Momofuku Birthday Cake

Name: Momofuku Birthday Cake
Prep time: 900 min
Cook time: 50 min
Total time: 950 min
Ingredients: 100 g granulated sugar (1/2 cup); 25 g light brown sugar (1 1/2 Tbsp (tightly packed)); 90 g cake flour (3/4 cup); 2 g baking powder (1/2 tsp); 2 g kosher salt (1/2 tsp); 20 g rainbow sprinkles (2 Tbsp); 40 g grapeseed oil (1/4 cup); 12 g clear vanilla extract (1 Tbsp); 55 g unsalted butter (room temperature (4 Tbsp, 1/2 stick)); 60 g vegetable shortening (1/3 cup); 250 g granulated sugar (1 1/4 cups); 50 g light brown sugar ((3 Tbsp tightly packed)); 3 large eggs; 110 g buttermilk (1/2 cup); 65 g grapeseed oil (1/3 cup); 8 g clear vanilla extract (2 tsps); 245 g cake flour (2 cups); 6 g baking powder (1 1/2 tsp); 3 g kosher salt (3/4 tsp); 50 g rainbow sprinkles (1/4 cup); 25 g rainbow sprinkles for sprinkling (2 Tbsp); 172.5 g unsalted butter (at room temperature (1 1/2 sticks)); 75 g vegetable shortening (1/4 cup + 1/8 cup); 82.5 g cream cheese (3 oz); 37.5 g glucose (1.5 Tbsp); 27 g corn syrup (1.5 Tbsp); 18 g clear vanilla extract (1.5 Tbsp); 300 g powdered sugar (sifted, 1 7/8 cups); 3 g kosher salt (3/4 tsp); .38 g baking powder (pinch)

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The Ultimate Birthday Cake. A sweet funfetti cake, topped with a cream cheese buttercream, and delicious cookie crumble.

To say that this cake was involved is an understatement. Not only did I have to purchase specific ingredients (cake flour, glucose, grapeseed oil, clear vanilla extract), I also had to buy new tools and equipment (quarter-sheet pan, 6″ cake ring, acetate). This was a project and I was totally up for it, especially since it was going to be for my husband’s birthday. I wanted it to be over the top and special.

If you know anything about Momofuku recipes, you know they are kind of ridiculous and there are multiple separate components that need to be created for the final product. Many people fail at making them for one reason or another. I’d made their cookies before as a sort of first easy (lol) stab at a Momofuku recipe. I didn’t fail on those, but they were definitely not easy. This cake on the other hand, even though it looks almost perfect, had some pretty epic fails.

After I’d finished making it, I vented over email to my friend Nancy @ Gotta Get Baked, so she’s already heard a (less censored) version of this story, but here goes…

Ok seriously, this god damn cake. It was all going to perfectly fine. I paced myself, measured EVERYthing in advance for each component, and organized myself like never before. I was on point. The crumble was super easy, as was the frosting, both worked out perfectly. No issues.

Then I got to baking. The cake was a frikken disaster. I had cake all over the bottom of my oven and what was left in the pan sank like a ton of bricks after I took it out. Epic fail.

Round 2, I figure I must have messed something up in the mixing so I try again, with the same sheet pan. In hindsight I don’t know what I was thinking, but she said quarter-sheet and I had a quarter-sheet! Basically a repeat of the first cake, except this time I put another sheet pan under it to catch the drippings. There were a lot of drippings. Sigh.

BOTH cakes were a total fail. And why? Pan size. Again, I got totally screwed over by pan size. I’d been screwed over by it before here and here and I’d learned my lesson, so I wasn’t going to mess with changing up the pan size again. So, I specifically purchased a quarter-sheet pan as Christina Tosi’s recipe calls for. Well, did you know not all quarter sheet pans are the same size? Apparently. Even though mine specifically says “quarter-sheet pan” on the back of it, it is evidently not even close to the quarter-sheet pan they use at Momofuku. I finally discovered (post cake completion) that hers are 10×15″ where the one I bought is actually 9.5×12″. That is a HUGE difference! You think they’d specify pan size specifically in their recipes. That’s a pretty standard thing to do!

That was only part of the problem. The cake took forever to set, and I like to rotate my pans part way because my oven sucks. Well when I went to check this one after 30mins, I must have nudged it a bit too much, because it literally deflated in front of my eyes. Many expletives were thrown. To top it off, the second cake wasn’t baked enough because I relied on Christina Tosi’s cake testing instructions of “poke it” and “looks like the centre is set” instead of my trusted method of a wooden skewer. I ended up using mostly the first cake with one layer from the second. All the layers were much thinner than they should have been, but I was done at that point.

Assembly was a bit of a pain as well, but I won’t bother you with the boring details there. Mostly stupid mistakes on my part, and rushing things, and having a disaster of a kitchen. As soon as I stuck it into the freezer, I swore I’d never make another Momofuku recipe again. Ever. But then I tasted it and o.m.g. It’s honestly the BEST cake I have EVER had. No joke. The cake is sweet, but the frosting isn’t, and the cookie crumble with it all basically makes the cake. I’ll definitely make the frosting again, and different versions of the crumble for cakes in the future. I’m for sure taking a Momofuku break for a while though…

So there you have it. Another baker taken down by a Momofuku recipe. Ok maybe I’m exaggerating. Overall, I am happy with how it turned out and it IS delicious, but I could have done without the fails.

Here are a few key things about this recipe, should you attempt it on your own, along with some insider tips now that I’ve gone through it once:

Clear Vanilla Extract – Use it! Initially I wasn’t going to bother with this and just use my regular stuff, but I’m so glad I did. Christina Tosi says to use it for flavour, but the biggest factor for me was color. I’d seen some pics of other bakers who didn’t use the clear stuff, and their frosting turned out kinda beige. Not the pretty stark white. So, use the clear stuff!
Citric Acid – I couldn’t find this at my local grocer and didn’t want to hunt it down for just a “pinch” in a recipe so I used a bit of lemon juice instead. Worked perfectly fine.
Frosting – I used 1.5x the recipe for frosting. In my research, some bloggers were saying to double the recipe, but I opted to do 1.5x and it was perfect. I had a tiny bit left over, but otherwise I think it was a great ratio, even with my super thin cake layers.
Timing – I wouldn’t recommend trying to do this all in one day. It’s certainly doable, but for sanity’s sake, make the crumble and cake one day, then do the frosting and assembly the next day.
Pan Size – For the love of all things baked and delicious, make sure your “quarter-sheet pan” is 10×15″ before you attempt this!! I’ve also thought about using three 6″ cake rounds and seeing how that would turn out. The layers might be a bit thicker and have more of a finished look on the outsides, but I’m sure it would taste just as delicious, and would likely be a lot easier to manage.

This cake is not for the faint of heart. It’s a ton of work, but the effort will be worth it in the end when you finally have a slice or two of this amazing cake!

The Ultimate Birthday Cake. A sweet funfetti cake, topped with a cream cheese buttercream, and delicious cookie crumble. | livforcake.com

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