{Milk Bar Monday} Birthday Layer Cake

Birthday Layer Cake- The Baker Chick

Last week was my almost-husband Andy’s birthday and this was his cake. From the moment I saw the Momofuku Milk Bar Cookbook and I flipped past this gorgeous, sprinkle-laden cake, I knew it was worthy of a special birthday. Since my turn to pick the recipe for Milk Bar Monday coincided with my fiancé Andy’s birthday, I knew this was the cake he was getting. I mean, how could I not make him this cake?

Christina Tosi aimed to create a replica of the classic funfetti boxed cake that she remembers from her childhood. Even though my Mom never made it, I remember adoring when classmates brought in fluffy funfetti cupcakes with creamy canned frosting. The thought of making a similar cake but from scratch seemed like a dream come true. And it truly was.

Milk Bar Monday Birthday Layer Cake- The Baker Chick

This cake was everything I had dreamed of and more. The cake itself was soft and fluffy, the frosting was creamy and perfectly sweet, and the crunchy birthday cake crumbs layered in between added the perfect contrasting texture. Andy feasted on this cake, and  everyone else that tried it agreed it was the perfect nostalgic comfort food.

The one change I would make next time is to make a bit more frosting. It was so delicious and I ended up a little short. So basically- eating little mini bites of cake scraps slathered in frosting before you make the cake isn’t a good idea..you’ll need every last drop!


Don’t forget to check out the how the other Milk Bar Monday Girls fared on this fabulous cake:

Cassie from Bake Your Day
Jacqueline from The Dusty Baker
Meagan from Scarletta Bakes
Krissy from Krissy’s Creations
Erin from Big Fat Baker
Nicole from Sweet Peony Blog

Milk Bar Monday Birthday Layer Cake- The Baker Chick

Birthday Cake Soak


  • 1/4 cup milk
  • 1 tsp McCormick brand clear imitation vanilla extract


  1. Whisk together the milk and vanilla in a small cup or bowl.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Source: Momofuku Milk Bar Cookbook


  1. Audra, what a BEAUTIFUL cake. I saw it posted on Cassie’s page and I just had to check out the recipe and pictures here. It looks beautiful! That birthday cake crumb has me going nuts. I bet it would be delicious as a topping for frosted funfetti cupcakes. Tosi’s recipes all look very labor intensive and hard work, but the end results are gorgeous. Love your pictures.

  2. This cake is breathtaking. I’ve been a little intimidated by that cookbook, but seeing the results I have to give it a try!

  3. I ordered everything I needed on Amazon last week – going to make it for Carson’s birthday this Friday! Was waiting for your post – looks SO beautiful : )

  4. It’s been too long since I’ve had anything funfetti :) This cake looks so fantastic and whimsical. I wish I had something like this for my birthday :P

  5. Wow, that’s an ambitious cake project! Looks like it turned out great :) I think the first picture of the cake is one of my favourites you’ve ever done!

  6. Sorry that I couldn’t get things together in time to post with you all…this cake looks amazing. And good info that you’d make MORE frosting. Gosh, a girl after my own heart :)

  7. Barefootambisiosa says:

    I want this cake on my birthday. It looks YUMMY!

  8. Happy birthday to Andy! My hubs’ was last week too. We celebrated with this cake and it was the best ever. Thanks for picking this one, definitely a favorite!! Your photos are stunning too!

  9. I seriously am in love with this cake! It is soooo pretty & delicious! Sprinkles are some of my favorite things ever… I’m obsessed! Yours is gorgeous!

  10. Katrina @ Warm Vanilla Sugar says:

    This cake is absolutely stunning! I love it!

  11. Wow, this is one stunning cake! This is definitely a must try recipe :)

  12. I like the Milk Bar Blueberry and cream cookies, but my beef with Tosi is all her recipes take awhile to make since they are mashups. You have to make so many things in advance like milk crumbs etc. I do wanna try this especially because I had the birthday cake truffles the last time I was at the Milk Bar in the East village.

