Momofuku Birthday Cake

Introduction & Inspiration

I’ve always been captivated by the whimsical and utterly delicious creations from Christina Tosi and Momofuku Milk Bar, and their Birthday Cake is perhaps the most iconic of them all. This recipe, promising layers of funfetti cake, birthday cake crumble, tangy cream cheese frosting, and a milk soak, immediately inspired me to recreate this celebratory masterpiece at home. It’s more than just a cake; it’s pure, unadulterated birthday joy in dessert form.

My inspiration came from wanting to tackle a fun, slightly challenging, yet incredibly rewarding baking project. The unique components – the crumble, the specific frosting ingredients, the soak, the sheet-pan baking method – all hinted at a different kind of cake experience, one focused on texture, nostalgia, and intense vanilla flavor.

My goal was to break down the distinct elements of the Momofuku Birthday Cake, making the process feel achievable for dedicated home bakers. While it involves several steps, each component contributes to the final, unforgettable result. This recipe provides a fantastic roadmap to creating that signature Milk Bar magic.

Get ready for a baking adventure that results in the ultimate celebration cake!

Nostalgic Appeal

This Momofuku Birthday Cake masterfully taps into the nostalgia of childhood birthdays, funfetti cake, and milk-and-cookies. The rainbow sprinkles baked into the cake layers instantly evoke memories of carefree celebrations and classic “birthday cake” flavor. It’s pure, edible happiness.

The “birthday cake crumble” is another genius nostalgic element. It tastes remarkably like the slightly under-baked, crunchy bits of birthday cake batter you might sneak from the bowl, combined with the sandy texture of boxed funfetti mix – in the best possible way! It adds a textural contrast and reinforces the birthday theme.

The milk soak, used to moisten the cake layers, is reminiscent of dipping cookies in milk, adding another layer of comforting familiarity and ensuring an incredibly moist cake.

Even the frosting, while using some unique ingredients, delivers a tangy, slightly sweet cream cheese flavor that feels both classic and perfectly suited to the funfetti cake. It’s a sophisticated elevation of childhood flavors.

Homemade Focus (A Multi-Component Masterpiece)

Creating the Momofuku Birthday Cake from scratch is a true homemade adventure. Unlike traditional cakes, this recipe involves crafting several distinct components separately before bringing them all together in a unique assembly process. It’s a testament to the creativity and complexity that homemade baking can achieve.

I love that this recipe requires you to make the signature “crumble” – a baked mixture that adds incredible texture and flavor. You’re also baking the cake in a sheet pan, a technique common in professional kitchens, which ensures even layers when cut out.

The frosting is another key homemade element, utilizing specific ingredients like shortening, glucose, corn syrup, and citric acid (or lemon juice) alongside butter and cream cheese to achieve the characteristic Milk Bar frosting texture and tangy flavor profile. It’s different from a standard buttercream or cream cheese frosting.

Finally, the assembly process itself, typically involving cutting cake rounds and layering everything within a cake ring using acetate strips (though not explicitly detailed in these instructions, it’s crucial for the signature look), emphasizes the handcrafted nature of this impressive cake. It requires patience and precision, resulting in a stunning homemade centerpiece.

Flavor Goal

The primary flavor goal of the Momofuku Birthday Cake is an explosion of pure “birthday cake” flavor – intensely vanilla, slightly tangy, sweet but not cloying, with delightful textural contrasts. It aims to capture the essence of childhood celebrations in a sophisticated yet playful dessert.

The funfetti cake layers provide a moist, tender crumb bursting with vanilla and the subtle flavor of the rainbow sprinkles.

The birthday cake crumble adds crunchy, slightly sandy texture and concentrated vanilla/cake batter flavor between the layers.

The milk soak ensures the cake layers are incredibly moist and reinforces the vanilla notes.

The unique cream cheese frosting provides a tangy counterpoint to the sweetness, with a smooth, stable texture perfect for layering. The clear vanilla extract maintains a bright white color and pure flavor.

The overall effect is a celebration in every bite: sweet, tangy, vanilla-forward, with pops of crunch from the crumble and sprinkles, all wrapped in a moist, tender cake.

Ingredient Insights

Let’s break down the unique ingredients for each component:

Crumble:

• Granulated Sugar & Light Brown Sugar: Provide sweetness and contribute to texture.
• Cake Flour: Lower protein flour for a more tender crumble.
• Baking Powder & Kosher Salt: Leavening and flavor balance.
• Rainbow Sprinkles: The funfetti element!
• Grapeseed Oil: A neutral oil that helps bind and adds moisture without competing flavors.
• Clear Vanilla Extract: Provides vanilla flavor without adding brown color, keeping the crumble light.

