Momofuku Milk Bar Chocolate Chip Layer Cake with a Twist

Last Updated on February 12, 2026 by Aniela Recipes Team

There s something truly enchanting about layering flavors and textures in a cake that feels like a celebration on a plate. I first fell in love with the Momofuku Milk Bar Chocolate Chip Layer Cake when I was searching for a dessert that could impress my friends while keeping my weekend baking casual and fun. The moment I took my first bite, the rich chocolate chip cake paired with the tangy passion fruit curd and the velvety coffee frosting transported me to dessert heaven.

What makes this cake stand out is not just its stunning appearance, but its crowd-pleasing taste that effortlessly combines chocolate s warmth with the refreshing zing of passion fruit. Whether you re hosting a gathering or simply seeking a sweet escape, this recipe is designed to turn any day into a special occasion. With just a bit of prep and some love, you can master this multilayered delight and show your culinary creativity, proving that homemade treats can truly outshine the fast food we ve all grown tired of. Let s dive into the joy of baking and create a masterpiece that s sure to impress!

Why will you love this Momofuku Milk Bar Chocolate Chip Layer Cake?

Spectacular Flavor Fusion: This cake uniquely blends rich chocolate with zesty passion fruit and robust coffee, creating a harmonious taste experience.

Showstopper Presentation: Its beautiful layers make it the perfect centerpiece for any gathering, leaving your guests in awe.

Easy to Follow: You don t need to be a pro chef; the steps are straightforward even for the home cook!

Versatile Delight: Perfect for birthdays, brunches, or just a sweet treat on a Tuesday, this cake fits any occasion.

Impressive Crowd Pleaser: Everyone will love it, ensuring you don t have leftovers (or if you do, they ll be devoured quickly)!

Dive into your baking adventure and try this show-stopping cake!

Momofuku Milk Bar Chocolate Chip Layer Cake Ingredients

For the Chocolate Crumbs

• All-purpose flour cup (1.85 ounces or 53 grams); essential for structure in the crumbs.
• Dutch-processed cocoa powder cup (1.15 ounces or 33 grams); brings deep chocolate flavor.
• Granulated sugar ¼ cup (1.75 ounces or 50 grams); adds sweetness and helps with texture.
• Cornstarch 1 teaspoon; helps create a light and crispy crumb.
• Kosher salt ½ teaspoon; enhances the flavors in the cake.
• Unsalted butter 3 Tablespoons (1.5 ounces or 43 grams), melted and cooled slightly; binds the crumbs together for the perfect crunch.

For the Passion Fruit Curd

• Passion fruit puree ½ cup (3.5 ounces or 100 grams), strained of seeds; gives a refreshing tang to the layers.
• Granulated sugar cup (2.30 ounces or 65 grams); balances the tartness of the passion fruit.
• Large eggs 2; helps thicken the curd for a smooth consistency.
• Cold water 2 Tablespoons; activates the gelatin for the perfect set.
• Unflavored powdered gelatin ½ teaspoon; stabilizes the curd and gives it a luxurious texture.
• Cold unsalted butter ¾ cup (1 ½ sticks or 6 ounces or 170 grams); adds creaminess and richness to the curd.
• Kosher salt ½ teaspoon; enhances the overall flavor.

For the Chocolate Chip Cake

• Cake flour 1 ½ cups (6.5 ounces or 185 grams); yields a tender crumb ideal for layer cakes.
• Baking powder 1 teaspoon; provides the necessary lift for a fluffy cake.
• Kosher salt 1 teaspoon; enhances the sweetness and balances flavors.
• Unsalted butter ½ cup (1 stick or 4 ounces or 113 grams), at room temperature; creates a rich base for the cake.
• Granulated sugar 1 ¼ cups (8.80 ounces or 250 grams); provides sweetness and moisture.
• Light brown sugar ¼ cup tightly packed (2.15 ounces or 60 grams); adds depth and a hint of caramel flavor.
• Large eggs 3, at room temperature; essential for binding and moisture.
• Buttermilk ½ cup (3.85 ounces or 110 grams), at room temperature; gives a tender crumb and slight acidity.
• Grapeseed oil ½ cup (2.65 ounces or 75 grams); keeps the cake moist and adds richness.
• Pure vanilla extract 1 Tablespoon; enhances the cake s warm flavors.
• Mini chocolate chips ¾ cup (5.30 ounces or 150 grams); sprinkled in for bursts of chocolate throughout.

For the Coffee Frosting

• Unsalted butter ½ cup (1 stick or 4 ounces or 113 grams), at room temperature; the base for a creamy, spreadable frosting.
• Confectioner s sugar ¼ cup (1.40 ounces or 40 grams), sifted if necessary; sweetens and gives a smooth texture.
• Whole milk ¼ cup (1.95 ounces or 55 grams), at room temperature; helps achieve the desired frosting consistency.
• Instant coffee powder ¾ teaspoon; deepens the flavor and adds a coffee punch.
• Kosher salt ¼ teaspoon; balances the sweetness and enhances flavors.

