Go Back
+ servings
Birds milk cake on a cake stand

Bird's Milk Cake Recipe (Ptichye Moloko)

This Russian Bird's Milk Cake recipe is made with delicate mousse, covered in rich chocolate ganache, and garnished with bright berries.
Course Dessert
Cuisine American, Russian, Ukrainian
Keyword Bird’s Milk Cake, Ptichye Moloko
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 10 servings
Calories 471kcal
Author Natalya Drozhzhin


  • 2 cups milk
  • 1.5 oz gelatin or about 6 small packages
  • 20 oz sour cream
  • 30 oz Cool Whip
  • 1 cup sugar
  • 4 tbsp cacao
  • 1/2 cup Berries for garnish

Chocolate Ganache


  • In a saucepan over medium heat, whisk the gelatin into the milk until dissolved. Remove from heat and set aside.
    heavy cream and gelatine
  • 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.
    Mixer whipped
  • 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).
    White custard on a cake mold
  • 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.
    Cacao powder added to white custard for birds milk cake
  • Carefully apply the cacao mixture on top of the white layer. Place the cake in the fridge to set (about 30 minutes).
    birds milk cake in a mold
  • 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.
    cup with cream and chocolate chips
  • 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. 
    Cake with chocolate drizzled edges.
  • 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!
    Cake on a cake stand.


Calories: 471kcal | Carbohydrates: 52g | Protein: 10g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 142mg | Potassium: 301mg | Fiber: 2g | Sugar: 42g | Vitamin A: 764IU | Vitamin C: 1mg | Calcium: 226mg | Iron: 1mg