birthday
tres leches cake
(Milkbar-inspired)
Inspired by Momofuku Milkbar’s Birthday layer cake, this Birthday Tres Leches is a syrupy-sweet sponge cake party in a pan.
The textural experience this cake offers is unreal. If you’ve never had Tres Leches cake, it’s essentially a soft and tender sponge that has been soaked in a mixture of three milks (evaporated, condensed and whole milk). As the cake soaks overnight, it becomes custardy, delicate and rich.
the milkbar birthday cake crumble.
The addition of the Milkbar Birthday Cake crumble adds a crunchy element to the cake. Birthday cake crumble tastes just as the name suggests – sweet and celebratory. Flour, a bit of brown sugar, oil, sprinkles and clear vanilla extract are combined to create this nostalgic and versatile crunchy toping.
let's talk ingredients
Clear Vanilla Extract and Rainbow Sprinkles (Jimmies) are essential for this recipe and can be found in most grocery stores. Clear Vanilla Extract tastes like pure, authentic “Birthday” flavor. It reminds me of Pillsbury Funfetti cake, and this is the flavor we want for our Birthday Tres Leches.
- All-Purpose Flour
- Granulated Sugar separated between ¼ cup and ¾ cup; or 50 grams and 150 grams.
- Large Eggs separated.
- Whole Milk
- Clear Vanilla Extract is an artificial vanilla that can be found in most grocery stores. It tasts like Funfetti cake, and makes all the difference in this recipe.
- Salt
- Baking Powder
- Heavy Cream
- Powdered Sugar
- Mascarpone Cheese softened. May substitute with softened cream cheese.
- Sweetened Condensed Milk
- Evaporated Milk
- Rainbow Sprinkles
- Oil
- Brown Sugar
tools
- 9 x 13″ Cake Pan
- Electric Hand Mixer
- Large Whisk
- Small Pallet Knife
- Rubber Spatula
- Measuring Glass or Small Pitcher
step by step: the process
Prepare the Cake Ingredients
Preheat the oven to 350 F/180 C.
Sift the flour and baking powder into a large bowl, and separate the egg yolks and egg whites into two separate medium to large bowls. Weigh or measure out the sugar, salt, milk, clear vanilla extract and sprinkles and set aside until needed.
Make the Funfetti Sponge Batter and Bake
Using an electric hand mixer, beat the egg whites on low speed until they become frothy and almost triple in size. Turn the speed up to medium and gradually add in 50 grams (¼ cup) of sugar, beating for about another minute. Turn the speed up to high after all the sugar is added, and beat just until the egg whites have stiff peaks.
Beat the egg yolks with the remaining 150 grams (¾ cup) of sugar on medium high speed until the mixture is pale, fluffy, and noticeably thicker. It should ribbon off the beaters as you lift them from the bowl.
Add the milk to the yolk mixture, and follow with the clear vanilla extract and salt. Beat the batter on low until fully incorporated.
Whisk the flour into the egg yolk mixture in two additions, gently whisking until just combined.
Add about a third of the whipped egg whites into the egg yolk mixture and gently fold using your whisk. Once the mixture is combined, pour it all back into the whipped egg whites and begin folding the two mixtures together gently until fully combined.
Finally, add in the colorful rainbow sprinkles and fold the batter until the sprinkles are well dispersed throughout.
Pour the batter into an ungreased 9×13″ cake pan. Tap the cake pan on the counter to reduce any air bubbles, and smooth out the top with a palette knife.
Bake at 350 F/180 C for about 30 minutes, depending on your oven. The cake is ready when the center springs back after pressing gently, and it’s a deep golden brown color. Allow the cake to cool completely in the pan.
Prepare the Milk Soak
To a pitcher, combine the sweetened condensed milk, evaporated milk, whole milk and 1 tablespoon of clear vanilla extract. Whisk the mixture together well, ensuring all the thick condensed milk has been incorporated thoroughly. Cover and place into the fridge until ready to use.
Soak the Cake
Poke holes into the sponge cake using a fork, covering the entire surface and getting as close to the edges as possible.
Using a ladle, pour the tres leches mixture over the cake. I like using a ladle to have more control over where I pour, getting all around the edges of the pan. Allow the milk soak in.
Cover the cake with plastic wrap and place it into the fridge for at least 6 hours, preferably overnight for 12 hours.
Bake the Birthday Crumble
To a small bowl, add the sugars, flour, baking powder, salt and rainbow sprinkles. Mix to combine, then add in the oil.
Combine with a rubber spatula until a crumbly texture forms. Add in more oil as needed to achieve a crumble that sticks together when pressed.
To a baking sheet lined with parchment, distribute the crumble evenly and bake at 300 F/150 C for 15-18 minutes, or until golden brown.
Please note: the mixture will be soft when first pulled out of the oven, and will become firm as it cools.
Prepare the Chantilly Cream
Prepare the chanilly cream the day you plan to serve the cake.
To a large bowl, add the cold heavy cream, confectioners’ sugar, softened mascarpone, clear vanilla extract and a pinch of salt. Begin whipping on medium high speed using an electric hand mixer.
