I made a knockoff Milk Bar Birthday Cake that somehow makes every other party cake look embarrassed, and the crumb-studded frosting alone will make you sit up.
I’m obsessed with my homemade Milk Bar Birthday Cake because it hits every silly birthday itch. I love the way the three soft funfetti layers squat there like pure joy, and the vanilla buttercream is ridiculous and thick.
I adore the crunch from cookie crumbs scattered on top and the surprise of vanilla birthday cake with sprinkles in every bite. But what really sells it is that it tastes like celebration, not like a grocery store fake.
I want to shove my face in it. Real talk: extra unsalted butter and rainbow sprinkles make it dangerously good, no regrets, ever.
Ingredients
- Cake flour makes tender crumb.
- Sugar sweetens and it’s structural.
- Gives lift and lightness.
- Browns and reacts with buttermilk.
- Salt sharpens sweetness.
- Butter brings rich flavor.
- Oil keeps cake moist.
- Eggs bind and add structure.
- Vanilla adds warm aroma.
- Buttermilk is tangy, keeps it tender.
- Sprinkles add color and crunch, you’ll smile.
- Basically, pans are for layering.
- Butter makes frosting lush.
- Powdered sugar sweetens and smooths frosting.
- Plus vanilla boosts birthday vibes, it’s cozy.
- Cream thins frosting to spread.
- Pinch of salt balances sweetness.
- Crumbs give nostalgic crunch.
- Sugar adds tiny crunch.
- Butter binds and toasts crumbs.
- Plus sprinkles make crumbs festive.
Ingredient Quantities
- 3 cups cake flour
- 2 1/4 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup neutral oil (vegetable or canola)
- 4 large eggs, room temp
- 2 teaspoons pure vanilla extract
- 1 1/2 cups buttermilk, room temp
- 3/4 cup rainbow sprinkles (jimmies, not nonpareils)
- 3 8-inch round cake pans, well greased and lined (ingredient note only)
- For the vanilla buttercream
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 6 cups powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- 4 to 6 tablespoons heavy cream or whole milk, as needed for consistency
- Pinch of fine salt
- Birthday crumb topping
- 1 1/2 cups crushed plain sandwich cookies or vanilla wafer crumbs
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1/4 to 1/3 cup rainbow sprinkles to mix into crumbs
How to Make this
1. Preheat oven to 350°F and grease and line three 8-inch round pans; bring the butter, eggs and buttermilk to room temp so the batter mixes smooth.
2. Whisk together 3 cups cake flour, 2 1/4 cups granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt in a big bowl; sifting helps but if you dont have a sifter just whisk well.
3. In a mixer bowl beat 1 cup softened unsalted butter and 1/2 cup neutral oil until creamy, about 1 to 2 minutes, then add 4 large eggs one at a time, scraping the sides, and mix in 2 teaspoons vanilla.
4. With the mixer on low, add the dry ingredients in three additions alternating with 1 1/2 cups room temp buttermilk: dry, buttermilk, dry, buttermilk, finish with dry; scrape the bowl and fold only until combined so you dont overwork the batter.
5. Fold in 3/4 cup rainbow sprinkles (jimmies only, not nonpareils) gently by hand so they dont bleed color; divide batter evenly among the three pans and smooth tops.
6. Bake 22 to 28 minutes or until a toothpick comes out clean and the cakes spring back slightly; cool in pans 10 minutes, then turn out onto a rack to cool completely; if tops domed, trim to level when cool.
7. While cakes cool make the birthday crumb: pulse 1 1/2 cups crushed plain sandwich cookies or vanilla wafer crumbs with 1/4 cup granulated sugar and 2 tablespoons melted butter until coarse and combined, then stir in 1/4 to 1/3 cup rainbow sprinkles; spread on a baking sheet and bake at 325°F for 10 to 15 minutes, stirring once, until lightly toasted and crisp; cool.
8. Make the vanilla buttercream by beating 1 1/2 cups softened unsalted butter until pale and fluffy, then add 6 cups sifted powdered sugar gradually with 2 teaspoons vanilla and a pinch of fine salt; add 4 to 6 tablespoons heavy cream or whole milk a tablespoon at a time until you get a spreadable, pipeable consistency; taste and adjust salt or vanilla.
