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1/2 cup (120g) unsalted butter, softened
1/4 cup (60g) vegetable shortening
2 cups (240g) powdered sugar
1/2 tsp vanilla extract
Pinch of salt
For the Birthday Cake Crumbs
3/4 cup (95g) cake flour
1/2 cup (100g) granulated sugar
2 tbsp (20g) light brown sugar
1/4 tsp baking powder
1/2 tsp salt
2 tbsp (30ml) vegetable oil
1 tbsp (15ml) vanilla extract
1/4 cup (40g) rainbow sprinkles
Instructions
Make the Birthday Cake Crumbs:
Preheat oven to 300°F (150°C). Line a baking sheet with parchment.
In a bowl, mix the cake flour, granulated sugar, brown sugar, baking powder, and salt. Add oil and vanilla, mix until small clusters form. Fold in sprinkles.
Spread on the baking sheet and bake for 15 minutes until golden. Cool completely.
Make the Cake:
Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment.
In a bowl, sift cake flour, baking powder, and salt. In a large bowl, cream butter, shortening, and sugars. Add eggs, one at a time. Mix in buttermilk, oil, and vanilla.
Gently fold in flour mixture and sprinkles.
Pour into the pan and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
Make the Frosting:
In a large bowl, beat butter and shortening until smooth. Add powdered sugar, vanilla, and salt. Mix until fluffy.
Assemble the Cake:
Cut the cake into two 6-inch rounds using a cake ring (or a 6-inch round cutter). Reserve leftover scraps for the bottom layer.
Place the cake ring on a plate and line the inside with acetate strips.
Layer 1: Use cake scraps to create an even layer at the bottom. Brush with milk soak, add frosting, and sprinkle with crumbs.
Layer 2: Place one round of cake, brush with milk soak, spread frosting, and add crumbs.
Layer 3: Add the final cake layer, milk soak, frosting, and crumbs.
Chill the Cake:
Chill for at least 4 hours or overnight. Remove the acetate and enjoy!
This should give you a delicious replica of the Milk Bar Birthday Cake, a Goldbelly favorite!
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