Momofuku Milk Bar’s Carrot Cake

Well, I finally did it–I made a Momofuku Milk Bar cake. Ever since I first laid eyes on the cook book it has been at the top of my to-bake list. It wasn’t until I made my first trip to Surfas (in which I spent over an hour perusing the store by myself) that I purchased the required materials to make this special dessert. As you can tell, it doesn’t look like your usual layered cake, and it most certainly doesn’t taste like it either.

With the amount of time, effort, and sugar that goes into one 6″ cake, I knew I had to save it for a special occasion. It just so happened to be my friend Van’s birthday last week which was the perfect excuse opportunity to make something from Momofuku’s Milk Bar cookbook . I asked him what his favorite types of cakes were and he said carrot and cheesecake. And what do you know, there’s a carrot cake recipe that calls for liquid cheesecake. If that’s not fate I don’t know what is.



With four separate recipes nestled into 1, this is not something you’d whip up on a whim. Don’t let that discourage you though as it was worth all the effort. I’ll be honest here, the cake took me about four hours, and it didn’t help that I started baking at 9 pm. By the end of the night my eyes were so tired and dry that when I blinked one of my contact lenses fell out!

Assembling the cake calls for layers of carrot cake, liquid cheesecake, graham frosting, and milk crumbs. The milk crumbs were by far my favorite component. Sure, it’s comprised of only the unhealthiest of things (sugar, flour, butter, white chocolate), but it’s most definitely worth the splurge of calories.

While carefully reading each step of every recipe, one of my reoccurring thoughts was, “Man, this Christina Tosi is a glutton for punishment.” Read any recipe and you’ll understand why.  I’m not one to talk though. In order to make the graham frosting, you first make a graham crust. And obviously, for a graham crust you need graham crackers. So I did what any senseless person would, I made my own graham crackers. I’m not quite sure if it made a considerable impact on flavor, but everyone really enjoyed the cake, which is what mattered the most.

Despite all of this, I can’t wait to try out another recipe. What’s next, the birthday cake? Crack pie? Compost cookies? That depends, who’s birthday is coming up?

{ 14 comments… read them below or add one }

Sandy @ tinytinyfork April 19, 2012 at 11:08 am

Pure heaven. Sometimes I wish I still lived in LA so I could try some of your delicious goodies!

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Jeanine April 19, 2012 at 2:23 pm

Wow, this looks incredible. What patience you have to work on this for 4 hours late into the night :)

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Sara/Matchbox Kitchen May 1, 2012 at 11:41 pm

Thank you! I was pretty sleepy but I think it was worth it in the end.

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Fresh and Foodie April 21, 2012 at 6:52 am

Wow! Well done!

I’ve only been to Momofuku Noodle Bar (which was amazing), but I’d love to visit David Chang’s other spots.

I’ve been wanting to make the compost cookies but I don’t have a stand mixer. Based on the recipe, I can only guess that one would be required!

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Sara/Matchbox Kitchen May 1, 2012 at 11:42 pm

I need to visit his restaurants! Hopefully a trip to NY is in my future. I’d like to try a cookie recipe soon as well. Every cook recipe calls for creaming the butter and sugar for about 8 minutes, so I think it’s pretty necessary.

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Adrianna from A Cozy Kitchen April 23, 2012 at 12:02 pm

I bought the book the week it came out and have only made one thing. I need to correct that pronto. This cake looks crazy amazing. And liquid cheesecake? Whoa. Just whoa.

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Sara/Matchbox Kitchen May 1, 2012 at 11:43 pm

Next on my list is the birthday cake and crack pie. I’m not usually a fan of cheesecake but the liquid version was delicious.

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Natalie (Fashion Intel) April 26, 2012 at 1:10 am

This looks absolutely incredible, wish I could’ve had a taste. You’re so talented! Can we make something gluten free together soon?

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Sara/Matchbox Kitchen May 1, 2012 at 11:43 pm

Another blogger made the birthday cake gluten free!

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Angelina May 2, 2012 at 8:53 am

Somethings are worth the time! I’ve been wondering how the book recipes would turn out – thanks for sharing. I live around the corner from the Milk bar annex and love the cake truffles, although they are so sweet that I can only have a couple bites at time before feeling the sugar rush through my veins. All of the desserts are crazy flavorful and intense. How was the sweetness level of this cake?

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Sara/Matchbox Kitchen May 3, 2012 at 12:16 am

I didn’t think this cake was too sweet, but I do have a pretty big sweet tooth so I might not be the best to judge. I’m planning on making more from the book so I’ll keep you updated! Hopefully one day soon I’ll get to visit the real deal.

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MFree May 3, 2012 at 1:01 pm

Hi! I found your site through for me for you. I have had my eye on this cake for months! I even made the actual cake and liquid cheesecake but then became exhausted and just iced the cake and ate it..which was still awesome by the way. My favorite cookie from that book has been the corn one. They are just so incredibly corny. Although I haven’t made the blueberry and they might be equally good.

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Jennifer Young May 3, 2012 at 5:22 pm

NEEEED…to try this. :)

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deb August 2, 2012 at 12:52 am

Delicious looking recipes!

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