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! 🥳
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.
Why you will love this cake
- It looks incredible (c’mon, what a showstopper)
- It’s surprisingly simple to assemble
- It features the best vanilla frosting I’ve ever had
- It tastes even better than it looks
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
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
- 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.
Jeanne says
Can this recipe be used for round cake pans? And if so, what size cake pans for this recipe? I’d like to make a 3-layer 10” cake and trying to figure out if I need to double or even triple this recipe. Thanks!!
Jessica Holmes says
Hi Jeanne, yes! You can use this recipe as is to make a three layer 6-inch cake or a two layer 8-inch cake. For your size, you may want to double the recipe.
Chris says
I’m excited to try this recipe! Can the cake be frozen once assembled? I have received the actual Milkbar cake once as a gift and it was packaged frozen with dry ice, wondering if this version freezes well also.
Jessica Holmes says
Yes! It freezes really well!
Jessica says
Hi, I’m making this cake today and I wanted to add a few things, would it be okay if I added cooled down melted white chocolate to the buttercream?
Jessica Holmes says
Absolutely! Yum!
Kate says
You neglect to say when you add the butter mixture into the flour mixture. I’ve read over it multiple times now and I can’t seem to find at what stage between splitting up the flour and mixing it with milk that you add the butter. Now I have incredibly lumpy batter which i’m pretty disappointed by.
Jessica Holmes says
Hi Kate, I’m very sorry for any confusion. The flour mixture and the milk is added to the creamed butter (and eggs etc.) in step 3.
Barry Lerkinstock says
Turned out pretty well. Made the birthday cake truffles using the extra crumbs the recipe made. It was very sweet though, so the pieces were small. Any way to make it less sweet? I made two sheet cakes to get three layers and used the extra cake for truffles. Wish I could show pictures.
★★★★
Jessica Holmes says
So glad you enjoyed it Barry! I can’t really recommend any changes to make it less sweet as the sugar in the cake ensures it’s soft and moist. Perhaps you can add less buttercream. But I prefer to just cut small slices like you suggested.
Barry Lerkinstock says
replying to say that it definitely tastes better the next day after a full day in the fridge, and I have no complaints now.
Barry Lerkinstock says
The quarter baking sheet I have measures 12.95 X 9.5. The cake ring I bought has a minimum diameter of just under 6 1/2 in. Just by placing the cake ring on the sheet I can tell I wouldn’t get 3 layers, let alone 2 perfect circles. What can be done?
Jessica Holmes says
Hi Barry, are you sure you couldn’t squeeze two layers out of it? If not, as long as you can piece the layers together, it’ll still work.
Shen says
I’ve made this a few times now and it always comes out excellent! I prefer your recipe over the original milk bar as the ingredients are simpler and easier to find. It’s just the right size for a small celebration too. About to make it again for a friends birthday!
One addition I made, just to be extra, was to use Milk Bars liquid cheesecake between the layers as well, it really adds an extra kick and contrasts nicely with the sweet vanilla flavour.
Jessica Holmes says
Love hearing that Shen! So glad you enjoyed it!
Isabel says
I made this cake for my little sisters bday and i asked my mum to help me get them out the oven and she dropped one of the cake pans and it fell onto the oven door top first and it went everywhere (we managed to salvage some tho). The top layer was delicious but the bottom layer was chewy and had clearly had all of its air knocked out when dropped! Im planning on remaking this sometime to taste it when it isnt a complete disaster and hopefully it will be better! 😂🤣
Jessica Holmes says
Oh no! Sorry to hear that Isabel, I’m glad you enjoyed the other layer at least!
Santos El-Hopper says
I don’t know what I did wrong, but the cake turned out dense and cornbready with an overt egg taste.
★★★
Jessica Holmes says
Hi Santos, definitely sounds like something went wrong there. The cake should be soft and tender and taste buttery and sweet. If you have a photo or want to troubleshoot with me in detail, feel free to send me an email at jessica@sweetestmenu.com
Rachael says
Very nice cake, a bit on the small side. My only problem was the quantity of buttercream between the layers. Followed the recipe but the cream in between is thin and then the remainder on top is quite a thick layer. If I make again I will definitely increase the amount between each layer.
★★★★
Jessica Holmes says
I’m glad you enjoyed it Rachael! Thank you for your feedback about the frosting. Perhaps next time you could split the buttercream into three at the start to help achieve three even layers of frosting.
josie says
I forgot the milk in the cake!!!
its not mentioned in the method so i didn’t put it in.
I would rectify this as its in the ingredients but not mentioned in the recipe.
Jessica Holmes says
Hi Josie, it’s mentioned in step 3 of the method.