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This Russian Bird’s Milk Cake recipe (ptichye moloko) is made with delicate mousse, covered in rich chocolate ganache, and garnished with bright berries. A true Slavic classic!
Bird’s Milk Cake (Ptichye Moloko) is a very common and beloved Russian dessert made with light, airy layers of cream, cacao custard, and chocolate ganache. Most people that grew up in a Slavic household dream about its luscious, creamy texture and pray one of their family members will bring it to the next big get-together!
Wondering about Bird’s Milk Cake history and origin? You’re not alone. The name is a bit strange and eyebrow- raising (spoiler alert: no bird’s milk is required!). It was born out of a Slavic folktale surrounding the mythological milk birds of paradise feed to their baby chicks.
According to the legend, eligible maidens would challenge their suitors to find the elusive milk and bring it back to them. This of course was impossible, but you can see just how serious these maidens were about securing their future. Today, Bird’s Milk Cake is enjoyed throughout Europe and can be found in many European specialty stores stateside. No maiden challenge required!
What is Bird’s Milk Cake?
Bird’s Milk Cake, or “Ptichye Moloko” in Russian, is a wildly popular soufflé cake that’s eaten throughout Russia and many other post-Soviet states. There are many different variations to this cake, with some having sponge cake layers and others resembling that of a dense torte. This recipe is more closely aligned with the torte variety, consisting of a white custard layer, a cacao custard layer, and a rich topping of chocolate ganache. Below, find an overview of the flavor, texture, and time.
- Flavor: This cake is a little tangy, rich with chocolate, and lightly sweet.
- Texture: Flourless and light, this cake is creamy in texture from top to bottom.
- Time: From start to finish, it takes just under two hours to make.
How to Make Bird’s Milk Cake
Making Bird’s Milk Cake requires a bit of patience, but the end result is more than worth it. Below, find a quick hitter overview of the recipe before you dive in.
- Make the Batter Base: Dissolve the gelatin into the milk in a saucepan over medium heat. Remove from heat and set aside. With a stand or hand mixer, whip together the Cool Whip, sour cream, and sugar. In small portions, beat the milk/gelatin mixture in until smooth.
- Allow the White Layer to Set: Grease the cake pan. Place half the batter into it and refrigerate until the white layer hardens (around 30 minutes).
- Make the Cacao Layer: Using the stand mixer or hand mixer, beat the cacao powder into the remaining half of the cake batter. Set aside to cool to room temperature.
- Add the Cacao Layer: Carefully spoon the cacao layer on top of the white layer. Allow both layers to set in the fridge (about 30 minutes).
- Make the Chocolate Ganache: In 30-second intervals, melt the chocolate chips and heavy whipping cream. Between each round, give the mixture a good stir. For more tips on making and using ganache, see this post.
- Plate & Frost the Cake: Loosen the edges of the cake, carefully flip it upside down onto a cake stand or serving plate, and gently remove the pan. Spread the ganache on top of the cake, letting it drizzle off the sides. Top with fruit and pop back into the fridge for 2 hours for a final set. Serve and enjoy!
Tips for Making the Best Bird’s Milk Cake
- Allow each layer to set for 30 minutes. Patience is a virtue with Bird’s Milk Cake! Allowing each layer enough time to set is crucial to creating the perfect slice.
- Use a spatula to smoothen the cacao custard layer. To ensure a smooth bottom (you’ll end up flipping the cake when you plate it), use a cake spatula to smoothen the cacao custard layer flush to the top of the cake pan.
- Smoothen the sides of the cake after plating it. Once you flip the cake upside down and remove it from the pan, smoothen out any rough edges using the flat side of a butter knife or a cake spatula.
- Make Bird’s Milk Cake a couple of days ahead. To allow the cake to really develop and set perfectly, you can make it up to two days in advance before serving it.
Springform Pan Hack: Use a springform pan to take the stress out of removing the delicate cake layers from the cake pan.
Storing 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 can’t get smashed in the refrigerator. Also, covering it prevents the cake from soaking up any smells lingering in your refrigerator. When stored properly, it should keep for up to 4 days.
