24+ Delicious Momofuku Milk Bar Recipes You Need to Try Now

If you’re a fan of unique, flavor-packed desserts that push the boundaries of traditional baking, then you’ve likely heard of Momofuku Milk Bar.

Founded by the ever-innovative Christina Tosi, Milk Bar is known for its playful, unconventional takes on classic desserts.

From their famous Compost Cookies to their Cereal Milk Ice Cream, each item on their menu is a creative masterpiece that tantalizes the taste buds with unexpected combinations and textures.

Whether you’ve had the pleasure of visiting a Milk Bar location or you’re just discovering their exciting world of desserts, we’ve got something for every sweet tooth.

In this post, we’ve compiled 24+ Momofuku Milk Bar-inspired recipes that bring the bakery’s most iconic treats right to your kitchen.

So, roll up your sleeves, gather your ingredients, and get ready to bake your way through these deliciously inventive recipes!

24+ Delicious Momofuku Milk Bar Recipes You Need to Try Now

Whether you’re a seasoned baker or a newcomer to the world of Momofuku Milk Bar, these 24+ recipes provide the perfect opportunity to get creative in the kitchen.

From bold flavors to unexpected twists on classic treats, these recipes offer something special for every dessert lover.

Plus, by recreating these iconic Milk Bar goodies at home, you can indulge in these unique and whimsical flavors anytime you want.

Each recipe is an invitation to experiment, embrace your love for playful desserts, and add your personal touch to some of the most iconic sweets in the world.

So, the next time you’re in the mood for something extraordinary, turn to these Momofuku Milk Bar-inspired recipes and let your taste buds embark on a delightful journey.

Happy baking!

Momofuku Milk Bar Crack Pie (Now Known as “Milk Bar Pie”)

Originally dubbed “Crack Pie” for its irresistible nature, this Milk Bar Pie has earned cult status for a reason. Its gooey, buttery filling and oat cookie crust create the perfect blend of salty-sweet decadence. A staple at Christina Tosi’s iconic bakery, this dessert takes nostalgic ingredients like powdered milk and brown sugar and elevates them into something unforgettable. Whether you’re baking for a special occasion or treating yourself to a weekend indulgence, this pie is worth every bite—and every step.

For the Oat Cookie Crust:

• 6 tbsp butter (softened)
• 1/3 cup light brown sugar
• 3 tbsp granulated sugar
• 1 egg yolk
• 1/2 cup flour
• 1 1/2 cups old-fashioned oats
• 1/8 tsp baking powder
• Pinch of baking soda
• Pinch of salt

For the Pie Filling:

• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1 tbsp milk powder
• 1/4 cup corn powder (finely ground freeze-dried corn)
• 1/8 tsp salt
• 1/2 cup (1 stick) melted butter
• 6 1/2 tbsp heavy cream
• 4 egg yolks
• 1 prepared oat cookie crust

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment.
2. Make the oat cookie by creaming together butter and sugars, then mixing in yolk. Stir in dry ingredients and spread on the sheet. Bake 15-20 minutes until golden.
3. Let cool, then crumble into a bowl. Mix with 4 tbsp melted butter and press into a 9-inch pie pan.
4. For the filling, whisk sugars, milk powder, corn powder, and salt. Add melted butter, cream, and yolks.
5. Pour filling into crust. Bake at 350°F for 15 minutes, then reduce to 325°F and bake another 10-15 minutes until center is slightly jiggly.
6. Cool completely, then refrigerate at least 6 hours before serving. Dust with powdered sugar.

The Milk Bar Pie is a sweet-salty marvel that captures the genius of Christina Tosi’s baking style. It’s rich, nostalgic, and totally addictive. Don’t rush the chilling process—letting it sit overnight enhances its signature texture and taste. Perfect with a cup of strong coffee or cold milk, this pie will quickly become a household favorite.

Momofuku Milk Bar Birthday Cake

A love letter to boxed funfetti cake, the Milk Bar Birthday Cake is everything you remember from childhood, with a grown-up twist. Layers of vanilla cake are brushed with a rich milk soak, stacked with creamy frosting, and sprinkled with vibrant rainbow crumbs. Tosi’s reimagining of a classic birthday dessert proves that nostalgia and technique can go hand-in-hand for a show-stopping result.

For the Cake:

• 2 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter
• 1/3 cup shortening
• 1 1/4 cups granulated sugar
• 1/4 cup brown sugar
• 3 eggs
• 1/2 cup buttermilk
• 1/3 cup grapeseed oil
• 2 tsp vanilla extract
• 1/2 cup rainbow sprinkles

For the Milk Soak:

• 1/4 cup whole milk
• 1 tsp vanilla extract

For the Frosting:

• 1/2 cup butter
• 1/4 cup shortening
• 2 oz cream cheese
• 2 tbsp glucose or corn syrup
• 1 tbsp vanilla
• 1 1/4 cups powdered sugar
• 1/4 tsp salt
• Pinch of baking powder

For the Birthday Crumbs:

• 1/2 cup flour
• 1/3 cup sugar
• 2 tbsp brown sugar
• 2 tbsp rainbow sprinkles
• 1/4 tsp baking powder
• Pinch of salt
• 2 tbsp oil
• 1 tbsp vanilla extract

Instructions:

1. Bake the cake in a quarter sheet pan at 350°F for 30–35 mins. Cool completely.
2. Combine milk soak ingredients and set aside.
3. Make the frosting by creaming fats, then adding sugars and flavorings until smooth.
4. For the crumbs, mix dry ingredients, then add oil and vanilla. Bake on a lined tray at 300°F for 15 minutes until golden and crunchy.
5. To assemble, cut two 6-inch rounds from the cake, and one from the scraps. Layer using an acetate collar and ring mold.
6. Layer: cake round → milk soak → frosting → crumbs. Repeat. Finish with frosting and extra crumbs on top.
7. Freeze overnight, then thaw 3 hours in the fridge before serving.

