Inspired by the famous Milk Bar bakery in New York, this is my easy, homemade version of their popular Milk Bar Birthday Cake. With three layers of soft funfetti cake, dreamy vanilla buttercream and crunchy cookie crumbs, it’s perfect for birthdays, parties and celebrations!
Say hello to the perfect birthday cake 💜
My easy, copycat version of the famous Milk Bar Birthday Cake. It’s dreamy and creamy and filled to the brim with sprinkles. There’s three layers of funfetti cake sandwiched with the fluffiest vanilla frosting on the planet. And don’t even get me started on those shortbread cookie crumbs!
It was the perfect way to wish my baby girl a happy first birthday this month! 🥳
Why you will love this cake
- Showstopper: It looks incredible (c’mon, what a showstopper)
- Easy to assemble: It’s surprisingly simple to assemble
- Amazing frosting: Learn how to make the best vanilla frosting I’ve ever had
- Oh-so-tasty: It tastes even better than it looks
If you’ve been around these parts for a while, you’ll know that I’m a big fan of Christina Tosi and her famous New York Bakery, Milk Bar. Her amazing baked goods have been the inspiration behind so many of my recipes, like my Peanut Butter Cake, my Corn Cookies and my Birthday Cake Truffles.
I’ve also been lucky enough to taste her baked goods in both New York and Los Angeles (including every flavour of cookie on offer) AND do a cooking class at her Melrose Avenue store. What did we make? The famous Milk Bar Birthday Cake, of course!
So today, I’m putting on my pink headband and channeling my inner Christina, to bring you my simple, homemade version of Milk Bar’s Birthday Cake. It has all the elements we know and love from Milk Bar (like cookie crumbs and a milk soak) but it uses regular, everyday ingredients.
Tell more me about this cake
This gorgeous birthday cake features three layers of funfetti cake. In true Milk Bar style, it’s made using one sheet pan, rather than multiple round cake pans (more on that below). I’ve used my favourite buttery, Funfetti Cake recipe, that produces a soft and fluffy vanilla cake every time.
Next, is that vanilla buttercream. But while I love my regular buttercream frosting, we’ve made it even more special by swapping milk for Greek yogurt. The real Milk Bar recipe has cream cheese in the frosting, so this is our easy way of getting that similar tang. Another secret ingredient in our frosting is a hint of baking powder. Believe it or not, this helps make the lightest, fluffiest frosting ever. This frosting is so good, you’ll find yourself licking the bowl clean.
The secret ingredient in our frosting is a hint of baking powder. Believe it or not, this helps make the lightest, fluffiest frosting ever.
And then there’s those crunchy, crispy cake crumbs. These little funfetti shortbread crumbs take only minutes to make but they enhance the sweet, buttery, vanilla flavour profile we’re going for here. And they provide a unique textural element to the cake. We’re obsessed with them (and have used them here, here and here).
And even made a chocolate version for my Chocolate Cherry Cake.
What’s inside?
- Funfetti vanilla cake
- Vanilla milk soak
- Vanilla frosting
- Funfetti cookie crumbs
- Vanilla frosting
- REPEAT 1-5
- Funfetti vanilla cake
- Vanilla milk soak
- Vanilla frosting
- Funfetti cookie crumbs
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What special equipment will I need?
- One quarter sheet pan (9 by 13 inch)
- 6-inch cake ring
- A sheet of acetate (at least 6 inches high)
So, How do I make a Milk Bar-inspired cake?
It starts with a quarter sheet pan. That’s right, this cake, just like my Raspberry Ripple Cake, is not made using regular round cake pans. Instead we use a sheet pan to make one large cake. Then we use a six inch cake ring to cut out three layers. It makes baking and layering the cake quick and easy.
We then use a sheet of acetate to line the inside of the cake ring. This will allow us to build the cake inside the cake ring, going nice and tall, and keeping all your frosting and fillings inside. The cake then goes into the fridge until you are ready to unwrap and present your masterpiece.
Wait, how do I get three cake layers?
One thing we learnt at Milk Bar is that when you are creating a cake like this, not every layer has to be perfect. In fact, the bottom layer is typically made from two half moons cut from the leftover cake, so you’ll get two perfect rounds and one you’ll have to piece together. But don’t worry, no one will know! See below diagram.
frequently asked questions
Yes! You can use two 8 inch cake pans or three 6 inch ones.
I recommend using good quality rainbow jimmy sprinkles. Don’t use nonpareils as they typically bleed in the cake batter.
Yes please do. It adds moisture and flavour, and will prevent your cake from drying out in the fridge.
This cake will keep well in the fridge.
Making this as a first birthday cake?
When I made this for Lucy’s 1st birthday, I omitted the crunchy cookie crumbs between the layers, and only placed them on top. That way she could easily eat a slice! The extra cookie crumbs will keep well in an airtight container at room temperature for 5 days.
More layer cakes to love
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Let’s Bake
Milk Bar Birthday Cake
A Milk Bar-inspired funfetti birthday cake.
