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Momofuku Milk Bar Chocolate Birthday Cake
This chocolate birthday cake is a variation of Christina Tosis Momofuku Milk Bar confetti cake. Instead of a vanilla confetti cake, we use a chocolate cake.
Not too long ago, my family and I were watching a show on Netflix. I cant remember the name of it, but it featured chefs from all types of cuisines from around the country. The one episode we caught highlighted Christina Tosi of Momofuku Milk Bar. She talked about her journey to creating Milk Bar and her inspirations for recipes.
She featured two recipes that episode confetti birthday cake and grasshopper pie. Naturally, my husband and daughter both asked me to make these. I cheerfully told them that I had already made the confetti cake but I would be happy to try to make the pie. With my husbands birthday AND Fathers Day approaching, he asked if I could make a chocolate version of the confetti cake for his birthday and the grasshopper pie for Fathers Day.
Challenge accepted.
I did a quick internet search and found a recipe for Christina Tosis chocolate cake so I used it here. I kept everything else from the original confetti cake from the crumbs to the soak to the frosting. If you dont want sprinkles in your cake, leave them out. If you want to use a chocolate frosting instead, be my guest.
Happy birthday to my wonderful husband! And Happy Fathers Day to all the wonderful fathers!
Husbands rating: 5 out of 5Addies rating: 4.5 out of 5My rating: 5 out of 5
Make the frosting
Assemble the cake
How Do I Assemble A Milk Bar Cake
When youre ready to assemble, you want to mix together the soak an easy combination of milk and vanilla. Heres how this is going to work:
Layer 1: 1 layer cake, 1/2 soak, 1/5 frosting, 1/3 crumbs, 1/5 frosting
Layer 2: 1 layer cake, 1/2 soak, 1/5 frosting, 1/3 crumbs, 1/5 frosting
Layer 3: 1 layer cake, 1/5 frosting, 1/3 crumbs
Got it? Ok lets break this down. Start by cutting out your cake circles. Flip the cake out of the sheet pan. Then using the 6 round cutter, cut two circles out of the cake. Like such
You will get two full perfect circles. And then use the cutter to cut TWO half circles out of the scraps. You will piece those together to make the final cake layer.
Its unconventional. Sure. But it works. Will there be scraps left? Sure. But this cake takes some time to assemble. Youre bound to get hungry
Then you want to start assembling. Using the same cutter, give it a wash. And then place on a baking sheet lined with parchment paper. And line with the acetate collar.
Note: The acetate collar I used had to be cut into two 3wide strips.
Place your first layer in the cake ring.
Then give it a good soak with your vanilla milk.
Then add 1/5 of the frosting.
Then sprinkle on 1/3 of those delicious cake crumbs. You want to press these down slightly into the frosting. Oh, and sneak one for yourself.
Then more frosting on top. Again, about 1/3 of the frosting. Its OK I eyeballed it as well.
Then repeat with the final cake layer and frosting
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R/baking A Milk Bar Birthday Cake For My Best Friend
Today is my best friends birthday, and although though we are unable to celebrate together at the moment, I wanted to create her a cake to commemorate the occasion.Milk Bar birthday cake, which Ive never created before, despite the fact that this is at least my tenth Milk Bar-style cake in total.Unlike most of my recipes, I stayed fairly true to the original recipe for this one and refrained from making too many changes.
The recipe may be found on their website, which can be found here.Because there is just one frosting/filling, this cake is really simple to make.On order to achieve four entire layers of cake, the recipe was increased by 1.5 times and cooked in a half sheet pan.I had to make this cake twice because it was so delicious.While cooling, the cake crumpled into a pancake due to underbakedness the first time around.When I baked it, it took 38 minutes, which is about the same time it takes most of these half-sheet Milk Bar cakes in my oven.
A cake tester came out clean, but it appears that the cake required a few more minutes in the oven.The second time, I kept it in for an additional 5 minutes, for a total of 43 minutes, and everything was OK.Because this cake develops a hard, brittle, crunchy coating on top before its entirely cooked, this cake might look to be done before its actually finished baking.However, this has happened on other Milk Bar cakes that I havent seen before, and Ive read a few other comments on blogs that state the same thing as well.
How To Get Perfect Cake Layers
There are a few tricks that will help you get perfect, even layers this copycat Milk Bar birthday cake!
