Milk Bar Style Pumpkin Streusel Cake

This cake is a delicious mix of spiced pumpkin, cinnamon and ginger that’s baked into buttery streusel. It makes the perfect autumnal sweet treat!

The “Streusel Coffee Cake Recipe” is a recipe for a cake topped with a cinnamon and brown sugar streusel. The cake is made with pumpkin puree, eggs, milk, flour, butter, vanilla extract and spices.

This Milk Bar style pumpkin streusel cake is destined to captivate your tastes, so move over birthday cake. This autumn cake is guaranteed to be a hit, with layers of luscious pumpkin cake, buttery cinnamon sugar streusel, and lovely cream cheese frosting.

Milk Bar Pumpkin Streusel Cake

Take a deep breath in and out. Do you get a whiff of it? The aroma of pumpkin spice and fresh autumn air? Take it all in. This pumpkin streusel layer cake is what fall would look like if it were a cake. I know she seems plain, but this small nude cake is the stuff of autumn fantasies. This pumpkin cake is excellent for all your pumpkin celebrations, thanks to its pumpkin taste, the proper balance of spices, and, of course, a cream cheese icing to keep it all together.

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What is a Milk Bar pumpkin streusel cake?

“What is a Milk Bar cake?” is probably your first query. And, although I’ve personally enjoyed hundreds of slices of Momofuku Milk Bar Birthday Cake (yes, it requires proper noun capitalization), I recognize that this is a coveted opportunity that not everyone has. Christina Tosi’s most popular cakes are little 3 layer 6 inch cakes with nostalgic tastes like birthday cake, pumpkin pie, strawberry shortcake, and many more. Three bare cake layers are filled with icing, a filling, and typically a crunchy handmade streusel in these delicious, small cakes.

So, when fall arrived, I couldn’t stop daydreaming about a Milk Bar-style cake with a fantastically delicious pumpkin cake, luscious cream cheese frosting, and a cinnamon streusel filling. As a consequence, you’ll have a rustic autumn cake that tastes as good as it looks. It’ll take a little additional effort, but I guarantee you’ll like it.

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Pumpkin streusel cake ingredients

Now, before you become too afraid, let me state unequivocally that this cake is worth every single ingredient and additional minute spent on it. Because it has three components, it’s a little more involved, but each one comes together fast! Here’s what you’ll need:

  • Flour for All Purposes
  • Sugar Granules
  • Brown Sugar is a kind of sugar that is used
  • Pureed pumpkin
  • Oil from Vegetables
  • Eggs
  • Cinnamon powder
  • Nutmeg powder
  • Ginger powder
  • Baking soda and powder
  • Soda (baking)
  • Salt
  • Butter
  • Extract of Vanilla
  • creme fraiche
  • Sugar in powdered form

What are the equipment required to prepare a Milk Bar cake?

Let me explain how Milk Bar cakes are produced in a little unusual method. For the greatest results, you’ll need the following tools:

This is all spelled out in the recipe card’s guidelines, but I’d want to break it out for clarity!

  1. In a 9 x 13 pan, bake your cake batter. After it’s baked, you’ll use the cake cutter to cut out rounds. This will give your nude cake a fun edge!
  2. After the cake has cooled, cut out two circles with the cake cutter. These will be the top and middle layers of your garment. The remnants will be used to construct the bottom layer.
  3. Place the cake cutter on a parchment-paper-lined plate or cookie sheet. Make a lengthy strip of acetate that goes around the interior of the cake cutter.
  4. Place the cake scraps in the bottom of the cake ring and smoosh them down slightly to make a cake layer. Crumble your icing on top.
  5. Place one of the cake rounds on top with care. With the acetate, this may be a bit tough, but it will work!
  6. If your acetate doesn’t reach the top of the cake cutter, add a second piece of acetate to the exterior.
  7. Finish putting the cake together and chill for 3 hours to solidify!
  8. Remove the cake from the cake cutter and peel off the acetate when ready to serve! DEVOUR.

You don’t want to cope with it all? NO PROBLEM AT ALL. This recipe may also be made in three 6 inch cake pans and assembled like a regular cake! If that’s what you have on hand, you may also make it as a two-layer 8-inch cake.

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Have a good time baking this pumpkin craft. It’s much more enjoyable to eat it.

