at least 3 hours before serving the cake, take the sheet pan with the cake out and take off the cake ring. Slowly peel off the acetate. With the cake on the cake platter, transfer it to the fridge to defrost for at least 3 hours. It can be refrigerated for up to 5 days wrapped in plastic.
slice the cake and serve!
to print, take a screenshot and then print or copy and paste onto a document and print.