Cake:

• Unsalted Butter & Vegetable Shortening: A combination often used for texture and stability. Shortening helps create a tender crumb.
• Granulated & Light Brown Sugar: Sweetness and moisture.
• Eggs: Structure, richness, leavening.
• Buttermilk: Adds moisture and tang, tenderizes the crumb.
• Grapeseed Oil: Additional moisture.
• Clear Vanilla Extract: Pure vanilla flavor without color.
• Cake Flour: Essential for a tender, delicate cake crumb.
• Baking Powder & Kosher Salt: Leavening and flavor balance.
• Rainbow Sprinkles: More funfetti!

Frosting (1.5x Recipe):

• Unsalted Butter, Vegetable Shortening, Cream Cheese: The fat base, providing richness, stability (from shortening), and tang (from cream cheese). Room temperature is key.
• Glucose & Corn Syrup: These liquid sugars help create a smoother, more stable frosting that resists crusting.
• Clear Vanilla Extract: Flavor without color.
• Powdered Sugar, sifted: Sweetness and structure.
• Kosher Salt & Baking Powder: Flavor balance and slight aeration.
• Citric Acid (or Lemon Juice): Adds the signature tanginess that cuts through the sweetness.

Soak:

• Milk & Clear Vanilla Extract: Adds moisture and reinforces vanilla flavor.

Using clear vanilla extract and specific sugars like glucose/corn syrup are key to achieving the Momofuku aesthetic and texture.

Essential Equipment

This cake benefits significantly from specific tools for the signature Momofuku style:

• Quarter-sheet pan (approx. 10×15 inches or similar): For baking the thin cake layer.
• Parchment paper or Silpat: Essential for lining pans.
• Stand mixer with paddle attachment: Highly recommended for the extended beating times required for the cake and frosting.
• Large bowls: For mixing components.
• Whisk:
• Rubber spatula:
• Cake Ring (6-inch recommended): Crucial for assembling the cake with clean, straight sides. This isn’t listed but is standard for this cake.
• Acetate Strips/Cake Collar: Also crucial for lining the cake ring during assembly to get clean layers and easy removal. Again, standard for this style.
• Round Cookie Cutters (6-inch and potentially a smaller one): To cut out the cake layers from the sheet cake. You’ll need two 6-inch rounds and scraps for a third layer base.
• Offset spatula: For spreading frosting evenly.
• Pastry brush: For applying the soak.
• Measuring cups, spoons, and ideally a kitchen scale for accuracy.

A cake ring and acetate are highly recommended for the authentic assembly method.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

Crumble:

• 100 g granulated sugar (1/2 cup)
• 25 g light brown sugar (1 1/2 Tbsp, tightly packed)
• 90 g cake flour (3/4 cup)
• 2 g baking powder (1/2 tsp)
• 2 g kosher salt (1/2 tsp)
• 20 g rainbow sprinkles (2 Tbsp)
• 40 g grapeseed oil (1/4 cup)
• 12 g clear vanilla extract (1 Tbsp)

Cake:

• 55 g unsalted butter, room temperature (4 Tbsp, 1/2 stick)
• 60 g vegetable shortening (1/3 cup)
• 250 g granulated sugar (1 1/4 cups)
• 50 g light brown sugar (3 Tbsp tightly packed)
• 3 large eggs
• 110 g buttermilk (1/2 cup)
• 65 g grapeseed oil (1/3 cup)
• 8 g clear vanilla extract (2 tsps)
• 245 g cake flour (2 cups)
• 6 g baking powder (1 1/2 tsp)
• 3 g kosher salt (3/4 tsp)
• 50 g rainbow sprinkles (1/4 cup)
• 25 g rainbow sprinkles for sprinkling (2 Tbsp)

Frosting (1.5x the original recipe):

• 172.5 g unsalted butter, at room temperature (1 1/2 sticks)
• 75 g vegetable shortening (1/4 cup + 1/8 cup)
• 82.5 g cream cheese (3 oz)
• 37.5 g glucose (1.5 Tbsp)
• 27 g corn syrup (1.5 Tbsp)
• 18 g clear vanilla extract (1.5 Tbsp)
• 300 g powdered sugar, sifted (1 7/8 cups)
• 3 g kosher salt (3/4 tsp)
• .38 g baking powder (pinch)
• .38 g citric acid (or 1/4 tsp lemon juice)

Soak:

• 55 g milk (1/4 cup)
• 4 g clear vanilla extract (1 tsp)

Using gram measurements (provided alongside cups/spoons) is highly recommended for baking accuracy, especially for intricate recipes like this.

