Bird’s Milk Cake is a custard cake, also called “Ptichye Moloko”. Bird’s MilkCake is mousse-like, covered in rich chocolate ganache and a nice hint of fruits on top.

Bird’s Milk Cake might be an odd name, but it’s a very common Russian dessert. Most kids that grow up in Russian culture have triedPtichye Moloko. It’s also popular here in the states, you can find it in most Russian markets, either in a cake or candy form.
Tips for Making the Bird’s Milk Cake (Ptichye Moloko)
- Prepare all ingredients ahead of time, and read all step by step instructions before starting.
- Give each layer of Bird’s Milk Cake at least 30 minutes to set.
- Once you fill up the cake pan, use a spatula to smooth out the cake.
- Once you remove the cake from the pan, use a knife at an angle to smooth out the sides of the cake.
- Bird’s Milk Cake can be refrigerated for several days as long as it’s stored in a sealed container.
Other Russian Cakes to Try
Recipe
Ingredients
- 2 cup Milk
- 1.5 oz Gelatin (6 small packages)
- 20 oz Sour Cream
- 30 oz Cool Whip
- 1 cup Sugar
- 4 tbsp Cacao
- Fruit for garnish
Chocolate Ganache
- 1/2 cup Semi-sweet Chocolate Chips
- 1/2 cup Whipping Cream
Instructions
- Whisk gelatin into milk, warm it up to dissolve gelatin.
- Combine cool whip together with sour cream and sugar. Using an electric mixer, mix until the sugar is dissolved. Mix milk in small portions, until you get a smooth consistency.
- Oil all sides of the 9-inch cake pan, this will help you with removing the cake in the end. Place half of the mixture into the pan. Refrigerate until the layer hardens.
- Using an electric mixer, add cacao into the second part of the Bird’s Milk Cake. Keep the chocolate custard in a warm place while the white layer is setting.
- Carefully apply the cacao mixture on top of the while layer. Place the cake in the fridge to set.
- In a separate dish, combine chocolate chips together with whipping cream. Heat microwave in 30-second intervals and stir in between. Continue the process until the chocolate ganache looks smooth. Set aside and let it cool to room temperature.
- Remove the cake from the fridge. Carefully using a knife, go along all sides of the pan. Place the cake upside down on a cake stand, remove it from the pan. Spread chocolate on the top of the cake.
- Decorate with fruits of your choice; berries would work best. Keep refrigerated until ready to serve.
Nutrition Facts
Bird's Milk Cake
Amount Per Serving
Calories 467
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 16g80%
Cholesterol 65mg22%
Sodium 142mg6%
Potassium 296mg8%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 41g46%
Protein 10g20%
Vitamin A 756IU15%
Vitamin C 1mg1%
Calcium 225mg23%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Moose or mousse? 🤣
Hey Shanna, good catch! 🙂
Hello!
I am vegan so I do not eat gelatin. Are there any substitutes I can use?
You can use agar agar instead
Thanks for sharing your tip!
you can make with agar agar
Hey dear, I am not sure. I haven't tried any other versions of this recipe.
How long does the cake last in the fridge?
3-4 days, but keep it in a sealed container.
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?
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.
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!!!
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.
I love this cake! Super easy and fast to make. Thank you for the great recipe!
Zhanna, I am so happy that you loved this cake. Thank you 🙂
Did you just use 1 container of cool whip?
Yes, as long as it's 30oz.
What pan size did you use?
I used 9 inch pan.
Thanks =)
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!!!
To make one oz of gelatin, its takes about 5 little packets. So its close to what you used
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 🙂
Thanks for sharing with me. I will try your tips next time.
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 loved
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 job
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.
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