milk bar cake

The Milk Bar Cake is the best funfetti cake you will ever eat - with a light fluffy cake, creamy buttercream, and crunchy cake crumbs.

Momofuku Milk Bar Birthday Cake

(99 g) granulated sugar

brown sugar

(90 g) cake flour

baking powder

table salt

rainbow sprinkles

grapeseed oil

vanilla extract

(1/2 stick, 57 g) unsalted butter

(61 g) vegetable shortening

(248 g) granulated sugar

eggs (room temperature)

½ cup (120 mL) buttermilk

(240 g) cake flour

+ 2 tablespoons rainbow sprinkles (divided)

(2 sticks) unsalted butter

(92 g) vegetable shortening

cream cheese

glucose

corn syrup

(284 g) powdered (confectioners) sugar

lemon juice (or citric acid)

milk

Quarter Sheet Pan (10x15)

Acetate Cake Collar

6" Cake Ring

Preheat the oven to 300 degrees F. Line a rimmed sheet pan (10x15 jelly roll pan) with parchment paper or Silpat.

Combine the sugars, flour, baking powder, salt and sprinkles in the bowl of a mixer fitted with a paddle attachment. Mix on low speed until well combined. Add the oil and vanilla and mix on low speed until small clusters form.

Spread the clusters on the prepared sheet pan. Bake for 20 minutes, breaking up the clusters once or twice during baking. The crumbs should be slightly moist to the touch; they will dry and harden as they cool. Allow the crumbs to cool completely on the pan before using. The birthday cake crumbs can be stored in an airtight container at room temperature for 1 week, or in the refrigerator or freezer for up to 1 month.

MAKE THE BIRTHDAY CAKE CRUMB

Preheat oven to 350 degrees F. Spray a quarter sheet pan with non-stick cooking spray and line with parchment paper, or with Silpat.

In a measuring cup, combine the buttermilk, grapeseed oil, and vanilla extract.

In a medium bowl, whisk together the flour, baking powder, salt, and ¼ cup of the sprinkles.

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 3 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.

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 (don't rush this step!). 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.

Spread the cake batter in an even layer in the prepared pan. Sprinkle the remaining 2 tablespoons rainbow sprinkles evenly on top of the batter. Bake the cake for 30 to 35 minutes; when you gently poke the edge of the cake with your finger, the cake should bounce back slightly, and the center should no longer be jiggly. Place the pan on a wire rack to cool completely. The cooled cake can be stored in the refrigerator, wrapped in plastic wrap, for up to 5 days.

MAKE THE BIRTHDAY CAKE

In a small bowl, whisk together the glucose, corn syrup and vanilla extract.

Combine the butter, shortening and cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until the mixture is smooth and fluffy. Scrape down the sides of the bowl.

With the mixer on its lowest speed, stream in the glucose mixture. Increase the mixer to medium-high speed and beat for 2 to 3 minutes, until the mixture is silky smooth and glossy. Scrape down the sides of the bowl.

Add the powdered sugar, salt, baking powder and citric acid, and mix on low speed just to incorporate them into the batter. Increase the speed to medium-high and beat for 2 to 3 minutes, until the frosting is completely smooth. Use the frosting immediately, or store in an airtight container in the refrigerator for up to 1 week. (Bring to room temperature before using in the recipe.)

MAKE THE BIRTHDAY CAKE FROSTING

Put a piece of parchment or Silpat on the counter. Invert the cake onto it and peel off the parchment or Silpat from the bottom of the cake. Use the cake ring to stamp out 2 circles from the cake. These are your top 2 cake layers. The remaining cake "scrap" will come together to make the bottom layer of the cake.

Layer 1, The Bottom: Clean the cake ring and place it in the center of a sheet pan lined with clean parchment or a Silpat. Use 1 strip of acetate to line the inside of the cake ring.

Put the cake scraps in the ring and use the back of your hand to tamp the scraps together into a flat even layer.

In a small bowl, whisk together the milk and vanilla extract for the birthday cake soak. Using a pastry brush, brush half of the soak over the top of the cake.

