Momofuku Milk Bar Birthday Cake

I need this cake in my life. I just returned from a run and now the only thing on my mind is cake, typical! This particular cake must be stolen from my dreams because it looks scrumptious.

Take a looksie:

source

Here is the recipe if you want to give it a taste too, or call me and I'll give you a slice of mine:)
The Huffington Post shared this recipe for the cake and frosting:  

Ingredients for the Cake

4 tbs butter (55 g)
1/3 cup vegetable shortening (60 g)
1 1/4 cups granulated sugar (250 g)
3 tbs tightly packed light brown sugar (50 g)
3 large eggs
1 1/4 cups buttermilk (110 g)
1/3 cup grapeseed oil (65 g)
2 tsp clear vanilla extract (8 g)
2 cups cake flour (245 g)
1 1/2 tsp baking powder (6 g)
3/4 tsp kosher salt (3 g)
1/4 cup rainbow sprinkles (50 g)
Pam or other nonstick spray (optional)
3/4 cup milk (55 g)
1 tsp clear vanilla extract (4 g) 

Directions

Heat the oven to 350°F.

Combine the butter, shortening, and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl once more.

On low speed, stream in the buttermilk, oil and vanilla. Increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogenous. Don’t rush the process. You’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for the liquid. There should be no streaks of fat or liquid. Stop the mixer and scrape down the sides of the bowl.

On very low speed, add the cake flour, baking powder, salt, and the 50 g ( ¼ cup) rainbow sprinkles. Mix for 45 to 60 seconds, just until your batter comes together. Scrape down the sides of the bowl.

Pam-spray a quarter sheet pan and line it with parchment, or just line the pan with a Silpat. Using a spatula, spread the cake batter in an even layer in the pan. Sprinkle the remaining 25 g (2 tablespoons) rainbow sprinkles evenly on top of the batter.

Bake the cake for 30 to 35 minutes. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. Leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.

Take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, it’s not cheating). The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days  

Ingredients for the frosting

8 tbs butter, room temperature (115 g)
1/4 cup vegetable shortening (50 g)
2 ounces cream cheese (50 g)
1 tbs glucose (25 g)
1 tbs corn syrup (18 g)
1 tbs clear vanilla extract (12 g)
1 1/4 cups confectioners' sugar (200 g)
1/2 tsp kosher salt (2 g)
pinch baking powder (0.25 g)
pinch citric acid (0.25 g) 

Directions

Combine the butter, shortening, and cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until the mixture is smooth and fluffy. Scrape down the sides of the bowl.

With the mixer on its lowest speed, stream in the glucose, corn syrup, and vanilla. Crank the mixer up to medium-high and beat for 2 to 3 minutes, until the mixture is silky smooth and a glossy white. Scrape down the sides of the bowl.

Add the confectioners’ sugar, salt, baking powder, and citric acid and mix on low speed just to incorporate them into the batter. Crank the speed back up to medium-high and beat for 2 to 3 minutes, until you have a brilliant stark white, beautifully smooth frosting. It should look just like it came out of a plastic tub at the grocery store! Use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.

Now go eat some cake!