9. Assemble the cake: place one layer on a cake board or plate, spread about 1/3 of the buttercream evenly, add second layer and repeat, then top with last layer; apply a thin crumb coat of buttercream and chill 20 to 30 minutes to set, then apply a final thicker coat of frosting.
10. Press the cooled birthday crumb into the sides and top, reserve a little for decoration; chill the finished cake 30 minutes for cleaner slices before serving; store wrapped in the fridge up to 3 days, bring to room temp before eating for best flavor.
Equipment Needed
1. Oven (preheated to 350°F and a separate temp for toasting crumbs)
2. Three 8-inch round cake pans, greased and lined with parchment paper
3. Stand mixer or hand mixer with a large mixing bowl
4. Medium and large mixing bowls for dry and wet ingredients
5. Measuring cups and spoons (for both dry and liquid)
6. Rubber spatula and an offset spatula for smoothing and scraping
7. Whisk for dry ingredients and quick mixing
8. Cooling rack plus a baking sheet for toasting the birthday crumb
9. Food processor or sturdy zip-top bag and rolling pin to crush cookies and make crumbs
FAQ
Milk Bar Birthday Cake Recipe Substitutions and Variations
- 3 cups cake flour -> Use 3 cups all purpose flour minus 6 tablespoons, then stir in 6 tablespoons cornstarch and sift once or twice. This gives the lower protein texture cake flour would. It’s not exact but works great.
- 1 1/2 cups buttermilk -> 1 1/2 cups whole milk + 1 1/2 tablespoons lemon juice or white vinegar, let it sit 5 minutes. Or use plain yogurt thinned with a little water to the same volume if you prefer a tangier crumb.
- 1/2 cup neutral oil -> 1/2 cup light flavored melted coconut oil or 1/2 cup extra melted unsalted butter. Coconut oil adds a slight coconut note, melted butter gives richer flavor but can change crumb a bit.
- 3/4 cup rainbow sprinkles (jimmies) -> If you cant find jimmies use 3/4 cup sanding sugar, crushed chopped white chocolate, or 3/4 cup nonpareil style sprinkles but fold them in gently since tiny ones can bleed color more.
Pro Tips
– Let everything come to room temp. Cold eggs or butter make the batter seize and you end up overmixing to compensate. If you forgot to plan ahead, put eggs in warm water for 10 minutes and soften butter in 10 second microwave bursts, checking often so it doesnt melt.
– Fold sprinkles in by hand and only at the end. Overworking the batter makes the cake tough, and vigorous stirring will make the jimmies bleed color. Use a big rubber spatula and turn the bowl gently.
– Weigh or level your flour. Cake flour packs differently so spoon it into the cup and level it off, or better yet weigh it. Too much flour = dry dense layers. Same with powdered sugar for the frosting, sift if it clumps.
– Chill for cleaner frosting. After the crumb coat chill the whole cake until the buttercream firms up, about 20 to 30 minutes. It makes smoothing easier and cuts down on crumbs. If the frosting gets too stiff, let it sit at room temp a few minutes and re-whip briefly.
– Toast the cookie crumb mix lightly and cool fully before pressing on the cake. Warm crumbs will melt the buttercream and slide off. Also press crumbs on the sides with a flat spatula or your palm inside a plastic bag to get even coverage without smudging the top.
Milk Bar Birthday Cake Recipe
I made a knockoff Milk Bar Birthday Cake that somehow makes every other party cake look embarrassed, and the crumb-studded frosting alone will make you sit up.
