There are few things in this world that I love more than I love birthdays. They're such a happy occasion, a reason to celebrate someone you love and the mere fact that they were born.
A few weeks ago I turned 25, and to celebrate, my best childhood friend Devin came down to Los Angeles to help me bake a beautiful birthday cake.
It's a tradition for me to make my own birthday cake, one that I've stuck with for quite a few years now, and baking with Devin is one of my most favorite things. We have one of those friendships where we can go months without talking, and then the minute we get a chance to catch up it's like things have never changed. It was her idea to make a momofuku style layer cake, and it was such a treat to have someone with her skill around to help out with the execution of it.
Without fail, one thing we always do when we're together is bake. We've made cakes, cookies, bars, macarons and anything else you can think of. We're seamless in the kitchen, weaving in and out of each others way to combine ingredients.
Every birthday turns out to be the best birthday yet, and this one was no exception. I got to celebrate it by spending time with a true friend, doing something I love more than most things. My heart is at home in a bowl of cake batter.
Life at 25 doesn't feel much different from life at 15. I still eat desserts for breakfast, and fight with my sister about stupid things. I still stress out about going to parties and I still light up when I see the ocean. I still stay in bed as long as I possibly can and I still have a dream that someday I will go out for dinner with Tom Hanks. I still only have one pair of jeans I'm really comfortable in, and I still call my sister just to hear the sound of her voice.
Life at 25 isn't that much different. In fact the only thing that's different is that now I know that I'm exactly where I'm supposed to be.
Cereal Milk Funfetti Cake
- 1 1/4 cup plant based milk (I used an unsweetened coconut & almond blend)
- 1/2 cup your choice of fruity cereal ( I used Trix)
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sprinkles (plus more for decorating)
- 2 teaspoons apple cider vinegar
- 1/2 cup vegetable oil
- 1 tablespoon aquafaba
- 1 1/2 teaspoons vanilla extract
In a small bowl, combine the milk and cereal and let soak for about 20 minutes. While it is soaking, prepare a 13x9 baking pan by greasing and flouring it, and then lining with parchment paper.
Preheat the oven to 350 degrees F and then mix together the flour, sugar, baking powder and salt in a large bowl. Set aside, in a separate bowl combine the apple cider vinegar, oil, aquafaba, and vanilla. Then strain the cereal out of the milk and pour the milk in with the rest of the wet ingredients.
Combine the wet and dry ingredients and mix together until a smooth batter is formed. Pour into the pan and bake for about 30-35 minutes until you can remove an inserted toothpick and have it come out clean. Let it cool completely. before frosting.
You can frost as is, or if you want to get fancy you can assemble the cake "momofuku" style!
I modeled my birthday cake after the momofuku milk bar recipe I found at the above link. It was time consuming, but the instructions are very easy to understand. Just give yourself prep time and you'll be able to assemble it perfectly.
The cake recipe they use isn't vegan, so I adapted a vanilla cake recipe created by Rebecca August to use in it's place. It worked wonderfully. I made the crumbs and frosting using their recipe, just subbing vegan cream cheese and reducing vanilla extract to my personal taste preference.
There's also a little video on the website that shows their exact steps if you're more of a visual learner.