Momofuku milk bar’s birthday layer cake
Cakes
For The Cake: Nonstick vegetable oil spray 2 cups cake flour 1½ teaspoons baking powder ¾ teaspoon kosher salt ¼ cup plus 2 tablespoons rainbow sprinkles, divided ½ cup buttermilk ⅓ cup grapeseed oil 2 teaspoons clear imitation vanilla extract, preferably McCormick brand 1¼ cups granulated sugar ⅓ cup vegetable shortening 4 tablespoons (½ stick) unsalted butter, room temperature 3 tablespoons light brown sugar 3 large eggs For The Crumbs: ¾ cup cake or all-purpose flour ½ cup granulated sugar 2 tablespoons light brown sugar 2 tablespoons rainbow sprinkles ½ teaspoon baking powder ½ teaspoon kosher salt ¼ cup grapeseed oil 1 tablespoon clear imitation vanilla extract For The Frosting And Assembly: ½ cup (1 stick) unsalted butter, room temperature ¼ cup vegetable shortening 2 ounces cream cheese, room temperature 2 tablespoons light corn syrup 1 tablespoon plus 1 teaspoon clear imitation vanilla extract, divided 1¼ cups powdered sugar ½ teaspoon kosher salt ¼ teaspoon baking powder ⅛ teaspoon citric acid (or ½ teaspoon fresh lemon juice) ¼ cup milk Special Equipment: 6" cake ring or springform mold 2 strips acetate (flexible plastic paper), each 3" wide and 20" long
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