First, you need good nonstick cake pans and pan spray. I use three 6×2 inch Fat Daddios layer cake pans and I love them!! It’s super important to get actual layer cake pans because the sides are perfectly straight! It’s a little annoying because this means you can’t stack them, but your layers will have perfect sides! With just a tiny bit of pan spray, the cakes just slide right out and never stick! For pan spray, I love both Everbake Pan Spray and Baker’s Joy!
Next, is trimming your cake. This can be a little tricky, but it’s super easy once you do it a couple times. Let the cakes cool completely to room temperature, then take a large bread knife and very carefully slice off the very top of the cake so that you have a perfectly even layer. I like using a big bread knife because it’s sharp, serrated, and long enough to go through the entire layer at one time.
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All About Cake: A Milk Bar Cookbook
Welcome to the sugar-fueled, manically creative cake universe of Christina Tosi. Its a universe of ooey-gooey banana-chocolate-peanut butter cakes you make in a crockpot, of layer cakes that taste like Key lime pie, and the most baller birthday cake ever. From her home kitchen to the creations of her beloved Milk Bar, All About Cake covers everything: two-minute microwave mug cakes, buttery Bundts and pounds, her famous cake truffles and, of course, her signature naked layer cakes filled with pops of flavors and textures.But more than just a collection of Christinas greatest-hits recipes this book will be your guide for how to dream up and make cakes of any flavor you can think of, whether youre a kitchen rookie or a full-fledged baking hardbody.
Three: Make The Frosting
You still with me?! Oh good. Its going to be worth it. Pinky swear. Now for the frosting.
Start by creaming together the butter, shortening, and cream cheese until the mixture is smooth and fluffy . Be sure to scrape down the bowl.
And then stream in the glucose, corn syrup, and vanilla. And beat again for about 2-3 minutes. The mixture will become smooth and glossy white.
Then finish by adding the lemon juice and powdered sugar. Mix again for a final 2-3 minutes. You can also make the frosting ahead of time. Just store in an airtight container for a week in the fridge.
Ok now that we have everything ready to go. Its time to assemble!
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What Is Milk Bars Return Policy
Milk Bar makes perishable treats which unfortunately arent returnable. Can you imagine all the things that could possibly go wrong with you trying to send a cake back through the mail? It just wouldnt work, nor would it be sanitary.
The only situation that the company does issue refunds is if something was wrong with your order. In the rare case that this does happen, all you need to do is get in contact with the brand and let them know. From there, they may request photos of the affected order, and give you the option of a refund or replacement.
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What Do I Need To Make This Milk Bar Cake
Ok yes heres the thing you will need a few things to make this cake that you may not have on hand. Ill be perfectly honest its got some unique tools and ingredients but its all worth it.
- 6-inch cake rings You will use these to cut the cake rounds out and then to stack the cake. You might be able to try baking this in a 6-inch cake or 8-inch cake round but you would need to adjust the baking time.
- Jelly roll pan You need to use a specific sized jelly roll pan so the batter fits. You need a 10×15 jelly roll pan.
- Acetate Cake Collar This is used to wrap around the cake rings to create that look that is the Milk Bar cake.
If you dont want to get all these things but want to experience the wonder that is the Milk Bar cake you could try baking in a 6-inch cake pan and then frost without the cake collar. I havent tried this method, but I think it would work. It wont have the same look but no one will care once they take a bite.
Sister Weekend 201: Nyc
- We were in New York City for a family wedding over the Fourth of July weekend, so Maria, Sophie, and I took advantage of the chance to turn it into a Sister Weekend. The Sister Weekend isnt necessarily a weekend
- rather, its a period of three to five days that we set apart each year to spend time with our sisters. Because weve spent virtually all of our adult lives apart from one another, we make an effort to spend a few days together in person at least once a year, building and deepening our connection. After the wedding celebrations were over, we learned that we would have one full day to spend in Manhattan, which we took advantage of. All of the ideas were whirling around in our gastronomic imaginations! We came to an agreement on a strategy: After a late night of drinking, we went for a walk around the neighborhood. We stopped for coffee at NYC-based coffee roaster, Birch Coffee.
- We elbowed our way onto the Brooklyn Bridge.
- We had lunch in Chinatown at an amazing hand-pulled ramen restaurant, Lan Zhou Handmade Noodle.
- We window shopped.
