I don’t know about you, but for me, any week that includes cake is a good week. A few weekends ago I finally got around to attending a Momofuku Milk Bar cake class. For those of you who don’t know, Momofuku Milk Bar is a New York City line of bakeries that specializes in desserts that are somewhat out of the ordinary. They make classic treats with fun and unique twists. In the class I attended, we learned how they make their chocolate chip cake layered with passionfruit curd and mocha buttercream. To be honest, I wasn’t crazy for the cake overall. The flavor combination just didn’t do it for me, but the actual plain chocolate chip cake was to die for. We got to snack on scraps throughout the class and I could not stop. When I found out the recipe was both in their cookbook and online, I was pretty excited.
When I asked my boyfriend what kind of cake he wanted for his birthday this week, I pretty much knew what he was going to choose. He’s clearly as obsessed with this cake as I am. Since his birthday was on Monday, it was the perfect opportunity to give this recipe a try. Whenever I try a bakery recipe at home, I am always skeptical of how closely the final product will match the beloved store bought one, but this cake came out perfectly. I am seriously picky about cakes, so if I’m sharing it with you, you know it has to be good!
This cake is so perfectly moist and has the most amazing fluffy texture. It reminds me of a cross between a yellow cake and a sour cream coffee cake. It is also surprisingly so simple to make and comes together in one bowl very quickly. I chose to leave out the passionfruit curd and mocha buttercream and frosted the cake with a rich chocolate frosting instead. I loved this frosting/cake combo and this cake is super versatile…it could be paired with many different flavors and frostings. Unfortunately, amongst all the birthday hoopla I didn’t get a good picture of the inside for you, so you’ll have to take my word for its perfect texture and give it a try yourself!
I definitely think this cake is best with mini chocolate chips rather than regular sized ones, but next time I would coat the chips in a little flour before tossing them in. The bakery recipe indicates that the chocolate chips should be scattered on top of the unbaked cake layers, but all of the chips sunk to the bottom in my layers, so the flour may help to disperse them better. If you’re interested in learning how to frost the cake with the petal technique I used, checkout this post for a tutorial. I promise it’s easy and the end result is so much fun!
Hopefully your week is going well, but if you want to make it just a little bit better, add a little cake to the mix!
Momofuku Milk Bar Chocolate Chip Cake
Yield: 2 8″ round layers
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1/4 cup light brown sugar, tightly packed
1/2 cup buttermilk
1/2 cup grapeseed oil
1 Tbsp. vanilla extract
1 1/2 cups cake flour
1 tsp. baking powder
1 tsp. kosher salt
3/4 cup mini chocolate chips
Preheat oven to 350 degrees F. Combine butter and sugars in the bowl of a stand mixer fitted with a paddle attachment and cream together on medium-high speed for 2 to 3 minutes. Scrape down the bowl and add the eggs, beating on medium-high speed for another 2 to 3 minutes.
On low speed, slowly add the buttermilk, oil and vanilla. Continue mixing for 4 to 6 minutes, until the mixture is completely homogeneous. Be patient and don’t rush this part.
Once the mixture is homogeneous, add the flour, baking powder, and salt and mix on low speed just until combined. Don’t over mix! Fold in the chocolate chips and split the batter equally into two greased pans. Bake the cake for 20-25 minutes, until golden brown and until it bounces back slightly when you poke it lightly with your finger. Allow the cakes to cool completely and the cover or assemble and frost. Cake layers can be wrapped and frozen if needed.