Using the back of a spoon, spread one-fifth of the frosting in an even layer over the cake.

Sprinkle one-third of the birthday cake crumbs evenly over the top of the frosting. use the back of your hand to press them gently into the frosting.

Use the back of a spoon to spread a second fifth of the frosting as evenly as possible over the crumbs.

Layer 2, The Middle: With your index finger, gently tuck the second strip of acetate between the cake ring and the top 1/4 inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall. Set one of the cake rounds (the more imperfect of the two) on top of the frosting, brush with the remaining soak, and repeat the process for Layer 1 (a fifth of frosting, a third of crumbs, and another fifth of frosting).

Layer 3, The Top: Nestle the remaining cake round into the frosting. Cover the top of the cake with the last fifth of the frosting. Garnish the frosting with the remaining birthday crumbs.

Transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling. (The cake will keep in the freezer for up to 2 weeks.)

At least 3 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate and transfer the cake to a platter or cake stand. Let it defrost in the refrigerator for a minimum of 3 hours before slicing and serving. (You can store the cake, wrapped well in plastic wrap, in the refrigerator for up to 5 days.)

ASSEMBLE THE BIRTHDAY LAYER CAKE

A Milk Bar-inspired funfetti birthday cake.

Milk Bar Birthday Cake

(1 cup or 2 sticks) unsalted butter, softened

(1 cup) caster sugar or granulated sugar

eggs, room temperature

(2 and 1/4 cups) plain flour or all-purpose flour, sifted

salt

240 ml (1 cup) full fat

60 ml (1/4 cup) full fat Greek yogurt

(1/4 cup) funfetti sprinkles (rainbow jimmies)

(3/4 cup) plain flour flour

(1/4 cup) caster sugar

(1/4 cup) butter, melted

funfetti sprinkles

(1 cup

(4 cups) icing sugar

full fat Greek yogurt or sour cream

full fat or whole milk

60 ml (1/4 cup) full fat or whole milk

Funfetti cake

Grease and line a quarter sheet pan (9 by 13 inches) with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.

In a large mixing bowl, add butter, sugar and vanilla and beat with an electric mixer on medium speed until pale and creamy. Add eggs, one at a time, and beat after each addition.

In a separate bowl, add flour, baking powder and salt, and whisk briefly. Add half of the flour mix and all the milk and beat on a low speed until combined.

Add remaining flour mix and sour cream and continue to mix on a low speed until just combined and a thick, creamy cake batter forms. Gently fold in sprinkles by hand, being careful not to overmix. 

Pour cake into prepared pan and smooth the top. Bake for approximately 25-30 minutes or until golden and a skewer inserted in the middle comes out clean. Set on a wire rack to cool completely.

Cookie crumbs

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. 

In a large mixing bowl, add flour, sugar and cornflour. Whisk together. Pour over melted butter, along with the vanilla, stir briefly. Add sprinkles and then stir until it forms wet crumbs that look like wet sand.

Pour onto a baking tray lined with baking paper and spread out into one layer. Bake for 10 minutes, then leave to cool completely. 

Vanilla frosting

Place butter in a large mixing bowl. Beat with an electric mixer on medium speed for 1-2 minutes until butter is smooth and creamy. 

Add vanilla and 125 grams (1 cup) sugar. Beat on a low speed to combine, then turn up the speed to medium and mix for 30 seconds. Next, add 250 grams (2 cups) sugar, along with the Greek yogurt.

Beat on medium speed until combined. Scrape down the sides of the bowl. Add final 125 grams (1 cup) sugar, milk and baking powder. Beat on medium speed until frosting is fluffy and creamy.

Assemble cake

Gently remove cooled cake from pan and remove baking paper. Cut out three 6-inch layers using a 6-inch cake ring. Note the diagram below &#8211; you’ll get two whole layers and then two halves.

Place a 6-inch cake ring on a cake board or plate. Line the inside of the cake ring with a sheet of acetate. Place the two half pieces of cake at the bottom. Press down the cake firmly. If there are any gaps, use extra cake scraps to fill in the holes and press down very firmly to make one even layer.

