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Perfect Milk Bar-Style Birthday Cake Recipe With Easy Funfetti Frosting

Milk Bar-Style Birthday Cake - featured image
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A playful and nostalgic Milk Bar-style birthday cake featuring a moist, tender crumb dotted with rainbow sprinkles and a silky smooth, slightly tangy funfetti frosting. Perfect for celebrations and easy to make at home.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • ¾ cup (120g) rainbow nonpareil sprinkles
  • For the Frosting:
  • 1 cup (226g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2–4 tablespoons (30-60ml) whole milk or heavy cream
  • 1 ½ teaspoons pure vanilla extract
  • A pinch of salt
  • 2 tablespoons rainbow sprinkles

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper.
  2. Whisk together the dry ingredients: sift or whisk 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a medium bowl. Set aside.
  3. Cream the butter and sugar: beat 1 cup softened unsalted butter with 1 ¾ cups granulated sugar on medium-high speed for about 3-4 minutes until light and fluffy.
  4. Add eggs one at a time: with the mixer running on medium speed, add 3 large eggs one at a time, scraping the bowl between additions.
  5. Mix in vanilla extract: add 2 teaspoons pure vanilla extract.
  6. Alternate adding dry ingredients and milk: reduce mixer speed to low. Add dry ingredients in three parts, alternating with 1 cup whole milk, starting and ending with dry ingredients. Mix just until combined.
  7. Fold in the sprinkles: gently fold ¾ cup rainbow nonpareil sprinkles into the batter using a rubber spatula.
  8. Divide batter evenly into prepared pans and smooth tops. Tap pans gently to release air bubbles.
  9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and tops spring back when lightly pressed.
  10. Cool cakes in pans for 10 minutes, then transfer to a cooling rack to cool completely.
  11. Make the frosting: beat 1 cup softened unsalted butter on medium speed until creamy, about 2 minutes. Gradually add 4 cups sifted powdered sugar, mixing on low.
  12. Add 2-4 tablespoons whole milk or heavy cream, 1 ½ teaspoons vanilla extract, and a pinch of salt. Beat on medium-high for 3-4 minutes until light and fluffy. Adjust milk for desired consistency.
  13. Fold in 2 tablespoons rainbow sprinkles gently.
  14. Assemble the cake: place one cake layer on serving plate, spread an even layer of frosting on top. Add second cake layer, then frost top and sides evenly.
  15. Chill cake for 20 minutes, then optionally apply a second thin crumb coat layer for a clean finish.
  16. Tip: If frosting is too soft, chill in fridge for 10 minutes before frosting. Use an offset spatula dipped in warm water for smooth edges.

Notes

Use room temperature eggs and milk for best batter consistency. Fold sprinkles gently to avoid color bleed. Chill frosting if too soft for easier spreading. Nonpareil sprinkles are recommended to prevent melting and color bleed. Cake can be made gluten-free by substituting flour with a 1:1 gluten-free baking blend. Dairy-free adaptations possible with vegan butter and plant milk. For a richer flavor, try browned butter frosting or add lemon zest for a citrus twist.

Nutrition

Keywords: Milk Bar birthday cake, funfetti cake, easy birthday cake, funfetti frosting, homemade birthday cake, sprinkles cake, vanilla buttercream frosting

Find it online: https://norasfoods.com/perfect-milk-bar-style-birthday-cake-recipe-with-easy-funfetti-frosting/