Ptichye Moloko Cake Recipe (Bird’s Milk Cake) Recipe
If you’re craving a show-stopping dessert that’s as fun to make as it is to eat, stop right here—this Ptichye Moloko Cake Recipe (Bird’s Milk Cake) delivers pure magic on a plate. Imagine cloud-like layers of sponge cake, sweet-tart mousse so silky you’ll want to eat it by the spoonful, and a glossy chocolate drizzle that brings it all together. This beloved Eastern European classic never fails to delight, whether you’re baking for a special celebration or treating your favorite people on a cozy afternoon. Let me walk you through every dreamy, delicious step!

Ingredients You’ll Need
What I love most about this cake is that its ingredients are simple but oh-so-essential—each one brings something special, from pillowy texture to irresistible flavor. Don’t skip anything; even the humble can of soda in the syrup has its part to play!
- Eggs: The foundation of your light and airy sponge—use large, room-temperature eggs for best results.
- Sugar: Adds just the right touch of sweetness and helps the cakes achieve their signature golden color.
- Pure Vanilla Extract: Infuses the cake with warmth and depth—real extract makes all the difference.
- Flour: Provides structure while still keeping the layers soft; sift it for the fluffiest crumb.
- Unflavored Gelatin: The secret to setting that luxurious mousse layer—one standard packet is perfect.
- Milk: Helps bloom the gelatin and makes the mousse creamy and smooth.
- Sour Cream: Adds tang and a rich, velvety texture to the mousse—don’t substitute here!
- Cool Whip: Keeps the mousse stable yet airy; make sure it’s refrigerated so it whips up light.
- Soda (Sprite, 7-Up, or LaCroix): Gives the cake subtle citrusy moisture and delightful spring.
- Confectioners’ Sugar: Blends seamlessly into the frosting for a silky-smooth finish.
- Heavy Whipping Cream: The backbone of that luscious creme Chantilly—chilled cream whips best!
- Semi-Sweet Chocolate Chips: Melts into a glossy, bittersweet topping that ties everything together.
How to Make Ptichye Moloko Cake Recipe (Bird’s Milk Cake)
Step 1: Prepare the Cake Layers
Get your oven preheating at 350°F and line your cake pans with parchment—this step guarantees a perfect release. Separate those eggs: whisk yolks with sugar and vanilla, fold in the flour, then whip the whites until they triple in volume. Marrying these two mixtures creates a heavenly light batter. Divide evenly, bake until golden, then let cool before trimming into neat circles—don’t worry about perfection; the frosting will hide any rough edges!
Step 2: Make the Ptichye Moloko (Mousse) Layer
Now for the star of the Ptichye Moloko Cake Recipe (Bird’s Milk Cake): the signature mousse layer! Mix gelatin and milk gently over heat—just until steamy, never boiling. Meanwhile, beat sugar, sour cream, and Cool Whip together until luxuriously smooth. Slowly combine with the cooled milk mixture. This glorious mousse gets poured over one sponge layer in a springform pan for neat edges, then into the fridge it goes to set. Patience here is rewarded with the fluffiest bite!
Step 3: Prepare the Syrup
In a small bowl, whisk up your bubbly soda with a sprinkle of sugar—this syrup is your not-so-secret weapon for a moist, flavorful cake. Drizzle half onto the first cake layer before the mousse, and save the rest for the top. The little pop of citrus is what makes each forkful unexpectedly delightful.
Step 4: Whip the Creme Chantilly Frosting
Start with an icy-cold bowl and whisk—this is my trick for cloudlike whipped cream every single time. Beat heavy cream until soft peaks, then sift in confectioners’ sugar and vanilla. Continue whipping just until stiff, satiny peaks form. Resist overbeating; you want a marshmallowy texture that glides easily over the cake.
Step 5: Assemble the Cake
Take the set mousse-cake from the fridge. Layer on the second sponge, drench it with the reserved syrup, and gently trim around the mousse so no edges stick out. Smooth a generous layer of creme Chantilly over the entire cake, using a food scraper for a pro finish. This is your blank canvas for the grand finale!
Step 6: Add the Chocolate Topping
Melt the chocolate chips in a small saucepan over low heat, stirring constantly so it doesn’t seize or burn. Pour the glossy chocolate into a zip-top bag, snip a tiny corner, and let your inner artist shine! Drizzle lines, doodle swirls, or let it fall in dramatic ribbons—each slice will look straight out of a Parisian bakery. Pop the finished cake in the fridge until you’re ready to dazzle your guests.
How to Serve Ptichye Moloko Cake Recipe (Bird’s Milk Cake)

Garnishes
This cake sings with just a flourish of chocolate, but you can amp it up with a scatter of fresh berries, a sprinkle of finely grated chocolate, or even delicate edible flowers for an extra touch of celebration. Because the flavors are so light, delicate garnishes make each slice truly special.
Side Dishes
It’s rich yet refreshing, so keep sides simple: a cup of strong tea or a glass of bubbly is all you need. If you’re serving dessert to a crowd, consider a fruit salad or a small scoop of vanilla bean ice cream—both let the star swoon-worthy flavors of the Ptichye Moloko Cake Recipe (Bird’s Milk Cake) really shine.