Ingredients
Funfetti cake
- 230 grams (1 cup or 2 sticks) unsalted butter, softened
- 200 grams (1 cup) caster sugar or granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 315 grams (2 and 1/4 cups) plain flour or all-purpose flour, sifted
- 3 teaspoons baking powder
- Pinch of salt
- 240 ml (1 cup) full fat or whole milk, room temperature
- 60 ml (1/4 cup) full fat Greek yogurt or sour cream, room temperature
- 50 grams (1/4 cup) funfetti sprinkles (rainbow jimmies)
Funfetti cookie crumbs
- 105 grams (3/4 cup) plain flour or all purpose flour
- 50 grams (1/4 cup) caster sugar
- 1 tablespoon cornflour or corn starch
- 1 teaspoon vanilla extract
- 60 grams (1/4 cup) butter, melted
- 3 tablespoons funfetti sprinkles
Fluffy vanilla buttercream
- 230 grams (1 cup or 2 sticks) butter, room temperature, roughly chopped
- 2 teaspoons vanilla extract
- 500 grams (4 cups) icing sugar or powdered sugar, sifted
- 2 tablespoons full fat Greek yogurt or sour cream
- 1–2 tablespoons full fat or whole milk, room temperature
- 1/8 teaspoon baking powder
Milk soak
- 60 ml (1/4 cup) full fat or whole milk
- 1/2 teaspoon vanilla extract
Instructions
- Funfetti cake
Grease and line a quarter sheet pan (9 by 13 inches) with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. - In a large mixing bowl, add butter, sugar and vanilla and beat with an electric mixer on medium speed until pale and creamy. Add eggs, one at a time, and beat after each addition.
- In a separate bowl, add flour, baking powder and salt, and whisk briefly. Add half of the flour mix and all the milk and beat on a low speed until combined.
- Add remaining flour mix and sour cream and continue to mix on a low speed until just combined and a thick, creamy cake batter forms. Gently fold in sprinkles by hand, being careful not to overmix.
- Pour cake into prepared pan and smooth the top. Bake for approximately 25-30 minutes or until golden and a skewer inserted in the middle comes out clean. Set on a wire rack to cool completely.
- Cookie crumbs
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. - In a large mixing bowl, add flour, sugar and cornflour. Whisk together. Pour over melted butter, along with the vanilla, stir briefly. Add sprinkles and then stir until it forms wet crumbs that look like wet sand.
- Pour onto a baking tray lined with baking paper and spread out into one layer. Bake for 10 minutes, then leave to cool completely.
- Vanilla frosting
Place butter in a large mixing bowl. Beat with an electric mixer on medium speed for 1-2 minutes until butter is smooth and creamy. - Add vanilla and 125 grams (1 cup) sugar. Beat on a low speed to combine, then turn up the speed to medium and mix for 30 seconds. Next, add 250 grams (2 cups) sugar, along with the Greek yogurt.
- Beat on medium speed until combined. Scrape down the sides of the bowl. Add final 125 grams (1 cup) sugar, milk and baking powder. Beat on medium speed until frosting is fluffy and creamy.
- Assemble cake
Gently remove cooled cake from pan and remove baking paper. Cut out three 6-inch layers using a 6-inch cake ring. Note the diagram below – you’ll get two whole layers and then two halves. - Place a 6-inch cake ring on a cake board or plate. Line the inside of the cake ring with a sheet of acetate. Place the two half pieces of cake at the bottom. Press down the cake firmly. If there are any gaps, use extra cake scraps to fill in the holes and press down very firmly to make one even layer.
- Spoon 2-3 tablespoons of the milk soak (milk and vanilla combined) over the first cake layer. Add a few tablespoons of vanilla buttercream and spread into one layer. Scatter over a handful of cookie crumbs. Add a few extra tablespoons of frosting on top. You don’t need to completely cover the crumbs.
- Add another layer of cake and press down firmly. Spoon 2-3 tablespoons of the milk soak over the cake layer. Add a few tablespoons of vanilla buttercream and spread into one layer. Scatter over a handful of cookie crumbs. Add a few extra tablespoons of frosting on top.
- Add final cake layer and press down firmly. Add remaining buttercream and scatter over cookie crumbs. Place cake in the fridge for at least 1 hour to set.
Notes
Cake pans: You can use two 8 inch round cake pans or three 6 inch round cake pans if you prefer.
Sprinkles: I recommend using good quality rainbow jimmy sprinkles. Don’t use nonpareils as they typically bleed in the cake batter.
Nutrition Information
Keyla says
Holaaa! Desde Venezuela!
Acabo de hacer éste pastel, y tiene buena pinta 😋… Esperaré a mañana para rellenarlo. Luego les cuento como resultó todo…
Gracias por compartirlo 😌
Jessica Holmes says
Hi Keyla, I’m so glad you loved the cake!
Delia says
My 15 year old baked this for her birthday (yes she bakes her own birthday cakes) yesterday and it turned out amazing! We used 3 pans and lined with sleeves to achieve the even top and no brown edges. This is her third time making a momofoku cake (first time was her 12th birthday). Your recipe is amazing. Thank you!
Jessica Holmes says
How awesome is that Delia! She sounds like an amazing baker. I hope she had a lovely (and delicious) birthday!