This cake isn’t just dessert—it’s an experience. Bright, bold, and unapologetically joyful, the Momofuku Birthday Cake is a celebration of flavor and form. Though it takes some planning, every bite delivers the kind of layered texture and fun that only Tosi could dream up. Make it for your next party—or just because you feel like celebrating yourself.

Momofuku Milk Bar Cereal Milk Ice Cream

One of Milk Bar’s most iconic inventions, the Cereal Milk Ice Cream captures the flavor of the milk left behind after a bowl of cornflakes. Sweet, slightly salty, and rich in dairy nostalgia, this soft-serve-style dessert hits that perfect balance of comfort and innovation. It’s deceptively simple, yet instantly recognizable for anyone who’s ever sipped the sugary remnants of their childhood breakfast.

For the Cereal Milk:

• 2 cups cornflakes
• 2 cups whole milk
• 1 tbsp brown sugar
• 1/4 tsp salt

For the Ice Cream Base:

• 1 1/2 cups cereal milk (strained)
• 1/2 cup heavy cream
• 1/2 cup sweetened condensed milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Toast cornflakes at 300°F for 15 minutes.
2. Combine toasted cornflakes with milk, stir, and steep for 20 minutes.
3. Strain through cheesecloth or fine sieve, pressing down gently.
4. Stir in brown sugar and salt until dissolved. Chill cereal milk.
5. Whisk together cereal milk, cream, condensed milk, vanilla, and salt.
6. Churn in ice cream maker according to manufacturer’s instructions.
7. Freeze at least 4 hours to firm up, or serve soft-serve style right away.

Cereal Milk Ice Cream is the pure embodiment of childhood memory spun into gourmet magic. With its signature sweet-salty twist and creamy texture, this treat makes a whimsical addition to any dessert spread. Pair it with crushed cornflake crunch or a drizzle of caramel for an extra touch of Milk Bar flair. It’s a reminder that sometimes, the simplest things—when reimagined—become unforgettable.

Momofuku Milk Bar Compost Cookies

These aren’t your average cookies—Compost Cookies are a bold, chaotic, and genius celebration of sweet-meets-savory. Christina Tosi combines classic cookie elements like chocolate chips and butterscotch morsels with unconventional additions like potato chips, pretzels, and even coffee grounds. The result is a chewy, crunchy, salty-sweet cookie that’s both unpredictable and completely addictive. It’s the kind of dessert that shouldn’t work—but absolutely does.

Ingredients:

• 1 cup butter (room temp)
• 1 cup granulated sugar
• 3/4 cup light brown sugar
• 1 tbsp corn syrup
• 1 tsp vanilla extract
• 2 large eggs
• 1 3/4 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp kosher salt
• 1 1/2 cups chocolate chips
• 1 cup butterscotch chips
• 1/2 cup old-fashioned rolled oats
• 2 1/2 tsp used coffee grounds (optional)
• 2 cups crushed pretzels
• 1 cup crushed kettle chips

Instructions:

1. Cream butter, sugars, corn syrup for 2–3 minutes. Add eggs and vanilla; beat for 8–10 minutes until fluffy.
2. Mix in dry ingredients until just combined.
3. Stir in chocolate chips, butterscotch chips, oats, and coffee grounds.
4. Gently fold in pretzels and chips last to keep some crunch.
5. Scoop 1/3-cup dough balls onto a lined baking sheet. Chill for 1 hour (don’t skip this).
6. Preheat oven to 375°F. Bake chilled dough balls for 18 minutes, until edges are golden but centers remain gooey.
7. Cool completely before serving.

Compost Cookies are a tribute to Christina Tosi’s fearless flavor philosophy—unexpected, over-the-top, and insanely delicious. Each bite offers a new texture and taste, from melty chocolate to crisp pretzel. Make a double batch—you’ll be glad you did. These cookies freeze beautifully and are perfect for late-night cravings or sharing with curious friends.

Momofuku Milk Bar Cornflake Marshmallow Chocolate Chip Cookies

These cookies take the classic chocolate chip cookie to a whole new level, adding clusters of toasted cornflakes, gooey mini marshmallows, and rich chocolate chips. Inspired by childhood snacks and cereal bowls, this recipe exemplifies Milk Bar’s playful, texture-focused approach to baking. It’s crispy around the edges, chewy in the center, and packed with a satisfying crunch from the cereal mix-in.

Cornflake Crunch:

• 5 cups cornflakes
• 1/2 cup milk powder
• 3 tbsp sugar
• 1 tsp salt
• 9 tbsp melted butter

Cookie Dough:

• 1 cup butter (room temp)
• 1 1/4 cups sugar
• 2/3 cup brown sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1 1/2 cups flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3 cups Cornflake Crunch
• 1 1/4 cups mini marshmallows
• 2/3 cup chocolate chips

Instructions:

1. Preheat oven to 275°F. Mix cornflakes with milk powder, sugar, and salt. Add melted butter and toss to coat. Spread on a baking sheet and bake for 20 minutes until golden. Cool completely.
2. Cream butter and sugars for 2–3 minutes. Add egg and vanilla; beat until fluffy.
3. Add flour, baking powder, baking soda, and salt. Mix until just combined.
4. Stir in Cornflake Crunch, chocolate chips, and marshmallows.
5. Scoop large dough balls onto lined sheet. Chill 1 hour minimum.
6. Bake at 375°F for 12–15 minutes until golden brown at edges but soft in the middle.
7. Cool completely before serving.

