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A tall Milk Bar Birthday Cake with colorful layers and rainbow sprinkles on a cake stand
Print Recipe

Milk Bar Birthday Cake

Prep Time1 hour 30 minutes
Cook Time45 minutes
Total Time2 hours 15 minutes
Servings: 8 servings
Calories: 820kcal

Ingredients

  • 250 g Granulated sugar
  • 50 g Light brown sugar
  • 285 g Cake flour
  • 6 g Baking powder
  • 4 g Kosher salt
  • 50 g Rainbow sprinkles
  • 40 g Grapeseed oil
  • 12 g Clear vanilla extract
  • 115 g Unsalted butter, softened
  • 60 g Vegetable shortening
  • 55 g Cream cheese
  • 25 g Glucos e
  • 18 g Light corn syrup
  • 100 g Powdered sugar
  • 0.5 g Citric acid
  • 3 Large egg s
  • 110 g Buttermil k
  • 50 g Whole milk

Instructions

  • Preheat oven to 350°F (175°C).
  • Prepare birthday crumbs: Combine 100g sugar, 25g brown sugar, 90g cake flour, 2g baking powder, 2g salt, and 20g sprinkles. Add 40g oil and 4g clear vanilla; mix until clusters form. Bake for 15 minutes.
  • Prepare cake: Cream 115g butter and 250g sugar. Add 3 eggs and beat for 3 minutes. Stream in buttermilk, 40g oil, and 8g clear vanilla. Fold in 185g cake flour, 4g baking powder, 2g salt, and 30g sprinkles. Spread on a lined quarter-sheet pan and bake for 30 minutes.
  • Prepare frosting: Cream 115g butter, 60g shortening, and 55g cream cheese with glucose and corn syrup. Add powdered sugar, salt, a pinch of baking powder, and citric acid. Whip until pale white.
  • Assemble: Cut two 6-inch rounds and cake scraps from the sheet. Place a 6-inch cake ring on a tray lined with acetate. Layer cake scraps at bottom, brush with milk soak (milk + vanilla), spread frosting, and top with crumbs. Repeat with cake rounds. Freeze for 6 hours before removing ring.