FAQ
Why is it called Bird’s Milk Cake?
It’s called Bird’s Milk Cake due to a popular Slavic folk tale. According to the legend, birds of paradise would feed their chicks with “bird’s milk” to make them strong and beautiful. To test the love of their admirers, young women would send them off on a quest to retrieve the milk, which of course was impossible to find.
What is Bird’s Milk candy?
Bird’s Milk candy is a popular candy eaten throughout Eastern Europe and Russia. It is based on the cake and often comes with a fluffy marshmallow layer. You should try it!
Is there anything I can use to replace the gelatin?
You can replace gelatin with equal parts of agar agar. It’s a vegetarian gelatin substitute that comes in powder or flakes.
How long should Bird’s Milk Cake set before I serve it?
Bird’s Milk Cake should set for two hours in the refrigerator before you serve it.
How long does Bird’s Milk Cake last?
Bird’s Milk Cake will last 3-4 days when stored in an airtight container in the refrigerator.
Other Decadent Russian Cakes to Try
- Russian Honey Cake – Rich honey and caramel cake
- Chocolate Layer Cake – Chocolate and cream layered cake
- Honey Walnut Poppy Seed Cake – Moist and nutty cake
Recipe
Bird’s Milk Cake Recipe (Ptichye Moloko)
Print Pin
Servings
10 servings
Prep Time 1 hour hr 30 minutes mins
Cook Time 25 minutes mins
Total Time 1 hour hr 55 minutes mins
Recipe contributed by: Natalya Drozhzhin
This Russian Bird's Milk Cake recipe is made with delicate mousse, covered in rich chocolate ganache, and garnished with bright berries.
Ingredients
Chocolate Ganache
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup whipping cream
US Units – Metric
Instructions
In a saucepan over medium heat, whisk the gelatin into the milk until dissolved. Remove from heat and set aside.
Using a stand or hand mixer, mix the Cool Whip, sour cream, and sugar. In small portions, add the milk and gelatin mixture until you get a smooth, consistent texture.
Thoroughly oil all the sides of a 9-inch cake pan (very important when it comes time to remove the cake!). Place half of the batter into the pan. Refrigerate until the layer hardens (around 30 minutes).
While the first layer is hardening in the fridge, use an electric mixer to add the cacao powder to the second half of the batter. Keep the chocolate custard at room temperature while the other layer is setting.
Carefully apply the cacao mixture on top of the white layer. Place the cake in the fridge to set (about 30 minutes).
Place chocolate chips and whipping cream in a microwave-safe dish. In 30-second intervals, melt the chocolate chips and whipping cream, stirring between each round. Continue the process until the chocolate ganache is smooth. Set aside and let it cool to room temperature.
Remove the cake from the fridge. Using a knife, carefully loosen the edges of the cake. Place the cake upside down on a cake stand and gently remove it from the pan. Spread the chocolate ganache on the top of the cake.
Decorate the cake with berries (or any other fruit of your choice). Allow the cake to set in the refrigerator for 2 hours before you are ready to serve it. Slice and enjoy!
Nutrition Facts
Bird's Milk Cake Recipe (Ptichye Moloko)
Amount Per Serving
Calories 471 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 16g80%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 65mg22%
Sodium 142mg6%
Potassium 301mg9%
Carbohydrates 52g17%
Fiber 2g8%
Sugar 42g47%
Protein 10g20%
Vitamin A 764IU15%
Vitamin C 1mg1%
Calcium 226mg23%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Posted September 30, 2021
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BrittNov 18, 2023 Hi there! When making this, when you have the milk and gelatin in the pot, will there be a film over it, or just smooth milk?
Natalya DrozhzhinNov 19, 2023 Hi Britt, It may have a bit of a film but you can easily remove it gently with a fork. Hope you love this recipe as much as we do. 🙂
LeaMay 12, 2023 I tried making this cake and somehow I got too much. Half of the portion filled up the whole pan and I didn't have room to fill the other half. I used stand mixer and it was almost overflowing. What did I do wrong?
Natalya DrozhzhinMay 13, 2023 Hi Lea, what size is your mixing bowl? And the size pan are using? I am trying to connect to see what happened.
