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Russian Bird’s Milk Cake Recipe with Chocolate Glaze

Bird’s Milk cake is a true Slavic classic that combines a soft chocolate glaze with a smooth sponge cake layer, custard buttercream, and an airy soufflé like white layer.

A slice of Russian birds milk cake on a plate with a fork.

This delicious treat is one of the most popular cakes in Ukraine and Russia, especially for birthdays and special events. Depending on what part of the post-Soviet states you are from, there are numerous recipes for the legendary cakes, but this one I love the most. 

Even though I was only six years old when my family left the Soviet Union, ptichye moloko cake (Bird’s Milk cake) is one of those desserts I haven’t forgotten. So glad my mom could recreate the flavors.

This is one of the easiest and most authentic cakes you can make

True Russian cakes with chocolate glaze are a classic for those of Slavic roots and culture but can surprise people unfamiliar with them. Bird’s milk doesn’t mean we really extract milk from birds of any sort, but it’s a fun name to describe the creamy cake layer that goes atop the other cake layers. 

The top and sides of the cake are covered in a delicious chocolate ganache that just pulls together these flavors. In the layers of sponge cake, you taste originality and sweet years of perfecting this recipe.

Birds milk cake on a plate with a slice cut and a spatula on the side.

What is Bird’s Milk Cake?

This legendary Soviet cake is an airy, cloudy, creamy soufflé on sweet custard cream and a thin layer of sponge cake, all covered with a rich, smooth ganache. It was a favorite dessert in the post-Soviet states. All Russians know this cake as ptichye moloko, while Ukrainians call it ptashyne mokoloko; in America, it has been translated to Bird’s Milk, meaning “milk of birds.” 

Ptichye Moloko originated in Poland by Jan Wedel, who came up with the idea back in 1930 as a souffle candy called ptasie Mleczko, which you could find in Eastern European stores, around the states, or online. The sweets were so popular that they spread throughout the USSR, and then a Moscow confectioner Vladimir Guralnik transformed the delicate dessert into a cake.

Bird’s Milk Cake recipe is one of my favorite cakes. Don’t let the name throw you off; this recipe doesn’t use bird’s milk. Bird’s Milk Cake is a loved dessert in Eastern Europe. The cake can be found premade at stores around the country, but nothing compares to the pleasure and satisfaction of making it yourself. And it’s not as complicated as it may look!

Key Ingredients for Bird’s Milk Cake

Birds milk ingredients in separate bowls flour agar agar sugar vanilla eggs butter milk whipping cream chocolate chips.

For the layers of cake, you will need:

Large eggs give a unique flavor, color, and volume to the cake

White Sugar to keep the cake moist and soft 
Baking powder increases the volume and lightens the texture of the cake 
All-purpose flour, unbleached is best for this cake since it’s denser and retains the structure of the cake 

Bird milk mousse ingredients:

Cold Water which is important during mixing
Agar-agar is the thickening and gelling agent in this recipe which sets more firmly than gelatin and can even set at room temperature 
Powdered sugar provides a sweet flavor 

Dry vanilla or ground vanilla doesn’t have moisture and adds warmth and flavor to the cake 
Egg whites at room temperature to make the mousse lighter and airier
Jello, lemon-flavored has a citrusy taste which makes the cake very delicious, light, and fluffy 
Granulated Sugar for sweetness 

Milk makes the texture lighter and stronger because of the protein

Yellow custard buttercream ingredients:

Egg yolks from large eggs for a richer and softer cream.
Unsalted soft butter which must be softened.

To make chocolate ganache, you need:

Chocolate chips take a long time to melt but have a thicker texture as compared to chocolate 
Heavy whipping cream holds its shape when whipped and is a perfect topper for desserts

Find the full printable recipe with specific measurements below.

How to make Birds Milk Cake

Step 1: Prepare your oven and baking tin 

Preheat your oven to 350F.

Butter up a 9″ round cake form.

A buttered cake spring form.

Step 2: Mix the sponge cake ingredients

In a stand mixer, beat together the eggs and sugar until pale, fluffy, and well blended on high speed. 

On low speed, add baking powder and flour.

A stand mix with sponge cake batter and a stand mixer whisk on the side.

Step 3: Bake the cake 

With the help of a spatula, transfer dough to the prepared cake pan.