Gradually increase the speed until stiff peaks are achieved and the cream has thickened (careful to not overmix or the cream will have too many air pockets). Run a rubber spatula through the chantilly cream to smooth it out and prepare to assemble the cake.
Frost and Assemble the Cake
Frost the cake with the chantilly cream, spreading it all the way to the edges of the pan.
Liberally sprinkle the birthday crumble over the entire surface of the cake, gently pushing the crumble toward the edges.
Finish the cake with another addition of sprinkles, and enjoy this Milkbar-inspired Tres Leches treat!
Equipment
- 1 9x13" Cake Pan
- 1 Electric Hand Mixer
- 1 Whisk
- 1 Small Pallet Knife
- 1 Rubber Spatula
- 1 Measuring Glass or Small Pitcher
Ingredients
Cake Ingredients
- 190 grams all purpose flour spooned and leveled*
- 1 teaspoon baking powder sifted with flour
- 1 teaspoon sea salt or kosher salt sifted with flour
- 50 grams granulated sugar for the egg whites
- 150 grams granulated sugar for the egg yolks
- 6 large eggs separated, room temperature
- 120 ml whole milk room temperature
- 1 teaspoon clear vanilla extract
- 100 grams rainbow sprinkles rainbow jimmies, not nonpareils
Birthday Cake Crumble
- 75 grams granulated sugar
- 30 grams light brown sugar
- 90 grams all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon sea or kosher salt
- 2 tablespoons rainbow sprinkles rainbow jimmies, not nonpareils
- 2-3 tablespoons oil canola, vegetable, olive, grapeseed
- 1 teaspoon clear vanilla extract
Milk Soak Ingredients
- 350 ml evaporated milk
- 396 ml sweetened condensed milk
- 240 ml whole milk
- 1 tablespoon clear vanilla extract
Chantilly Cream Ingredients
- 473 ml heavy cream
- 226 grams mascarpone cheese* softened at room temperatue
- 30 grams confectioners' sugar
- 2 teaspoons clear vanilla extract
- ½ teaspoon sea salt or kosher salt
Instructions
Prepare Dry Ingredients
- Preheat the oven to 350 ℉/180 ℃.
- Sift the flour, baking powder and sea salt into a medium bowl and set aside.
Beat the Eggs and Sugar
- Seperate the egg whites and egg yolks into two separate medium to large bowls.
- Beat the egg whites on medium speed while gradually adding in 50 grams (¼ cup) of sugar. Turn the speed up to medium high and beat until stiff peaks form. Set aside.
- Beat the yolks with the remaining 150 grams (¾ cup) of sugar on medium high speed until pale and visibly thicker. The yolk mixture should ribbon off the beaters as you lift it from the bowl.
- To the yolk mixture, add in the clear vanilla extract, salt and 120 ml (½ cup) of whole milk until fully combined.
Make the Sponge Batter
- Add the flour to the egg yolk mixture in two additions, gently whisking and folding the ingredients in until just combined, and no visible traces of flour remain.
- Add about a third of the whipped egg whites into the egg yolk mixture and gently fold it in using your whisk.
- Once the mixture is combined, pour it all back into the whipped egg whites and begin folding the two mixtures gently until fully combined.
- Fold in 100 grams (½ cup) of rainbow sprinkles until evenly distributed throughout the batter.
- Pour the batter into an ungreased 9" x 13" cake pan. Tap the cake pan on the counter to reduce any air bubbles, and smooth over the top with a palette knife.
- Bake at 350 ℉/ 180 ℃ for about 30 minutes. The sponge will become golden brown, and spring back when pressed.
- Allow the cake to cool completely while in the pan.
Prepare Milk Soak and Soak the Cake
- To a pitcher or measuring cup, combine the sweetened condensed milk, evaporated milk, whole milk and 1 tablespoon of clear vanilla extract. Whisk together well.
- Poke holes into the cooled sponge cake with a fork, covering the entire surface and getting as close to the edges as possible.
- Ladle the tres leches milk mixture over the cake, getting all around the edges of the pan. Allow the milk to soak in before covering with plastic wrap.
- Place the soaked cake into the fridge for at least 6 hours, preferably overnight (or for 12 hours).
Bake the Birthday Crumble
- To a small bowl, add the sugars, flour, baking powder, salt and rainbow sprinkles. Mix to combine, then add in the oil.
- Combine using a rubber spatula until a crumbly texture forms. Add in more oil as needed to achieve a crumble that sticks together when pressed.
- To a baking sheet lined with parchment, distribute the crumble evenly and bake at 300 ℉/150 ℃ for 15-18 minutes, or until golden brown.
Whip the Chantilly Cream
- Add the cold heavy cream, confectioner's sugar, softened mascarpone, vanilla extract and a pinch of salt to a large bowl.
- Whip on medium high speed using an electric hand mixer, gradually increasing the speed until the cream is thickened with stiff peaks.
Assemble the Cake and Serve
- Frost the cake with the chantilly cream, and sprinkle the birthday crumble (along with additional sprinkles) over the cake liberally.
- Serve the cake cold immediately after frosting and enjoy. The cake will keep covered in the fridge for up to 4 days.