The original Milk Bar Birthday Cake recipe is agonizingly delicious, and in this Modernist Pantry version we wanted to see if we can extend it shelf life and fool proof the frosting for hot, humid weather – without sacrificing flavor of course. After much testing and tasting (it was an ordeal, we assure you), we found the best emulsifiers for this cake that will let you enjoy every last crumb.
Cake Recipe
Ingredients
- 55g (4 Tbsp) Butter, Room Temperature
- 60g (⅓ cup) Vegetable Shortening
- 250g (1 ¼ cups) Granulated Sugar
- 50g (3 Tbsp) Light Brown Sugar
- Stabilizer (choose one)
- 5g (1 tsp) Organic Liquid Sunflower Lecithin
- Add in “mix batter” step
- 3g (1 tsp) Sodium Stearoyl Lactylate
- Add in “dry mix flour” step
- 10g (1 Tbsp + 1 tsp) Glycerol Monostearate
- Add in “dry mix flour” step
- 5g (1 tsp) Organic Liquid Sunflower Lecithin
- 150g (3 large eggs) Eggs
- 110g (½ cup) Buttermilk
- 65g (⅓ cup) Neutral Flavored Oil
- 8g (2 tbsp) Vanilla Extract, Clear
- 245g (2 cups) Cake Flour
- 6g (1 ½ tsp) Baking Powder
- 3g (¾ tsp) Salt
- 75g (¼ cup + 2 tbsp) Rainbow Sprinkles (Separated into 50g and 25g portions)
Equipment
- Stand mixer with a paddle attachment
- 1/4th sheet pan
- Baking paper
- Pan spray
Timing
Active Time: 30 Minutes
Total Time: 2 Hours
Yield
1 Quarter Sheet Pan
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Mix Batter
Preheat an oven to 350°F.
In the bowl of a stand mixer add the butter, vegetable shortening, granulated sugar, and light brown sugar. (If using liquid sunflower lecithin you can add it at this point). Mix this mixture on medium-low speed until it is light and fluffy, this will take about 5 minutes.
At this point you can begin adding the eggs one at a time. Make sure the egg has been fully mixed in before adding another egg.
Mix together the buttermilk, Neutral flavored oil, and vanilla extract. Slowly pour the liquids into the mixer while mixing on low. Once all the liquid has been added, increase the speed to medium speed and mix for 6 minutes. This is important for the emulsion of the cake.
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Dry Mix Flour
Dry mix together the cake flour, baking powder, and salt. (If you are using GMS or SSL you can add them at this point).
Turn the mixer off and scrape the inside of the bowl. Add the flour mixture to the mixer. Mix this mixture for 30 seconds or until it is just mixed. Add the 50g of rainbow sprinkles and mix for another 15 seconds.
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Bake Cake
Coat a quarter sheet pan with nonstick spray and line it with parchment paper. Spray the top of the parchment paper with pan spray as well.
Pour the cake batter into the sheet pan and spread it to fill the pan evenly. Sprinkle the remaining rainbow sprinkles onto the top of the cake.
Bake the cake at 350F for 30 minutes.
Cool the cake completely before cutting or coating, about an hour.
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Shape and Layer Cake
To finish the cake remove it from the pan and cut the cake using your desired sized cake ring. 4 inch makes for a great 3 layered personal sized cake. If need be the recipe can be scaled up for larger sized cakes. Temp and cook time will need to be increased by 5 -10 minutes depending on the size. Use a cake tester to be sure.
Use a sheet of acetate to create a ring inside the inner wall of the cake ring you chose. Use some masking tape to prevent the acetate from moving.
Layer the cake and frosting with 2-3 layers each. Sprinkle some additional rainbow sprinkles on top to garnish the cake. Alternatively it can be decorated to your liking.
Frosting Recipe
Ingredients
- 115g (8 tbsp) Butter, Room Temperature
- 50g (¼ cup) Vegetable Shortening
- 55g (2 oz) Cream Cheese
- 15g (2 tsp) Glucose Powder
- 18g (1 tbsp) Corn Syrup
- 12g (1 tbsp) Vanilla, Extract
- 200g (1 ¼ cup) Confectioners Sugar
- 2g (½ tsp) Salt
- 0.25g (⅛ tsp) Citric Acid
- Stabilizers
- 1g (¼ tsp) Polysorbate 80
- Add in step 1
- Creates a silky smooth bright white frosting that is a bit softer than the rest. Can be added in conjunction with the mono and diglyceride flakes for a stiffer frosting.
- 15g (1 ½ tbsp) Mono and Diglyceride Flakes
- Blend with a small amount of the vegetable shortening heat to 140F to melt. Then allow it to cool before adding.
- Prevents melting in high temperatures.
- 4g (1 Tbsp + 1 tsp) Sucrose Esters
- Dry mix with glucose powder, and blend it into the vanilla and corn syrup. Heat until it reaches a simmer. Cool before adding.
- Prevents water weeping from the frosting
- 1g (¼ tsp) Polysorbate 80
Equipment
- Stand Mixer With a Paddle Attachment
Timing
Active Time: 10 Minutes
Total Time: 20 minutes
Yield
1 Pint
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Create Frosting
Choose your stabilizer(s).
In a stand mixer with a paddle attachment add the butter, vegetable shortening, and cream cheese. Mix on medium speed until light and fluffy. About 3 minutes. If using polysorbate 80 or mono and diglyceride flakes as your stabilizer you can add it/them here.
While mixing, add the vanilla, glucose powder, and corn syrup. Blend for 2 minutes or until fully combined. If using the sucrose esters you can add them at this point. Follow instructions in the ingredients section.
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Add Sugar
Add the confectioners sugar, salt, and citric acid. Blend for 3 minutes on medium high speed to make a light and fluffy frosting.
use immediately or store in the refrigerator until needed.
Comments (2)
January 13, 2022 9:50 pm
Would this recipe handle a gluten free flour replacement?
January 14, 2022 1:13 pm
we have not attempted this, but it could be something we experiment with in the future