Milk Bar Birthday Cake (Printable version)
Playful vanilla layer cake with rainbow sprinkles, creamy frosting, and buttery crumb topping.
# List of ingredients:
→ 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 to 2 tablespoons whole milk
→ Assembly
29 - 1/4 cup whole milk
30 - 1 teaspoon clear vanilla extract
# Directions:
01 - Preheat oven to 350°F. Grease a quarter sheet pan (9x13 inches) and line with parchment paper.
02 - Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter, shortening, granulated sugar, and brown sugar on medium-high speed until light and fluffy, 2-3 minutes. Scrape down bowl sides.
04 - Add eggs one at a time, beating well after each addition.
05 - Reduce mixer speed. Add buttermilk, milk, and vanilla extract. Mix to combine. On low speed, add dry ingredients and mix just until incorporated. Fold in sprinkles.
06 - Pour batter into prepared pan and smooth top. Bake 28-32 minutes until toothpick inserted comes out clean. Cool completely in pan.
07 - Lower oven to 300°F. Combine flour, sugars, baking powder, salt, and sprinkles. Add melted butter and vanilla; mix with fork until clusters form.
08 - Spread crumb mixture on lined baking sheet. Bake 15 minutes, stirring halfway through. Cool completely.
09 - 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.
10 - Mix milk and vanilla extract in small bowl for assembly.
11 - Using a 6-inch cake ring, cut two full circles and two half circles from cooled cake sheet.
12 - Place cake round in lined 6-inch ring on cake board. Brush with vanilla milk. Spread 1/5 frosting over cake, sprinkle 1/3 crumbs. Repeat layering with half-circles, milk soak, frosting, and crumbs. Top with final round, soak, and finish with frosting and remaining crumbs.
13 - Chill cake in ring at least 1 hour or overnight. Remove ring, transfer to platter, and serve at room temperature.
# Expert Advice:
01 -
- The crumb topping adds this incredible sandy crunch that keeps you coming back for just one more bite
- That vanilla milk soak makes every layer impossibly moist without being soggy
- It tastes exactly like the birthday cake you wished for as a kid but elevated in ways you never imagined possible
02 -
- The cake needs to be completely cool before cutting or the layers will tear and crumble
- That crumb topping can soften over time so add it right before serving if you want maximum crunch
- Room temperature ingredients are non negotiable here or your batter won't emulsify properly
03 -
- Grate your cold butter into the flour mixture if you don't want to use shortening in the crumb topping
- Invest in clear vanilla extract for that authentic bakery flavor that regular vanilla just cant replicate