Bird’s Milk Cake

This incredibly delicious, soft, and tender cake with delicate honey layers, soaked in custard and covered in chocolate glaze, is about to become a new favorite at your table!

Bird's Milk Cake

Bird's Milk Cake


  • FOR THE LAYERS (for two portions):
  • 200g Butter
  • 8 tbsp Milk
  • 360g Sugar
  • 8 tbsp Honey
  • 2 tsp Baking Soda
  • 2 tbsp Vinegar
  • 4 Eggs
  • 700g Flour (but it's individual, you might need more)
  • 3 Eggs
  • 450g Sugar (2 cups)
  • 5 tbsp Flour
  • 1 liter Milk
  • Vanilla extract
  • 360g Butter (2 packs)
  • GLAZE:
  • 6 tbsp Sugar
  • 2 tbsp Cocoa Powder
  • 6 tbsp Milk
  • 30g Butter
  • *These ingredients are for a full cake using a standard baking tray; if you want less, halve the portions!


LAYERS: In a pot, mix butter, eggs, sugar, milk, honey, continuously stirring over low heat. Once everything dissolves, mix in the soda activated with vinegar. Let it bubble and increase in volume for about 2-3 minutes, then remove from heat and add flour. The resulting dough should be soft. Pour it onto a floured surface from the total amount, knead it, divide it into 8 parts, roll out each thinly, and bake on parchment at 190°C until golden for about 4-5 minutes each.

CUSTARD: Always start cakes with the custard as it needs to cool before use. In a saucepan, mix eggs, sugar, flour, then gradually add milk, stirring to avoid lumps. Cook until thickened. Cool it down. Beat softened butter, gradually add spoonfuls of chilled custard, and vanilla. The cream is ready.

GLAZE: Mix all ingredients, bring to a boil, simmer for 3-4 mins. Remove from heat, add butter, mix, and pour over the cake.

Spread the layers with the custard, let it soak overnight, and drizzle with glaze in the morning. Enjoy, dear friends! ❤️

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