Spoon 2-3 tablespoons of the milk soak (milk and vanilla combined) over the first cake layer. Add a few tablespoons of vanilla buttercream and spread into one layer. Scatter over a handful of cookie crumbs. Add a few extra tablespoons of frosting on top. You don’t need to completely cover the crumbs.

Add another layer of cake and press down firmly. Spoon 2-3 tablespoons of the milk soak over the cake layer. Add a few tablespoons of vanilla buttercream and spread into one layer. Scatter over a handful of cookie crumbs. Add a few extra tablespoons of frosting on top.

Add final cake layer and press down firmly. Add remaining buttercream and scatter over cookie crumbs. Place cake in the fridge for at least 1 hour to set.

This cake was epic! I couldn’t stop eating that frosting.

This is such a fun and delicious cake which is perfect for a birthday. I made the 2 layer 8" version and the off cuts are in the freezer. The frosting is amazing!!

This copycat Milk Bar birthday cake has all of the flavor with none of the specialty ingredients. Light, fluffy and SO good!

Birthday Cake

unsalted butter (melted)

sugar

buttermilk (substitute whole milk)

cake flour (substitute all purpose flour)

cream cheese (room temperature)

unsalted butter (room temperature)

milk (as needed for desired consistency)

Since both the cake layers and cake crumbs need to cool completely, I recommend making them the day before you want to make the cake. 

Preheat the oven to 350°F and lightly spray three 6 inch layer cake pans with pan spray.

Whisk the cake flour, baking powder, and salt together in a large bowl.

In a separate bowl, whisk the melted butter, sugar, brown sugar, eggs, and vanilla together until combined.

Stir in about half of the flour mixture. Then stir in the buttermilk and the rest of the flour mixture and mix until fully combined. The batter will be thin. Gently fold in the rainbow sprinkles.

Pour ⅓ of the batter into each cake pan (they will only be about half full).

Bake at 350°F for 20-30 minutes or until a cake tester comes out clean.

Place a cooling rack on top of each cake pan and invert. The pan should slide cleanly away.

Let the cakes cool completely to room temperature before trimming.

Once the cakes are fully cooled. Using a sharp bread knife, trim the cakes until the layers are even. Wrap each layer tightly in plastic wrap and place in the freezer overnight.

Combine all of then ingredients and mix together until it begins to form small clusters.Spread evenly on a baking sheet lined with parchment paper. 

Bake at 300°F for about 15 minutes.

Let cool completely before assembling the cake. Store in an airtight container at room temperature for up to 5 days. 

Cake Crumbs

Cream together the softened cream cheese and butter until smooth. Add in the vanilla extract and salt. 

Add in the powdered sugar 1/4 cup at a time until fully combined.

Beat the frosting on high for 4-5 minutes until lightly and fluffy.

Vanilla Cream Cheese Frosting

Mix together the milk soak and lightly brush 1/3 of the milk onto the bottom layer of your cake.

Spoon about 1/3 of the frosting in a nice even layer over the cake. Sprinkle on about 1/3 of the cake crumbs evenly over the frosting and then top with your second cake layer and repeat.

Add the third layer and then smooth a very light coating of frosting around the top and edges of the cake.

Then put the assembled cake back in the freezer for about 30 minutes to an hour. This is called the crumb coat. It helps trap any crumbs in that thin layer of frosting so that your final layer of frosting is perfectly smooth. The crumb coat isn't always necessary when you're working with already frozen cake layers or if you want to do a semi-naked cake like the one pictured!

Sprinkle the remaining cake crumbs and some extra rainbow sprinkles on the very top!

Assembly

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Momofuku Milk Bar Birthday Cake

Milk Bar Birthday Cake

Birthday Cake

Top 3 milk bar cake recipes from across the web

The most viewed milk bar cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Momofuku Milk Bar Birthday Cake

Milk Bar Birthday Cake

Birthday Cake

The most viewed milk bar cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine