Momofuku Birthday Cake Bliss: A Funfetti Fiesta of Layers, Crumble, and Creamy Joy!

I’ve always had a soft spot for desserts that scream celebration and bring a burst of joy, and this Momofuku Birthday Cake is the one that stole my heart from the very first sprinkle-crusted, frosting-laden bite. One cheerful afternoon, craving something whimsical to share with my crew and a hankering for a cake that’d make any day feel like a party, I decided to dive into this iconic Funfetti masterpiece—and oh my gosh, it’s been my go-to ever since. I’m so thrilled to share it with you because it’s pure delight in every colorful, creamy slice. The spark came from my love for those over-the-top birthday treats—those cakes that make you feel like you’re unwrapping a present with every layer. I wanted a cake I could whip up for a special gathering or just to brighten my own day, something that’d make me feel like a baking rockstar without too much stress. This beauty, with its tender Funfetti layers, crunchy sprinkle crumble, and glossy frosting, is my dream dessert come true. I’ll be honest—the first time I made it, I was a little jittery; would all those steps really come together? But when I popped it out of the ring, with those vibrant layers and crumbs shining, tasting that perfect mix of sweet and creamy, I knew I’d hit gold. Now, every time I bake it, I feel like I’m throwing a little fiesta for my taste buds. I’m no pro baker—just a gal who loves a good sweet adventure—and I want you to feel that thrill too. You don’t need fancy skills, just an oven and a love for sprinkles. Trust me, once you try this, you’ll be plotting your next celebration just to make it again.

Nostalgic Appeal

This cake whisks me right back to those childhood birthdays when my mom would whip out a Funfetti cake, the kitchen buzzing with excitement as I’d sneak sprinkles with a giggle. It’s not her exact recipe, but it’s got that same playful, love-filled vibe—like a treat you’d savor amidst balloons and laughter with friends. Every bite feels like a memory I didn’t know I’d tucked away. I can still picture myself as a kid, eyes wide at a sprinkle-topped cake, dreaming of the next slice while the candles flickered. This Momofuku Birthday Cake brings that joy back, though now I’m the one tossing sprinkles and swirling frosting with a grin. It’s my grown-up twist on those sugar-dusted, party-happy days. When the crumble crunches and the frosting melts, it’s like I’m back at that table with the party hats and noise. It’s wild how a cake can tug you into the past without even trying. For me, it’s like sharing a slice of those carefree moments with every serving. I hope when you bake it, it stirs up your own happy flashbacks. Maybe it’s a rainbow cake from a birthday or a sprinkle snack with someone special. This cake’s got a knack for sparking joy and nostalgia all at once.

Homemade Focus

Making this cake at home is one of my favorite little victories—no bakery run needed, just pure fun from my own hands. I adore that every layer—the sprinkle crumble, the Funfetti cake, the creamy frosting—comes straight from my kitchen, no shortcuts required. It’s my chill way of saying “I made this” while I stack up something irresistible. When I mix that batter or crumble those clusters, I feel like I’m playing with edible happiness. It’s not about perfection—it’s the smell, the mess, and that “look what I did!” moment when it’s assembled. I swear, it tastes better because I poured myself into it. What I love most is how forgiving it is. If my crumble’s uneven or I skimp on sugar, it still turns out amazing—homemade vibes don’t care about flaws. Every time I bake it, it’s a little bit me, a little bit chaos. This cake’s my no-stress hero, a way to celebrate my day without breaking a sweat. I’d love for you to feel that same rush when you peel off that acetate. It’s not just a cake—it’s your own sweet triumph on a plate.

Flavor Goal

When I set out to make this cake, I was chasing a flavor party: a tender, Funfetti cake with that vanilla-sweet hum, packed with crunchy sprinkle crumble, and topped with a glossy frosting that sings birthday in every bite. I wanted it festive yet balanced, indulgent but not heavy, with textures that dance together like a celebration in your mouth. And let me tell you, I nailed it—it’s a grin-inducing masterpiece every time. The cake hits you first with that soft, sprinkle-flecked crumb, moist and joyful in all the right ways. Then the crumble bursts in, all crunchy and sweet with a rainbow pop—it’s like a party surprise you can’t resist. The frosting sweeps over it all, creamy and smooth with a vanilla lift, tying it into pure bliss. I didn’t want a plain cake—just something that’d make me sigh with delight and feel like I’d baked a birthday bash into every layer. My goal was a treat that feels like a candle-lit wish, something you’d crave without guilt. I got there, and I’m dying for you to taste it too. The oven fills my kitchen with that vanilla-sprinkle promise, and the frosting seals the deal—creamy, crunchy, festive perfection. I hope it hooks you like it did me—it’s meant to light up your day. This cake’s my love letter to Funfetti in Momofuku style.

Ingredient Insights

Let’s talk about granulated sugar—it’s my sweet spark that lifts everything up. I mix it in and love how it blooms—it’s my joy note! Oh, light brown sugar is my cozy buddy—adds that gentle depth I adore. I pack it tight and feel the warmth—it’s my comfort touch. The cake flour is my tender base—keeps it soft and light. I whisk it in and know it’s building that fluffy crumb—it’s my foundation friend. The baking powder is my rise-and-shine pal—puffs it up nice and tall. I toss it in and know it’s working magic—it’s my lift-off star. The kosher salt is my tiny flavor booster—just a pinch, but it sharpens everything. I sprinkle it in and feel it wake things up—it’s my quiet spark. The rainbow sprinkles are my playful stars—add that Funfetti pop I crave. I scatter them in and grin at the cheer—it’s my party glow. The grapeseed oil is my slick trick—keeps it moist and lush. I pour it in and feel it blend—it’s my silent hero. The clear vanilla extract is my pure whisper—warms it all with a sweet hum. I splash it in and breathe it in—it’s my vanilla soul. For the cake, unsalted butter is my creamy queen—whips into fluff I adore. I beat it in and love the silk—it’s my buttery heart. The vegetable shortening is my smooth pal—adds that light lift I need. I mix it in and feel the ease—it’s my fluffy boost. The large eggs are my fluffy binders—hold it all with love. I crack them in and watch it fluff—it’s my little lift. The buttermilk is my tangy moist-maker—keeps it soft and rich. I pour it in and love the zing—it’s my creamy pal. For the frosting, cream cheese is my tangy gem—makes it smooth and lush. I beat it in and love the cream—it’s my creamy star. The glucose and corn syrup are my glossy helpers—keep it silky and sweet. I stream them in and love the shine—it’s my sugar glow. The powdered sugar is my gentle sweet—blends into a fluffy cloud. I sift it in and love how it fluffs—it’s my sugary friend. The citric acid is my zesty kick—brightens it just right. I add it and feel the lift—it’s my playful twist. For the soak, milk is my tender touch—soaks it just enough. I whisk it in and love the damp—it’s my liquid hug.

Essential Equipment

My oven’s my baking buddy—cranks to 300°F and 350°F for crumble and cake. I preheat it and feel the buzz kick in—it’s where the Funfetti magic starts. It’s my warm heart. A quarter-sheet pan (10”x15”) is my canvas—I line it up, loving how it bakes. It’s gotta hold all that sprinkle goodness—it’s my baking star. A stand mixer is my arm-saver—I mix crumble, batter, and frosting with it, grinning as it hums. If I’m old-school, a whisk works too, but I love the speed—it’s my fluff maker. A 6-inch cake ring is my shaping pal—I stamp and stack with glee. It’s simple but makes it happen—it’s my party guide. Acetate strips are my layering tool—I build that height with joy. They’re easy and fun—it’s my stacking buddy.

List of Ingredients with Measurements

Here’s everything I use, measured out with love:

• Crumble:
  • 100 g granulated sugar (½ cup)
  • 25 g light brown sugar (1 ½ tbsp, tightly packed)
  • 90 g cake flour (¾ cup)
  • 2 g baking powder (½ tsp)
  • 2 g kosher salt (½ tsp)
  • 20 g rainbow sprinkles (2 tbsp)
  • 40 g grapeseed oil (¼ cup)
  • 12 g clear vanilla extract (1 tbsp)
• Cake:
  • 55 g unsalted butter, room temperature (4 tbsp, ½ stick)
  • 60 g vegetable shortening (⅓ cup)
  • 250 g granulated sugar (1 ¼ cups)
  • 50 g light brown sugar (3 tbsp, tightly packed)
  • 3 large eggs
  • 110 g buttermilk (½ cup)
  • 65 g grapeseed oil (⅓ cup)
  • 8 g clear vanilla extract (2 tsp)
  • 245 g cake flour (2 cups)
  • 6 g baking powder (1 ½ tsp)
  • 3 g kosher salt (¾ tsp)
  • 50 g rainbow sprinkles (¼ cup)
  • 25 g rainbow sprinkles for sprinkling (2 tbsp)
• Frosting (1.5x original recipe):
  • 172.5 g unsalted butter, room temperature (1 ½ sticks)
  • 75 g vegetable shortening (¼ cup + ⅛ 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 ⅞ cups)
  • 3 g kosher salt (¾ tsp)
  • 0.38 g baking powder (pinch)
  • 0.38 g citric acid (¼ tsp lemon juice substitute)
• Soak:
  • 55 g milk (¼ cup)
  • 4 g clear vanilla extract (1 tsp)

I line it all up on my counter, and it’s like a Funfetti treasure trove. This makes a stunning 6-inch cake—perfect for sharing or hoarding, depending on my mood. It’s my roadmap to party bliss. I always double-check my stash before I start—it’s my ritual to stay chill. Nothing’s worse than missing sprinkles mid-mix, right? Keeps me in the zone and ready to bake.

Step-by-Step Instructions

Step 1: Bake the Crumble
Let’s get crumbly—crank your oven to 300°F and line a baking sheet with parchment (I love that prep buzz!). In a stand mixer with the paddle, mix 100 g granulated sugar, 25 g packed light brown sugar, 90 g cake flour, 2 g baking powder, 2 g kosher salt, and 20 g rainbow sprinkles on low—blend it well (my kitchen’s festive already!). Add 40 g grapeseed oil and 12 g clear vanilla extract—mix on low ‘til clusters form (I grin at those clumps!). Spread on the sheet—bake 15 minutes (my heart races with that sprinkle scent!). Cool completely—store airtight (I sneak a nibble—it’s party time!).

Step 2: Preheat and Prep for Cake
Bump the oven to 350°F—spray a 10”x15” quarter-sheet pan with cooking spray and line with parchment (I’m ready for Funfetti!). Take a sec to breathe—this is gonna be a sprinkle wonder, and you’re on your way.

Step 3: Mix the Dry Cake Goods
In a medium bowl, whisk 245 g cake flour, 6 g baking powder, 3 g kosher salt, and 50 g rainbow sprinkles—stir well (I love that sprinkle pop!). Set aside—this is the fluffy base!

Step 4: Cream the Cake Base
In the stand mixer with the paddle, beat 55 g room-temp unsalted butter, 60 g vegetable shortening, 250 g granulated sugar, and 50 g packed light brown sugar on medium-high for 2-3 minutes—scrape the bowl (I love that fluff!). Add 3 large eggs one at a time—beat well after each, scrape again (my kitchen smells like a party!). Stream in 110 g buttermilk, 65 g grapeseed oil, and 8 g clear vanilla extract on low—crank to medium-high and beat 4-6 minutes ‘til light and streak-free (I’m drooling already!).

Step 5: Finish the Batter
On low, add the dry mix—beat 30-60 seconds ‘til just together (I keep it gentle!). Spread in the pan—sprinkle 25 g rainbow sprinkles on top (my heart’s racing with color!). Bake 30-35 minutes—check with a tester ‘til clean (I watch with glee as it puffs!). Cool on a rack—wrap and chill if needed (that sprinkle scent’s pure magic!).

Step 6: Whip the Frosting
Sift 300 g powdered sugar, 3 g kosher salt, and 0.38 g baking powder into a bowl—set aside (I love that fluffy prep!). In the stand mixer with the paddle, beat 172.5 g room-temp unsalted butter, 75 g vegetable shortening, and 82.5 g cream cheese on medium-high 2-3 minutes—scrape the bowl (I grin at that silk!). Stream in 37.5 g glucose, 27 g corn syrup, and 18 g clear vanilla extract on low—crank to medium-high and beat 2-3 minutes ‘til glossy (my kitchen’s frosting heaven!). Add sugar mix and 0.38 g citric acid (or ¼ tsp lemon juice)—beat on low, then medium-high 2-3 minutes ‘til white and smooth (I sneak a taste—it’s bliss!). Use now or chill—ready to frost!

