Adapted from Milk Bar’s Birthday Cake Recipe
Cake for breakfast…let this whimsical cake take your taste buds over the rainbow!
How To Make it
Preparation
Spray a quarter sheet pan with pam, and line with parchment paper.
Combined milk and cereal to create cereal milk. Let sit, strain, and discard cereal.
Preheat oven to 350F.
For the Cake
In a stand mixer with a paddle attachment, cream together butter, vegetable shortening, and sugars for 3-4 minutes.
Add in eggs, milk, lemon juice, vanilla, and grape seed oil.
Sift together flour, sea salt, baking powder. Add into wet mixture.
Fold in gently by hand at first, scrapping down sides. Add sprinkles (2 Tbsps) and finish combining on low speed, until smooth and silky (about 30 seconds).
Evenly distribute batter into prepared sheet pan. Sprinkle with remaining sprinkles.
Bake for 16-20 minutes. The cake is down when lightly golden, and springs back after a gentle press.
Remove from oven and let cool for 30 minutes.
For the Cake Soak
See preparation on cereal milk.
For the Cake Bits
Reduce the oven heat to 300F, and line a cookie sheet with parchment paper.
In a stand mix with a paddle attachment, combined flour, sugar, salt, baking powder, and sprinkles. Mix well.
Add in oil and vanilla and sprinkles. Mix until crumbles form.
Using a clean hand, pick up crumbs, squeeze to form larger balls, and crumble gently onto prepared sheet.
Bake for 15 minutes.
Remove from oven and let cool.
For the Frosting
In a stand mixer fitted with a paddle attachment, beat together cream cheese and butter for 4-5 minutes until well combined.
Sift in powdered sugar.
Cover with tea towel to avoid a sugar shower, and beat until smooth.
Add in corn syrup, vanilla, and sea salt. Beat until smooth and glossy.
To Assemble
Using a 4” cake ring, punch out 3 full circles from the sheet cake. In the remaining area, punch out chucks of circles, that will come together to form your 4th layer. The rest of the cake can be used for sampling! YAY!
Line a small plate with a piece of parchment paper. Place cake ring in center. Line ring with parchment, going up ~6 inches.
Using the scrap pieces, Roughly form and press down a bottom layer in the ring. Generously bath in milk soak.
Scoop a heaping spoonful of frosting onto the first layer. Using the back of the spoon, spread evenly edge to edge. Sprinkle with 1/4 of cake bits and a few lucky charms marsh mellows. Press down firmly. Add another half scoop of frosting, spread evenly.
Place second layer of cake, soak, frost, sprinkle, frost, repeat!
Do this until you have 4 layers. For the top layer, soak generously. Add the remainder of the frosting, and sprinkle cake bits in the middle. Cover the top edges with lucky charms cereal marshmellows.
Allow to sit in fridge (10hrs) or freezer (3hrs) to set.
Let sit at room temperature for 15-30 minutes before serving.
What you’ll need
For the Cake
1/2 Cup Butter, room temperature
1/8th Cup vegetable shortening
3 Tbsps brown sugar
3/4 Cup + 1/2 Tbsps white sugar
2 eggs
1/3rd Cup cereal milk*
1 tsp lemon juice
2 tsps vanilla
2.5 Tbsps grape seed oil
1 1/3 Cup cake flour
1/2 tsp sea salt
1 tsp baking powder
1/4 Cup rainbow sprinkles, divided
For the Cake Soak
1/3 Cup cereal milk*
For the Cake Bits
1/3 Cup white sugar
1 Tbsp brown sugar
1/2 Cup cake flour
1/4 tsp sea salt
1/4 tsp baking powder
1 Tbsp rainbow sprinkles
2.5 Tbsps grape seed oil
2 Tbsps vanilla extract
For the Frosting
1/2 Cup butter, room temperature
1/4 Cup cream cheese, room temperature
1 Cup powdered sugar, sifted
1 Tbsp light corn syrup
2 Tbsps vanilla
1/2 tsp sea salt
For Assembly
Lucky Charms Cereal
Extra sprinkles
*Cereal milk
Combined milk with 1/4 cup of frosted flakes
Allow to sit for 30 minutes. Put through strainer, squeezing milk out of cereal.
