Milk Bar Birthday Cake (Print Version)
Playful layer cake inspired by classic boxed funfetti, featuring moist vanilla sponge, creamy frosting, and crunchy rainbow crumb.
# Ingredient List:
→ Cake
01 - 2 1/2 cups cake flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon baking soda
04 - 3/4 teaspoon kosher salt
05 - 1/2 cup unsalted butter, at room temperature
06 - 1/3 cup vegetable shortening, at room temperature
07 - 1 1/4 cups granulated sugar
08 - 1/4 cup light brown sugar, packed
09 - 3 large eggs
10 - 1/2 cup buttermilk, at room temperature
11 - 1/3 cup whole milk
12 - 2 teaspoons clear vanilla extract
13 - 1/4 cup rainbow sprinkles
→ Birthday Cake Crumb
14 - 1/2 cup cake flour
15 - 1/2 cup granulated sugar
16 - 2 tablespoons light brown sugar, packed
17 - 3/4 teaspoon baking powder
18 - 1/4 teaspoon kosher salt
19 - 2 tablespoons rainbow sprinkles
20 - 1/4 cup unsalted butter, melted
21 - 1 tablespoon clear vanilla extract
→ Frosting
22 - 1 cup unsalted butter, at room temperature
23 - 1/4 cup vegetable shortening, at room temperature
24 - 2 ounces cream cheese, softened
25 - 1 tablespoon clear vanilla extract
26 - 1/4 teaspoon kosher salt
27 - 3 cups powdered sugar, sifted
28 - 1-2 tablespoons whole milk
→ Assembly
29 - 1/4 cup whole milk
30 - 1 teaspoon clear vanilla extract
# Directions:
01 - Preheat the oven to 350°F. Grease and line a quarter sheet pan (9x13 inches) with parchment paper.
02 - Whisk together cake flour, baking powder, baking soda, and salt in a bowl until well combined.
03 - In a stand mixer, beat butter, shortening, granulated sugar, and brown sugar on medium-high speed until light and fluffy, 2-3 minutes. Scrape down the bowl.
04 - Add eggs one at a time, beating well after each addition until fully incorporated.
05 - Reduce mixer speed and add buttermilk, whole milk, and vanilla extract. Mix to combine.
06 - On low speed, add dry ingredients and mix just until incorporated. Fold in rainbow sprinkles by hand.
07 - Pour batter into prepared pan and smooth the top. Bake for 28-32 minutes until a toothpick inserted comes out clean. Cool completely in pan.
08 - Lower oven to 300°F. In a bowl, combine flour, granulated sugar, brown sugar, baking powder, salt, and sprinkles. Add melted butter and vanilla; mix with a fork until small clusters form.
09 - Spread crumb mixture on a lined baking sheet and bake for 15 minutes, stirring halfway through. Cool completely.
10 - In a stand mixer, beat butter, shortening, and cream cheese until smooth. Add vanilla and salt. Gradually beat in powdered sugar until fluffy. Add milk as needed for spreadable consistency.
11 - Mix whole milk and vanilla extract in a small bowl for the cake soak.
12 - Using a 6-inch cake ring, cut two full circles and two half circles from the cooled cake sheet.
13 - Place a cake round inside a lined 6-inch cake ring set on a cake board. Brush with vanilla milk soak. Spread 1/5 of frosting over the cake, sprinkle 1/3 of the crumbs. Repeat layering with half-circles, milk soak, frosting, and crumbs.
14 - Top with final cake round, soak, and finish with frosting and remaining crumbs or sprinkles. Chill in the ring for at least 1 hour or overnight.
15 - Remove ring, transfer to a platter, and serve at room temperature.
# Expert Advice:
01 -
- The birthday cake crumb creates this incredible texture contrast that makes every bite feel like discovering something new
- That vanilla milk soak keeps the cake impossibly moist for days, like the kind of cake you remember from childhood parties but somehow better
02 -
- Freezing the cake sheet before cutting the layers is absolute magic for getting clean, even circles without tearing
- The cake ring method might seem fussy, but it creates those towering, bakery perfect layers that would otherwise slide around
03 -
- Room temperature ingredients are non negotiable here, especially for the frosting, which will curdle if the cream cheese is cold
- Clear vanilla is worth the special order or online purchase for that authentic birthday cake flavor