Milk Bar Birthday Cake (Printable)
Nostalgic vanilla funfetti cake with creamy frosting and rainbow crumb topping
# What You'll 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 to 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 inches) and line with parchment paper.
02 - Whisk together cake flour, baking powder, baking soda, and salt in a bowl.
03 - In a stand mixer, beat butter, shortening, and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the bowl.
04 - Add eggs one at a time, beating well after each addition.
05 - Reduce mixer speed and 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 for 28 to 32 minutes until a toothpick inserted comes out clean. Cool completely in pan.
08 - 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.
09 - Spread crumb mixture on a lined baking sheet. 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 milk and vanilla extract in a small bowl.
12 - Using a 6-inch cake ring, cut two full circles and two half circles from the cooled cake.
13 - Place a cake round inside a lined 6-inch cake ring set on a cake board. Brush with vanilla milk soak.
14 - Spread 1/5 of frosting over the cake. Sprinkle 1/3 of the crumbs.
15 - Continue layering with half-circles to fill in, vanilla milk soak, frosting, and crumbs. Top with final cake round, soak, and finish with frosting and remaining crumbs and sprinkles.
16 - Chill cake in the ring for at least 1 hour or overnight. Remove ring, transfer to a platter, and serve at room temperature.
# Expert Tips:
01 -
- Its that perfect balance of nostalgic funfetti vibes and serious bakery quality texture
- The cake stays incredibly moist thanks to that vanilla milk soak between layers
- People literally gasp when they see the cross section
02 -
- The cake layers are intentionally baked in a sheet pan then cut because this gives you more control over the height and texture of your final layers
- That vanilla milk soak isn't optional it's what keeps every bite moist and ties all the flavors together
- Letting the crumb clusters dry completely in the oven is crucial for that signature crunch
03 -
- Line your cake ring with plastic wrap overhanging the edges this makes removing the finished cake so much easier
- Warm your knife under hot water and wipe dry between slices for the cleanest cuts
- Serve this cake at cool room temperature for the best texture and flavor