milk bar birthday layer cake is ICONIC
You ask. I deliver.
what is milk bar birthday layer cake?
This cake – from the genius mind of Christina Tosi – is probably the most iconic in the Milk Bar repertoire. And for good reason. A funfetti vanilla cake, layered with the most delicious cream cheese frosting, along with funfetti CRUMBS, is as delicious as it is visually stunning.
i love a naked cake!
I don’t know if Ms. Tosi invented the idea of a naked cake, but she has absolutely put it front and center as far as I’m concerned. Far less fussy than a standard frosted cake, and so much more modern too – I love that you can see all of the layers before slicing into it.
this is Chelsea’s must-have birthday cake!
When I first posted this cake last year (for Chelsea’s 21st birthday), I was reluctant to include the recipe. It is sooooo lengthy, with sooooo many steps (as well as four – yes, four – separate components), that I thought it would be too much. And anyway, you should get the book. Because it’s awesome. Really.
But when I made the cake again for Chelsea’s 22nd birthday (girlfriend’s consistent, I tell ya), I got quite a few requests for the recipe.
So here’s the recipe.
don’t be intimidated by the number of steps!
Yes, there are lots (and lots) of steps, and four different components. Yes, it’s a lot. But none of it is difficult (pinky swear), and in fact, the recipe uses basic techniques that even the novice baker will be able to execute.
you can get started WAY in advance!
In addition, everything can be done in advance, so you can complete each step at your own pace (even the cake itself can be assembled up to 5 days in advance). So if you’re unsure about your results/skill level/confidence, I’d recommend starting in advance and doing a little at a time. It will be less stressful that way (and hopefully even a little fun!). I listed the components in the order that I make them; feel free to switch it up as it suits you.
DON’T skip the tools and equipment listed!
This book is one of the very best in terms of clear, easy to follow directions, that pretty much guarantee great results. Yes, you will need a few “specialty tools” (I’ve listed them below and included links for where to purchase). But if you BUY THE BOOK you will use these tools a lot. Trust me. (see here, here and here if you don’t believe me).
but you can sub some of the ingredients!
There are some ingredients that you probably don’t have in your pantry (at least I didn’t). Some are necessary (like the clear vanilla), others not so much (like the “pinch” of citric acid, or the cake flour – regular all-purpose will work just fine). Everything else is readily available at the grocery store.
why you need to weigh your ingredients – once and for all!
One of my favorite features in this book is the inclusion of weights as well as volume measurements. If you haven’t bought a food scale yet (really? come on!!), this is the time. It streamlines the process beautifully, uses less bowls and spoons, and is way more precise. You can read more about why I heart my food scale here.
Okay – here we go! You can ask me any questions you may have along the way, and if you make the cake, send me some pictures!
Update: I took some more pictures of the cake-assembly process recently – which I hope you’ll find helpful!
SHOP THE POST!
Milk Bar Birthday Layer Cake
Equipment
Ingredients
Birthday Cake Crumb:
- 1/2 cup granulated sugar (100 grams)
- 1 1/2 tablespoons packed light brown sugar (25 grams)
- 3/4 cup cake flour (90 grams)
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoons rainbow sprinkles (20 grams)
- 1/4 cup grapeseed oil
- 1 tablespoon clear vanilla extract
Birthday Cake:
- 4 tablespoons unsalted butter, room temperature
- 1/3 cup vegetable shortening (60 grams)
- 1 1/4 cups granulated sugar (250 grams)
- 3 tablespoons packed light brown sugar (50 grams)
- 3 large eggs
- 1/2 cup buttermilk
- 1/3 cup grapeseed oil
- 2 teaspoons clear vanilla extract
- 2 cups cake flour (245 grams)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/4 cup plus 2 tablespoons rainbow sprinkles, divided (50 + 25 grams)
Birthday Cake Soak:
- 1/4 cup milk
- 1 teaspoon clear vanilla extract
Birthday Cake Frosting:
- 8 tablespoons unsalted butter, room temperature
- 1/4 cup vegetable shortening (50 grams)
- 2 ounces cream cheese (55 grams)
- 1 tablespoon + 2 teaspoons corn syrup
- 1 tablespoon clear vanilla extract
- 1 1/4 cups confectioner’s sugar (200 grams)
- 1/2 teaspoons kosher salt
- Pinch baking powder
- Pinch citric acid
Instructions
Make the crumb:
- Pre-heat oven to 300 degrees. Line a baking sheet with parchment paper and set aside.