Zlata PlumleeOct 29, 2023 Hi, the same thing happened to me. I used all of your measurements and the right size cake pan and I had enough to basically make a second one. Not sure what’s going on.
Natalya DrozhzhinOct 30, 2023 Hmmm, this has me stumped. Aside, from using too much of something, I'm not sure what could cause this recipe to almost double in amount.
SallyNov 4, 2023 This happened to me too, probably because my cake tin was shallower. I used a 9" pan, but it's only 1.5" deep for making one layer of cake. I think there's also deeper tins for baking a cake that you slice in half and fill.
Other than that, it turned out great!
Natalya DrozhzhinNov 5, 2023 Thats a great point, we need to make a note to use a tall pan. Thanks for sharing this feedback.
VickiNov 3, 2022 Can the cool whip be replaced with sweetened heavy whipped cream done into very stiff peaks just shy of making butter, it should have the approximate thickness as ugh! Cool whip thigh out all the nasty chemicals. I really don't thick cool which was available back when this recipe was originally developed, esp. Considering that those countries really didn't import such expensive luxury goods.
Natalya DrozhzhinNov 4, 2022 Hi Vicki, I am sure you can substitute for the heavy whipping cream. If you give it a try, I would love to know the result! Good luck!
NatalyaAug 26, 2022 Any suggestions how to make this in 9x13 baking pan and how long to make for? And how much to double the cream? Thanks
Natalya DrozhzhinAug 27, 2022 Hey Natalya- You can definitely make it in a 9x13 pan, your layers would just be thinner. You wouldn't need to alter the recipe in any way. If you want slightly thicker layers, you could 1.5 the recipe; if you double it I think it might be too much. Enjoy!
JoannaJun 1, 2022 Your gelatin proportion does not match the quantity for amount of liquid. My cake got destroyed. Please consider using measurements such as “tablespoons” or “cups”. It’s impossible to measure 30oz of cool whip or 20oz sour cream without a weight scale (which most households don’t have). Cool whip only comes in tubs of 8oz or 16oz. I come across this problem with a lot of your recipes that destroy my meals. Will not recommend your recipes to anyone as it’s not trusted, sorry. I’ll stick to Natasha’s kitchen.
Natalya DrozhzhinJun 2, 2022 Hi Joanna- thank you for taking the time to give detailed feedback, I appreciate it. I know it's frustrating when a recipe doesn't work out. How many packets of gelatin did you use, and what brand? If you use the ones I linked in the recipe (Knox brand) it should be enough to set the cake. Again, so sorry the cake didn't turn out!
OksanaApr 13, 2022 Is there any way to sub Cool Whip? Maybe whipped cream is an option ? Thanks
Natalya DrozhzhinApr 13, 2022 Hi Oksana- that's a great question. I haven't tried using whipped cream in place of cool whip, so I'm not sure what kind of results you'd get. If you try to sub it, please let us know how it turns out!
Shirley LucasDec 20, 2021 What type of milk should be used?12 & 1/2, whole, 2 % evaporated?
Natalya DrozhzhinDec 20, 2021 Hi Shirley - Organic whole milk works best! Thanks for reaching out and I hope your cake turns out FABULOUS. Happy Holidays!
Vivian OakesOct 1, 2021 Absolutely amazing! My roommate introduced me to this cake years ago and I am so happy I found this recipe!
Natalya DrozhzhinOct 1, 2021 Hi Vivian, it is such an addicting dessert, you won't get enough 😊
AllyssaOct 1, 2021 Thank you so much for sharing this amazing recipe! It is really easy to make and it tasted super delicious! Will have it again!
Natalya DrozhzhinOct 1, 2021 I am so glad to hear that, Allyssa, thank you for taking the time to comment 😊
BetsyOct 1, 2021 This is my favorite kind of cake! I adore mousse! Light and fluffy, yet rich in it's own way. And so delicious! Yummmmmmm!!!!!
Natalya DrozhzhinOct 1, 2021 Hi Betsy, I am so glad you loved the cake, thank you for taking the time to comment!