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This Milk Bar style pumpkin streusel cake is destined to captivate your tastes, so move over birthday cake. This autumn cake is guaranteed to be a hit, with layers of luscious pumpkin cake, buttery cinnamon sugar streusel, and lovely cream cheese frosting.

  • Sofi is the author of this piece.
  • Time to prepare: 1 hour
  • Time to prepare: 50 minutes
  • Time required: 3 hours
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to prepare: 1 hour
  • Time to prepare: 50 minutes
  • Time required: 3 hours
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to prepare: 1 hour
  • Time to prepare: 50 minutes
  • Time required: 3 hours
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Ingredients

to make a pumpkin cake

  • 1 1/2 cups pureed pumpkin
  • 1 1/2 cups sugar (granulated)
  • 1 cup extra virgin olive oil
  • 4 big room-temperature eggs
  • vanilla extract (two tablespoons)
  • 2 cups flour (all-purpose)
  • 1 1/2 tablespoons powdered baking soda
  • 2 teaspoons soda bicarbonate
  • 2 tsp cinnamon powder
  • nutmeg (1 teaspoon)
  • 1 teaspoon of ginger powder
  • 1 teaspoon kosher salt

for the streusel with cinnamon sugar

  • 3/4 cup flour (all-purpose)
  • a quarter cup of granulated sugar
  • a quarter cup of light brown sugar
  • 1 tblsp. cinnamon powder
  • nutmeg, a pinch
  • baking powder (1/2 teaspoon)
  • a half teaspoon of salt
  • 1/4 cup melted butter
  • 1 teaspoon extract de vanille

icing made with cream cheese

  • 4 oz. room temperature cream cheese
  • room temperature 1/2 cup unsalted butter
  • a third of a cup of powdered sugar
  • vanilla extract (two tablespoons)
  • 1 teaspoon cinnamon powder
  • salt (1/4 teaspoon)

 

Instructions

  1. Preheat the oven to 350°F and dust or line a 9 × 13 pan with parchment paper on both sides. Remove from the equation.
  2. Make the pumpkin cake first. Combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract in a large mixing bowl. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a separate basin.
  3. Stir the dry ingredients into the wet until everything is completely blended.
  4. Bake for 30–40 minutes, or until a knife inserted in the center comes out largely clean. Allow to cool fully on a wire rack.
  5. Make the cinnamon sugar streusel while the cake cools. Preheat the oven to 300 degrees Fahrenheit and prepare a baking sheet with parchment paper.
  6. Combine all of the streusel ingredients in a mixing bowl and mix with your hands until it resembles wet sand and begins to clump together. Spread out the mixture on the baking sheet with your hands, clumping it together into large and tiny balls.
  7. Bake for 10 to 12 minutes, or until the streusel is light golden brown. Allow to cool fully before serving.
  8. Make the cream cheese icing when the cake and crumbs have cooled.
  9. In a stand mixer fitted with the whisk attachment, combine all of the frosting ingredients. Begin with a slow beat and gradually increase to a fast one. Using an electric mixer, beat until light and fluffy. Fill a piping bag with the frosting and a big round tip.
  10. Now it’s time to put your cake together. Cut two cakes from your rectangle using a 6 inch cake ring. These will be the top two layers of your cake; the bottom layer will be made from leftovers.
  11. Using a clean piece of parchment, line a sheet pan. Place a clean cake ring in the middle of the pan. Line the interior of the cake ring with 1 acetate strip. Place cake crumbs within the ring and press scraps together with the back of your hand to form a flat, even layer (you won’t see this layer, so it may be messy—but it does need to be flat since it’s the cake’s foundation).
  12. On top of the cake layer, pipe approximately 1/3 of the frosting and sprinkle with about 1/3 cup of the cinnamon sugar streusel. To make the streusel stick, gently push it into the frosting with your hands.
  13. Repeat with another third of the frosting and cinnamon sugar streusel crumbs on top of the streusel. Apply the last layer and push down firmly.
  14. Refrigerate the cake for an hour to allow it to solidify.
  15. Remove the cake from the pan and peel away the acetate from the edges when ready to eat. Enjoy!

Keywords: milk bar, milk bar cake, pumpkin streusel cake

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