Momofuku Birthday Cake - Crumbs
Prep time: 
Cook time: 
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Makes about 380g (13.4 oz), enough to fill and decorate a 18-cm/7-inch cake.
  • 140g (or ½ cup + 3 tablespoons + ½ teaspoon)granulated sugar
  • 35g (or 2 tablespoons + 1½ teaspoon, packed) light brown sugar
  • 125g (or 1 cup) all-purpose flour*
  • 2.8g (or ½ teaspoon + 1 pinch) baking powder
  • 2.8g (or ½ teaspoon – 1 pinch) table salt
  • 28g (or 2 tablespoons + 2½ teaspoons) rainbow sprinkles
  • 56g (or ⅓ cup + 1 teaspoon) grapeseed oil
  • 16g (or 1 tablespoon) clear vanilla extract
  1. Preheat oven to 150°C/300°F (standard oven setting) and line a cookie sheet with baking parchment. Set aside.
  2. Combine granulated sugar, light brown sugar, flour, baking powder, salt, and sprinkles in a medium bowl. Add oil and vanilla, and using your hands, mix until no dry spots remain and large clumps form when mixture is pressed together. Break the dough up into clusters (some small, some large) and spread onto prepared baking sheet.
  3. Bake in the middle of the oven, stirring occasionally with a wooden spoon, until the crumble is light golden brown and crunchy, 10–12 minutes (it will firm up as it cools).
  4. Remove from the oven and let cool completely.
  5. Crumbs can be stored in an airtight container at room temperature for five days.
* the original recipe calls for cake flour, but I was all out and all-purpose flour works fine, too.
Recipe by The Tough Cookie at