    -Andy (http://whatandyate.tumblr.com)

  13. I agree that they take awhile, but so far they have always payed off! Some of the best things I’ve tried!

  14. Aw thanks Erica! I got a new lens and it is making such a change in my pics!

  15. Thanks so much Sally! yes- that crumb is addicting!

  16. I just can’t even focus on anything other than this cake today. “Birthday cake soak?!” “Birthday cake crumb?” YES!!! PLEEEEEEASE!

  17. BEAUTIFUL!!! My goodness everything about this post is perfect. Great pick for this week! Brava!

  18. These recipes seem so complex but also SO worth it… Now if only I could get some freezer space in my house…

  19. This is the most amazing cake I ever saw. Love it! Will def be trying this one!

  20. I am so glad you picked this recipe, it was fabulous! I think I am going to make it for all birthdays from now on. Deeeelish.

  21. Would love to make this cake as one of the desserts for my daughter’s wedding. Question: Can this cake be frozen? And if so, for how long? Thank you.

  22. Rianne Ackley says:

    can you just do this cake in 3 round cake pans instead of a sheet?

  23. Birthday cakes come in all shapes and sizes, from numbered birthday cakes through to more traditional box shaped birthday cakes.

  24. Can you share a link for the acetate you purchased? I’m having a hard time figuring out if I’m finding the right thing on Amazon!

    1. what size cake ring do you use?

  25. That is so beautiful! Bet it’s delicious as well!

  26. I am dying to make this cake. Yours looks amazing! I’m glad to hear it was as good it looks. I think my New Year’s resolution will be to make this cake ;)

  27. This is IT! This is the one!! I’m going to make this for my mum’s 60th. She’s gonna LOVE IT!! :)

  28. Alison Jones says:

    I am very excited I found this recipe and am planning on making it this coming Sunday for my daughter’s first birthday! However, I am finding it hard to find the citric acid and glucose. Any help?! Thanks!!!

  29. I made this and it was incredible! Thanks for sharing :)

    1. I’m so glad you liked it! Lots of work but worth it right?

      1. Absolutely! I’m going to attempt to make red velvet cake crumbs this weekend.

  30. amy googs says:

    I made this cake and had some issues:

    1. I couldn’t find acetate at walmart or target so I ended up using posterboard. It worked fine.

    2. I made a simple cream cheese icing instead of all the glucose/etc. This was also easy, not quite as bright white but that might be because the shortening I used was colored (see next comment).

    3. I had some butter flavored shortening which had yellow dye in it to make it look like butter. I didn’t get the bright white =( but it still tasted good.

    4. My sprinkles bled! Don’t buy the Walton brand for this, they turned my supposed to be bright white cake into something greenish.

    5. I made some “big” crumbs to put on the top in a circle. I saw this somewhere on the web and I think it looks a lot nicer than dumping them all in the middle.

  31. This is the 2nd time I’ve made the cake and I can’t get it to rise as much as yours.. Nothing I’m using is expired and I used cake flour (but homemade)… Do you know what it could be?

  32. Hi!

    First off, I love the way you go through this recipe! it is very thorough and the photos are awesome!

    Secondly, I just attempted this cake and I am having a bit of trouble with the Cake Crumb! When I add the wet ingredients to the dry, low speed on the mixer, it doesn’t seem to clump up at all and does not form small clusters! Is there something I should be doing to make this happen? I’ve had to add more oil and that somewhat helps, but otherwise, I have to form the clusters by hand :/ Hoping you had some advice on how to make the crumb!



  33. I made this for my daughter’s first birthday party yesterday. It turned out BEAUTIFUL! The directions look lengthy and a little bit complicated, BUT it’s much easier to make than it looks. Everybody went crazy over how adorable it was, and it tasted like a fancy, delicious, frosted animal cracker! :)

  34. I’m wondering why she uses imitation vanilla instead of real vanilla extract. Any ideas?

  35. I just looove how perfect this cake is! ✨ I just wanna ask, do you need to cover the cake with cling wrap upon freezing?

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