This Vanilla Strawberry Cake features moist and fresh strawberry cake with creamy buttercream frosting and crunchy (with a hint of salty) funfetti cake crunch!
Levi’s. American Girl. Jeep Wrangler. What do all of these things have in common? They are the iconic American fixtures that every “good American” aspires to have. What is the most iconic American cake?
Well, if Facebook has its way, it’s Milk Bar Birthday Cake. Not a day goes by that I don’t see the delicious cake on my Facebook feed. Luckily, on the Milk Bar website, there is a link for their recipe. I tried it but as I had never tried “the real thing” I wasn’t sure how the recipe compared.
Could I have ordered one of their cakes and had it shipped directly to my door? Absolutely. But in my mind, there was no other option. I had to make a trip to the DC location to try it out for myself.
Milk Bar Logan Flagship at Logan Circle is located in North West DC (a short scooter ride from the monuments).
I got the infamous “Birthday Cake” flavor. The cake had a poundcake texture and the frosting was tangy and sweet.
If you love baking, this is the recipe for you! I’m sharing my secrets to recreating this iconic classic at home.
You can totally make a delicious version of this delectable cake! Don’t let all of the steps intimidate you. You can do this!
How To Make a Milk Bar inspired Vanilla Strawberry Cake
Ingredients
You don’t have to visit a specialty grocery store to get the ingredients. Most things you probably already have in your pantry and refrigerator! Let’s take a look at how to make the cake.
Strawberry Cake Ingredients
- Strawberries
- Cake flour
- Baking powder
- Baking soda
- Salt
- Sugar
- Unsalted butter
- Vegetable oil
- Eggs
- Sour
- Milk
- Vanilla extract
- Pink food coloring
Instructions
To make this cake, you start by pureeing your strawberries. Then you strain them. After you strain all of the seeds and excess pulp out, boil the juice until it is condensed to about 3/4 cup.
I ALWAYS, ALWAYS, ALWAYS (did I mention ALWAYS) measure out my flour in grams when it comes to cake. The slightest miscalculation could ruin your cake. A kitchen scale is the way to go!
By straining the strawberry puree through a strainer, you are getting rid of all of the seeds and excess pulp that could potentially weigh down your cake. You may need to use your spatula and stir to push the liquid through the strainer.
Once the cake has baked and cooled, it’s time to make the luscious buttercream.
Buttercream Ingredients
- Unsalted butter
- Vegetable shortening
- Powdered sugar
- Vanilla
- Butter extract
- Corn syrup
- Whole milk
Buttercream Instructions
To make the frosting, combine butter and vegetable shortening in a mixer. Mix on high for 3 minutes and then scrape the sides of the bowl.
Add half of the powdered sugar and mix on low. Once it is all combined, add corn syrup followed by the remaining powdered sugar. The mixture will be thick. Slowly add milk until the desired consistency is reached, then whip on high for two minutes to help it become light and fluffy.
Now that you know how to make the sweet filling, let’s look at how to make the topping.
Funfetti Cake Crunch Ingredients
The cake crumbles that top this layered cake are made with the following ingredients:
- Sugar
- Brown sugar
- Baking powder
- Salt
- Rainbow sprinkles
- Vegetable oil
- Vanilla extract
Funfetti Cake Crunch Directions
Simply combine all ingredients together in a bowl until clusters form. Spread the mixture on a greased baking sheet and bake at 300 degrees for 17 minutes. Let the cluster cool before working with them.
Once you have the buttercream and cake crumble made, it’s time to start assembling the cake.
Adjust the cake ring to the desired size and use it to cut the cake into circles by pressing down over the cake to cut it. Put the scraps aside.
Next, cut the cake collar to fit the cake ring, taping it to close it. It will overlap slightly. Then, place the collar inside of the ring.
You will layer the cake as follows: cake layer, thin (around 1/2 an inch) icing layer, cake crumble layer sprinkled on, then thin icing layer and then repeat with the second layer.
I use a tipless piping bag for frosting. It makes it so easy to spread the icing evenly. For the last layer (which is the third layer), layer your strawberry cake and top it with icing, and lastly top with cake crumbles.
Freeze the for at least 8 ours to set. When you’re ready to eat your cake, take it out of the freezer and set out for around an hour. And just like that, your masterpiece is ready to enjoy!
DELICIOUS cake crumbles!