These cookies are pure fun in every bite. The marshmallows create gooey pockets while the Cornflake Crunch adds a delightful crispness. It’s a bake that feels familiar but tastes like something new. Perfect for cookie swaps, bake sales, or indulging your inner child on a rainy day.

Momofuku Milk Bar Banana Cream Pie

Forget everything you thought you knew about banana cream pie. Milk Bar’s version is a layered dessert masterpiece—complex, rich, and loaded with layers of flavor. It starts with a graham crust, then piles on banana cream, fresh banana slices, and a silky pudding-style custard, all topped with crunchy hazelnut or cornflake garnish. This pie is more than comfort food—it’s an event.

Graham Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup milk powder
• 2 tbsp sugar
• 1/2 tsp salt
• 6 tbsp butter, melted

Banana Cream Layer:

• 2 very ripe bananas
• 1/2 cup heavy cream
• 1/2 cup milk
• 1 tbsp sugar
• Pinch of salt

Pudding Layer:

• 1/2 cup sugar
• 3 tbsp cornstarch
• 1/4 tsp salt
• 2 cups whole milk
• 3 egg yolks
• 3 tbsp butter
• 1 tsp vanilla

Topping:

• Sliced banana
• Optional: toasted hazelnuts, Cornflake Crunch, or whipped cream

Instructions:

1. Mix crust ingredients and press into pie plate. Chill or bake at 300°F for 10 minutes to firm. Cool.
2. Blend bananas, cream, milk, sugar, and salt until smooth. Chill until needed.
3. For pudding, whisk sugar, cornstarch, and salt in a saucepan. Slowly add milk and yolks. Cook over medium heat until thickened. Remove from heat; stir in butter and vanilla.
4. Cool pudding slightly, then spread in crust. Layer with banana cream and sliced bananas.
5. Chill the assembled pie for 4–6 hours.
6. Top with whipped cream, Cornflake Crunch, or toasted nuts before serving.

This Banana Cream Pie redefines the classic with Milk Bar’s signature style—playful, rich, and full of texture. The contrast between silky cream and crumbly crust, fresh bananas and smooth pudding, creates a dessert that feels both luxurious and nostalgic. It’s a standout for special occasions or as a showstopper finish to any meal.

Momofuku Milk Bar Crack Pie

Crack Pie is a dangerously addictive dessert that lives up to its name. With a buttery, gooey, rich filling that combines brown sugar, butter, and cream, and a golden oat crust, this pie is the epitome of indulgence. It’s sweet, salty, and so velvety smooth that it’s nearly impossible to stop at just one slice. Christina Tosi’s genius in creating this dessert lies in its simplicity—it’s made with just a handful of ingredients, yet the resulting flavors are intensely satisfying.

Oat Crust:

• 1 cup old-fashioned oats
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/4 tsp salt
• 4 tbsp butter (melted)
• 1/2 cup flour

Filling:

• 1 1/4 cups brown sugar
• 1/2 cup white sugar
• 1/2 tsp salt
• 1/4 tsp vanilla extract
• 6 tbsp butter (melted)
• 1/2 cup heavy cream
• 6 large egg yolks
• 1/4 cup cornstarch

Instructions:

1. Preheat oven to 350°F. For the crust, combine oats, sugar, brown sugar, and salt in a bowl. Stir in melted butter and flour. Press mixture into the base of a pie pan. Bake for 15 minutes until golden. Let it cool.
2. For the filling, whisk together brown sugar, white sugar, salt, and vanilla in a large bowl. Add the melted butter and cream and whisk to combine. Slowly whisk in the egg yolks and cornstarch until smooth.
3. Pour the filling into the cooled crust and bake for 30–40 minutes, until the edges are set but the center is still slightly jiggly. Let it cool completely before refrigerating for at least 4 hours or overnight.
4. Serve chilled, optionally with whipped cream or powdered sugar on top.

Crack Pie is the ultimate dessert for those who crave indulgence without fuss. With its rich, velvety filling and oat crust, it’s the kind of pie that becomes a showstopper at any gathering. Its simplicity and irresistible flavor make it a go-to treat, and it’s sure to become a favorite in your baking repertoire.

Momofuku Milk Bar Cereal Milk Soft Serve

Cereal Milk Soft Serve is one of Milk Bar’s signature desserts that brings the nostalgic flavor of sweetened cereal milk into a dreamy, creamy frozen treat. Inspired by the leftover milk in your cereal bowl, this soft serve is rich with caramelized notes, a light sweetness, and a creamy texture. It’s the perfect fusion of childhood memories and sophisticated flavors, making it a must-try for anyone who loves unique and creative desserts.