- In the bowl of your mixer combine both sugars, flour, baking powder, salt and sprinkles. Beat on low speed till well combined.
- Add the oil and vanilla and beat till ingredients are totally incorporated, and small clusters form.
- Spread the clusters on your prepared baking sheet and bake for 20 minutes, using a fork to occasionally break them up. The clusters will be moist to the touch when removed from the oven and will dry as they harden. Cool completely and use immediately (can be stored for 1 week at room temperature in an airtight container, or in the fridge or freezer for up to a month).
Make the cake:
- Pre-heat oven to 350 degrees. Spray a quarter sheet pan with a non-stick cooking spray (such as Pam). Line with parchment paper and set aside.
- In the bowl of your mixer, combine the butter, shortening and both sugars. Beat on medium-high for 2-3 minutes. Scrape down the sides, add the eggs and beat on medium-high for 2-3 minutes. Scrape down the sides.
- On low speed, add the buttermilk, oil and vanilla. Increase speed to medium-high and beat for 4-6 minutes. Scrape down the sides.
- Add the cake flour, baking powder, salt and 1/4 cup of the sprinkles. Beat on low speed for about a minute, or just till the batter comes together. Scrape down the sides.
- Pour the batter into your prepared pan and spread evenly, using a small angled spatula. Sprinkle the remaining 2 tablespoons of sprinkles evenly over the top.
- Bake for 30-35 minutes, or till the cake bounces back when lightly pressed and is no longer jiggly in the center.
- Cool the cake in the pan on a wire rack. Remove from the pan and use immediately, or wrap in plastic wrap and store in the fridge for up to 5 days.
Make the soak:
- Whisk the milk and vanilla in a small bowl.
Make the frosting:
- In the bowl of your mixer combine the butter, shortening and cream cheese. Beat on medium-high for 2-3 minutes. Scrape down the sides.
- Add the corn syrup and vanilla. Beat on medium-high for 2-3 minutes. Scrape down the sides.
- Add the confectioner’s sugar, salt, baking powder and citric acid – beat on low speed till ingredients are just incorporated. Increase speed to medium-high and beat for 2-3 minutes. Use immediately or store in an airtight container in the fridge for up to a week.
Assemble the cake:
- Place a sheet of parchment paper (or a Silpat) on your counter. Invert the cake over it and peel off the parchment from the bottom of the cake.
- Using the cake ring, “stamp” two circles out of the cake. DO NOT DISCARD THE SCRAPS!
- Layer #1: Clean the cake ring and place it on a baking sheet lined with parchment. Line the inside with one of the acetate strips. Put all of the cake “scraps” in the ring and press into an even layer, using the back of your hand. Using a pastry brush, soak the cake with half of the cake soak.
- Use the back of a spoon to spread one-fifth of the frosting evenly over the cake.
- Sprinkle one-third of the birthday cake crumbs over the top of the frosting, using the back of your hand to press them firmly into place.
- Use the back of a spoon to spread one-fifth of the frosting evenly over the crumbs.
- Layer #2: Gently tuck the second acetate strip in between the cake ring and the top 1/4" of the first strip – you should have an acetate ring that is about 5-6” tall. Gently place one cake round (use the less pretty of the two) on top of the frosting. Repeat the soak/frosting/crumb/frosting steps from layer #1.
- Layer #3: Place the remaining cake round on top of the frosting. Spread with the last fifth of the frosting and garnish with the remaining crumbs.
- Place the cake – still on the sheet pan – in the freezer and freeze for at least 12 hours (or up to 2 weeks).
- Serve: At least 3 hours before serving, take the cake out of the freezer, and – using your fingers and thumbs – pop the cake out of the ring. Gently peel off the acetate and place in the fridge. If not serving that day, wrap well in plastic and store in the fridge for up to 5 days.
Notes
Nutrition
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31 Comments
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
You are a rock star of the kitchen kind!
Now I must take this to MY kitchen and create a gluten free version. I will let you know how it goes my friend!
SOOOOOOO good to see you yesterday and wished we had talked more.
