Go Back

Milk Bar Birthday Cake

A delightful vanilla cake with layers of frosting and cookie crumbs, perfect for celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 230 grams unsalted butter, softened 1 cup or 2 sticks
  • 200 grams caster sugar or granulated sugar
  • 2 teaspoons vanilla extract for flavor
  • 3 large eggs at room temperature
  • 315 grams plain flour or all-purpose flour, sifted
  • 3 teaspoons baking powder for leavening
  • 1 pinch salt enhances flavors
  • 240 ml full fat milk for moisture
  • 60 ml full fat Greek yogurt or sour cream
  • 50 grams funfetti sprinkles for color
For the Cookie Crumbs Layer
  • 105 grams plain flour for cookie crumbs
  • 50 grams caster sugar for sweetness
  • 1 tablespoon cornflour or corn starch
  • 60 grams butter, melted for richness
  • 3 tablespoons funfetti sprinkles extra for topping
For the Frosting
  • 230 grams butter, softened 1 cup or 2 sticks, chopped
  • 500 grams icing sugar or powdered sugar
  • 2 tablespoons full fat Greek yogurt for creamy texture
  • 1-2 tablespoons full fat milk for adjusting consistency
  • 1/8 teaspoon baking powder adds fluffiness
  • 1/2 teaspoon vanilla extract for flavor

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Grease and line a quarter sheet pan (9 by 13 inches) with baking paper.
  2. In a large mixing bowl, combine the softened butter, sugar, and vanilla extract. Beat with an electric mixer on medium speed until pale and creamy. Add the eggs one at a time, mixing well after each addition.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add half of this flour mixture to the batter, followed by all of the milk. Mix on low speed until just combined.
  4. Add the remaining flour mixture along with the yogurt. Continue mixing on low speed until the batter is thick and creamy. Gently fold in the funfetti sprinkles.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until golden and a skewer inserted in the middle comes out clean. Cool completely on a wire rack.
Making Cookie Crumbs
  1. In a large mixing bowl, combine flour, sugar, and cornflour. Pour in melted butter and vanilla, stirring briefly to combine. Fold in the funfetti sprinkles.
  2. Spread the mixture onto a baking tray lined with parchment paper and bake for 10 minutes. Cool completely.
Preparing the Frosting
  1. Beat the softened butter in a large mixing bowl until smooth, about 1-2 minutes. Gradually add 125 grams of icing sugar, mixing on low.
  2. Increase speed to medium, mix for 30 seconds, then add another 250 grams of icing sugar and Greek yogurt. Beat until well combined.
  3. Add the final 125 grams of icing sugar, milk, and baking powder. Beat until fluffy and creamy.
Assembling the Cake
  1. Gently remove the cooled cake from the pan and cut three 6-inch layers using a cake ring.
  2. Place a 6-inch cake ring on a cake board or plate lined with acetate. Start with two half pieces at the bottom, pressing them down firmly.
  3. Spoon 2-3 tablespoons of the milk soak (milk and vanilla combined) over the first layer. Spread buttercream, sprinkle with cookie crumbs, and layer with frosting. Repeat for the next layer.
  4. Add the last layer, press down, and use the remaining buttercream to frost the top. Scatter cookie crumbs over it and refrigerate for at least 1 hour.

Notes

Ensure all ingredients are at room temperature for optimal mixing. Use accurate measurements for better results. Variations include swapping extracts and adding fillings like fruit preserves.