Cereal Milk:

• 2 cups cornflakes
• 1 1/2 cups whole milk
• 1 tbsp sugar
• 1 tsp vanilla extract

Soft Serve Base:

• 1 1/4 cups heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1 tbsp cornstarch
• 1/4 tsp vanilla extract

Instructions:

1. For the cereal milk, place the cornflakes in a bowl and pour in the milk. Let it sit for about 30 minutes, stirring occasionally, so the milk absorbs the flavor. Strain out the cereal and stir in sugar and vanilla extract. Set aside.
2. For the soft serve base, combine the cream and milk in a saucepan. In a separate bowl, whisk together sugar, cornstarch, and a little milk until smooth.
3. Heat the cream and milk mixture over medium heat. Once it starts to simmer, slowly whisk in the cornstarch mixture. Continue to cook and stir until thickened.
4. Remove from heat and mix in the cereal milk and vanilla extract. Cool to room temperature and then chill in the refrigerator for at least 2 hours.
5. Churn the base in an ice cream maker according to the manufacturer’s instructions. Serve immediately or freeze for later.

Cereal Milk Soft Serve is a fun and nostalgic way to enjoy the flavors of your favorite childhood cereal, but with a grown-up twist. It’s a unique dessert that has become a Milk Bar signature, and once you try it, you’ll understand why. The balance of creaminess and cereal sweetness makes it a standout, perfect for summer days or as an unusual party treat.

Momofuku Milk Bar Chocolate Chip Cake

This decadent Chocolate Chip Cake is a must-try for anyone who loves a good dessert that combines richness with nostalgia. It’s packed with chocolate chips in every layer and frosted with a smooth and velvety chocolate frosting. The cake is moist, tender, and incredibly satisfying—perfect for those who love classic chocolate chip cookies but in a more elegant, cake-like form. A Milk Bar creation that brings the best of two worlds together!

Cake:

• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter (room temp)
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 1 cup mini chocolate chips

Chocolate Frosting:

• 1/2 cup unsalted butter (room temp)
• 2 cups powdered sugar
• 1/4 cup cocoa powder
• 1/4 cup milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
2. In a bowl, whisk flour, baking powder, and salt.
3. In a separate bowl, cream butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, then vanilla extract.
4. Add the dry ingredients alternately with sour cream, mixing until just combined. Fold in chocolate chips.
5. Pour batter into prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
6. For the frosting, beat butter until smooth. Gradually add powdered sugar, cocoa powder, and salt. Mix in milk and vanilla, and beat until fluffy.
7. Frost the cooled cake with the chocolate frosting. Serve!

This Chocolate Chip Cake is an elevated version of the classic chocolate chip cookie—moist, decadent, and bursting with rich chocolate flavor. It’s a perfect celebration cake or a dessert to enjoy with friends and family. The creamy frosting complements the dense, chocolate-chip-packed cake, making every slice a perfect treat for anyone who loves chocolate.

I hope these new recipes continue to inspire you to create more delicious Momofuku Milk Bar-inspired treats!

Momofuku Milk Bar Compost Cookies

The Compost Cookie is one of Milk Bar’s most iconic creations, a cookie that’s both salty and sweet, with layers of flavor and texture in every bite. It’s a mix of the unexpected—chocolate chips, pretzels, potato chips, oats, and coffee grounds—coming together to create a crunchy, chewy, and incredibly satisfying cookie. The combination of salty and sweet makes these cookies dangerously addictive, and they’re perfect for anyone who loves a treat with a little bit of everything.

Ingredients:

• 1 cup unsalted butter (room temperature)
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup old-fashioned oats
• 1/2 cup potato chips (crushed)
• 1/2 cup pretzels (crushed)
• 1/2 cup chocolate chips
• 1/4 cup coffee grounds (fresh)
• 1/2 cup butterscotch chips (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until fluffy, about 3 minutes. Add the egg and vanilla extract, mixing until fully combined.
3. In a separate bowl, whisk the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
4. Stir in the oats, crushed potato chips, pretzels, chocolate chips, coffee grounds, and butterscotch chips (if using).
5. Use a tablespoon to scoop out portions of dough and roll into balls. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10–12 minutes, until the edges are golden and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Momofuku Milk Bar’s Compost Cookies are a perfect blend of textures and flavors, and they’re incredibly easy to make. The combination of sweet, salty, and a touch of bitterness from the coffee makes each bite unique and addicting. These cookies are the ultimate crowd-pleaser and a great way to indulge in something fun and unexpected.

Momofuku Milk Bar Blueberry Muffins

Momofuku Milk Bar’s Blueberry Muffins are a morning indulgence that combines moist, tender cake with a burst of fresh fruit and a crumbly topping. These muffins are more than your average breakfast treat—they’re packed with tangy cream cheese filling and a cinnamon streusel topping that brings them to the next level. Ideal for a brunch or a quick snack, these muffins are the perfect combination of fluffy and decadent.

For the Muffins:

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter (melted)
• 1 cup sour cream
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries

For the Cream Cheese Filling:

• 1/2 cup cream cheese (room temperature)
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

For the Streusel Topping:

• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 2 tbsp butter (cold and cubed)
• 1/4 tsp cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
2. For the streusel topping, combine flour, sugar, butter, and cinnamon in a small bowl. Use a fork or your fingers to blend until crumbly. Set aside.
3. For the cream cheese filling, beat together cream cheese, powdered sugar, and vanilla until smooth. Set aside.
4. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together melted butter, sour cream, eggs, and vanilla.
5. Add the wet ingredients to the dry ingredients, stirring gently until just combined. Gently fold in blueberries.
6. Spoon half of the muffin batter into the muffin cups. Add a spoonful of the cream cheese filling in the center of each muffin, then top with the remaining batter. Sprinkle the streusel topping over each muffin.
7. Bake for 18–22 minutes, until a toothpick inserted comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

These Blueberry Muffins are an elevated version of the classic, thanks to the unexpected cream cheese filling and cinnamon streusel topping. They’re indulgent yet light, making them perfect for any occasion. Whether enjoyed with your morning coffee or as an afternoon treat, these muffins bring a delightful balance of flavors and textures that are sure to impress.