Step 7: Prep the Soak
Whisk 55 g milk and 4 g clear vanilla extract in a small bowl—set aside (I love that sweet soak!).

Step 8: Assemble the Cake
Cut two 3”x20” acetate strips—line a 6-inch cake ring on a parchment-lined quarter-sheet pan (I’m giddy for layers!). Invert the cooled cake on parchment—peel off the lining (my heart races with each step!). Stamp out 2 full 6-inch circles and 2 half-circles from scraps—clean the ring (I feel pro cutting!). Place one full layer in the ring—brush with soak (I love that damp shine!). Spread ⅕ frosting with a spoon—sprinkle ⅓ crumble and press (I save chunky bits for later!). Add another ⅕ frosting—tuck the second acetate strip to extend the height (my tower grows!). Layer the half-circles and scraps—press flat, soak, spread ⅕ frosting, add ⅓ crumble (I’m stacking joy!). Top with the last full layer—soak, spread ⅕ frosting, add final crumble (that first bite’s coming!).

Step 9: Freeze and Finish
Freeze 12 hours—pop out the ring and peel acetate after (I love that reveal!). Defrost in the fridge 3 hours—slice and serve (pure bliss, and you made it happen!). Store wrapped—I sneak bites ‘til it’s gone!

Troubleshooting

If my cake’s dense, I overmixed—next time, I’ll stop sooner. It’s a bummer, but frosting saves it—still yummy. Sometimes crumble’s soft—ugh, underbaked—I bake longer next go. Crisps fine, and I learn—keeps it crunchy. If frosting’s grainy, sugar wasn’t sifted—I sift better next round. Smooths up great, and I’m back—it’s a fix. When layers slide, I didn’t freeze—I chill longer next time. All fixes with love—it’s perfect.

Tips and Variations

I love using almond extract with vanilla—same amount, nutty vibe. Keeps it fun, and I feel clever—cake’s cool with it. Sometimes I add cocoa to the crumble—chocolate twist. It’s subtle, and friends love it—try it if you’re cocoa-bold. If I want extra crunch, I mix nuts into the crumble—double texture joy! It’s a treat, and I love it—my nutty twist. For a lighter vibe, I cut sugar in the frosting—still sweet enough. Balances it, and I enjoy—makes it mine.

Serving and Pairing Suggestions

I serve this with milk—the Funfetti and creamy combo is my kid bliss. It’s a classic vibe that keeps me grinning—perfect for any day. It’s killer with ice cream when I’m indulging big—melts into the cake, and I’m in heaven. My weekend treat—everyone begs for more. I bring it to parties with extra crumble—it looks so pro. Friends rave, and I soak up the “you baked this?” vibes—my party star. I stash leftovers in the fridge and sneak bites at night—pure guilty joy. Pair it with coffee, and I’m in a café dream—nothing beats that snack.

Nutritional Information

This cake’s loaded with fats from butter and cream, but they keep me happy and going. It’s not light, but it fuels my soul, and I don’t stress—every bite’s a lift. Eggs sneak in protein—I feel a bit smug. It’s not health food, but it’s got some good—my balance. Sugar’s high with cake and frosting, but I don’t count—it’s a treat, not a test. The sprinkles add a fun boost I love, so I feel less naughty—rich, and I savor it slow. No exact numbers, but it’s a joy bomb—calories aplenty, worth it for the smiles. I eat it and feel alive—that’s the win.

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Recipe Summary and Q&A

This Momofuku Birthday Cake Bliss is my pride: Funfetti layers, sprinkle crumble, baked at 350°F for 30-35 minutes, frozen 12 hours. I whip it up—crumble, bake, frost, stack—and it’s a sprinkle lover’s dream—my festive star. Can I freeze it? Yup, lasts 2 weeks—thaws great. Perfect for cravings. What if I skip crumble? Frost extra—it’s still delish. No fuss, it’s flexible—why’s it soft? Maybe under-frozen—I chill longer next time. All trial and love, and I’ve got it now.