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Bird’s Milk Cake Recipe

Bird's Milk Cake Recipe
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★★★★★

4.9 from 21 reviews

Bird’s Milk Cake is a delicate Eastern European dessert, named after a poetic expression of rarity. This version features alternating layers of fluffy chocolate sponge and airy vanilla soufflé cream, finished with a glossy chocolate glaze and elegant piped cream. Light, mousse-like, and beautifully layered, it’s a luxurious centerpiece dessert perfect for holidays or celebrations.

Ingredients

Scale

For the Chocolate Sponge:

  • 1/2 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1 tsp baking powder
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract

For the Soufflé Cream:

  • 2 tbsp unflavored gelatin
  • 1/4 cup cold water
  • 1 cup granulated sugar
  • 1/3 cup water
  • 5 egg whites
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract
  • 1 cup unsalted butter, softened

For the Chocolate Glaze:

  • 1/2 cup dark chocolate chips
  • 1/4 cup heavy cream
  • 1 tbsp butter

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
  2. To make the sponge: Beat eggs and sugar until light and fluffy. Sift in flour, cocoa, and baking powder. Fold gently, then stir in oil and vanilla. Divide between pans and bake 18–20 minutes. Let cool and slice each layer horizontally for 4 thin layers.
  3. For soufflé: Bloom gelatin in 1/4 cup cold water. In a saucepan, combine 1 cup sugar and 1/3 cup water. Bring to 245°F (118°C). Meanwhile, beat egg whites with cream of tartar to soft peaks. Slowly stream in the hot syrup while beating. Add bloomed gelatin and vanilla. Cool slightly, then beat in butter a spoonful at a time.
  4. Layer sponge and soufflé alternately, ending with soufflé on top. Chill for 1 hour.
  5. For glaze: Heat cream and butter, pour over chocolate chips. Stir until smooth. Pour over chilled cake.
  6. Decorate with piped cream and a chocolate garnish if desired.

Nutrition

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Find it online: https://swivily.com/birds-milk-cake-recipe/