Momofuku Milk Bar Birthday Cake

Momofuku Milk Bar’s Birthday Cake is the ultimate celebration cake. With layers of moist, vanilla cake, creamy frosting, and a fun sprinkle crunch in the middle, it’s a cake that’s both visually stunning and delicious. The cake is decorated with colorful sprinkles, making it a showstopper at any party. Its rich buttercream frosting and soft cake layers make it perfect for birthdays, anniversaries, or any special occasion that calls for a sweet, festive treat.

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter (room temperature)
• 1 1/2 cups sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup whole milk

For the Frosting:

• 1 1/2 cups unsalted butter (room temperature)
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 1/4 cup milk
• Pinch of salt

For the Sprinkle Crunch:

• 1/2 cup sprinkles (for the middle layer and decoration)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in vanilla.
4. Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until smooth.
5. Divide the batter evenly between the two cake pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. For the frosting, beat the butter until smooth. Gradually add powdered sugar, vanilla, milk, and salt. Beat until fluffy.
7. Once the cakes are completely cool, spread frosting between the layers and over the top. Sprinkle the sprinkle crunch on the middle layer and decorate the top with additional sprinkles.

The Birthday Cake from Milk Bar is the perfect dessert for any special occasion. It’s colorful, fun, and packed with flavor. The combination of fluffy vanilla cake, creamy frosting, and the crunchy sprinkles offers a delicious balance that everyone will love. This cake brings joy and celebration to any table and will quickly become a favorite for birthdays and other festive gatherings.

Momofuku Milk Bar Cereal Milk Ice Cream

Cereal Milk Ice Cream is one of the signature flavors at Momofuku Milk Bar, and it’s an unforgettable treat. This creamy ice cream is infused with the nostalgic flavor of the milk left at the bottom of your cereal bowl. The blend of sweet, salty, and rich flavors is both comforting and indulgent. With the addition of crunchy cornflakes as a topping, this ice cream brings together the perfect balance of textures. It’s a fun twist on classic vanilla ice cream that’s sure to take you back to childhood.

Ingredients:

• 3 cups cornflakes cereal
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/2 tsp salt
• 4 large egg yolks
• 1/2 cup crushed cornflakes (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Spread the cornflakes on a baking sheet and toast them for 10 minutes, tossing halfway through.
2. In a large bowl, combine the toasted cornflakes and milk. Let the cornflakes steep in the milk for about 20 minutes.
3. After steeping, strain the milk through a fine mesh sieve to remove the cornflakes, pressing them to extract as much flavor as possible. Set the cereal milk aside.
4. In a medium saucepan, heat the cereal milk, heavy cream, and sugar over medium heat until warm and the sugar is dissolved.
5. In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly. Then return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
6. Remove from heat and stir in vanilla extract and salt. Let the mixture cool to room temperature, then refrigerate until cold.
7. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
8. Serve with crushed cornflakes on top for added texture.

Cereal Milk Ice Cream is a delightful blend of nostalgic flavors and creamy indulgence. It captures the essence of childhood cereal milk while delivering a grown-up, sophisticated twist. The crunchy cornflake topping adds just the right amount of texture to each scoop, making it a fun and flavorful treat for both kids and adults alike.

Momofuku Milk Bar Apple Pie Layer Cake

This Apple Pie Layer Cake is a celebration of fall flavors in cake form. Combining moist, spiced apple cake layers with a buttery, cinnamon-infused frosting, this cake takes everything you love about apple pie and transforms it into a multi-layered dessert. The cake is filled with tender apple slices and topped with a creamy frosting that balances the warmth of the cinnamon. If you love apple pie, this cake is an absolute must-try for your next gathering.

For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup unsalted butter (room temperature)
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 2 medium apples (peeled and diced)

For the Frosting:

• 1 cup unsalted butter (room temperature)
• 2 1/2 cups powdered sugar
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup heavy cream

For the Apple Pie Filling:

• 3 medium apples (peeled and sliced)
• 2 tbsp unsalted butter
• 2 tbsp brown sugar
• 1 tsp ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream together butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
4. Gradually add the dry ingredients to the wet ingredients, alternating with sour cream. Fold in the diced apples.
5. Divide the batter evenly between the two cake pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
6. For the apple pie filling, melt butter in a skillet over medium heat. Add the sliced apples, brown sugar, and cinnamon, cooking until the apples soften and become caramelized, about 5–7 minutes. Set aside to cool.
7. For the frosting, beat butter, powdered sugar, vanilla, cinnamon, and salt in a large bowl until smooth. Add heavy cream and beat until fluffy.
8. To assemble the cake, place one cake layer on a serving plate. Spread the apple pie filling over the top. Place the second layer of cake on top, and frost the top and sides with the cinnamon buttercream.
9. Decorate with extra cinnamon and apple slices, if desired.

This Apple Pie Layer Cake combines the best parts of a traditional apple pie with the decadence of a layered cake. The cinnamon frosting and apple pie filling make every bite a delightful combination of warmth and sweetness. It’s the perfect dessert for any autumn gathering or holiday celebration, offering the comfort of pie with the luxury of cake.

