Bring the joy and iconic sweetness of the Milk Bar Birthday Cake right into your own kitchen with this comprehensive recipe. Learn exactly how to recreate this beloved dessert, from its signature funfetti cake layers to its luscious frosting and sprinkles, making any occasion instantly more festive and delicious.

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Key Ingredients for Milk Bar Birthday Cake :

For the Cake Layers:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ teaspoons almond extract
- ½ cup vegetable oil
- ½ cup rainbow sprinkles (high-quality, non-bleeding type recommended)
For the Birthday Cake Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup vegetable shortening
- 1 cup powdered sugar, sifted
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- Pinch of salt
For the Birthday Cake Crumbs:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- Rainbow sprinkles, for mixing in

How to Make Milk Bar Birthday Cake :

This Milk Bar Birthday Cake recipe is a delightful journey into creating a truly iconic dessert that’s surprisingly approachable. With its moist, tender cake layers infused with a subtle hint of almond and bursting with colorful sprinkles, it’s a guaranteed crowd-pleaser. The creamy, dreamy frosting and signature cake crumbs will transport you straight to a celebratory moment. Expect a preparation time of around 2 hours, plus chilling.

Step-by-Step Instructions :

Preparing the Cake Layers:

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper rounds. For easier removal, you can also spray the parchment with non-stick cooking spray.
Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This ensures even distribution of leavening and seasoning.
Wet Ingredients (Butter Method): In a separate medium bowl, cream together the softened unsalted butter and vegetable oil until smooth. This creates a tender crumb.
Eggs and Extracts: Add the large eggs to the butter and oil mixture, one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract and almond extract. The almond extract is key to that distinct Milk Bar flavor.
Combining Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Overmixing can lead to a tough cake.
Adding Sprinkles: Gently fold in the rainbow sprinkles. Use a spatula and a light hand to distribute them evenly throughout the batter without breaking them.
Baking: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Cooling: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Allow them to cool fully before frosting to prevent the frosting from melting.

Making the Birthday Cake Crumbs:

Preheat and Prep: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
Combine Dry: In a medium bowl, whisk together the flour and granulated sugar.
Add Wet: Pour in the melted unsalted butter, vanilla extract, and almond extract. Stir with a fork until crumbly.
Mix in Sprinkles: Gently fold in a generous amount of rainbow sprinkles until they are evenly distributed.
Bake: Spread the crumb mixture in a single layer on the prepared baking sheet. Bake for 20-25 minutes, stirring halfway through, until lightly golden brown and crisp. Watch closely as they can burn easily.
Cool: Let the crumbs cool completely on the baking sheet. Once cooled, you can break up any larger clumps with your fingers.

Why You’ll Love This Milk Bar Birthday Cake :

You’ll adore making this Milk Bar Birthday Cake at home because it delivers that signature, craveable sweetness and playful texture that’s become a modern classic. The vibrant rainbow sprinkles baked into the moist cake, layered with the rich, creamy frosting and finished with delightful cake crumbs, create an explosion of flavor and fun in every bite. This homemade version is incredibly cost-effective compared to purchasing from a specialty bakery, allowing you to enjoy this festive treat without breaking the bank. Imagine the pure joy on your loved ones’ faces as they dig into this iconic dessert, a perfect replica of the beloved original, bursting with nostalgic flavors and festive colors without the hefty price tag.

Unlike a simple sheet cake, this Milk Bar Birthday Cake recipe offers a multi-layered experience that’s both visually stunning and incredibly satisfying. It’s a testament to how delicious homemade can be, proving you don’t need to be a professional baker to achieve stunning results. So, gather your ingredients, put on your favorite playlist, and embark on this sweet adventure to create edible happiness. Give this Milk Bar Birthday Cake a try this weekend – your taste buds (and your wallet) will thank you!

Storing and Reheating Tips :

Refrigeration: Properly stored leftover Milk Bar Birthday Cake will stay fresh in an airtight container in the refrigerator for up to 3-4 days. Ensure the cake is completely cooled before sealing it to prevent condensation.
Freezing: For longer storage, the cake can be frozen. Wrap individual slices or the entire cake tightly in plastic wrap, followed by a layer of aluminum foil or a freezer-safe container. Frozen cake will last for up to 1-2 months.
Reheating: When ready to enjoy frozen cake, transfer it to the refrigerator to thaw overnight. Reheating is generally not recommended for the cake and frosting as it can alter the texture. However, if you wish to slightly warm a slice, you can microwave it for 10-15 seconds. The cake crumbs can be gently crisped up in a low oven (around 250°F/120°C) for a few minutes if desired.

