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Milk Bar Birthday Cake Recipe

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4.1 from 43 reviews

  • Author: Ava
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings

Description

Milk Bar Birthday Cake is a delightfully festive and nostalgic cake featuring funfetti layers, creamy cream cheese frosting, and crunchy rainbow sprinkle cake crumbs. This assembled layer cake is not only colorful but also a perfect celebration centerpiece with its moist cake soaked in vanilla milk and rich, fluffy frosting. Best served after freezing and proper chilling, this cake combines texture and flavor to evoke classic birthday party vibes.

Ingredients

Cake

  • 30.5 ounces Funfetti Cake Mix (2 boxes of 15.25 ounces each, prepared per package and baked in a half sheet pan)
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract (for soak)

Frosting

  • 12 ounces unsalted butter (3 sticks or 1 1/2 cups), softened
  • 8 ounces cream cheese, softened
  • 4 tablespoons corn syrup
  • 2 tablespoons vanilla extract
  • 3 1/2 cups confectioners’ sugar
  • 1 teaspoon kosher salt
  • 1/8 teaspoon baking powder

Baking Crumbs

  • 1 cup granulated sugar
  • 3 tablespoons light brown sugar
  • 1 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 4 tablespoons rainbow sprinkles
  • 1/2 cup grapeseed oil
  • 2 tablespoons vanilla extract

Instructions

  1. Make the cake soak: In a small bowl, whisk together 1/2 cup whole milk and 2 teaspoons vanilla extract. Set aside to soak the cake layers later.
  2. Prepare the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and cream cheese on medium-high speed for 2 to 3 minutes until smooth and fluffy. Scrape down the bowl sides.
  3. Add liquid ingredients to frosting: With mixer on low, slowly add corn syrup and vanilla extract. Increase speed to medium-high and beat for another 2 to 3 minutes until fully smooth. Scrape bowl.
  4. Incorporate dry ingredients into frosting: Gradually add confectioners’ sugar, kosher salt, and baking powder on low speed to combine. Then beat on medium-high for 2 to 3 minutes until frosting is smooth. Use immediately or refrigerate up to 1 week.
  5. Make the cake crumbs: Preheat oven to 300°F. In a stand mixer bowl, combine granulated sugar, brown sugar, cake flour, baking powder, salt, and rainbow sprinkles. Mix on low until blended.
  6. Add wet ingredients to crumbs: Slowly pour in grapeseed oil and vanilla extract; mix again until small crumb clusters form.
  7. Bake crumbs: Spread mixture on a baking sheet and bake at 300°F for 15 minutes. Let cool completely before use. Store crumbs in airtight container for up to 1 week at room temperature or longer refrigerated/freezed.
  8. Prepare cake layers: Place parchment on counter. Invert baked Funfetti cake onto parchment and peel off original parchment. Use an 8-inch cake ring to cut two perfect circles for top cake layers; reserve scraps for bottom layer.
  9. Assemble bottom layer: Clean cake ring and place on a sheet pan lined with parchment. Line ring interior with a 4-inch by 24-inch strip of parchment. Press cake scraps inside ring evenly with back of hand.
  10. Apply cake soak to bottom layer: Dip pastry brush in reserved milk vanilla soak and brush evenly over cake scraps.
  11. Frost bottom layer: Spread one-fifth of frosting evenly over soaked cake layer using back of a spoon.
  12. Sprinkle crumbs over frosting: Evenly distribute one-third of baking crumbs on top of frosting and press lightly to set.
  13. Apply second layer of frosting: Spread another one-fifth of frosting evenly over crumbs.
  14. Prepare middle layer base: Place a second strip of parchment inside cake ring, overlapping first strip to form a clear acetate ring 5 to 6 inches tall for cake height support.
  15. Add middle cake round: Place one of the cake rounds on top of frosting; use the less pretty round here if applicable.
  16. Repeat frosting and crumbs: Repeat the frosting and crumb layering steps for the middle layer as done on bottom layer.
  17. Add top cake layer: Place remaining cake round on top, cover completely with remaining frosting, and garnish with remaining birthday crumbs.
  18. Freeze to set: Transfer assembled cake in ring on sheet pan to freezer. Freeze at least 12 hours to solidify layers and filling. Store frozen up to 2 weeks.
  19. Defrost before serving: At least 3 hours prior to serving, remove cake from freezer and ring. Carefully peel off parchment and transfer cake to a serving plate. Refrigerate for minimum 3 hours to fully thaw. Wrapped tightly, cake can be refrigerated up to 5 days.

Notes

  • Using grapeseed oil in the crumbs helps create crunchy texture without overpowering flavor.
  • Freezing the cake solidifies layers for clean slicing and rich texture.
  • Vanilla milk soak keeps cake moist and enhances flavor.
  • Make sure butter and cream cheese are softened for smooth frosting.
  • Rainbow sprinkles in crumbs add festive color and crunch.
  • Store cake crumbs airtight to maintain freshness and texture.
  • Handle cake ring and parchment gently during assembly to keep edges clean.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/milk-bar-birthday-cake-recipe/