Birthday Cake from Milk Bar features moist layers of vanilla-scented cake studded with colorful sprinkles and filled with creamy, sweet birthday cake-flavored frosting, topped with a crunchy, buttery crumb for a festive and indulgent dessert experience.
Equipments
- Stand mixer or hand mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Baking sheets
- Parchment paper
- 6-inch cake rings (or cake pans)
- Acetate cake strips
- Measuring cups
- Measuring spoons
- Offset spatula
- Large serrated knife
- Wire cooling rack
Ingredients
- 1 1/2 cups (345g) granulated sugar
- 1/3 cup (60g) light brown sugar, packed
- 1 cup (225g) unsalted butter, softened
- 3 large eggs
- 1/2 cup (110g) buttermilk
- 1/3 cup (65g) vegetable oil
- 2 teaspoons clear vanilla extract
- 2 cups (250g) cake flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/4 cup (40g) rainbow sprinkles
- For the soak:
- 1/4 cup (55g) whole milk
- 1 teaspoon clear vanilla extract
- For the frosting:
- 1 cup (225g) unsalted butter, softened
- 1/4 cup (65g) vegetable shortening
- 2 ounces (55g) cream cheese, softened
- 1 tablespoon corn syrup
- 1 tablespoon clear vanilla extract
- 2 cups (250g) confectioners’ sugar
- 1/2 teaspoon kosher salt
- Pinch baking powder
- Pinch citric acid
- For the birthday cake crumb:
- 1/2 cup (100g) granulated sugar
- 1 1/2 tablespoons (25g) light brown sugar, packed
- 3/4 cup (90g) cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoons (25g) rainbow sprinkles
- 1/4 cup (40g) vegetable oil
- 1 tablespoon clear vanilla extract
Using clear vanilla extract instead of traditional vanilla extract helps maintain the cake's colorful appearance without darkening the batter. Softened unsalted butter and cream cheese contribute to the rich, creamy texture of both the cake and frosting, while the addition of vegetable oil ensures moisture in the cake layers. Rainbow sprinkles must be folded gently into the batter and crumb to avoid bleeding their colors into the cake. Buttermilk and a touch of citric acid enhance the cake's tender crumb and subtle tang, balancing the sweetness. Your Birthday Cake from Milk Bar copycat will capture the signature moist texture and festive look when these ingredient tips are followed carefully.
Instructions
- **Instructions:**
- Preheat oven to 350°F (175°C). Line a quarter sheet pan with parchment paper and spray with nonstick spray.
- Make the cake: In mixing bowl, combine sugars and butter. Cream together on medium-high for 2-3 minutes.
- Add eggs and mix on medium-high for 2-3 minutes until pale and fluffy.
- Stream in buttermilk, oil, and vanilla. Mix on medium-high for 4-6 minutes until fully combined.
- In a separate bowl, whisk cake flour, baking powder, and salt. Add dry ingredients to wet. Mix on low just until combined.
- Fold in rainbow sprinkles.
- Spread batter evenly in prepared pan. Bake 30-35 minutes, until cake is golden and springs back when touched.
- Cool completely on wire rack.
- Make the birthday cake crumb: Heat oven to 300°F (150°C).
- In a mixing bowl, combine granulated sugar, brown sugar, cake flour, baking powder, salt, and sprinkles.
- Add oil and vanilla, mix until clusters form.
- Spread crumbs on parchment-lined baking sheet, bake 15-20 minutes, stirring occasionally until golden and crunchy. Cool completely.
- Make the soak: Whisk together milk and vanilla in a small bowl; set aside.
- Make the frosting: In mixer bowl, beat butter, shortening, and cream cheese until smooth and creamy.
- Add corn syrup and vanilla; beat well.
- Gradually add confectioners’ sugar, salt, baking powder, and citric acid. Beat on high for 2-3 minutes until light and fluffy.