Assembly

• Chocolate Chip Cake from above; this is your main component and star of the show.
• Passion fruit puree cup (2.15 ounces or 60 grams), strained of seeds; adds a delightful fruit layer.
• Passion Fruit Curd from above; contributes a rich, tangy layer.
• Chocolate Crumb ½ recipe, from above; adds texture and flavor to each bite.
• Coffee Frosting from above; rounds out the cake with creamy goodness.
• Mini chocolate chips ¼ cup (1.40 ounces or 40 grams); sprinkle on top for that extra chocolatey finish.

This Momofuku Milk Bar Chocolate Chip Layer Cake is sure to be a hit at any gathering, turning your next bake into a spectacular moment!

How to Make Momofuku Milk Bar Chocolate Chip Layer Cake

1. Preheat the oven: Start by setting your oven to 300 °F and lining a half-sheet pan with parchment paper for the chocolate crumbs.

2. Mix the dry ingredients: In your stand mixer, combine the all-purpose flour, Dutch-processed cocoa powder, granulated sugar, cornstarch, and kosher salt on low speed for 30 seconds.

3. Add melted butter: Carefully pour the melted butter into the dry mixture. Mix on low for 1 to 2 minutes until you see clusters forming.

4. Bake the chocolate crumbs: Spread the mixture evenly on the prepared sheet pan. Bake in the oven for 20 minutes, breaking it up every 4 to 5 minutes until cool.

5. Prepare the passion fruit mixture: Combine passion fruit puree and granulated sugar in a blender, blending until the sugar has dissolved. Add the eggs and blend until well mixed.

6. Bloom the gelatin: Sprinkle the unflavored gelatin over the cold water and let it sit for 3 to 5 minutes, allowing it to soften.

7. Cook the curd: In a saucepan, cook the passion fruit mixture over medium-low heat, whisking continuously until it reaches a boil. Remove it from heat.

8. Blend in gelatin and butter: Pour the hot passion fruit mixture back into the blender, add the bloomed gelatin, cold butter, and kosher salt. Blend until you achieve a smooth consistency.

9. Bake the chocolate chip cake: Preheat your oven to 350 °F and line a quarter-sheet pan with parchment paper.

10. Mix the dry ingredients for the cake: In a bowl, whisk together the cake flour, baking powder, and kosher salt until well combined.

11. Cream the butter and sugars: In your stand mixer, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, around 3 to 4 minutes.

12. Add eggs and wet ingredients: Add the eggs one by one, mixing in the grapeseed oil, buttermilk, and pure vanilla extract until everything is smooth.

13. Combine wet and dry mixtures: Gradually mix the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan and sprinkle with mini chocolate chips.

14. Bake the cake: Place it in the oven and bake for 30 to 35 minutes. Check with a skewer; it should come out with a few moist crumbs when done. Allow to cool completely.

15. Make the coffee frosting: Beat the unsalted butter in a bowl until smooth. Gradually add the confectioner s sugar, mixing until incorporated. Stir in the milk, instant coffee powder, and kosher salt until fluffy.

16. Assemble the cake layers: Cut the cooled chocolate chip cake into layers. In a clean cake ring lined with acetate, alternate layers of cake, passion fruit puree, passion fruit curd, chocolate crumbs, and coffee frosting until all components are used.

17. Frost and garnish: Spread the remaining coffee frosting on top of the assembled cake and garnish with extra mini chocolate chips.

18. Freeze the cake: Place the assembled cake in the freezer for at least 12 hours to set well.

19. Thaw before serving: Prior to serving, let the cake thaw in the fridge for at least 3 hours for the best texture.

Optional: Serve with additional passion fruit puree drizzled on top for extra tanginess.

Exact quantities are listed in the recipe card below.

Expert Tips for Momofuku Milk Bar Chocolate Chip Layer Cake

• Chill Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature before mixing; this helps create a silky batter for the cake.

• Proper Baking Times: Keep a close eye on your cake while baking. Overbaking can result in a dry texture, so start checking at the minimum baking time.

• Smooth Curd: To achieve a luscious passion fruit curd, blend thoroughly after cooking and ensure the gelatin is fully dissolved for a silky finish.

• Layer with Love: When layering, be generous with the passion fruit curd and frosting to achieve a balanced flavor in every bite of your Momofuku Milk Bar Chocolate Chip Layer Cake.

• Freezing Tip: Allow the cake to set in the freezer for the full 12 hours to ensure it holds its shape when sliced, creating a stunning presentation.

• Decorate Creatively: Consider adding fresh fruit or a sprinkle of cocoa nibs on top for an impressive garnish that enhances both taste and visual appeal.

What to Serve with Momofuku Milk Bar Chocolate Chip Layer Cake?

Treat yourself and your guests to a symphony of flavors by pairing this cake with delightful accompaniments.

• Fresh Berries: Juicy strawberries, blueberries, or raspberries create a vibrant contrast to the rich chocolate and tangy curd, enhancing every bite.