Step-by-Step Instructions (Elaborated with Assembly)

Let’s break down this iconic cake creation:

1. Make the Birthday Cake Crumble:

• Preheat oven to 300°F (150°C). Line a baking sheet with parchment or Silpat.
• In the bowl of a stand mixer with the paddle attachment, combine all dry crumble ingredients (sugars, cake flour, baking powder, salt, 20g sprinkles). Mix on low until combined.
• Add grapeseed oil and clear vanilla extract. Mix on low until small clusters form. Don’t overmix into a paste.
• Spread crumble clusters onto the prepared baking sheet.
• Bake for 15 minutes. It should be slightly dry but not browned.
• Cool completely. Break up any large clusters. Store airtight.

2. Make the Cake Layer:

• Preheat oven to 350°F (175°C). Spray a quarter-sheet pan (approx. 10×15 inches) with cooking spray and line with parchment or Silpat.
• In a medium bowl, whisk together cake flour, baking powder, salt, and 50g (1/4 cup) rainbow sprinkles. Set aside.
• In the bowl of a stand mixer with the paddle attachment, combine butter, shortening, and both sugars. Beat on medium-high for 2-3 minutes until light and fluffy. Scrape bowl.
• Add eggs one at a time, beating well and scraping the bowl after each addition.
• Turn mixer to low. Stream in the buttermilk, oil, and clear vanilla extract.
• Increase speed to medium-high and beat for 4-6 minutes until the mixture is significantly lighter, fluffy, very white, and fully emulsified (no streaks). Scrape bowl.
• On low speed, add the flour mixture in thirds (or all at once as recipe states, but thirds is safer), mixing just until the batter comes together (30-60 seconds). Do not overmix.
• Spread batter evenly in the prepared sheet pan. Sprinkle with the remaining 25g (2 Tbsp) rainbow sprinkles.
• Bake for 30-35 minutes, or until a cake tester inserted into the center comes out clean.
• Cool completely on a wire rack. Once cool, wrap well in plastic wrap and chill or freeze briefly to make cutting easier.

3. Make the Frosting:

• In a medium bowl, sift together powdered sugar, salt, and baking powder. Set aside.
• In the bowl of a stand mixer with the paddle attachment, combine room temperature butter, shortening, and cream cheese. Beat on medium-high for 2-3 minutes until smooth and fluffy. Scrape bowl.
• Turn mixer to low. Stream in the glucose, corn syrup, and clear vanilla extract.
• Increase mixer speed to medium-high and beat for 2-3 minutes until smooth and glossy white. Scrape bowl.
• Turn mixer to low and gradually add the sifted sugar mixture and citric acid (or lemon juice).
• Once combined, turn mixer to medium-high and beat for another 2-3 minutes until very white, smooth, and fluffy. Use immediately or store airtight in the fridge (bring to room temp and re-whip before use).

4. Make the Soak:

• Whisk together the milk and clear vanilla extract in a small bowl or measuring cup.

5. Assemble the Cake (Using Cake Ring & Acetate – Recommended Method):

• Place the chilled cake sheet on a cutting board. Using a 6-inch cake ring (or round cutter), cut out 2 full cake rounds. Use the scraps to piece together a third 6-inch round (this will be the bottom layer).
• Place the 6-inch cake ring on your serving plate or cake board. Line the inside of the ring with a strip of acetate (cake collar).
• Place the pieced-together cake layer inside the ring at the bottom.
• Brush the cake layer generously with about 1/3 of the milk soak using a pastry brush.
• Spread a thin, even layer of frosting over the soaked cake (about 1/2 cup).
• Sprinkle about half of the birthday cake crumble evenly over the frosting layer. Gently press the crumble into the frosting.
• Place one of the clean-cut cake rounds on top of the crumble layer. Brush generously with 1/3 of the milk soak.
• Spread another even layer of frosting (about 1/2 cup) over the second cake layer.
• Sprinkle the remaining birthday cake crumble evenly over the frosting. Gently press it in.
• Place the final clean-cut cake round on top. Brush generously with the remaining milk soak.
• Spread a final thin layer of frosting evenly over the top cake layer, smoothing it with an offset spatula right up to the acetate edge.
• Chill the assembled cake (still in the ring with acetate) thoroughly in the refrigerator for at least 4-6 hours, or preferably overnight, until very firm.

6. Finish and Serve:

• Once the cake is fully chilled and firm, carefully remove the cake ring. Gently peel off the acetate strip.
• The cake is traditionally served with the exposed sides showing the layers. You can garnish the top edge with extra crumble if desired.
• Let the cake sit at room temperature for 15-20 minutes before slicing with a hot, sharp knife for clean cuts.

This assembly method is key to the signature Momofuku look!