Final Thoughts :

This Milk Bar Birthday Cake recipe is your ticket to celebrating in ultimate style without leaving your kitchen. Recreating this iconic, sprinkle-filled delight at home is a deeply rewarding experience that brings pure joy and deliciousness to any gathering. Dive in and create your own slice of birthday magic!

Read more also:

Milk Bar Birthday Cake

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Prep Time 2

Cook Time 30

Chilling Time 30

Total Time 2 30

Servings: 12 slices

Course: Cake, Dessert

Calories: 550

Ingredients Equipment Method Notes

Ingredients

For the Cake Layers

2.5 cups all-purpose flour
1.5 cups granulated sugar
1 tablespoon baking powder
0.5 teaspoon salt
1 cup whole milk
0.5 cup unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
1.5 teaspoons almond extract
0.5 cup vegetable oil
0.5 cup rainbow sprinkles high-quality, non-bleeding type recommended

For the Birthday Cake Frosting

1 cup unsalted butter, softened 2 sticks
0.5 cup vegetable shortening
1 cup powdered sugar, sifted
0.25 cup whole milk
1 teaspoon vanilla extract
0.5 teaspoon almond extract
1 pinch salt

For the Birthday Cake Crumbs

2 cups all-purpose flour
0.75 cup granulated sugar
0.75 cup unsalted butter, melted
1 teaspoon vanilla extract
0.5 teaspoon almond extract
rainbow sprinkles for mixing in

Equipment

8-inch round cake pans
Parchment paper
Wire rack
Baking sheet
Electric mixer
Serrated knife

Method

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper rounds. For easier removal, you can also spray the parchment with non-stick cooking spray.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This ensures even distribution of leavening and seasoning.
2.5 cups all-purpose flour, 1.5 cups granulated sugar, 1 tablespoon baking powder, 0.5 teaspoon salt
In a separate medium bowl, cream together the softened unsalted butter and vegetable oil until smooth. This creates a tender crumb.
0.5 cup unsalted butter, softened, 0.5 cup vegetable oil
Add the large eggs to the butter and oil mixture, one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract and almond extract. The almond extract is key to that distinct Milk Bar flavor.
2 large eggs, 2 teaspoons vanilla extract, 1.5 teaspoons almond extract
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Overmixing can lead to a tough cake.
1 cup whole milk
Gently fold in the rainbow sprinkles. Use a spatula and a light hand to distribute them evenly throughout the batter without breaking them.
0.5 cup rainbow sprinkles
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Allow them to cool fully before frosting to prevent the frosting from melting.
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour and granulated sugar.
2 cups all-purpose flour, 0.75 cup granulated sugar
Pour in the melted unsalted butter, vanilla extract, and almond extract. Stir with a fork until crumbly.
0.75 cup unsalted butter, melted, 1 teaspoon vanilla extract, 0.5 teaspoon almond extract
Gently fold in a generous amount of rainbow sprinkles until they are evenly distributed.
rainbow sprinkles
Spread the crumb mixture in a single layer on the prepared baking sheet. Bake for 20-25 minutes, stirring halfway through, until lightly golden brown and crisp. Watch closely as they can burn easily.
Let the crumbs cool completely on the baking sheet. Once cooled, you can break up any larger clumps with your fingers.
In a large bowl, beat the softened unsalted butter and vegetable shortening together with an electric mixer until light and fluffy.
1 cup unsalted butter, softened, 0.5 cup vegetable shortening
Gradually add the sifted powdered sugar, about a cup at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
1 cup powdered sugar, sifted
Mix in the milk, vanilla extract, almond extract, and salt until the frosting is smooth and creamy. If the frosting is too thick, add another tablespoon of milk; if too thin, add more powdered sugar.
0.25 cup whole milk, 1 teaspoon vanilla extract, 0.5 teaspoon almond extract, 1 pinch salt
If your cake layers have domed tops, you can gently level them with a serrated knife for a neater appearance and easier stacking.
Place one cake layer on your serving plate or cake stand. Spread a generous layer of Birthday Cake Frosting evenly over the top.
Carefully place the second cake layer on top of the first.
Apply a thin, even layer of frosting all over the cake (top and sides). This is called a crumb coat and will trap any loose crumbs, creating a smooth surface for your final frosting layer. Refrigerate the cake for at least 30 minutes to allow the crumb coat to set.
Apply the remaining frosting to the cake, smoothing it as much as desired. You can create swirls or keep it smooth for a clean finish.
Generously press the cooled Birthday Cake Crumbs onto the sides and top of the frosted cake. You can cover it completely or just decorate specific sections.
For an extra pop of color and fun, dust with additional rainbow sprinkles over the crumbs and frosting.
Refrigerate the finished cake for at least 30 minutes before slicing and serving to allow the frosting to firm up.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for 1-2 months.