Equipment
- Stand Mixer
- 3 9" inch Cake Pans
- Cake Mold
- Cake Ring
- Kitchen Scale
- Cake collar (you can purchase on Amazon)
- Strainer
Ingredients
- 1.5 lbs strawberries
- 400 grams cake flour sifted
- 1 tbsp baking powder
- ¾ tsp baking soda
- 1.5 tsp salt
- 2 ¾ cup sugar
- 2 sticks unsalted butter
- ½ cup vegetable oil
- 7 egg whites at room temperature
- ½ cup sour cream at room temperature
- ¾ cup milk at room temperature
- 1 tbsp vanilla extract
- 2 drops pink food coloring
Buttercream
- 2 sticks unsalted butter
- 1 cup all vegetable shortening
- 2 lbs powdered sugar
- 2 tsp vanilla
- 2 tsp butter extract
- 3 tbsp corn syrup
- 1/2 cup whole milk
Funfetti Cake Crumbles
- 1/2 cup granulated sugar
- 2 tbsp brown sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 tbsp rainbow sprinkles
- 1/4 cup oil
- 1 tbsp pure vanilla extract
Instructions
- Hull strawberries and place them in a food processor and process until they are finely pureed. Strain strawberry puree to remove seeds and excess pulp. Stir with a spatula to get the liquid through.1.5 lbs strawberries
- Place strawberry liquid in a heavy-bottom saucepan over medium heat and cook for approximately 25 minutes. Stir occasionally until the liquid starts reducing significantly and then stir frequently so that it does not burn. You should have around 3/4 cup of puree when finished. Bring to room temperature before moving to the next step.
- Preheat oven to 340°. Measure cake flour using a scale and sift it to remove clumps. Add baking powder, baking soda and salt. Whisk until it is all mixed together.400 grams cake flour, 1 tbsp baking powder, ¾ tsp baking soda, 1.5 tsp salt
- Place butter, oil and sugar in a stand up mixer with a whisk attachment. Mix on high for 3 minutes, stirring occasionally, to make sure all butter is incorporated. After butter mixture is creamed, add egg whites and mix for 2 more minutes on high. Stop and stir to ensure that all ingredients are incorporated. Add sour cream, vanilla extract, and food coloring and mix at low speed.2 ¾ cup sugar, 2 sticks unsalted butter, ½ cup vegetable oil, ½ cup sour cream, 1 tbsp vanilla extract, 2 drops pink food coloring, 7 egg whites
- Combine condensed strawberry puree with milk. Add half of the flour mixture to the butter mixture in the mixer. Once combined, add half of the strawberry/milk mixture. Repeat until all ingredients are combied, being careful to not over mix.¾ cup milk
- Pour evenly into 3 greased 9" pans and bake for approximately 35 minutes, or until a wooden pick inserted in the middle comes out clean. Once done, place on baking wrack to cool.
Buttercream Frosting
- In a stand mixer with a whisk attachment, combine butter and vegetable shortening. Mix on high for 3 minutes. Scrape the bowl. Add half of the powdered sugar and mix on low. Once combined, add corn syrup followed by the remaining powdered sugar. Mixture will be thick. Slowly add milk until desired consistency is reached, then whip on high for two minutes.¾ cup milk, 1 tbsp vanilla extract, 2 drops pink food coloring, 2 sticks unsalted butter, 1 cup all vegetable shortening, 2 lbs powdered sugar, 2 tsp vanilla, 2 tsp butter extract, 3 tbsp corn syrup, 1/2 cup whole milk
Funfetti Cake Crumbles
- Combine all ingredients together in a bowl. Clusters will form. Spread mixture on a greased baking sheet. Bake at 300 degrees for 17 minutes. Let cool.1/2 cup granulated sugar, 2 tbsp brown sugar, 1/2 tsp baking powder, 1/2 tsp salt, 3 tbsp rainbow sprinkles, 1 tbsp pure vanilla extract, 1/4 cup oil
Cake Assembly
- Adjust cake ring to desired size and use it to cut the cake into circles. Next, cut cake collar to fit the cake ring, taping it to close it. Place the collar inside of ring. Layer the cake as follows: cake layer, icing layer, cake crumble layer, then icing layer then repeat. For the last layer, layer and top it with icing and lastly top with cake crumbles. Freeze for at least 8 ours to set. Bring to room temperature to serve.
Notes
You WILL have cake scraps left over. You can either make these beautiful cake cups or use your leftovers to make cake cups. Any time my daughter knows I’m making this cake, she wants to know where her cake cup is!
Lynda says
I can vouch that this cake is absolutely delicious!
Judi says
This cake is delish and fancy too. 💗