• Whipped Cream: Light and airy whipped cream brings whipped sweetness to balance the cake s richness, adding a luxurious touch to your dessert experience.

• Mint Tea: A refreshing cup of mint tea cleanses the palate between bites, allowing you to enjoy all the intricate flavors without overwhelming the senses.

• Vanilla Ice Cream: Creamy vanilla ice cream melts beautifully when paired with warm cake, creating a comforting and nostalgic dessert moment. Each bite is a hug in dessert form!

• Espresso: The bold flavor of a freshly brewed espresso enhances the coffee notes of the frosting, perfect for coffee lovers looking to elevate their dessert.

• Passion Fruit Drizzle: A simple drizzle of extra passion fruit puree over the top adds a burst of freshness and a gorgeous presentation, promising both visual and tasty delights.

• Chocolate Ganache: Luxurious chocolate ganache poured over the cake intensifies the chocolate experience, making it an indulgence that no one can resist.

• Savory Cheese Board: Serve alongside a small cheese board with creamy brie and aged cheddar for an unexpected yet delightful contrast that elevates your dessert spread.

How to Store and Freeze Momofuku Milk Bar Chocolate Chip Layer Cake

Fridge: Store leftover cake in an airtight container in the fridge for up to 3 days. This helps maintan its moisture and flavor.

Freezer: Wrap slices tightly in plastic wrap and store them in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before serving for the best texture.

Reheating: If desired, reheat individual slices in the microwave for 15 20 seconds. Enjoy the delightful flavors of the chocolate chip layer cake even after storing!

Room Temperature: If you prefer, you can keep the cake at room temperature for about 1 day, but it s best to refrigerate for longer freshness.

Momofuku Milk Bar Chocolate Chip Layer Cake Variations

Feel free to explore these delicious twists that will take your cake experience to another level!

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend and enjoy a cake that everyone can revel in.

• Vegan: Use flax eggs instead of regular eggs, coconut cream for the frosting, and replace butter with plant-based alternatives for an entirely vegan delight.

• Fruit Fusion: Instead of passion fruit, try using mango or raspberry puree for a new flavor profile that s equally refreshing and delightful.

• Nutty Twist: Add ½ cup of finely chopped nuts, such as almonds or hazelnuts, to the cake batter for added crunch and richness.

• Decadent Chocolate: Swap the mini chocolate chips for dark chocolate chunks or even a drizzle of dark chocolate ganache on the layers for extra indulgence.

• Dairy-Free: Replace buttermilk with almond milk mixed with a tablespoon of lemon juice to keep it dairy-free without compromising flavor.

• Heat It Up: Add a pinch of cayenne pepper or a dash of chili powder to the cake batter for a surprising, spicy kick!

• Caramel Swirl: Fold in some caramel sauce into the cake batter or use it as a layer between the cake for an extra sweet surprise.

Embrace your inner creativity and make this cake your own!

Make Ahead Options

These Momofuku Milk Bar Chocolate Chip Layer Cakes are perfect for busy home cooks looking to save time! You can prepare the chocolate crumbs and passion fruit curd up to 3 days in advance simply store them in airtight containers in the refrigerator. The chocolate chip cake can also be baked ahead of time, cooled, and wrapped tightly before refrigerating for up to 2 days. This will keep the cake moist and delicious. When you re ready to assemble, just thaw the components if needed, layer them together, and frost with the coffee frosting right before serving to maintain that fresh and fluffy texture. Enjoy the ease of meal prep while impressing everyone with your baking skills!

Momofuku Milk Bar Chocolate Chip Layer Cake Recipe FAQs

How do I choose the right passion fruit for the curd?
Absolutely! When selecting passion fruit, look for ones that are slightly wrinkled, as this indicates ripeness. The flesh inside should be juicy and aromatic; avoid fruits with dark spots or signs of mold.

How should I store the cake leftovers?
Very! Store any leftover cake in an airtight container in the fridge for up to 3 days to maintain its moisture and delicious flavors. If you have additional chocolate crumbs, keep them separate in a sealed bag to retain their crunch.

Can I freeze the Momofuku Milk Bar Chocolate Chip Layer Cake?
Absolutely! To freeze the layers, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container. The cake can be stored this way for up to 3 months. Thaw slices in the fridge overnight for the best texture before enjoying!

What if my passion fruit curd doesn t thicken?
No worries! If your curd is runny, it might be because the gelatin wasn t bloomed properly or wasn t mixed in thoroughly. To fix this, gently reheat the curd over low heat, whisk in a little extra bloomed gelatin (about ½ teaspoon), and stir continuously until it thickens.

Is this cake suitable for guests with allergies?
Absolutely! While the Momofuku Milk Bar Chocolate Chip Layer Cake contains common allergens such as gluten, eggs, and dairy, you can modify it. For a gluten-free option, use gluten-free flour blends. Ensure to choose dairy alternatives for the butter and milk if lactose is a concern.

How long does the coffee frosting last?
Definitely! The coffee frosting can be stored in the refrigerator for up to 5 days in an airtight container. Just give it a good stir before using it again for an even spread over your cake.