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Sophie

Bird's Milk Cake: Discover This Delicious Recipe!

Bird's Milk Cake is a delicious and fluffy dessert that combines a rich chocolate cake with a light and airy whipped cream topping.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon gelatin
  • 1/4 cup cold water
  • 1 teaspoon vanilla extract for the cream

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, combine the buttermilk, vegetable oil, eggs, and 1 teaspoon of vanilla extract. Mix well.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
  6. While the cake is cooling, prepare the cream. In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom.
  7. In a medium bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold in the bloomed gelatin and 1 teaspoon of vanilla extract until well combined.
  8. Once the cake has cooled, spread the whipped cream mixture evenly over the top. Refrigerate for at least 2 hours to set.
  9. Cut into squares and serve chilled.

Nutrition

Serving: 1squareCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 5gCholesterol: 50mgSodium: 150mgFiber: 1gSugar: 20g

Notes

  • For a richer flavor, try adding a tablespoon of instant coffee granules to the batter.
  • You can also substitute the heavy cream with coconut cream for a dairy-free version.

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