Momofuku Milk Cake, the funniest cake all over the world!!


This cake is pure fun however you look at it. Its color, so simple but at the same time so colorful. I love the Sprinkles and the decoration with Streusel is so simple but at the same time so beautiful, do not you think? The most spectacular is the taste of the buttercream, which thanks to the touch of citric acid leaves a super curious effect on your mouth.

momofuku_cake-11I know I should be posting Christmas recipes, but you’re going to have to forgive me because I have not had time to prepare anything this week and I had to recover one from my recipe buffer. Yes, I’m so organized that I always have some ready-made photos that I keep for the weeks when I have nothing prepared or when I’m on vacation, so that I just have to write the post and go! Although in reality I think that this recipe can be a perfect cake for Christmas too. It is very white and fun. I do not know, I see it ideal as a New Year eve cake for example.

momofuku_cake-14I made this cake a long time ago because I was crazy for trying it. In fact, it will soon be almost 3 months since I baked it. The point is that, I’ve been seeing Momofuku cakes recipes for a while and I had a tremendous curiosity for knowing what they are. I researched a little and discovered that they are an invention of Christina Tosi from theMilky Bar Bakery in New York. They are super simple, so I thought that the secret of their fame had to be in the flavor.

momofuku_cake-20And indeed it is, even being only a buttercream layer cake, it has certain ingredients that make it different, special and delicious. The creator is so nice that she has made the recipe public, and exactly the same one that they use in her bakery is the one that I post today in the blog, have not changed a single ingredient.

momofuku_cake-34And to finish, let me excuse myself for the lack of Christmas recipes. The reason now (yes, I know I’m always with excuses …) is still the thing of the new house. The first and great odyssey that has had me super busy these weeks has been to plan the new kitchen. In the end we designed it in Ikea, I think it will look beautiful!!! But between negotiations, trips to Ikea, etc. Well, I do not have time for anything else.

momofuku_cake-29In addition, my husband and I are very reckless, we have decided to assemble it ourselves. So I’ll tell you how it goes when the time comes. They do not deliver it to us until mid-January. But it is going to be an odyssey because it is not that small precisely … Well, and if someone has experience building up Ikea kitchens and wants to share with me some hints I would really appreciate it!!

Momofuku Milk Cake

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Serves: 8-10
Cooking Time: 2h + 12h chilling


  • 55 g butter at room temperature
  • 60 g shortening
  • 250 g sugar
  • 50 g brown sugar
  • 3 eggs
  • 120 ml buttermilk
  • 80 ml vegetable oil
  • 2 tsp vanilla extract
  • 245 g flour
  • 1 and 1/2 tsp baking powder
  • 3/4 tsp salt
  • 75 g sprinkles
  • 100 g sugar
  • 25 g brown sugar
  • 90 g flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp sprinkles
  • 4 Tbsp vegetable oil
  • 1 Tbsp vanilla extract
  • 115 g butter at room temperature
  • 50 g shortening
  • 55 g cream cheese (philadelphia)
  • 50 g glucose syrup
  • 1 Tbsp vanilla extract
  • 200 g icing sugar
  • 1/2 tsp salt
  • 1 pinch of baking powder
  • 1 pinch of citric acid
  • 60 ml of whole milk
  • 1 tsp vanilla extract



To prepare the cake, preheat the oven to 180ºC. Cover the oven tray (about 25x31 cm) with baking paper. In the mixer with the paddle attachment beat the butter, shortening and two types of sugar for about 2 minutes until you have a creamy mixture. Add the rest of the liquid ingredients and mix for about 4-5 more minutes, until the batter becomes much whiter.


In a separate bowl sift the flour with the baking powder and salt. Add 50 g of sprinkles, reserve 25g for later. Add the flour mixture to the previous batter. Mix right until no lumps of flour remain. Pour all the batter into the baking tray and spread it evenly. Sprinkle the surface with the rest of sprinkles. Bake for about 35 minutes. Remove from the oven and let cool on a rack.


Reduce the temperature of the oven to 150ºC. Knead all the ingredients of the Streusel just until all the mixture is moist. Spread the crumbs on a baking sheet and bake for 20 minutes or until golden brown. Remove from the oven and let it cool down. Reserve the largest pieces of Streusel for the decoration of the cake.


To prepare the buttercream, mix the butter, shortening and cream cheese at medium-high speed for about 2-3 minutes with the paddle attachment until cream and fluffy. Add the glucose syrup, the vanilla extract and mix for about 2-3 more minutes. Add the icing sugar, salt, yeast and citric acid and mix again at medium speed for about 2 more minutes.


The moment to assemble the cake arrives, for it prepare first the mixture to soak the cake layers by mixing in a glass the milk with the vanilla extract. Prepare a cake ring covered with an acetate foil. Using a round cutter of about 15 cm in diameter or a template and a knife, cut two circles of sponge cake and two more half circles.


Place the first circle on the base of the cake. Soak the cake with the milk mixture and a brush. Cover the cake with a little buttercream. Spread a half of the Streusel. Cover with a little more buttercream. Now place on top the two semicircles together so that they form a circle. Repeat the previous process of soaking, frost and streusel. Place the last cake circle as a lid, pressing lightly so that the lower layers settle.


Soak the last layer of sponge cake with the milk mixture, frost with the remaining buttercream. Chill the cake in the fridge for at least 12 hours.


Before serving, unmould and decorate with the largest pieces of Streusel that you saved and with more sprinkles to taste.

Sweet dreams,

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