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.
Active Time: 30 Minutes
Total Time: 2 Hours
1 Quarter Sheet Pan
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.
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.
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.
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.
Active Time: 10 Minutes
Total Time: 20 minutes
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.
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.