A few years ago after moving to Texas I was introduced to a group of girls that I will remember for the rest of my life. We were all transplants attempting to find new lives for ourselves in Fort Worth, Texas. Far away from all of our families we began to develop a new birthday tradition. That’s where cake came in…
Brought to Texas by our Maryland native the Milkbar cake is one of legend. After having the cake at a few birthday celebrations I decided I wanted to learn how to make it. That’s also when I fell in love with baking. It was so fun to create sweet treats and giving my new family something to indulge in was even better.
This funfetti cake is layered with a tangy cream cheese frosting and a salty cake crumb that gives it a crunchy goodness. A little goes a long way and you only need a small slice to feel the satisfaction that this has to offer. The best thing about it is you can make this cake in advance and then store it in the freezer. When you’re ready all you need to do is unwrap and place it in the fridge for about an hour. Making it can be a process though and is best done in three separate steps.
This specific piece of cake is perhaps the most special I’ve had yet. It was made two weeks ago when that same friend flew around the world to make it with me for my birthday. See it’s not just cake, it’s friendship, and love, and doing something with someone who would do such a grand gesture for you. The Milkbar cake and all the feelings I’ve attached to it are ingrained in my heart forever which is why I’ve chosen to share it with you.
I hope that in this lifetime that all of us can find this much joy in something so simple and a friendship so true as my friend, Liz. I would like to encourage all my followers to search endlessly for your passion and your people, I’m just lucky mine come with cake.
You can find this recipe in the Momofuku Milkbar book on amazon.