Momofuku Milk Bar Crack Pie® (A.K.A. Milk Bar Pie)

Crack Pie®, now known as Milk Bar Pie, is one of the most addictive desserts in the Milk Bar repertoire. This rich, buttery pie has a silky filling that’s made from egg yolks, brown sugar, and a hint of salt, creating a smooth, custard-like texture. The filling sits on a crispy oat crust that adds an incredible crunch to each bite. Sweet, salty, and dangerously delicious, this pie has earned its “crack” name for its ability to keep you coming back for more.

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter (melted)
• 1/4 cup old-fashioned oats

For the Filling:

• 1 1/2 cups brown sugar
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1 1/2 cups heavy cream
• 1/4 cup milk
• 1/2 cup unsalted butter (melted)
• 6 large egg yolks
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish.
2. For the crust, mix graham cracker crumbs, sugar, salt, melted butter, and oats in a bowl until combined. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10–12 minutes until golden. Remove from the oven and cool completely.
3. For the filling, whisk together brown sugar, granulated sugar, and salt in a large bowl. Add heavy cream, milk, melted butter, egg yolks, and vanilla extract. Whisk until smooth.
4. Pour the filling into the cooled crust. Bake for 30–35 minutes, or until the filling is set and lightly browned. Let the pie cool to room temperature, then refrigerate for at least 4 hours to set.
5. Serve chilled, optionally dusting with powdered sugar before serving.

Milk Bar’s Crack Pie® is a dangerously delicious dessert with a combination of sweet, salty, and buttery flavors. The custard-like filling and oat crust work in perfect harmony, making every bite irresistible. Whether you’re a fan of classic pies or looking for something new and exciting, this pie will quickly become a favorite that everyone will want to have a second slice of!

Momofuku Milk Bar Compost Cookies

Compost Cookies are a whimsical and indulgent treat made with an unexpected mix of ingredients that create the perfect balance of salty, sweet, and crunchy. Inspired by Momofuku Milk Bar, these cookies combine everything from chocolate chips to pretzels, potato chips, and oats, making every bite a delightful surprise. Whether you’re using up leftover snacks or just craving a cookie that’s anything but ordinary, these cookies are guaranteed to be a crowd-pleaser with their delicious combination of textures and flavors.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups unsalted butter (room temperature)
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup old-fashioned oats
• 1/2 cup potato chips (crushed)
• 1/2 cup pretzels (crushed)
• 1/2 cup butterscotch chips
• 1/2 cup semisweet chocolate chips
• 1/2 cup mini M&M’s
• 1/4 cup coffee grounds (optional for a deep flavor)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Add the egg and vanilla extract, mixing until well incorporated.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the oats, crushed potato chips, pretzels, butterscotch chips, chocolate chips, M&M’s, and coffee grounds (if using).
5. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10–12 minutes, or until the edges are golden brown but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Momofuku Milk Bar’s Compost Cookies are a fun and delicious twist on traditional cookies, with a balance of sweet, salty, and crunchy textures. With ingredients you probably already have in your pantry, these cookies prove that the best treats often come from a blend of unexpected flavors. Perfect for anyone who loves to experiment with baking or wants to serve a cookie that sparks conversation.

Momofuku Milk Bar Birthday Cake

The Momofuku Milk Bar Birthday Cake is a celebration of all things fun and festive. With its vibrant sprinkles, cake crumbs, and rich, creamy frosting, it’s a true showstopper for birthdays or any special occasion. The combination of moist cake layers and a delicious, tangy frosting creates a perfect balance of sweetness and richness. Topped with birthday cake crumbs and sprinkles, it’s a cake that will leave everyone smiling and reaching for another slice.

For the Cake Layers:

• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter (room temperature)
• 1 1/2 cups granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup buttermilk
• 1/2 cup rainbow sprinkles

For the Frosting:

• 2 cups unsalted butter (room temperature)
• 1/4 cup vegetable shortening
• 5 cups powdered sugar
• 2 tbsp milk
• 2 tsp vanilla extract
• Pinch of salt

For the Cake Crumbs:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter (melted)
• 1/4 tsp salt
• 2 tbsp rainbow sprinkles

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. For the cake, whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3. In a large bowl, beat together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, followed by vanilla extract.
4. Add the flour mixture in three additions, alternating with buttermilk. Mix until just combined. Stir in the rainbow sprinkles.
5. Divide the batter between the prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
6. For the frosting, beat together butter, vegetable shortening, powdered sugar, milk, vanilla extract, and salt until smooth and fluffy, about 5 minutes.
7. For the cake crumbs, combine flour, sugar, melted butter, salt, and sprinkles. Spread on a baking sheet and bake at 300°F (150°C) for 15 minutes, tossing halfway through. Let them cool before using.
8. To assemble the cake, spread a layer of frosting on top of one cake. Top with a generous layer of cake crumbs. Add the second cake layer and frost the top and sides of the cake. Decorate with more crumbs and rainbow sprinkles.

The Momofuku Milk Bar Birthday Cake is the ultimate dessert for any celebration, offering layers of moist cake, rich frosting, and the fun crunch of cake crumbs. This cake brings out the childlike joy in everyone, and its bright, festive appearance makes it a perfect centerpiece for a birthday party or any special occasion. With a balance of textures and flavors, it’s sure to be a hit at your next celebration.

