I made a homemade version of Momofuku's Milk Bar Birthday Cake that tastes just like it! Follow these directions for the best layered funfetti cake with sweet vanilla buttercream frosting and sprinkle crunchy cake crumbs on top! Clear your calendar because it takes all day to make, but it's worth it! Make it for a loved one (or yourself!) on their special day! This recipe makes a 5 layer 6" cake that can serve 8-10 people.
Preheat oven to 325 degrees F. Spray (5) 6 inch pans with nonstick spray and set them aside.
In a large mixing bowl mix together cake flour, baking powder, salt and ¼ cup sprinkles.
In a small bowl mix buttermilk, grapeseed oil and clear vanilla together.
In a medium bowl mix sugar, brown sugar, vegetable shortening, butter and eggs together until mixture is fluffy.
Add small and medium bowls into the large flour bowl, using a hand mixer to mix well until well combined.
Pour cake batter into the prepared pans and sprinkle the remaining 2 tablespoons sprinkles on top, patting down gently with a spatula to even out.
Bake for 20-22 minutes or until a toothpick comes out clean.
Remove from oven and allow cakes to cool completely.
Make the cake crumbs:
Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
In a large bowl mix together cake flour, sugar, brown sugar, baking powder, salt and sprinkles.
Add in grapeseed oil and clear vanilla, mixing at a low speed until a crumbly mixture forms.
Use your hands and form small and large crumb balls and add to baking sheet.
Bake in the oven, stirring occasionally, until birthday cake crumbs are light golden brown and crunchy, about 10-12 minutes. When you remove them from the oven, they will still be a little moist - that’s ok as they will harden as they cool.
Make the frosting:
In a large bowl mix together butter, vegetable shortening and cream cheese with a electric hand mixer for 1-2 minutes, or until the mixture is fluffy.
Add in corn syrup and clear vanilla and continue to mix until frosting mixture looks glossy.
Add in powdered sugar, salt, baking powder and lemon juice, mixing until completely smooth.
Assemble the cake:
Remove the 5 cakes from the pans and look at the top of each one. If they are not level, carefully trim rounded tops off cakes to level them. This will make layering the cakes easier and look more clean. I do this with a sharp bread knife.
On a piece of parchment paper, place the bottom cake layer. Spread 2 tablespoons of frosting in an even layer over the cake.
Take a couple of the baked cake crumbs and crumble them on top of the frosting, patting gently to stick to the frosting.
Continue to do this for layer 2, 3 and 4, stacking them on top of each other.
Add the top layer cake, and use half of the remaining frosting to spread on top. Optional: Spread the remaining frosting on the sides of the cake, Milk Bar does not do this, but I do, if you don’t want to, then just add more frosting to the other layers.
Top the cake with remaining cake crumbs in preferred design, leaving them whole or crumbling them up. Add rainbow sprinkles to the top and side, gently pressing them to stick.
Place cake in the refrigerator or freezer overnight to completely set. If you are placing in the refrigerator, remove 30 minutes before serving. If you are placing in the freezer, remove 3 hours before serving and let it defrost in the refrigerator.
Cut into slices and enjoy! You did it! You made a Milk Bar Birthday Cake!Storing and Freezing: Store in the refrigerator for up to 1 week, either covered with plastic wrap or cut into slices in an airtight container. To freeze, wrap slices in plastic wrap and place in freezer bag. Frozen cake is good for 2-3 months.