Milk Bar Birthday Cake
This iconic dessert, inspired by the ingenious creations of the renowned Milk Bar bakery, captures the spirit of celebration and nostalgia. Combining layers of funfetti-studded vanilla cake with creamy, smooth frosting and a crunchy cake crumb, this cake is sure to reignite birthday bliss with every bite. Its whimsical design and playful appearance make it perfect for any joyous occasion.
Equipment
- Stand Mixer
- Oven
- 9-inch Springform Pan
- Parchment Paper
- Mixing Bowls
- Spatula
- Spoon
Ingredients
Cake and Crumb
- 1 and ¼ cups all-purpose flour for the cake
- 1 cup granulated sugar for the cake
- ¼ cup light brown sugar packed for the cake
- ¾ cup buttermilk room temperature
- ½ cup unsalted butter softened for the cake
- 3 large eggs room temperature
- ¼ cup vegetable oil for the crumb
- 1 tablespoon clear vanilla extract for the cake
- ⅔ cup Confetti sprinkles for cake batter
Frosting
- 2 cups confectioners' sugar sifted
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 teaspoons clear vanilla extract
- ¼ cup whole milk room temperature
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lining it with parchment paper.
- In a stand mixer, cream together the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes.
- Add in the eggs, one at a time, beating well after each. Add clear vanilla extract and mix until combined.
- Reduce mixer speed to low and alternate adding the flour and buttermilk, starting and ending with the flour. Mix until just combined.
- Gently fold in the confetti sprinkles with a spatula.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the frosting. In a clean bowl, whip together cream cheese, butter, and confectioners' sugar until smooth and fluffy.
- Beat in the vanilla extract and milk until the frosting is spreadable and creamy.
- Once the cake is cool, level the top with a serrated knife if necessary. Frost the cake and adorn with additional sprinkles for a festive finish.
Notes
Tammy’s Tips
- For a richer taste, substitute half of the cream cheese in the frosting with mascarpone.
- If you want to make the cake a day ahead, wrap the layers tightly in plastic wrap and refrigerate. Frost when ready to serve.
- For a nut-free version, ensure your sprinkles are free from any nut cross-contamination.
Nutrition
Calories: 522kcalCarbohydrates: 62gProtein: 5gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 109mgSodium: 99mgPotassium: 98mgFiber: 0.4gSugar: 51gVitamin A: 827IUCalcium: 60mgIron: 1mg
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