Bake for 25 minutes and once done set on a cooling rack.

Baked sponge cake in a cake form cooling on a wire rack.

Step 4: Prepare the Bird’s milk mousse  

Combine a package of lemon-flavored jello with cold water. Microwave for 30 seconds (another healthier option is to warm it up on the stove). Set aside until ready to use.

Jello powder combined with water in a ceramic bowl.

Step 4: Make the egg mixture 

In a stand mixer on high, beat the egg whites from the large eggs. Add in the dry vanilla. Keep beating until you combine the jello mixture (step 6 below).

A bowl from a stand mixer with beated egg whites and a whisk inside the bowl.

Step 5: Prepare the syrup

On the stove, in a medium-sized saucepan, combine water and agar-agar on medium heat, and bring to a boil.

Add in powdered sugar, whisk together, and boil for exactly 6 minutes (no less – no more) and take off the heat.

Syrup in a saucepan with a whisk on the side.

Step 6: Quickly add jello and sugar powder

Quickly add the jello mix to the egg whites and keep mixing.

A stand mixer whisking egg whites and a hand pouring jello mixture into the mixer bowl.

With the mixer still beating, pour in the sugar powder syrup. Mix for 3 minutes until it’s pale and fluffy.

A stand mixer with whisked egg whites and yellow and a saucepan of syrup being poured into the bowl.

Step 7: Refrigerate the Bird’s Milk mousse

Transfer the bird’s milk mousse into the same size cake pan that you used for the sponge cake.

Refrigerate for 45 minutes. 

Birds milk cake in a spring form.

Step 8: Meanwhile you can make the cream

On the stove or the microwave, bring to a boil sugar, milk, and egg yolks from large eggs.

Place in the refrigerator to cool down.

Boiled sugar, milk and eggs in a saucepan with a fork in it.

Step 9: Make the cream and add it to the cake

After it cools down completely (30 minutes or so) in a medium bowl, combine unsalted butter using a hand mixer.

A bowl of buttercream for birds milk cake with a handheld mixer on the side.

Remove any skin from the sponge cake then spread the buttercream on top of it.

A sponge cake with buttercream on a wire rack.

Step 10: Add the Bird’s Milk mousse

Gently take out the bird’s milk mousse from the form and place it on the buttercream.

Place it back into the refrigerator until the ganache is ready.

Birds milk cake on a wire rack with buttercream and sponge cake.

Step 11: Make the chocolate ganache

Melt chocolate chips and combine with heavy whipping cream to make the ganache.

A bowl of ganache with a spoon.

Spread the ganache all over the cake.

Birds milk cake covered in ganache on a wire rack.

Step 12: Refrigerate and serve

Keep in refrigerator until ready to serve.

Expert Tips

  • ​Prepare the ingredients ahead of time. The process of baking goes smoother when you don’t have to worry about where your ingredients are and the time it takes to get them out! Pulling them out and measuring them beforehand makes baking go a lot smoother.
  • Make sure you have the time. Although this cake is not complicated, you need some patience for it. It comes together with a few different layers of cake and needs time to set. You can make the cake 2 days in advance and then serve it. The end result is worth it though.
  • Use lemon-flavored jello, and don’t substitute for another flavor. The taste of the bird’s milk will not be right if you do so.
  • ​Use visuals! Learn how to make an easy sponge cake from our YouTube channel. You will love this delicious dessert; the sponge cake is so simple to make, and you can with just 4 ingredients. The delicate mousse-like marshmallow layer is made in the same 9-inch cake pans as the sponge cake.
  • The white bird’s milk mousse needs to be completely cooled down to pour the ganache over; otherwise, your cake will melt.

How to Store Bird’s Milk Cake 

The best way to store Bird’s Milk Cake is in an airtight cake container. Since it’s very delicate, you’ll want to make sure it doesn’t get damaged in the refrigerator. Also, covering it prevents the cake from soaking up any smells lingering in your refrigerator. When stored properly, it can last for up to 5 days.

Recipe FAQs

Can agar agar be substituted for gelatin?

Yes, but I wouldn’t. Like the original cake, I use agar-agar, and in this recipe, it’s better to use agar gelatin.

Do I need a stand mixer to make the bird’s milk?