Troubleshooting

This cake has several areas where things can go slightly awry:

• Crumble is Too Fine/Pasty: Didn’t mix dry ingredients well first, or overmixed after adding oil. Aim for distinct clusters.
• Cake is Dense/Tough: Overmixing the batter after adding flour, or not beating the butter/sugar/egg mixture long enough (the 4-6 minute step is crucial for aeration).
• Frosting is Greasy/Split: Temperature issues are the usual culprit. Ensure butter/shortening/cream cheese are properly softened but not melty. Glucose/corn syrup should be at room temp. If it splits, try the gentle warming/cooling tricks mentioned in the previous Vanilla Cake article’s troubleshooting.
• Assembly Issues (Layers Sliding/Uneven): Cake layers weren’t chilled enough, frosting too soft, didn’t use a ring/acetate. The chilling steps are vital for stability.
• Cake Layers Breaking: The cake is tender. Ensure it’s fully cool, even slightly chilled/frozen, before cutting and handling.

Take your time with each component for the best chance of success.

Tips and Variations

While this is a specific cake, you can still make adjustments:

• Tip: Weighing ingredients (especially flour, sugars, fats) using the gram measurements provided is highly recommended for accuracy with this type of recipe.
• Variation: If you can’t find clear vanilla extract, regular vanilla extract can be used, but the cake and frosting won’t be as bright white.
• Tip: If you don’t have glucose or corn syrup, you might be able to omit them and add slightly more powdered sugar and cream to the frosting, but the texture and stability will differ from the original Milk Bar style.
• Variation: Add different flavored extracts (like almond or citrus) to the soak or frosting for a subtle twist.
• Tip: The birthday crumble is delicious on its own or sprinkled over ice cream! Make extra if you like.
• Variation: Instead of rainbow sprinkles, use single-color sprinkles for a different aesthetic.

Stick close to the recipe for the most authentic result, especially the first time.

Serving and Pairing Suggestions

The Momofuku Birthday Cake is a celebration in itself!

Serving: Serve chilled or slightly cooler than room temperature. Slice with a hot, sharp knife, wiping between cuts for clean layers.

Pairing:

• It’s perfect for birthdays (obviously!), anniversaries, or any fun celebration.
• A glass of cold milk is the ultimate classic pairing, enhancing the cake batter/cookie dough notes.
• Coffee or espresso also works well.
• Due to its richness and distinct flavor, it doesn’t need extra sauces or ice cream.

Let the cake be the star!

Nutritional Information

This is a very rich, multi-component cake using sugar, butter, shortening, and oil. Nutritional information is approximate and depends heavily on slice size. A modest slice (assuming 12-16 slices from a 6-inch cake) could contain:

• Calories: 600-800+
• Fat: 35-50+ grams
• Saturated Fat: 15-25+ grams
• Cholesterol: 80-120+ mg
• Sodium: 250-400+ mg
• Total Carbs.: 70-90+ grams
• Dietary Fiber: 1-3 grams
• Sugars: 50-70+ grams
• Protein: 5-8 grams

This is a highly indulgent, special occasion dessert. Enjoy accordingly!

Print

Recipe Summary and Q&A

Let’s finish with a summary and frequently asked questions:

Recipe Summary:

The Momofuku Birthday Cake is a signature layer cake featuring funfetti cake layers baked in a sheet pan and cut into rounds, layered with tangy cream cheese frosting, birthday cake crumble, and moistened with a milk soak. It’s assembled using a cake ring and acetate for clean, exposed layers.

Q&A:

Q: Can I make this cake ahead of time? A: Absolutely! Components can be made days ahead (crumble stored airtight, cake layers frozen wrapped well, frosting refrigerated). The assembled cake needs to chill overnight for best results and slicing. It’s an ideal make-ahead cake.

Q: How should I store the finished cake? A: Store covered in the refrigerator. Let sit out briefly before serving for better texture. It keeps well for 3-4 days.

Q: Do I really need a stand mixer, cake ring, and acetate? A: A stand mixer is highly recommended due to long mixing times. You can assemble without a ring/acetate, but achieving the clean, sharp, layered look characteristic of the Momofuku cake will be extremely difficult.

Q: Where can I find glucose, corn syrup, and clear vanilla extract? A: Corn syrup and clear vanilla are common in US supermarkets. Glucose might be found in specialty baking stores or online. Clear vanilla preserves the white color; regular can be substituted if color isn’t paramount.

Q: Can I make this gluten-free? A: Yes, but it requires careful substitution with a reliable gluten-free cake flour blend for both the cake and the crumble. Results may vary.

I hope this very detailed guide helps you conquer the amazing Momofuku Birthday Cake! It’s a project, but the unique result is incredibly fun and delicious. Happy baking!