Momofuku Birthday Cake - Three 18-cm/7-inch Cake Layers
Author: Recipe adapted from Christina Tosi's recipe for 'Birthday Cake' for Momofuku Milk Bar
To make an 18-cm (or 7-inch) Momofuku Birthday Cake, you need to make the funfetti cake in a quarter sheet pan and in a 20-cm/8-inch round cake pan. Because a quarter sheet pan and a 20-cm/8-inch round pan don’t fit into my oven simultaneously, I made two batches of batter. I recommend using a scale when making this recipe.
Ingredients
For the quarter sheet pan (25x38-cm or 10x15-inch):
245g (or 2 cups – 2 teaspoons) cake flour
6g (or 1½ teaspoons) baking powder
3g (or ½ teaspoon) table salt
50g (or ¼ cup) rainbow sprinkles
55g (or 3 tablespoons + 2¾ teaspoons) unsalted butter, softened at room temperature
25g (or 2 tablespoons) rainbow sprinkles for sprinkling
For the round cake pan:
78g (or ½ cup + 2 tablespoons) cake flour
1.9g (or ½ teaspoon) baking powder
1g (or a big pinch) table salt
16g (or 4 teaspoons) rainbow sprinkles)
18g (about 4 teaspoons) unsalted butter, softened at room temperature
19g (or 5 teaspoons) vegetable shortening
80g (or ⅓ cup + 1 tablespoon) granulated sugar
16g (or 1 tablespoon + ½ teaspoon) light brown sugar, packed
53g whole egg (almost 1 large egg)
35g (or 2 tablespoons + 1 teaspoon) buttermilk
21g (or 5 teaspoons) grapeseed oil
2.5g (or ½ teaspoon) clear vanilla extract
8g (or 2 teaspoons) rainbow sprinkles
Instructions
Start with the sheet cake:
Preheat oven to 175°C/350°F (standard oven setting). Butter a 25x38-cm (10x15-inch) rectangular sheet pan and line the bottom and long sides with baking parchment. Set aside.
In a medium-sized bowl, whisk together flour, baking powder, salt and sprinkles for the batter.
In the bowl of a stand mixer fitted with the paddle attachment, combine butter, shortening, granulated sugar and light brown sugar. Mix on high speed for 2-3 minutes.
Crack the eggs in a bowl and scramble with a fork to break the yolks and mix it with the white. Add the egg in four additions, beating well after each addition.
Combine buttermilk, oil, and vanilla in a large glass. Turn mixer to low and stream in the buttermilk mixture. Increase mixer to high and beat for 4-6 minutes until mixture is light and fluffy. Scrape the bowl with a rubber spatula every now and then.
Add the flour mixture and fold it into the batter with a rubber spatula until mostly incorporated. Mix on low for 10-20 seconds.
Pour batter into the prepared pan, spreading it in an even layer with the back of a spoon. Sprinkle with the sprinkles reserved for sprinkling.
Bake on a rack in the middle of the oven for 23-28 minutes, or until a tester inserted into the center of the cake comes out clean. Remove from oven and allow to cool completely before turning out.
Make the round cake:
Preheat oven to 175°C/350°F (standard oven setting). Butter a 20-cm (8-inch) round cake pan and line the bottom baking parchment. Set aside.
Make the batter according to the instructions for the rectangular sheet pan, but use a handheld mixer instead of a stand mixer.
Bake on a rack in the middle of the oven for 18-20 minutes, or until a tester inserted into the center of the cake comes out clean. Remove from oven and allow to cool completely before turning out.
Cutting out rounds:
Using the collar of a 18-cm/7-inch springform pan, cut two rounds out of the sheet cake using a pairing knife, and another one out of the round cake. Use the cake scraps from the rectangular cake to make mini Momofuku Birthday Cakes!
You can make the cakes a few days ahead. Wrap the cool cakes tightly in plastic wrap and store in the fridge for up to five days.
Recipe by The Tough Cookie at https://thetoughcookie.com/2017/03/14/momofuku-birthday-cake-layers/