- Assemble the cake: Use cake ring to cut out two 6-inch rounds from cooled cake; use scraps to form the third layer.
- Place one acetate strip inside the cake ring on a parchment-lined sheet tray. Place first cake layer inside ring.
- Brush cake layer with 1/3 of the soak.
- Spread 1/5 of frosting over cake; sprinkle 1/3 of birthday crumbs on top, press gently.
- Repeat layering with second cake round, soak, frosting, and crumbs.
- Use cake scraps as third layer, fit inside ring. Soak, frost, and top with remaining crumbs and final layer of frosting.
- Wrap cake with remaining acetate; freeze assembled cake at least 3 hours or overnight.
- Remove cake from freezer, remove ring and acetate, thaw in fridge 3 hours before serving.
- Slice and enjoy!
Substitution
The Birthday Cake from Milk Bar copycat recipe offers a vibrant twist on classic vanilla cake with colorful sprinkles throughout. If you don't have cake flour, you can substitute with all-purpose flour mixed with a bit of cornstarch for similar texture. When buttermilk is unavailable, a mixture of milk and a teaspoon of lemon juice or vinegar can replicate its acidity. Using clear vanilla extract helps maintain the cake's light color, but pure vanilla extract is an acceptable alternative if needed. Your frosting can be adjusted by replacing shortening with more butter for a richer flavor, but this may affect stability during warming.
Tips
Ensure your butter and cream cheese are softened at room temperature for smooth, lump-free frosting. When folding in rainbow sprinkles, do so gently to prevent color bleed into the batter. Properly brush each cake layer with the soak to maintain moisture and enhance flavor. Use acetate strips for clean cake edges and freeze the assembled cake to help it set before slicing.
Nutritions
Birthday Cake from Milk Bar contains a rich combination of butter, eggs, and sugar, providing significant amounts of fats and carbohydrates essential for energy. The inclusion of cream cheese and vegetable shortening in the frosting adds saturated fats, while the cake flour and sprinkles contribute to its carbohydrate content with simple sugars and starch. You should consider portion size when indulging, as the dessert is calorie-dense due to the high fat and sugar levels. This treat is best enjoyed occasionally within a balanced diet.
Storage
Store your Birthday Cake from Milk Bar in an airtight container in the refrigerator to maintain the creamy texture of the frosting and the moistness of the vanilla-scented cake layers. For longer storage, freeze the assembled cake wrapped in acetate and plastic wrap for up to one month, and thaw in the fridge for at least 3 hours before serving. Keeping the cake on a wire cooling rack during thawing helps prevent sogginess by allowing air circulation around the cake.
Variation or Alternatives
You can substitute the rainbow sprinkles with chopped funfetti candies or edible glitter for a different festive look. Swap buttermilk with sour cream or Greek yogurt to intensify the tangy flavor and create a moister cake. For a lighter frosting, replace cream cheese with mascarpone or omit shortening to reduce grease. Experiment with baking the crumb topping at a lower temperature for a longer time to achieve crunchier texture without browning too quickly.
Allergies
Birthday Cake from Milk Bar contains common allergens such as milk, eggs, and wheat through ingredients like whole milk, cream cheese, and cake flour. The presence of butter, buttermilk, and cream cheese may trigger dairy allergies or lactose intolerance in sensitive individuals. If you have allergies to any of these components, it's important to avoid consuming this dessert to prevent adverse reactions.
Why this recipe?
Milk Bar's Birthday Cake is celebrated for its unique combination of moist vanilla layers, tangy frosting, and signature sprinkles that deliver a nostalgic yet innovative flavor experience. Its crumbly texture and balanced sweetness create a delightful indulgence that appeals to a wide audience. Trying to make a copycat version allows you to recreate this iconic dessert at home, customizing the ingredients to suit your taste and dietary needs. Your efforts in mastering this recipe will bring the distinctive charm of Milk Bar's creation directly to your kitchen.