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Milk Bar Birthday Cake, a delicious layered birthday cake with funfetti and buttercream

Milk Bar Birthday Cake

A nostalgic celebration cake featuring soft funfetti layers, crunchy cookie crumbs, and luscious vanilla buttercream, ideal for birthdays and gatherings.
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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
  

Cake Batter
  • 230 grams unsalted butter, softened room temperature butter helps trap air when creamed
  • 200 grams caster sugar or fine granulated sugar
  • 2 teaspoons vanilla extract, divided keep some for the milk soak and crumbs if you like
  • 3 large eggs, at room temperature makes the batter silkier and helps it emulsify
  • 315 grams plain or all-purpose flour, sifted
  • 3 teaspoons baking powder
  • 1 pinch fine salt
  • 240 ml full fat or whole milk, room temperature
  • 60 ml full fat Greek yogurt or sour cream, room temperature adds tenderness and a little tang
  • 50 grams funfetti sprinkles use rainbow jimmies, not nonpareils, to avoid bleeding
Crumb Mix
  • 105 grams plain or all-purpose flour
  • 50 grams caster sugar
  • 1 tablespoon cornflour or cornstarch
  • 1 teaspoon vanilla extract
  • 60 grams butter, melted and slightly cooled
  • 3 tablespoons funfetti sprinkles
Vanilla Buttercream
  • 230 grams unsalted butter, room temperature and roughly chopped
  • 2 teaspoons vanilla extract plus an extra 1/2 teaspoon, divided see notes on why we split it
  • 500 grams icing sugar or powdered sugar, sifted
  • 2 tablespoons full fat Greek yogurt or sour cream
  • 1 to 2 tablespoons full fat or whole milk, room temperature, plus 60 ml milk divided use as needed for texture
  • ⅛ teaspoon baking powder keeps the buttercream light and stable

Method
 

Preparation
  1. Grease a quarter sheet pan (9 by 13 inches) and line it with parchment so two edges overhang. Preheat your oven to 180°C (350°F) standard, or 160°C (320°F) fan-forced.
  2. In a large mixing bowl, add softened butter, caster sugar, and vanilla extract. Beat with an electric mixer on medium speed until pale, light, and creamy, about 2 to 3 minutes.
  3. Add eggs one at a time, beating after each addition until each egg is absorbed.
  4. In a separate bowl, whisk together sifted flour, baking powder, and salt.
Mixing
  1. Add half of the flour mix to the creamed butter and eggs, then pour in the room temperature milk. Beat on low speed until combined.
  2. Add the remaining dry mix and the Greek yogurt or sour cream and continue mixing on low until just combined and a thick, creamy batter forms.
  3. Gently fold in the funfetti sprinkles.
Baking and Cooling
  1. Pour the cake batter into the prepared pan and smooth the top with an offset spatula. Bake for about 25 to 30 minutes, or until the cake is golden and a skewer inserted into the center comes out clean.
  2. Set the baked cake on a wire rack to cool completely. Do not attempt to cut while warm.
Making Crumbs
  1. Preheat the oven to 180°C (350°F) standard if it has cooled down.
  2. In a large bowl, whisk together the flour, sugar, and cornflour. Pour the melted butter over the dry mix along with vanilla extract and stir briefly.
  3. Add the sprinkles and stir until it forms wet crumbs that look like wet sand. Spread the crumb mix onto a baking tray lined with parchment, spreading it into an even single layer. Bake for about 10 minutes, until set but not browned. Leave to cool completely.
Buttercream Preparation
  1. Place room temperature butter in a large bowl and beat on medium speed until smooth and pale.
  2. Add vanilla extract and 125 grams icing sugar. Beat on low to combine, then turn speed to medium and beat for 30 seconds.
  3. Add additional icing sugar along with Greek yogurt. Beat on medium until combined, scraping down the sides of the bowl.
  4. Add the remaining icing sugar, along with milk and baking powder. Beat until fluffy, adding more milk if necessary for texture.
Assembling the Cake
  1. Gently lift the cooled cake from the pan and peel off the parchment. Using a 6-inch cake ring, cut three 6-inch layers from the sheet cake.
  2. Combine about 60 ml milk with 1/2 teaspoon vanilla to make your milk soak.
  3. Spoon 2 to 3 tablespoons of the milk soak over the first cake layer, then add buttercream and cookie crumbs. Repeat with additional layers.
  4. Top with crumbs and chill the assembled cake for at least 1 hour to set.
Final Presentation
  1. Remove the cake ring and acetate, if used. Garnish with sprinkles or crumbs as desired.

Notes

Store leftover cake in the refrigerator for up to 5 days or freeze individual slices for up to 2 months. Use warm knife for clean slicing.