Milk Bar Birthday Cake (Printable)
Nostalgic funfetti layer cake with vanilla sponge, buttercream frosting, and colorful sprinkles
# What You Need:
→ 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, room temperature
06 - 1/3 cup vegetable shortening, 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, 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, room temperature
23 - 1/4 cup vegetable shortening, 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
# How To Make It:
01 - Preheat oven to 350°F. Grease a quarter sheet pan (9x13 inch) and line with parchment paper.
02 - Whisk together cake flour, baking powder, baking soda, and salt in a bowl.
03 - Beat butter, shortening, granulated sugar, and brown sugar on medium-high speed until light and fluffy, 2-3 minutes. Scrape down bowl.
04 - Add eggs one at a time, beating well after each addition.
05 - Reduce mixer speed. Add buttermilk, milk, and vanilla extract. Mix until combined.
06 - On low speed, add dry ingredients and mix just until incorporated. Fold in sprinkles.
07 - Pour batter into prepared pan and smooth top. Bake 28-32 minutes until toothpick inserted comes out clean. Cool completely in pan.
08 - Reduce oven to 300°F. In a bowl, combine flour, granulated sugar, brown sugar, baking powder, salt, and sprinkles.
09 - Add melted butter and vanilla. Mix with fork until clusters form.
10 - Spread crumb on lined baking sheet. Bake 15 minutes, stirring halfway. Cool completely.
11 - 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.
12 - Mix milk and vanilla extract in a small bowl.
13 - Using a 6-inch cake ring, cut two full circles and two half circles from cooled cake.
14 - Place a cake round inside a lined 6-inch cake ring on a cake board. Brush with vanilla milk. Spread 1/5 of frosting over cake, sprinkle 1/3 of crumbs.
15 - Repeat layering: half-circles to fill gaps, milk soak, frosting, and crumbs. Top with final cake round, soak, and finish with frosting and remaining crumbs.
16 - Chill cake in ring for at least 1 hour, up to overnight. Remove ring, transfer to platter, and serve at room temperature.
# Expert Suggestions:
01 -
- The vanilla milk soak keeps every layer impossibly moist without being soggy
- That birthday cake crumb adds the most incredible texture contrast—crunchy, buttery, and sweet
02 -
- The cake needs to cool completely before cutting or it will crumble and fall apart
- Mixing the crumb too much will turn it into a solid mass instead of the desired clusters
03 -
- Sprinkle the crumb over the frosted sides rather than pressing it on to avoid smearing the frosting
- Let the cake sit at room temperature for 30 minutes before serving for the best texture