Crack Cake Recipe Milk Bar
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Crack Cake Recipe Milk Bar

Crack Cake Recipe Milk Bar : Inspired by Milk Bar’s famous Crack Pie, Crack Cake is a decadent and delightful dessert that pairs a sweet and slightly salty oatmeal cookie crust with a creamy buttery filling. This recipe will guide you through making a treat that will impress everyone with its irresistible taste and smooth texture.

Why I Love This Crack Cake Recipe Milk Bar

I love this Crack Cake recipe because it offers a perfect combination of flavors and textures in every bite. Combining the crispy, sweet crust and the creamy, gooey filling achieves a harmonious flavor balance. It’s a fantastic dessert for special occasions or just a well-deserved treat.

Crack Cake Recipe Milk Bar
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Crack Cake Recipe Milk Bar

Course: DessertCuisine: AmericanDifficulty: Intermediate
Servings

16

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

Approximately 400

kcal per slice

This Crack Cake recipe is inspired by Milk Bar's famous Crack Pie. It features a sweet and slightly salty oatmeal cookie crust with a rich, creamy buttery filling. Perfect for special occasions or a well-deserved treat, this dessert combines a crispy crust with a smooth filling for a balanced and indulgent flavor experience. Follow the simple steps to create a dessert that will impress everyone with its delicious taste and elegant presentation.

Ingredients

  • For the Oat Cookie Crust:

    • ½ cup (113 g) unsalted butter, softened
    • ⅓ cup (71 g) light brown sugar
    • 3 tablespoons granulated sugar
    • 1 egg yolk
    • ½ cup (60 g) bread flour
    • 1½ cups (149 g) old-fashioned rolled oats
    • ½ teaspoon kosher salt
    • ⅛ teaspoon baking powder
    • Pinch of baking soda

  • For the Crust:

    • 1 recipe Oat Cookie (from above)
    • 1 tablespoon light brown sugar
    • ¼ teaspoon salt
    • ¼ cup (57 g) unsalted butter, melted

  • For the Pie Filling:

    • 1½ cups (298 g) granulated sugar
    • ¾ cup (159 g) light brown sugar
    • ¼ cup (21 g) dry milk powder
    • ¼ cup (28 g) corn powder
    • 1½ teaspoons kosher salt
    • 1 cup (227 g) unsalted butter, melted
    • ¾ cup (170 ml) heavy cream
    • ½ teaspoon vanilla extract
    • 8 egg yolks

Directions

  • Prepare the Oat Cookie : Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper. Beat the butter and sugars in a stand mixer until light and fluffy. Mix in the egg yolk, then blend in flour, oats, salt, baking powder, and baking soda until the dough comes together. Spread dough on the sheet and bake for 15 minutes. Cool completely.

  • Prepare the Crust : Break the cooled oat cookie into crumbs. Mix with brown sugar, salt, and melted butter until well combined. Press into two 10-inch pie plates. Store in the fridge or freezer until you’re prepared to use it.

  • Prepare the Pie Filling : Combine granulated sugar, brown sugar, milk powder, corn powder, and salt in a stand mixer. Add melted butter, cream, and vanilla; mix until smooth. Beat in egg yolks just until combined. Divide the filling between the crusts.

  • Bake the Pie : Place pies on a baking sheet. Bake at 350°F (177°C) for 15 minutes. Lower the temperature to 325°F (163°C) and continue baking until the edges are set but the centers jiggle. Cool on a wire rack, then freeze for at least 3 hours. Refrigerate before serving.

  • Use disposable foil or glass pie plates for the best results, as the crust may not stick well to ceramic plates. Adjust baking times if using a 9-inch pie plate. A stand mixer with a paddle attachment is essential for getting the right texture.

Ingredients Needed For Crack Cake Recipe Milk Bar

For the Oat Cookie Crust:

  • ½ cup (113 g) unsalted butter, softenedbutter
  • ⅓ cup (71 g) light brown sugarbrown sugar
  • 3 tablespoons granulated sugargranulated sugar
  • 1 egg yolkegg
  • ½ cup (60 g) bread flourflour
  • 1½ cups (149 g) old-fashioned rolled oatsrolled oats
  • ½ teaspoon kosher saltsalt
  • ⅛ teaspoon baking powderbaking powder
  • Pinch of baking sodabaking soda

For the Crust:

  • 1 recipe Oat Cookie (from above)Oat Cookie
  • 1 tablespoon light brown sugarbrown sugar
  • ¼ teaspoon saltsalt
  • ¼ cup (57 g) unsalted butter, meltedbutter

For the Pie Filling:

  • 1½ cups (298 g) granulated sugargranulated sugar
  • ¾ cup (159 g) light brown sugarbrown sugar
  • ¼ cup (21 g) dry milk powdermilk powder
  • ¼ cup (28 g) corn powdercorn powder
  • 1½ teaspoons kosher saltsalt
  • 1 cup (227 g) unsalted butter, meltedbutter
  • ¾ cup (170 ml) heavy creamheavy whipping cream
  • ½ teaspoon vanilla extractvanilla extract
  • 8 egg yolksegg

How to Make Crack Cake Recipe Milk Bar

  1. Prepare the Oat Cookie: Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper. Beat the butter and sugars in a stand mixer until light and fluffy. Mix in the egg yolk, then blend in flour, oats, salt, baking powder, and baking soda until the dough comes together. Spread dough on the sheet and bake for 15 minutes. Cool completely.
  2. Prepare the Crust:Break the cooled oat cookie into crumbs. Mix with brown sugar, salt, and melted butter until well combined. Press into two 10-inch pie plates. Store in the fridge or freezer until you’re prepared to use it.
  3. Prepare the Pie Filling:Combine granulated sugar, brown sugar, milk powder, corn powder, and salt in a stand mixer. Add melted butter, cream, and vanilla; mix until smooth. Beat in egg yolks just until combined. Divide the filling between the crusts.
  4. Bake the Pie:Place pies on a baking sheet. Bake at 350°F (177°C) for 15 minutes. Lower the temperature to 325°F (163°C) and continue baking until the edges are set but the centers jiggle. Cool on a wire rack, then freeze for at least 3 hours. Refrigerate before serving.

Cooking Tips For Crack Cake Recipe Milk Bar

Press the crust firmly into the pie plates and bake thoroughly for a crisp texture. Let the pies cool and freeze as directed to firm up the filling and improve the flavor.

Storage Tips For Crack Cake Recipe Milk Bar

Keep pies wrapped in plastic in the refrigerator for up to 5 days or freeze for up to 1 month. Thaw in the fridge before serving.

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