Miss you!
xo
Love you. Yes – please share; I’ll post the amendments here! Not spending more time with you is the ONLY thing I regret about yesterday – miss you too! xo
You’re amazing… you have so much talent.
Thanks for sharing the recipe looks delish
Marti
And you are so nice! xo
I found you via the milk bar twitter post about your blog. I love it!
I made this cake in May for my husband’s birthday. You’re right – it’s not hard but it does have a lot of steps. The first time I made a Milk Bar cake I didn’t have a cake ring or acetate strips so I made it work with a 6″ stovepipe (hardware store! $6!) and strips of parchment. Just an idea in case anybody wants to try it but can’t find those supplies!
Wow – thank you!! 🙂 I love your ingenuity! And that is great to know about the parchment strips; thank you so much for sharing that!!
Sounds wonderful. Two questions though. 1) Is it necessary to use scraps from cutting out the two cake riunds, or could you just use 3 round pans? 2) Where is the other half of the soak used?
Thanks! Can’t wait to make this!
Good questions! 1) I would imagine that you could bake 3 6″ rounds – I’ve never done it that way but there should be enough batter. 2) Good catch! The other half of the soak goes atop the second cake layer, before the frosting – I just fixed this; thank you! Please let me know how it turns out! 🙂
Do you have pictures of the steps with the acetate strips and the stacking? I am just having a hard time visualizing this part.
Just e-mailed you!
I, too, am having a hard time visualizing the stacking with the acetate. Would you mind emailing me the pictures as well. Thank you so much!
Sure thing!
Thank you!
can you e-mail me pics of the stacking the acetate? Also, how does the cake taste? Is it worth all the work ? Thanks
Here you go! http://tinyurl.com/pshwx9f
I’ll skip all your hard work, writing, and comments and just take credit for giving you the book. I did, didn’t I??
xo
Yes you did my dear – and I credited you here: https://sherisilver.com/2012/03/24/d-i-y-crack-pie/ xo
Do you like the clear vanilla extract? I can’t decide if I want to just make it with regular pure vanilla extract?
Yes – it keeps the colors clean! 🙂
How about the taste? And I can’t find any 6×3 cake rings available on Amazon. Do you think a 6×2 is fine?
This is a SUPER sweet cake – which was Christina Tosi’s goal, to make a funfetti/cake mix style cake. So the vanilla is not a major flavor in this recipe. And yes, the 6 x 2 ring should be fine though I found this: http://www.chefcentral.com/fat-daddio-s-stainless-steel-ring-mold-6-x-3.html
What FANTASTIC directions, explanations, and pictures. THANK YOU! I will be braving this next week
I have a couple of questions-
1) How much does the cake rise while baking? I’ll likely need to use a different sized sheet pan and don’t want to overfill.
2) Would it be crazy to make this in a springform pan?? I know things would have to be adjusted because of the size difference, but it seems like getting it out of a springform might be easier… as opposed to pushing it through the ring. Thoughts?
Thank you! The cake doesn’t rise very much in the quarter sheet pan – I couldn’t tell you what would happen in a different sized pan; it would depend on the height and dimensions. As for a springform, I’ve only ever made this cake in the sheet pan and then stamped out the circles. I’ve never had a problem getting it out of the ring but if you try it and it works, let me know! 🙂
Hi there!
I’m about to bake this and have all of my ingredients ready to go.
After the cake is assembled, is it covered before placing in the freezer for the 12 hours?
Thanks for your great directions!
No you do not have to cover it (at least I never have!). Good luck and let me know how it turns out!! 🙂
I’m so looking forward to making this cake. Can I use my jelly roll cake pan instead of a quarter sheet.
A traditional jelly roll pan would be too large so the cake will be too flat – a quarter sheet pan is about 9 x 12!
Is T for tablespoon and t for teaspoon!?
Yes – and thank you for asking! I’ve been trying to update older recipes to remove the abbreviations! 🙂
Hi there!
I’m about to bake this and have all of my ingredients ready to go. After the cake is assembled, is it covered before placing it in the freezer for 12 hours?
Thanks for your great directions!
Olivia!! Your comment went into spam and I’m just seeing this now – I’m so sorry! I know it’s too late and hope the cake came out great; to answer your question it does NOT have to be covered before freezing!