Creative Ways to Present
You can slice the cake into wedges for classic elegance, but try cutting it into neat squares for party-ready bites. For a whimsical afternoon tea, serve tiny sandwich-style slices on a pretty tray. Individual ramekins layered with mini cake rounds and mousse are always conversation starters.
Make Ahead and Storage
Storing Leftovers
Once you’ve assembled and chilled your masterpiece, leftovers should be covered and stored in the refrigerator. The mousse and whipped cream hold up beautifully for up to 3 days, keeping the cake fresh, creamy, and irresistible with every forkful.
Freezing
Want to extend the enjoyment? The assembled (unfrosted) Ptichye Moloko Cake Recipe (Bird’s Milk Cake) freezes well—wrap tightly in plastic and foil for up to a month. Thaw overnight in the fridge, then frost and drizzle with chocolate just before serving for the very best texture.
Reheating
This cake is meant to be served cold, so skip reheating. If you’ve frozen the cake, simply let it return to a soft, chilled state before serving. The mousse’s unique, creamy character is at its best straight from the fridge!
FAQs
Can I use homemade whipped cream instead of Cool Whip?
Absolutely! If you prefer, substitute equal parts freshly whipped cream (sweetened to taste) for Cool Whip. Your mousse may be a tad softer, but it’ll still taste amazing.
Do I need a springform pan for assembly?
It’s not mandatory, but a springform pan makes layering and unmolding the Ptichye Moloko Cake Recipe (Bird’s Milk Cake) super easy and neat. If using regular pans, just line them with parchment for easier lifting.
What can I use if I don’t have Sprite or 7-Up for the syrup?
If you’re looking for a lighter option, unsweetened flavored seltzer like LaCroix works, or even just sparkling water with a citrus twist. The goal is to keep the sponge light and moist with a subtle zing!
How long does the mousse layer take to set?
Plan for at least 1 to 2 hours in the fridge for the mousse to set firmly enough for assembly. If you’re making the Ptichye Moloko Cake Recipe (Bird’s Milk Cake) ahead, you can let it chill overnight for no-stress prep.
Can I double this recipe for a crowd?
You sure can! Simply bake the cake layers in larger pans and double all other layer ingredients to stack the cake higher or make two luscious round cakes. It’s a surefire party hit!
Final Thoughts
If you’re ready for a baking adventure that’s equal parts spellbinding and delicious, you can’t go wrong with this Ptichye Moloko Cake Recipe (Bird’s Milk Cake). Each step brings you closer to a dessert so lovely it practically begs to be shared. Give it a try—and watch everyone fall in love, bite after dreamy bite!
PrintPtichye Moloko Cake Recipe (Bird’s Milk Cake) Recipe
Indulge in the exquisite Ptichye Moloko Cake, a Russian delicacy also known as Bird’s Milk Cake, featuring light cake layers, a creamy Ptichye Moloko mousse, and a decadent chocolate topping.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours
- Yield: 1 cake (12 servings) 1x
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: Russian
- Diet: Vegetarian
Ingredients
Cake Layers:
- 8 large eggs
- ¾ cup sugar
- 1 teaspoon pure vanilla extract
- 1 cup flour
Ptichye Moloko Layer:
- 7 grams (1 packet) unflavored gelatin
- ½ cup milk
- ½ cup sugar
- 8 oz sour cream
- 8 oz Cool Whip, refrigerated
Syrup:
- 1 can Sprite, 7-Up, or LaCroix mixed with 2 tablespoons sugar
Creme Chantilly Frosting:
- 2 cups heavy whipping cream (1 pint)
- 3 tablespoons confectioners’ sugar, sifted
- ¾ teaspoon vanilla extract
Chocolate Topping:
- ¾ cup semi-sweet chocolate chips
Instructions
- Prepare the Cake Layers: Preheat the oven and line cake pans. Whisk egg yolks, sugar, and vanilla. Fold in flour. Beat egg whites until foamy. Fold yolk mixture into whites. Bake and cool cakes.
- Prepare the Ptichye Moloko (Mousse) Layer: Heat gelatin and milk, then combine with sugar, sour cream, and Cool Whip. Pour over one cake layer in a springform pan and refrigerate.
- Make the Syrup: Combine soda and sugar, pour over the cake layer.
- Prepare the Creme Chantilly Frosting: Whip cream until soft peaks form. Add sugar and vanilla, whip until stiff peaks form.
- Assemble the Cake: Place second cake layer on top of set mousse layer. Pour remaining syrup over it. Frost with Creme Chantilly frosting.
- Make the Chocolate Topping: Melt chocolate chips, drizzle over the cake. Refrigerate before serving.
Notes
- For a richer flavor, consider using dark chocolate for the topping.
- Ensure the mousse layer is fully set before assembling the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 23g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg
Keywords: Ptichye Moloko Cake, Bird’s Milk Cake, Russian dessert, Creme Chantilly, Cake recipe