This cake appeals to all ages and would be perfect as a birthday cake or a sweet treat for any festive event. I made this cake for our New Years Eve gathering with friends and our kiddies and it was a huge hit!
Best to assemble at least a day before serving to allow the layers to hold together and slice better.
If the cake crumb is too much of a hassle, chop up some Oreos or other cream filled cookies for an easy substitution.
Chocolate Celebration Cake
Chocolate Cake Base
- 1/4 cup yogurt or buttermilk
- 1/2 cup milk + 1 tsp lemon juice or equivalent of buttermilk
- 2 eggs
- 1/3 cup + 2 Tbsp vegetable oil
- 3/4 cup coffee
- 1 tsp vanilla
- 1 1/2 cup flour
- 1 1/3 cup sugar
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- pinch of salt
Line and grease the bottom of a 9×13-inch cake pan. Preheat the oven to 350°F.
Mix wet ingredients together and sift in all the dry ingredients. Give everything a good stir and pour the batter into prepared tin. Bake for 25-30 minute until the top of the cake is springy. Cool completely and using a 6-inch circular ring, cut out three layers and set aside. The third layer will not be one solid piece but a puzzle of a few leftover pieces. You will still have a bit of the cake leftover – consider this a happy treat for the baker.
- 1/4 cup milk or chocolate milk
- 1/2 tsp vanilla
Mix together in a small bowl.
Milk Bar Cake Crumb
- 1/2 cup sugar
- 1 1/2 Tbsp light brown sugar
- 3/4 cup cake flour
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 2 Tbsp rainbow sprinkles
- 1/4 cup grapeseed oil
- 1 Tbsp clear vanilla extract
Preheat the oven to 300°F. Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined. Add the oil and vanilla and mix until small clusters form. Tip the crumps onto a baking sheet and bake for 15 minutes.
Let the crumbs cool completely before using.
Milk Bar Frosting
- 115 g butter, at room temperature
- 50 g vegetable shortening
- 2 ounces cream cheese
- 1 Tbsp glucose
- 1 Tbsp corn syrup
- 1 Tbsp clear vanilla extract
- 1 1/4 cup icing sugar
- 1/4 tsp salt
- Pinch of baking powder
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 fluffy. Scrape down the sides of the bowl.
Add 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 icing 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 stark white smooth frosting. The icing stores for up to a week in the fridge.
Wrap a 6-inch cake ring or springform pan with parchment so that it is about 6-inches tall. You may have to use a bit of tape to keep the paper in place.
Place the first cake layer into the cake form. Dap with 1/3 of the soak, spread with 1/3 of the icing and sprinkle 1/3 of the crumb. Repeat with the next two layers and the rest of the ingredients. Wrap well and chill in fridge overnight before serving.