The Mad Cake Batter

sweet treats and savory deets

Birthday Layer Cake

Leave a comment

The final cake in the trio was the Milkbar’s Birthay Layer Cake because it’s not a birthday without birthday cake. This is probably the most famous cake from the Milkbar, and almost anyone loves a good confetti cake. If Milkbar would have a mascot, I think this would be it. I have make the birthday cookie numerous times, but it finally time to make the cake.

BIRTHDAY CAKE CRUMB:

  • 1/2 cup granulated sugar
  • 1 1/2 TBS light brown sugar
  • 3/4 cup cake flour
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 TBS rainbow sprinkles
  • 1/4 cup grapeseed oil
  • 1 TBS vanilla extract

They suggest using a clear vanilla extract. I use the regular and don’t see much of a difference. Preheat oven to 300F. In a stand mixer with the paddle attachment, combine all the dry ingredients on low. Add the oil and vanilla to the mixture and mix until well incorporated. Evenly spread out the clusters on a silpat-lined baking sheet. Bake for about 20 minutes, checking on the crumbs occasionally and breaking them up. Be careful not to overcook the crumbs. Take them out if they start to brown and allow to cool.

cake1

BIRTHDAY CAKE

  • 4 TBS butter, room temp
  • 1/3 cup coconut oil
  • 1 1/4 cup granulated sugar
  • 3 TBS light brown sugar
  • 3 eggs
  • 1/2 cup buttermilk
  • 1/3 cup grapeseed oil
  • 2 tsp vanilla extract
  • 2 cups cake flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp kosher salt
  • 1/4 cup + 2 TBS rainbow sprinkles

Again, they use vegetable shortening where I prefer to use coconut oil. To each’s own. Preheat oven to 300F and have 3 6-inch cake rounds prepared with either pam spray or coconut oil and lined the bottom with parchment paper. In a stand mixer with a paddle attachment, cream the butter, coconut oil, and sugars on medium-high for 2-3 minutes. Scrape down the sides of the bowl with a spatula and add the eggs. Increase speed back up to medium-high for another 2-3 minutes. Scrape down the sides of the bowl.

On low speed, add the buttermilk, grapeseed oil, and vanilla. Increase speed to medium-high for 4-6 minutes. Mixture should be doubled and consistent. There should be no streaks in the mixture and scrape down the sides of the bowl to make sure all ingredients are incorporated.

Add the flour, baking powder, salt, and 1/4 cup of the sprinkles. Mix on low speed for about a minute. Evenly distribute the batter between the 3 cake rounds and evenly sprinkle the remaining 2 TBS of sprinkles on the cakes. Bake for 30-35 minutes. The cake will double in size and dome in the center. Test the cake with a knife and take the cakes out if it comes out clean. Cool the cakes on a wire rack.

BIRTHDAY CAKE SOAK

  • 1/4 cup milk
  • 1 tsp vanilla extract

In a small bowl or pyrex, whisk the ingredients together.

cake2

BIRTHDAY CAKE FROSTING

  • 8 TBS butter, room temp
  • 1/4 cup coconut oil
  • 2 oz cream cheese
  • 1 TBS glucose
  • 1 TBS corn syrup
  • 1 TBS vanilla extract
  • 2-4 cups confectionary sugar
  • 1/2 tsp kosher salt
  • pinch baking powder
  • pinch of citric acid

I always seem to use more confectionary sugar than they suggest (1 1/4 cup) . In the stand mixer, cream the butter, coconut oil, and cream cheese on medium-high for 2-3 minutes. Scrape down the sides of the bowl.

On the lowest speed, add the glucose, corn syrup and vanilla. Increase the speed to medium-high for another 2-3 minutes until the mixture is smooth. Scrape down the sides of the bowl. Add the confectionary sugar (one cup at a time), baking powder and citric acid. Mix on low to for about a minute and then increase the speed to medium-high for 2-3 minutes.

 

ASSEMBLE THE CAKE

On a cardboard round, add the first cake layer in the center. With a serrated knife, level the cake and use 1 sheet of acetate to line around the cake. Give the cake a healthy layer or the cake soak and spread one-fifth of the cake frosting on the cake. Sprinkle about a third of the crumb on the frosting and anchor the crumbs using the back of your hand. Then add another layer of frosting.

Before adding the second layer of cake, using the knife again, level the cake. Then gently, add the layer to the cake. At this point, the cake should have met the top of the acetate so add a second layer around the cake. Follow the same pattern for the second layer.

For the final layer of cake, level the layer using the knife before adding it to the cake. Cover the top with the remaining frosting and garnish with the crumb. Cover the top using plastic wrap and transfer the cake to the freezer for a minimum of 12 hours to set the cake.

Remove the cake from the freezer at least 3 hours before serving. Remove the plastic wrap and acetate and let it defrost in the fridge.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s