If you’ve ever bitten into a Krispy Kreme Milk Bar Birthday Cake Doughnut, you already know it’s a celebration in every bite. This unique collaboration between Krispy Kreme and Christina Tosi’s Milk Bar blends that iconic airy doughnut with the nostalgic flavor of confetti birthday cake and a luscious cake batter filling. Getting these at the shop is great, but making them at home means you can indulge in this sprinkle-laden treat any time the craving strikes!
This copycat recipe unveils all the secrets, from pillowy yeast-raised dough to the signature confetti glaze and irresistible cake batter cream. Featuring simple ingredients and detailed instructions, you’ll learn how to master the doughnut and fill it like a pro. Don’t miss links to our popular treats and creative cake recipes for more sweet inspiration, and if you’re in a baking mood, explore our baked-dishes collection!
Table of Contents
How to make Milk Bar Birthday Cake Doughnut
The magic starts with a fluffy yeast dough, similar to the classic Krispy Kreme. It’s cut, proofed, and fried to golden perfection. Once cooled, they’re generously filled with a homemade cake batter-infused cream, dipped in a rich white chocolate glaze, showered with rainbow sprinkles, and finished with vanilla cake crumbs for that signature Milk Bar flair. While it looks bakery-perfect, this process is simple enough for any home baker.
Nutrition facts
Each serving (1 doughnut, estimated):
Calories: 375
Fat: 18g
Carbohydrates: 48g
Protein: 6g
Sodium: 190mg
Sugar: 29g
*Nutrition numbers are approximate and will vary based on exact ingredients and size.
Ingredients
- 3 cups all-purpose flour — 🛒 Buy on Amazon
- 2 1/4 teaspoons active dry yeast — 🛒 Buy on Amazon
- 1/2 cup granulated sugar — 🛒 Buy on Amazon
- 1/2 teaspoon salt — 🛒 Buy on Amazon
- 1/2 cup whole milk (warm) — 🛒 Buy on Amazon
- 1/4 cup unsalted butter, melted — 🛒 Buy on Amazon
- 2 large eggs, room temperature — 🛒 Buy on Amazon
- 2 teaspoons vanilla extract — 🛒 Buy on Amazon
- Vegetable oil (for frying) — 🛒 Buy on Amazon
- 4 ounces cream cheese, softened — 🛒 Buy on Amazon
- 2 tablespoons unsalted butter, softened — 🛒 Buy on Amazon
- 1 cup powdered sugar — 🛒 Buy on Amazon
- 2 tablespoons vanilla boxed cake mix — 🛒 Buy on Amazon
- 2 tablespoons milk — 🛒 Buy on Amazon
- 1/3 cup rainbow sprinkles — 🛒 Buy on Amazon
- 8 ounces white chocolate — 🛒 Buy on Amazon
- 1/4 cup heavy cream — 🛒 Buy on Amazon
- 1/2 cup crumbled vanilla cake (optional, for topping) — 🛒 Buy on Amazon
Tools you’ll need
- Stand mixer with dough hook (optional: can knead by hand)
- Large mixing bowls
- Rolling pin
- Donut cutter or round pastry cutters
- Baking sheets and parchment paper
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Piping bag with round tip (for filling)
- Cooling rack
Instructions
- Make the Dough: In a bowl, dissolve yeast in warm milk and let sit until foamy. Add sugar, eggs, melted butter, and vanilla. Gradually mix in flour and salt. Knead until soft and elastic (about 8-10 minutes). Cover and let rise in a warm spot until doubled, about 1 hour.
- Shape and Proof: Roll dough to ½-inch thickness on a floured surface. Cut out doughnut rounds (with or without holes). Place on parchment-lined baking sheets, cover loosely, and let rise 30-45 minutes.
- Fry the Doughnuts: Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry doughnuts in batches 1–2 minutes per side, until golden. Drain on a wire rack over paper towels.
- Make Cake Batter Filling: Beat together cream cheese, butter, powdered sugar, vanilla, milk, and a few spoonfuls of boxed vanilla cake mix until fluffy and smooth. Fold in rainbow sprinkles.
- Fill the Doughnuts: Poke a small hole in the side of each cooled doughnut. Fill a piping bag with cake batter cream and pipe into doughnuts until they puff slightly.
- Glaze and Decorate: Melt white chocolate with a touch of cream for a smooth glaze. Dip tops of filled doughnuts in glaze, sprinkle generously with rainbow jimmies, and press on a few vanilla cake crumbs if desired.
- Serve: Let glaze set for 10–15 minutes. Enjoy fresh, ideally the same day for optimal texture!
What to serve with
Drinks: Pair with a cold glass of milk, vanilla latte, or a homemade birthday cake milkshake (see more drinks ideas!).
Sides: Make it a party platter with fresh fruit skewers, colorful macarons, or mini cupcakes for extra celebratory vibes.
Occasions: Serve these doughnuts at birthday brunches, kid’s parties, bake sales, or any event that calls for a festive touch.
Variations
- Chocolate Birthday Cake Doughnut: Add cocoa powder to the filling and swap white chocolate glaze for milk chocolate.
- Gluten-Free: Replace all-purpose flour with a gluten-free blend designed for yeast baking.
- Baked Version: Use a doughnut pan and bake at 350°F (175°C) for 10–12 minutes instead of frying.
- Mini Doughnuts: Cut out smaller rounds for bite-sized treats, perfect for party platters or kids.
- Flavor Twist: Fold lemon or almond extract into the filling for a unique spin.
Ingredient Substitutes
- All-purpose flour:
- Bread flour (for extra chewy doughnuts)
- Gluten-free all-purpose flour blend (for GF needs)
- Whole milk:
- 2% or non-dairy milk (almond, oat, soy)
- Active dry yeast:
- Instant yeast (use slightly less, no need to activate in warm milk)
- Cake mix (for filling):
- Homemade vanilla cake crumbs (see our cake recipes for inspiration)
- White chocolate:
- Vanilla candy melts
- Powdered sugar glaze (for a lighter option)
- Sprinkles:
- Colored sanding sugar
- Chopped rainbow candies
- Cream cheese (for filling):
- Mascarpone
- Greek yogurt (thick, strained)
Ingredients
3 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 cup whole milk (warm)
1/4 cup unsalted butter, melted
2 large eggs, room temperature
2 teaspoons vanilla extract
Vegetable oil (for frying)
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
2 tablespoons vanilla boxed cake mix
2 tablespoons milk
1/3 cup rainbow sprinkles
8 ounces white chocolate
1/4 cup heavy cream
1/2 cup crumbled vanilla cake (optional, for topping)
Instructions
In a large bowl, dissolve yeast in warm milk and sit until foamy. Add sugar, eggs, melted butter, vanilla.
Mix in flour and salt gradually, kneading until smooth and elastic (8-10 minutes). Cover and let rise in a warm spot for 1 hour.
Roll dough 1/2 inch thick and cut into rounds. Place on parchment-lined sheets, cover, and proof for 30-45 minutes.
Heat oil in fryer or heavy pot to 350°F (175°C). Fry doughnuts 1–2 minutes each side, until golden. Drain on wire rack.
Beat together cream cheese, softened butter, powdered sugar, cake mix, vanilla, and milk for filling. Fold in sprinkles.
Pierce the side of each cooled doughnut and pipe filling inside using a piping bag with a round tip.
Melt together white chocolate and cream. Dip tops of doughnuts in glaze, sprinkle with more sprinkles, add cake crumbs.
Allow glaze to set for 10–15 minutes before serving.
