Make Momofuku Milk Bar Birthday Cake at home!
This month is my birthday, so I thought of making this Milk Bar birthday cake again, as it fits the occasion perfectly. The cake looks beautiful, has a unique taste, and is something I can share in a video with everyone. This is my second time making this cake, and I made a lot of changes to the recipe. I significantly reduced the amount of sugar and substituted some ingredients from commercial recipes that are not commonly used. The final taste is moderately sweet, but the calorie count remains high, so it's best to share it with friends.
The ingredients for this cake aren't too many, and the steps aren't overly complicated. It may look complex, but it's actually quite simple, mostly just mixing everything together. The finished product may appear ordinary, but it offers rich layers of flavor and texture. It’s definitely worth trying.
For detailed ingredient quantities, preparation steps, and tips, you can check out my personal blog PhD Cafe: https://phd.cafe/en/recipes/2024/9/12/milkbar-birthday-cake
Ingredients:
Cake base:
- 245g cake flour
- 120g granulated sugar
- 3 eggs
- 100g whole milk
- 65g vegetable oil
- 75g rainbow sprinkles
- 120g unsalted butter
- 5g baking powder
- 8g vanilla extract
- 3g salt
Crumb topping:
- 100g granulated sugar
- 90g cake flour
- 25g brown sugar
- 40g vegetable oil
- 20g rainbow sprinkles
- 2g baking powder
- 3g salt
- 6g vanilla extract
Cake Frosting:
- 120g powdered sugar
- 240g unsalted butter
- 80g cream cheese
- 2g salt
- 8g vanilla extract
Cake Soak:
- 55g whole milk
- 3g vanilla extract
Steps:
1. Soften the butter, cream cheese, and eggs at room temperature, and preheat the oven to 180°C (350°F). Grease a 28cm x 28cm square baking pan with a thin layer of butter and line it with parchment paper.
2. Mix the flour, baking powder, and salt, then sift.
3. In a large bowl, beat the softened butter and all of the granulated sugar with a hand mixer on medium speed for 2–3 minutes, until the butter slightly expands and turns pale.
4. Add the eggs one at a time, beating at low to medium speed after each addition until fully incorporated. Add all of the vegetable oil and mix on low speed until combined.
5. With the mixer on low speed, slowly add the whole milk and vanilla extract, mixing for 3–5 minutes until fully combined.
6. Add all of the sifted dry ingredients at once and mix on low speed until just combined. Stir in about 50g of rainbow sprinkles with a spatula.
7. Pour the batter into the baking pan, smooth the surface with a spatula, and sprinkle the remaining 25g of rainbow sprinkles on top. Bake in the preheated oven for about 25 minutes, until a toothpick comes out clean. Let the cake cool on a rack.
8. While the cake bakes, prepare the crumb topping. Combine all dry ingredients except the oil and vanilla in a bowl. Add the oil and vanilla, mixing well.
9. Spread the crumb mixture on a parchment-lined baking sheet, forming 8–10 larger clumps about 2–3 cm in size, and evenly spread the rest of the crumbs. Bake at 150°C (300°F) for 15 minutes. Remove and let cool.
10. In a mixing bowl, beat the butter and cream cheese with an electric mixer until smooth and fluffy. Add the salt and vanilla, mix briefly, then add the powdered sugar and beat on low speed until the buttercream expands and turns pale.
11. In another container, combine the milk and vanilla extract.
12. Prepare a 6-inch cake ring or removable-bottom cake pan, lining the sides with plastic strips for easy removal.
13. Cut the cake into 2 full circles and 2 half circles. Place the half circles at the bottom layer, brushing 1/3 of the vanilla milk over the cake. Spread a thin layer of frosting, add a layer of crumbs, and spread another layer of frosting. Smooth the surface with a spatula or spoon.
14. Add the second cake layer, repeating the frosting and crumb layers. Place the third cake layer on top, brush with vanilla milk, and spread the remaining frosting evenly.
15. Arrange the reserved larger crumb pieces in a circle on top and sprinkle rainbow sprinkles around the edge. Freeze the cake for at least 4 hours or overnight.
16. Transfer the cake from the freezer to the fridge 4 hours before serving. Remove the cake ring and plastic strip, and let it thaw in the fridge before enjoying.
0:00 Introduction
1:08 Making the Cake
6:24 Making the Cake Crumb
8:32 Making the Frosting
10:04 Making the Cake Soak
10:18 Preparing the mold
10:41 Assembling the cake
#cooking #甜品 #烘焙食谱 #food #料理 #蛋糕 #dessert #cake #recipe #dessertrecipe #birthdaycake #生日蛋糕