Momofuku Milk Bar Chocolate Chip Cookies

Momofuku Milk Bar’s Chocolate Chip Cookies are famous for their slightly chewy, slightly crisp texture and rich chocolate flavor. They use a mix of both chocolate chips and chunks, which adds a delicious variety of chocolate in every bite. This recipe gives you that perfect cookie with an irresistible combination of salty and sweet, which makes these cookies a perfect snack or dessert for any time of day. With a slightly underbaked middle, these cookies are soft, gooey, and absolutely irresistible.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter (room temperature)
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups semisweet chocolate chips
• 1/2 cup chopped chocolate chunks
• 1/2 cup rolled oats (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Add the egg and vanilla extract, mixing until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the chocolate chips, chocolate chunks, and oats (if using).
5. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10–12 minutes, or until the edges are golden brown, but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Momofuku Milk Bar’s Chocolate Chip Cookies are a delightful combination of rich, gooey chocolate and a chewy, crispy texture. They’re simple yet incredibly satisfying, and the mix of chocolate chips and chunks ensures that every bite is filled with melty chocolate. Whether you’re enjoying them with a glass of milk or on their own, these cookies will quickly become your new favorite go-to dessert.

Momofuku Milk Bar Cereal Milk Ice Cream

Cereal Milk Ice Cream is one of Momofuku Milk Bar’s most iconic creations, capturing the nostalgic flavor of milk left behind after a bowl of cereal. This ice cream has a unique and comforting flavor profile, with the essence of sugary cereal milk blended into a creamy ice cream base. It’s a fun and flavorful treat that transports you back to childhood while providing an indulgent dessert experience for adults. With a custard-like texture and a cereal milk base, it’s a perfect dessert for cereal lovers and anyone seeking a fun twist on traditional ice cream.

Ingredients:

• 2 cups Cornflakes (or your favorite cereal)
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Spread the Cornflakes on a baking sheet in an even layer and toast them in the oven for about 10 minutes, or until golden brown.
2. In a large saucepan, heat the toasted Cornflakes and milk over medium heat. Stir occasionally, ensuring the Cornflakes are fully immersed in the milk. Once the milk begins to simmer, remove from heat and let it steep for 10–15 minutes.
3. Strain the milk through a fine mesh sieve to remove the Cornflakes, pressing gently to extract as much milk as possible.
4. In a medium bowl, whisk together the egg yolks and sugar until pale and smooth.
5. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
6. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and reaches 170°F (77°C).
7. Remove from heat, stir in the heavy cream, vanilla extract, and salt. Let it cool completely.
8. Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Once churned, transfer the ice cream to a container and freeze for at least 4 hours, or until firm.

Momofuku Milk Bar’s Cereal Milk Ice Cream is a nostalgic, fun, and creamy treat that captures the magic of childhood cereal milk in a completely new way. Its unique flavor makes it stand out among traditional ice creams, while the creamy texture and sweetness bring a delightful balance of comfort and indulgence. A must-try for anyone who loves ice cream with a twist!

Momofuku Milk Bar Crack Pie

Crack Pie is one of Momofuku Milk Bar’s signature desserts, and it lives up to its name. This rich, buttery, and irresistible pie has a silky-smooth filling made with a combination of butter, brown sugar, and egg yolks, all sitting inside a delicious oat cookie crust. The filling’s sweetness, coupled with the crust’s slight chewiness, creates a dessert that is both decadent and addicting. Once you take a bite, it’s hard to stop — hence the name “Crack Pie.” Perfect for special occasions or simply as a treat to wow your guests, this pie is sure to become a favorite.

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup old-fashioned oats
• 1/4 cup brown sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter (melted)

For the Filling:

• 1 1/2 cups granulated sugar
• 3/4 cup brown sugar
• 1/4 tsp salt
• 1/4 cup cornstarch
• 6 large egg yolks
• 1/2 cup unsalted butter (melted)
• 1 tsp vanilla extract
• 1/2 cup heavy cream

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan and set aside.
2. In a medium bowl, combine the graham cracker crumbs, oats, brown sugar, salt, and melted butter. Press the mixture evenly into the bottom of the prepared pie pan to form a crust. Bake for 10–12 minutes, until golden brown. Let cool while you prepare the filling.
3. For the filling, whisk together the granulated sugar, brown sugar, salt, and cornstarch in a large bowl. Add the egg yolks and whisk until smooth.
4. Slowly pour in the melted butter, vanilla extract, and heavy cream, mixing until everything is well combined.
5. Pour the filling into the cooled crust and bake for 40–45 minutes, until the filling is golden and set but still a little jiggly in the center. Let the pie cool completely before refrigerating for at least 3 hours.
6. Once chilled, sprinkle powdered sugar on top of the pie before serving.

Momofuku Milk Bar’s Crack Pie is a decadent treat that will have you hooked from the first bite. Its buttery, gooey filling and chewy crust make for a perfectly balanced dessert. Whether you’re celebrating a special occasion or treating yourself to something extraordinary, this pie delivers a unique and irresistible flavor that will make you crave more.

Momofuku Milk Bar Soft Serve

Momofuku Milk Bar’s Soft Serve is a creamy, tangy treat that’s as fun to eat as it is to make. The recipe uses a base of tart yogurt and sweetened condensed milk to create a soft serve with a balanced sweetness and tang. The texture is smooth and velvety, making it the perfect dessert for a hot day or when you’re in the mood for something light yet indulgent. With endless customization options (think mix-ins like sprinkles, candy, or chocolate), this soft serve recipe is sure to please everyone.

Ingredients:

• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup plain yogurt
• 1/2 cup sweetened condensed milk
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. In a medium bowl, whisk together the whole milk, heavy cream, yogurt, sweetened condensed milk, vanilla extract, and salt until smooth and fully combined.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. Once the soft serve has reached the desired consistency, serve immediately for a traditional soft-serve experience or transfer it to a container and freeze for a firmer consistency.
4. Top with your favorite mix-ins, such as sprinkles, crushed cookies, or chocolate syrup.