- We had birthday cake and other novelties at the original Milk Bar in East Village .
- We walked until we dropped*.
During the course of the day, we walked a total of 12 miles.
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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!
New York New York What A Strange Marvelous Crazy Wonderful Place
There is no place quite like New York City, and there is nothing quite like it.As of right now, Maria and I both reside in the suburbs of big cities, while Sophie lives in a rural area outside of the city, in the countryside.In our day-to-day lives, we are all incredibly disconnected from the majority of mankind.
Even the mere amount of people who live on the island of Manhattan, which is around 1.6 million, is mind-boggling.Add to that the non-residential travel onto the island, which ranges from another 1-2 million or more per day, and the total number of people on the island is staggering.Thats a significant number of people.And you can sense it.Every single inch of the city has been filled to capacity with people.Buildings are stacked on top of one another, street after street after street, with hundreds of thousands of people scurrying from one location to another.
The history of the site can be felt in the air so many events have occurred, so much has been made and built, so much has been destroyed, and so many lives have been lived here.Hopes and dreams are all around us.Suffering and a sense of loss There are so many stories to tell.Im not sure Ill be able to recount all of the amusing experiences we had that day.
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Hey Nice To Treat You
Were Milk Bar, and we serve milk. Were a bakery that specializes in award-winning delights that we supply to customers all across the country. Were here to assist you in sending incredibly amazing care packages to share with others, to give to others, or to keep all to yourself. Follow us on Instagram at @milkbarstore to stay up to speed on everything Milk Bar.
Milk Bar Style Pumpkin Streusel Cake
- Prep time: 1 hr
- Cook time: 50 min
- Total time: 3 hr
Step aside b-day cake, this Milk Bar style pumpkin streusel cake is about to seduce your tastebuds. Made with layers of moist pumpkin cake, buttery cinnamon sugar streusel, and dreamy cream cheese icing, this fall cake is sure to be a favorite.
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Milk Bar Seasonal Cakes
In addition to Birthday cakes, Milk Bar offers an ever-changing selection of seasonal cakes and treats. Some of our favorites include:
- Peppermint Bark Cake: peppermint-soaked dark chocolate cake, crunchy cocoa crumbs, chocolate fudge, peppermint frosting, and crushed candy cane bits.
- Red Velvet Cheesecake Cake: double chocolate red velvet cake and frosting, cheesecake filling, and red velvet crumbs.
- Pancake Cake: pancake layers stacked between brown sugar cookie butter, maple frosting, and brown butter crumb. Topped with maple syrup glaze and an extra slab of butter.
- Strawberry Shortcake Cake: vanilla cake layers with sweet cream frosting, strawberry jam, and shortcake crumbs.
Making The Confetti Cake
Lisa Kaminski/Taste of Home
With the cake crumbs cooling, I moved onto the star of the show: the cake! Making this sheet cake is a bit involved, but I knew it would be worth it.
For this cake, start by creaming the softened butter, shortening, sugar and brown sugar together in a stand mixer set on medium-high speed for about three minutes. Be sure to scrape down the bowl halfway through the process and then again at the end. This should make a light and fluffy mixture.
Then add the eggs one at a time. Beat on medium-high speed for a minute after each addition. After adding the last eggthere are five altogetherscrape down the bowl and then beat the mix on high for another four minutes. Its a little time consuming, but its worth it!
Now onto the wet ingredients. Combine the buttermilk, grapeseed oil and vanilla extract. Then, set your mixer on medium speed and stream this liquid into the mix slowly. Im talking really really slowly. Christina writes that adding the liquid to batter should take about three minutes. Rushing the process could cause your batter to separate. Once the liquid is fully incorporated, scrape down the side of the bowl and then mix for another three minutes on medium-high.
At this point, I noticed that this batter looked and smelled just like classic confetti cake mix twice as good. I had to take a little taste of the batterit tasted ten times better than I could have imagined. After that small taste, I felt ready to bake this cake.
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What Is A Milk Bar Cake
The cake is a vanilla sponge bursting with rainbow sprinkles and layered with slabs of vanilla rainbow frosting and birthday cake crumbs to add a tasty crunch. Topped with more crumbs and sprinkles, this nostalgic cake takes us back. Pick up the Milk Bar Birthday Cake for $52-$120. Not a fan of vanilla? We get itand so does Milk Bar.