Milk Bar Birthday Cake Recipe | Easy Layer Cake
(Milk Bar) Birthday Cake.
(Milk Bar) Birthday Cake.
Ingredients
- 55g butter, softened (4 tbsp – ½ stick)
- 60g vegetable shortening (⅓ cup)
- 250g granulated sugar (1¼ cups)
- 50g light brown sugar (3 tbsp, packed)
- 3 large eggs
- 110g buttermilk (½ cup)
- 65g grapeseed oil (⅓ cup)
- 8g clear vanilla extract (2 tsp)
- 245g cake flour (2 cups)
- 6g baking powder (1½ tsp)
- 3g kosher salt (¾ tsp)
- 50g rainbow sprinkles (¼ cup)
- Additional 25g rainbow sprinkles (2 tbsp)
- Birthday Cake Soak, recipe follows
- Birthday Cake Frosting, recipe follows
- Birthday Cake Crumb, recipe follows
- 55g milk (¼ cup)
- 4g vanilla extract (1 tsp)
- 115g butter, softened (8 tbsp or 1 stick)
- 50g vegetable shortening (¼ cup)
- 55g cream cheese (2 oz)
- 25g glucose syrup (1 tbsp)
- 18g corn syrup (1 tbsp)
- 12g clear vanilla extract (1 tbsp)
- 200g powdered sugar (1¼ cups)
- 2g kosher salt (½ tsp)
- 0.25g baking powder (pinch)
- 0.25g citric acid (pinch)
- 100g granulated sugar (½ cup)
Instructions
Step 1
Preheat your oven to 350°F (175°C) and position the rack in the center of the oven. While the oven warms up, grab your favorite 8-inch round cake pan and lightly grease it with butter or nonstick spray, then dust it with a little flour, tapping out any excess. This is the moment where your kitchen starts to smell like celebration — you've got this!
Step 2
Grab your stand mixer bowl and fit it with the paddle attachment. Toss in the butter, shortening, and both sugars, then crank the speed to medium-high. Let it whip for about 2-3 minutes until it looks light, fluffy, and a bit pale. Stop the mixer and give the sides a good scrape down with a spatula. Now add in the eggs and bump the speed back up to medium-high. Mix for another 2-3 minutes until everything's fully combined and the batter starts pulling away from the sides of the bowl. Give those sides another scrape to make sure nothing's sticking—we want everything evenly incorporated before moving on.
Step 3
Here's the expanded Step 3 with clear cooking instructions: **Step 3: Build the cake batter base** First, make sure your butter mixture is really well incorporated from the previous step - it should look pale and fluffy. With your mixer running on low speed, slowly pour in the buttermilk, oil, and vanilla extract. Don't rush this part! Let the liquids incorporate gradually so they don't break your mixture. Once everything's combined, crank that mixer up to medium-high speed. Let it paddle away for 4 to 6 minutes - this is where the magic happens. You're looking for the mixture to become practically white in color and roughly double in size compared to that original butter-sugar base. It should be completely smooth with no streaks of fat or liquid anywhere. This might seem like a long time, but you're essentially forcing all that liquid into the fatty mixture, and it needs time to fully emulsify and become homogeneous. When it's ready, stop the mixer and use a spatula to scrape down the sides of your bowl, making sure nothing's sticking.
Step 4
Now grab your whisk and sift together the cake flour, baking powder, and salt right into the bowl with your creamed butter and sugar. With the mixer still on low, slowly pour in that dry mixture along with the rainbow sprinkles, letting everything incorporate for about 45 to 60 seconds—just until you see no more streaks of flour and your batter looks smooth and creamy. Go ahead and stop the mixer to scrape down those sides with a spatula, making sure every bit gets folded in evenly before you move on to the next step.
Step 5
Grab a quarter sheet pan and give it a light coating of nonstick spray, then lay down a sheet of parchment paper so your cake won't stick. Scoop that bright batter into the center of the pan and grab a spatula to spread it out into an even layer, making sure it reaches all the corners. Now comes the fun part — sprinkle those remaining 2 tablespoons of rainbow jimmies evenly over the top so every bite gets a little crunch and color.