Momofuku Milk Bar’s Soft Serve is an easy-to-make, refreshing dessert that balances sweet and tangy flavors in a creamy, indulgent treat. Whether served immediately for a soft texture or frozen for later, this recipe offers a simple yet decadent dessert for any occasion. Its versatility means you can mix in your favorite toppings to create your own signature soft serve.

Momofuku Milk Bar Compost Cookies

Compost Cookies are one of the signature treats at Momofuku Milk Bar. These cookies are the perfect blend of sweet and salty, combining classic chocolate chip cookies with unexpected mix-ins like pretzels, potato chips, and oats. The idea behind them is to use whatever ingredients are lying around the kitchen, creating a decadent, chaotic cookie that’s full of surprises. With a chewy interior and a crispy edge, these cookies deliver a satisfyingly sweet-and-salty flavor in every bite. Perfect for cookie lovers who like a little crunch and unexpected flavors mixed in, these cookies are sure to be a hit!

Ingredients:

• 1 cup unsalted butter (softened)
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup rolled oats
• 1/2 cup pretzels (broken into small pieces)
• 1/2 cup potato chips (crushed)
• 1/2 cup semisweet chocolate chips
• 1/2 cup butterscotch chips
• 1/2 cup mini M&Ms (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
3. Add the egg and vanilla extract to the mixture and beat until smooth.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until combined.
5. Stir in the oats, pretzels, potato chips, chocolate chips, butterscotch chips, and any optional mix-ins.
6. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10–12 minutes, or until the edges are golden brown and the centers are slightly soft.
8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Momofuku Milk Bar’s Compost Cookies are a fun and unexpected take on a traditional chocolate chip cookie. The combination of sweet and salty flavors creates a harmonious bite that will keep you coming back for more. These cookies are customizable based on whatever you have in your pantry, making them an endlessly adaptable treat for any occasion. Whether for a party, a snack, or just a treat for yourself, these cookies offer something for everyone.

Momofuku Milk Bar Birthday Cake

The Birthday Cake from Momofuku Milk Bar is a celebration of fun, color, and flavor. This cake takes a classic birthday cake and elevates it with layers of moist, vanilla-flavored cake, rainbow sprinkles, and a creamy, rich frosting. What makes this cake stand out is its use of a cake crumb layer, adding texture and an unexpected twist to every bite. Perfect for birthdays or any occasion that calls for something festive, this cake is sure to bring joy and indulgence to your dessert table.

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter (softened)
• 1 1/4 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1/2 cup rainbow sprinkles

For the Frosting:

• 1 cup unsalted butter (softened)
• 4 cups powdered sugar
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• Pinch of salt

For the Cake Crumbs:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 tsp baking powder
• 1/4 tsp salt
• 3 tbsp unsalted butter (melted)
• 2 tbsp rainbow sprinkles

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. For the cake, whisk together the flour, baking powder, and salt in a bowl. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract.
3. Add the dry ingredients in batches, alternating with the buttermilk. Mix until just combined.
4. Gently fold in the rainbow sprinkles. Divide the batter evenly between the prepared cake pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cakes are cooling, make the cake crumbs by mixing the flour, sugar, baking powder, and salt in a bowl. Stir in the melted butter until the mixture is crumbly. Add the sprinkles and bake the crumbs at 350°F (175°C) for 10 minutes, stirring halfway through. Let cool.
6. For the frosting, beat the softened butter and powdered sugar together until smooth. Add the heavy cream, vanilla extract, and a pinch of salt, and continue to beat until fluffy.
7. Once the cakes are cool, layer the cakes with frosting in between. Spread a thin layer of frosting over the entire cake, then press the cake crumbs onto the sides and top of the cake. Garnish with additional sprinkles.

Momofuku Milk Bar’s Birthday Cake is the ultimate celebration dessert, full of playful textures and vibrant colors. The moist layers of cake paired with rich frosting and crunchy cake crumbs create a dessert that’s as fun as it is delicious. It’s the perfect showstopper for birthdays or any occasion that calls for something special. Every bite is a reminder that food should be joyful and full of surprises.

Momofuku Milk Bar Chocolate Chip Cake

The Chocolate Chip Cake at Momofuku Milk Bar is a rich, tender cake that takes chocolate chips to a whole new level. It combines the softness of a cake with the indulgence of gooey, melted chocolate chips throughout, resulting in a comforting dessert that is perfect for any occasion. The cake is moist and packed with flavor, while the chocolate chips add bursts of sweetness in every bite. Whether served as a snack or a dessert, this cake is sure to satisfy your chocolate cravings in a new and exciting way.

For the Cake:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter (softened)
• 1 1/2 cups brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 1 1/2 cups semisweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream the softened butter and brown sugar together until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients, alternating with the sour cream, and mix until just combined.
5. Gently fold in the chocolate chips.
6. Pour the batter into the prepared cake pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool for 10 minutes before removing from the pan. Allow to cool completely before slicing and serving.

Momofuku Milk Bar’s Chocolate Chip Cake is a rich and indulgent treat that celebrates the classic combination of chocolate and cake in a whole new way. The moist cake with pockets of gooey chocolate chips provides the perfect balance of sweetness and texture. Whether enjoyed with a cup of coffee or as a dessert, this cake is sure to become a favorite in your baking repertoire.