Milk Bar Birthday Cake (Printable)
Nostalgic funfetti-inspired layer cake with vanilla sponge, creamy frosting, and colorful crumb topping
# 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, 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 to 2 tablespoons whole milk
→ Assembly
29 - 1/4 cup whole milk
30 - 1 teaspoon clear vanilla extract
# How To Cook:
01 - Preheat the oven to 350°F. Grease and line a quarter sheet pan (9x13 in) with parchment paper.
02 - Whisk together cake flour, baking powder, baking soda, and salt in a bowl. In a stand mixer, beat butter, shortening, and sugars on medium-high until light and fluffy, 2–3 minutes. Scrape the bowl. Add eggs one at a time, beating well after each. Reduce speed; add buttermilk, milk, and vanilla. Mix to combine. On low, add dry ingredients; mix just until incorporated. Fold in sprinkles.
03 - Pour batter into prepared pan; smooth top. Bake 28–32 minutes, until a toothpick inserted comes out clean. Cool completely in pan.
04 - Lower oven to 300°F. In a bowl, combine flour, sugars, baking powder, salt, and sprinkles. Add melted butter and vanilla; mix with a fork until clusters form. Spread on a lined baking sheet and bake 15 minutes, stirring halfway. Cool completely.
05 - 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.
06 - Mix milk and vanilla in a small bowl. Using a 6-inch cake ring, cut two full circles and two half circles from the cooled cake.
07 - Place a cake round inside a lined 6-inch cake ring set on a cake board. Brush with vanilla milk. Spread 1/5 of frosting over the cake, sprinkle 1/3 of the crumbs, and repeat layering: half-circles to fill in, milk soak, frosting, and crumbs. Top with final cake round, soak, and finish with frosting and remaining crumbs.
08 - Chill cake in the ring for at least 1 hour (up to overnight). Remove ring, transfer to a platter, and serve at room temperature.
# Expert Tips:
01 -
- The vanilla milk soak keeps every layer impossibly moist, even after chilling overnight
- That crunchy birthday crumb topping makes every bite feel like a celebration
02 -
- The cake ring assembly method requires chilling at least an hour or the layers will slip and slide
- Room temperature ingredients are not optional here, cold butter creates lumpy frosting and dense cake
03 -
- Sift your powdered sugar twice to avoid any gritty texture in the frosting
- Use an offset spatula to spread frosting evenly for the most professional look