Step 6
Preheat your oven to 350°F and position the rack in the center. Slide the cake pan onto the middle rack, making sure it's level so the batter bakes evenly. Set your timer for 30 minutes—don't peek! Around the 30-minute mark, the cake should have risen significantly and turned a light golden brown. Gently press the edge with a fingertip: it should spring back lightly, and the center shouldn't jiggle when you move the pan. If it still looks wet or wobbly, give it another 3 to 5 minutes, but keep a close eye so it doesn't overbake.
Step 7
Take your cake out of the oven and let it rest in the pan for about 10 minutes—that first whiff of vanilla and butter? That’s the sound of success. Gently run a knife around the edges, then carefully invert it onto a wire rack so air can circulate underneath and prevent any soggy spots. If you’re in a rush, sliding the whole pan into the fridge or freezer works too (we won’t tell). Once completely cool, wrap it tightly in plastic wrap and stash it in the fridge for up to four days—it actually keeps the crumb tender and makes slicing even easier.
Step 8
Grab a piece of parchment paper or a Silpat mat and lay it flat on your counter. Carefully invert the cooled cake onto it, peeling away the original parchment or mat from the bottom. Set your cake ring (the 6-inch one) on top and press down firmly to cut out two clean circles—these will be your elegant top layers. Don't worry about the remaining edges and trimmings; we'll gather those up shortly to form the rustic bottom layer of your cake.
Step 9
Grab your cake ring and give it a quick wipe-down so it's nice and clean. Line a sheet pan with parchment paper or a Silpat, then set the ring right in the center. Peel the backing off one strip of acetate and press it smoothly against the inside wall of the ring, making sure it sticks all the way around.
Step 10
Gather up those cake scraps and sprinkle them evenly inside your assembled cake ring. Using the flat bottom of a measuring cup or your palm, press down firmly and evenly until you have a compact, level layer about ½ inch thick. You want it packed tight enough that it holds together when you lift the ring, but not so hard that it turns into a solid brick.
Step 11
Dip your pastry brush into the remaining birthday cake soak, then sweep it evenly across the first cake layer. Work quickly so the sponge doesn't get too soggy — you want a generous, glossy coating that soaks in within about 30 seconds. Once the surface looks evenly damp with no dry spots, you'll know it's ready for the next layer.
Step 12
Grab a sturdy spoon and scoop out about one-fifth of that frosting. Spread it evenly across the cooled cake layer, making sure to get right into the edges for full coverage. You want a smooth, uniform layer that completely covers the surface without any bare spots peeking through.
Step 13
Take a small handful of the birthday crumbs and sprinkle them evenly across the surface of the frosting, making sure to cover about one-third of the total area. Using the heel of your hand, gently press down on the crumbs to help them adhere to the frosting so they don't slide around later. You want just enough pressure to anchor them without breaking them apart — aim for an even, rustic sprinkle that looks intentional rather than haphazard.
Step 14
Take the back of a clean spoon and scoop up about one-fifth of your frosting. Spread it evenly over the top of the cake, using gentle pressure to work it into the crumb layer. You want to cover the surface completely, but don't worry about perfection — this is just your crumb coat, so a thin, even layer is exactly what you're going for. Once it looks smooth, set the bowl aside and grab your offset spatula for the next round.
Step 15
Slide your second acetate strip up against the cake ring, tucking it gently behind the first strip with your fingertip so they overlap by about ¼ inch. You want that clear acetate collar standing 5–6 inches tall all the way around — that’s what’ll hold in the frosting later. Go ahead and lay your second cake round right on top of the frosting layer, pressing it down lightly so it sticks. If one of your cake layers looks a little rough around the edges, nestle that one in the middle and save the prettier one for the top.
Step 16
**Step 16: Assemble and Frost the Cake** Take your remaining cake round and gently press it into the frosting that's already on your cake board or plate—that first layer should be nicely nestled in. Now spread the leftover frosting evenly over the top of the second cake layer, using an offset spatula to create either soft swirls for a rustic look or a smooth, flat surface if that’s more your style. While the frosting is still tacky, sprinkle the reserved birthday cake crumbs generously across the top so they stick in place. This is where your cake really comes together—don’t worry about perfection; those crumbs add the best texture and that unmistakable homemade touch.