ShannaJan 1, 2021 Moose or mousse? 🤣
Natalya DrozhzhinJan 3, 2021 Hey Shanna, good catch! 🙂
sumedha mohanMar 15, 2020 Hello!
I am vegan so I do not eat gelatin. Are there any substitutes I can use?
RouzaDec 23, 2020 You can use agar agar instead
Natalya DrozhzhinDec 23, 2020 Thanks for sharing your tip!
Ruzan SApr 26, 2020 you can make with agar agar
Natalya DrozhzhinMar 15, 2020 Hey dear, I am not sure. I haven't tried any other versions of this recipe.
KayleeMar 12, 2020 How long does the cake last in the fridge?
Natalya DrozhzhinMar 12, 2020 3-4 days, but keep it in a sealed container.
AlinaDec 24, 2019 Hi, I would prefer to use heavy whipping cream to make my own "cool whip". Do you know how many ounces liquid would make 30 oz whipped?
Natalya DrozhzhinDec 24, 2019 Whipping cream can lose the fluffiness as you add jello. I haven't made this recipe with it so I dont know if it would work.
NancyFeb 17, 2018 Hello, I think it would help if you added how long you waited for the birds milk layer to chill in the refrigerator before adding the rest with the cocoa, and also the time frame the cake would be ready to serve after chilling the the refrigerator as well, like is it over night? Or would a couple of hours be enough for the cake to set? Thank you!!!
Natalya DrozhzhinFeb 25, 2018 I would say up to an hour before adding another layer. Usually I just check to see if its set. You can serve the cake with in a few hours.
ZhannaJun 16, 2014 I love this cake! Super easy and fast to make. Thank you for the great recipe!
Natalya DrozhzhinJun 17, 2014 Zhanna, I am so happy that you loved this cake. Thank you 🙂
DashaMay 10, 2014 Did you just use 1 container of cool whip?
Natalya DrozhzhinMay 10, 2014 Yes, as long as it's 30oz.
lubaJan 12, 2014 What pan size did you use?
Natalya DrozhzhinJan 12, 2014 I used 9 inch pan.
lubaJan 12, 2014 Thanks =)
JulieAug 18, 2013 На порцию приведенного выше рецепта я добавила 6 пакетиков желатина. Так как мне показалось "1 грамм" это очень мало на данное каличество ингредиентов. Торт получился, спасибо за рецепт!!!
Natalya DrozhzhinAug 18, 2013 To make one oz of gelatin, its takes about 5 little packets. So its close to what you used
cooking rookieApr 5, 2013 I tried making bird's milk cake and candy many time. And I never thought about using cool whip. Sounds like a brilliant shortcut! I will be trying your recipe next! The cake looks gorgeous too! And your other cakes 🙂
natalyaMar 18, 2013 Thanks for sharing with me. I will try your tips next time.
Sun - ShineMar 18, 2013 I did with heavy whip cream, turn great, I only increased really bit gelatin and really bit sugar, between cooling the layer one i used freezer to set faster ...next time i am gonna used your chocolate glaze because I used heavy whip cream + corn syrup + semi sweet chocolate and i don't liked, it was not really set. Made this cake for B-Day, everyone LOVED. So thank you so much for a great recipe
By the way great blog, made chubyreki too, and my husband was so happy, so thanks a lot, was really easy to make the chubyreki 🙂 I lovedSun-ShineMar 13, 2013 Pruvetik !
Ya zden novenka 🙂
Xochy delat etot tort, and have voprosik ... mozna li zamenit heavy whiped cream, chobu ne stavit cool whipe, if yes, how much i have to use heavy cream.
Thank you very much for a great blog. Good jobnatalyaDec 6, 2012 I use knife or I have cake spatula for decorating. I drop sides intentionally my self. But I gave it a little shake so it looks smooth on top.
ilona.timofeyDec 6, 2012 this looks amazing.. thank you much for the recipe. i have a question, in addition to shaking the pan to get the chocolate ganache to cover the top, do u use a tool to smooth it?.. when i made the drunken cherry the chocolate got stuck in the middle and didnt drip on sides