Although it’s possible to make this recipe with a hand mixer, combining the bird’s milk ingredients requires high speed, which is much easier to do with a stand mixer.

Can I substitute baking powder for baking soda?

No, the two are very different in taste. Here’s an article about why they’re not interchangeable.

What size of springform pan do I need?

I like to use a 9-inch cake pan.

Can I use cocoa powder for the ganache?

You will need milk chocolate chips for the ganache; the cocoa powder will not give you the consistency you need for the chocolate layer.

Do I have to make the sponge cake layer?

No, you can leave it out if you choose to.

A slice of birds milk cake with a fork.

Most tasty Russian cakes and dessert recipes 

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If you tried this Russian Bird’s Milk Cake Recipe with Chocolate Glaze or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!

a slice of birds milk cake on a plate with a fork.

Russian Bird’s Milk Cake Recipe with Chocolate Glaze

This Bird’s Milk Cake Recipe (Ptichye Moloko) is made with an easy, soft, and moist sponge cake. Then, there is a layer of smooth custard buttercream and a thick layer of fluffy mousse-like marshmallow called “bird’s milk”. Finally, it is topped with a luxurious chocolate ganache. You’re going to love this one!
4 from 4 votes
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Course: Desserts
Cuisine: Russian
Allergy: Nut Free, Vegetarian
Total Time: 2 hours 50 minutes
Servings10
Calories: 474kcal
Author: Marina Rizhkov

Equipment

  • Spatula set
  • Stand mixer
  • hand mixer
  • whisk
  • Cake spatula

Ingredients

Sponge cake

  • 3 large eggs
  • ½ cup sugar
  • ½ tsp baking powder
  • ½ cup all-purpose flour, unbleached

Bird's Milk

  • 1 cup water
  • 2 tsp agar-agar
  • 4 cups powdered sugar
  • ¼ tsp dry vanilla
  • 3 egg whites, room temperature
  • 3 oz jello, lemon flavored
  • 2 Tbsp water

Yellow Cream Custard

  • ½ cup sugar
  • 3 Tbsp milk, I used 2%
  • 3 egg yolks, from large eggs
  • ½ cup unsalted butter, softened, 1 stick

Chocolate Glaze

  • 1 cup chocolate chips
  • ½ cup heavy whipping cream

Instructions

Sponge Cake

  • Preheat your oven to 350F.
  • Butter up a 9″ round cake form.
    buttered cake form.
  • In a stand mixer, beat together eggs and sugar until pale and well blended on high speed. On low speed, add baking powder and flour.
    3 large eggs, ½ cup sugar, ½ tsp baking powder, ½ cup all-purpose flour,
    cake mix batter in a silver bowl with a whisk on the side.
  • With the help of a spatula, transfer the batter to the prepared cake pan.
    sponge cake batter in a pan.
  • Bake for 25 minutes. Set on a cooling rack.
    sponge cake baked in a black pan on a wire rack.

Bird's Milk

  • Combine a package of lemon-flavored jello with water. Microwave for 30 seconds (another healthier option is to warm it up on the stove). Set aside until ready to use.
    3 oz jello,, 2 Tbsp water
    lemon jello in a white bowl.
  • In a stand mixer on high, beat egg whites from large eggs. Add in the dry vanilla. Keep beating until you combine the other ingredients.
    3 egg whites,, ¼ tsp dry vanilla
    stand mixer whisk with white cream for birds milk cake in a silver bowl.
  • On the stove, in a medium-sized saucepan, combine water and agar-agar on medium heat, and bring to a boil.
    1 cup water, 2 tsp agar-agar
    a saucepan with liquid boiling and a whisk on the side.
  • Add in powdered sugar, whisk together and boil for exactly 6 minutes (no less – no more). Take off the heat and quickly do the following two steps.
    4 cups powdered sugar
    agar agar boiling in a silver pot on a wooden board with a silver whisk.
  • Add the jello mix to the egg whites. Keep mixing.
    cake recipe mixing in a stand mixer with lemon jello being added in.
  • With the mixer still beating, pour in the sugar powder syrup. Mix for 3 minutes.
    white souffle with mixing in agar agar from a silver saucepan.
  • Transfer the bird’s milk mousse into the same size cake pan that you used for the sponge cake.
    cake in a springform.
  • Refrigerate for 45 minutes. Meanwhile you can make the cream.