Step 17
Slide that sheet pan—still holding your assembled cake and filling—into the freezer, making sure it's lying completely flat so everything sets evenly. Let it freeze for at least 12 hours, or up to 2 weeks if you're prepping ahead. You'll know it's ready when the cake is firm to the touch and the filling is solid throughout.
Step 18
Grab a small bowl and pour in your milk along with the vanilla extract. Give it a good whisk until the vanilla is fully distributed — you'll see it turn uniformly fragrant and speckled. No need to get fancy here, just make sure there are no pools of vanilla sitting at the bottom. Set this mixture aside while you work on the next step.
Step 19
Grab your stand mixer bowl and toss in the butter, shortening, and cream cheese. Let them cream together on medium-high speed for about 2-3 minutes—this is where the magic happens, and you'll know it's ready when the mixture looks smooth, fluffy, and has lightened up in color. Go ahead and scrape down those sides with a spatula to make sure everything gets incorporated evenly.
Step 20
**Step 20: Cream the wet ingredients** Make sure your stand mixer is fitted with the paddle attachment and your bowl is clean and dry. With the mixer running on its slowest setting, carefully pour in the glucose, corn syrup, and vanilla extract in a steady stream. Once everything’s incorporated, crank the speed up to medium-high and let it whip for about 2–3 minutes. You’ll know it’s ready when the mixture turns silky smooth and reaches a glossy, bright white color. Go ahead and scrape down the sides of the bowl to make sure everything gets evenly mixed.
Step 21
Now grab your confectioners' sugar, salt, baking powder, and citric acid. Sprinkle them evenly over the batter's surface, then turn your mixer down to low speed. Let it run just until everything disappears into the batter—don't overmix here. Crank that speed back up to medium-high and let it whip away for 2 to 3 minutes. You'll know it's ready when the frosting turns brilliant white and silky smooth, with that perfect store-bought texture. Use it right away, or pop it in an airtight container in the fridge for up to a week.
Step 22
Preheat your oven to 300°F (150°C) and line your baking pans with parchment paper while the oven warms up. This low-and-slow temperature will give your cake layers that perfect tender crumb without drying out. You want the oven fully heated before those pans go in, so give it the full 15-20 minutes to reach temperature.
Step 23
Grab your stand mixer bowl and toss in the granulated sugar, brown sugar, all-purpose flour, baking powder, salt, and those colorful sprinkles. With the paddle attachment running on low speed, let everything blend together until you don't see any more streaks of flour — it should look evenly speckled with just a hint of sweetness floating in the air. This usually takes about 30 seconds to 1 minute, so keep an eye on it!
Step 24
Pour in the oil and vanilla extract, then resume mixing on medium speed until everything looks fully combined and no streaks remain. The wet ingredients will start acting like glue, pulling the dry bits together into little clumps — keep paddling for about 2-3 minutes until you see those small clusters forming throughout.
Step 25
Preheat your oven to 300°F and position the rack in the center. Pop your cake pan into the oven and set a timer for 15 minutes — you're looking for the edges to just start pulling away from the sides and the top to lose that wet, glossy sheen. This low-and-slow bake keeps the cake tender and prevents it from drying out, so resist the urge to peek too early!
Step 26
Spread your baked crumbs in a single layer on a large rimmed baking sheet, making sure they're not clumped together. Let them sit at room temperature for about 20-30 minutes until completely cooled to the touch — no warmth should remain when you press a crumb between your fingers. If you're in a rush, pop the pan in the fridge for 10-15 minutes instead, but don't skip this cooling step entirely or your crumb topping will turn into a sticky mess. Once cooled, transfer the crumbs to an airtight container where they'll stay fresh for up to a week at room temperature, or stash them in the freezer for longer storage.
Nutrition Information
My Tip
Cream the butter, shortening, and sugars for the full 3 minutes—don't stop early. This builds the cake's structure and ensures even rising.
Leftovers
Store leftover cake slices in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. To reheat, warm individual slices in a 300°F oven for 5-7 minutes to restore that soft, fresh-baked texture.
Make It Your Own
Try swapping the buttermilk for full-fat coconut milk and add 1/2 teaspoon of almond extract for a subtle tropical twist that complements the vanilla beautifully.