This is my second time making a Birthday Cake from Milkbar recipe. I came across this recipe from watching Christina Tosi on the Bon Apetit youtube video. I’m making this Birthday Cake for the top tier of Isabelle’s birthday cake. We are all excited to celebrate her first birthday this coming Sunday!

The following ingredients and cooking methods are straightly from the Milkbar store recipes. I only use the birthday cake recipe and not including the cake soak, cake frosting and cake crumb. For a full recipe sets, please visit the Milkbar store recipes.

Ingredients:

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

Cooking Methods:

  1. Combine the butter, shortening, and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 minutes. scrape down the sides of the bowl once more.
  2. On low speed, stream in the buttermilk, oil, and vanilla. increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogenous. don’t rush the process. you’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for that liquid. there should be no streaks of fat or liquid. stop the mixer and scrape down the sides of the bowl.
  3. On very low speed, add the cake flour, baking powder, salt, and the 50 g (¼ cup) rainbow sprinkles. mix for 45 to 60 seconds, just until your batter comes together. scrape down the sides of the bowl.

  4. Grease your baking pan and line it with parchment. using a spatula, spread the cake batter in an even layer in the pan. sprinkle the remaining 25 g (2 tablespoons) rainbow sprinkles evenly on top of the batter.
  5. Bake the cake for 30 to 35 minutes. the cake will rise and puff, doubling in size, but will remain slightly buttery and dense. at 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.

 

I was able to use the left over batters to make a dozen of cupcakes

 

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