Custard Cream

  • On the stove or the microwave, bring to a boil sugar, milk, and egg yolks from large eggs.
    ½ cup sugar, 3 Tbsp milk,, 3 egg yolks,
    buttercream in a saucepan with a spoon.
  • Place in the refrigerator to cool down.
  • After it cools down completely (30 minutes or so) in a mixing bowl, combine with unsalted butter using a hand mixer.
    ½ cup unsalted butter,
    buttercream recipe in a glass bowl with hand mixers.

Put the Bird's milk Cake Together

  • Spread the buttercream on the sponge cake.
    sponge cake with buttercream on a wire rack.
  • Gently take out the bird’s milk mousse from the form and place it on the buttercream.
    birds milk cake put together with sponge cake buttercream and a top layer on a wire rack.
  • Place it back into the refrigerator until the ganache is ready.
  • Important! The bird’s milk layer must be completely cooled down to pour the ganache over; otherwise, your cake will melt.
    ganache in a glass bowl for a cake recipe.

Ganache

  • Melt chocolate chips and combine with heavy whipping cream to make the ganache. Spread the ganache all over the cake.
    1 cup chocolate chips, ½ cup heavy whipping cream
    cake covered in ganache on a wire rack in a baking tray.
  • Keep in refrigerator until ready to serve.

Notes

  • Prepare the ingredients ahead of time. The process of baking goes smoother when you don’t have to worry about where your ingredients are and the time it takes to get them out! Pulling them out and measuring them beforehand makes baking go a lot smoother.
  • Make sure you have the time. Although this cake is not complicated, you need some patience for it. It comes together with a few different layers of cake and needs time to set. You can make the cake 2 days in advance and then serve it. The end result is worth it though.
  • Use lemon-flavored jello, and don’t substitute for another flavor. The taste of the bird’s milk will not be right if you do so.
  • Use visuals! Learn how to make an easy sponge cake from our YouTube channel. You will love this delicious dessert; the sponge cake is so simple to make, and you can with just 4 ingredients. The delicate mousse-like marshmallow layer is made in the same 9-inch cake pans as the sponge cake.
  • The white bird’s milk mousse needs to be completely cooled down to pour the ganache over; otherwise, your cake will melt.

Nutrition

Calories: 474kcal | Carbohydrates: 72g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 110mg | Potassium: 62mg | Fiber: 1g | Sugar: 70g | Vitamin A: 615IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
Tried this recipe?Mention @allweeat_com or tag #allweeat!
4 from 4 votes (1 rating without comment)

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13 Comments

  1. Hi Marina- I was gonna give your Bird Milk Cake a try but I’m a little confused. Step 5 in prepare the syrup it reads 4 cups po. Sugar. Under Bird Milk it reads 3cups po.sugar. And in instructions it reads 4cups and at the end 3cups. Just wanted to ask if it’s 3or 4 cups of po sugar

  2. 5 stars
    Hi Marina,
    I have tried this recipe and failed at the bird milk stage. The lemon jello with 2 tbspns of water went very very thick (not pourable) and crystalline.
    I used the jello pie and pudding (that is usually mixed with milk) is this the correct jello?
    When I added it to the fluffy egg white, the egg white basically collapsed and the whole mixture is yellow!!!
    I hope that you can clarify.
    Many thanks,
    Andy Speed

    1. I have never used pudding for this recipe, I can’t image it working with pudding. You should use a 3oz box of lemon jello. (usually mixed with just water, NOT milk).
      What you need to do with the jello:
      Combine a package of lemon-flavored jello with cold water. Microwave for 30 seconds. Set aside until ready to use.
      Here to help if you need more details.

  3. Hi Marina,
    I am an indie romance author looking to include some traditional Russian recipes at the end of my current work-in-progress, Twisted Lies. My main female character is in culinary school in Russia. I would love to use your recipe for Bird’s Milk Cake and give the credit to you and a link to your blog. Please let me know if this would be okay, and if you have other recipes for baked goodies, I’d love to include them, too.

  4. 1 star
    Ptasie mleczko is Polish! Why are you claiming it’s russian? Why are you russians stealing every bit of culture from neighboring countries and caliming it as your own? It’s offensive, given your colonization past and present, and you should be ashamed of yourself!