12
servings
1125
kcal
Equipment: 1. Oven (preheated to 350°F and a separate temp for toasting crumbs)
2. Three 8-inch round cake pans, greased and lined with parchment paper
3. Stand mixer or hand mixer with a large mixing bowl
4. Medium and large mixing bowls for dry and wet ingredients
5. Measuring cups and spoons (for both dry and liquid)
6. Rubber spatula and an offset spatula for smoothing and scraping
7. Whisk for dry ingredients and quick mixing
8. Cooling rack plus a baking sheet for toasting the birthday crumb
9. Food processor or sturdy zip-top bag and rolling pin to crush cookies and make crumbs
Ingredients
-
3 cups cake flour
-
2 1/4 cups granulated sugar
-
1 tablespoon baking powder
-
1/2 teaspoon baking soda
-
1 teaspoon fine salt
-
1 cup (2 sticks) unsalted butter, softened
-
1/2 cup neutral oil (vegetable or canola)
-
4 large eggs, room temp
-
2 teaspoons pure vanilla extract
-
1 1/2 cups buttermilk, room temp
-
3/4 cup rainbow sprinkles (jimmies, not nonpareils)
-
3 8-inch round cake pans, well greased and lined (ingredient note only)
-
For the vanilla buttercream
-
1 1/2 cups (3 sticks) unsalted butter, softened
-
6 cups powdered sugar, sifted
-
2 teaspoons pure vanilla extract
-
4 to 6 tablespoons heavy cream or whole milk, as needed for consistency
-
Pinch of fine salt
-
Birthday crumb topping
-
1 1/2 cups crushed plain sandwich cookies or vanilla wafer crumbs
-
1/4 cup granulated sugar
-
2 tablespoons unsalted butter, melted
-
1/4 to 1/3 cup rainbow sprinkles to mix into crumbs
Directions
- Preheat oven to 350°F and grease and line three 8-inch round pans; bring the butter, eggs and buttermilk to room temp so the batter mixes smooth.
- Whisk together 3 cups cake flour, 2 1/4 cups granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt in a big bowl; sifting helps but if you dont have a sifter just whisk well.
- In a mixer bowl beat 1 cup softened unsalted butter and 1/2 cup neutral oil until creamy, about 1 to 2 minutes, then add 4 large eggs one at a time, scraping the sides, and mix in 2 teaspoons vanilla.
- With the mixer on low, add the dry ingredients in three additions alternating with 1 1/2 cups room temp buttermilk: dry, buttermilk, dry, buttermilk, finish with dry; scrape the bowl and fold only until combined so you dont overwork the batter.
- Fold in 3/4 cup rainbow sprinkles (jimmies only, not nonpareils) gently by hand so they dont bleed color; divide batter evenly among the three pans and smooth tops.
- Bake 22 to 28 minutes or until a toothpick comes out clean and the cakes spring back slightly; cool in pans 10 minutes, then turn out onto a rack to cool completely; if tops domed, trim to level when cool.
- While cakes cool make the birthday crumb: pulse 1 1/2 cups crushed plain sandwich cookies or vanilla wafer crumbs with 1/4 cup granulated sugar and 2 tablespoons melted butter until coarse and combined, then stir in 1/4 to 1/3 cup rainbow sprinkles; spread on a baking sheet and bake at 325°F for 10 to 15 minutes, stirring once, until lightly toasted and crisp; cool.
- Make the vanilla buttercream by beating 1 1/2 cups softened unsalted butter until pale and fluffy, then add 6 cups sifted powdered sugar gradually with 2 teaspoons vanilla and a pinch of fine salt; add 4 to 6 tablespoons heavy cream or whole milk a tablespoon at a time until you get a spreadable, pipeable consistency; taste and adjust salt or vanilla.
- Assemble the cake: place one layer on a cake board or plate, spread about 1/3 of the buttercream evenly, add second layer and repeat, then top with last layer; apply a thin crumb coat of buttercream and chill 20 to 30 minutes to set, then apply a final thicker coat of frosting.
- Press the cooled birthday crumb into the sides and top, reserve a little for decoration; chill the finished cake 30 minutes for cleaner slices before serving; store wrapped in the fridge up to 3 days, bring to room temp before eating for best flavor.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 285g
- Total number of serves: 12
- Calories: 1125kcal
- Fat: 54.3g
- Saturated Fat: 28.1g
- Trans Fat: 1g
- Polyunsaturated: 8g
- Monounsaturated: 17.2g
- Cholesterol: 128mg
- Sodium: 200mg
- Potassium: 150mg
- Carbohydrates: 148.5g
- Fiber: 1g
- Sugar: 122g
- Protein: 6.3g
- Vitamin A: 1258IU
- Vitamin C: 0mg
- Calcium: 75mg
- Iron: 0.8mg
