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In true Milk Bar style, it’s made using one sheet pan, rather than multiple round cake pans (more on that below). I’ve used my favourite buttery, Funfetti Cake recipe, that produces a soft and fluffy vanilla cake every time. Next, is that vanilla buttercream.
Combine milk and remaining 1 tsp. vanilla in a small bowl. Dunk a pastry brush in milk mixture and use half of it to generously moisten the base layer. Use the back of a spoon to spread about 3 Tbsp. frosting evenly over cake. Sprinkle ⅔ cup birthday crumbs evenly over frosting. Use the back of your hand to press them in place.
Add the vanilla extract, milk, pinch of salt, and squeeze of lemon juice, then mix to combine. Beat on medium speed until smooth. Whisk together the milk and vanilla extract in a small bowl or measuring cup. Invert the cake pan on a cutting board and remove the parchment paper from the bottom.
Combine milk and remaining 1 tsp. vanilla in a small bowl. Dunk a pastry brush in milk mixture and use half of it to generously moisten the base layer. Use the back of a spoon to spread about 3 Tbsp. frosting evenly over cake.
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