Taco Bell Milk Bar Birthday Cake Empanada Copycat Recipe (Taco Bell x Milk Bar Collab)
Taco Bell and Milk Bar joined forces for a birthday cake empanada and it's as ridiculous as it sounds — crispy fried dough stuffed with funfetti cake filling and finished with that signature Milk Bar crumb.
Ingredients
Main ingredients
- all-purpose flour 2 cups
- unsalted butter 1 stick
- granulated sugar 1.5 cups
- whole milk 0.5 cup
- large egg 2 pieces
- vegetable oil 2 cups
- rainbow sprinkles 0.25 cup
- baking powder 1 tsp
- vanilla extract 2 tsp
- cream cheese 2 oz
- powdered sugar 0.75 cup
Seasonings/Sauce
- kosher salt 0.5 tsp
- MSG 0.25 tsp
Nutrition summary
Carbohydrates
42 g
54%
Protein
4 g
5%
Fat
15 g
41%
Cooking steps
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1
Make the Dough: In a large bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, and 0.5 tsp kosher salt. Cut in 1 stick cold unsalted butter until mixture forms pea-size crumbs. Add 1 beaten egg and 1/3 cup milk; stir until just combined. Wrap the dough in plastic and chill 20 minutes for Taco Bell’s signature crispy texture.
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2
Prepare Funfetti Cake Filling: In a separate bowl, cream together 2 oz cream cheese and 1 cup granulated sugar until fluffy. Beat in 1 egg, 1 tsp vanilla extract, and 0.25 cup rainbow sprinkles. Fold in a pinch of MSG — Taco Bell’s umami 'secret weapon' that intensifies the cake’s flavor. Set filling aside; do not overmix.
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3
Shape and Fill Empanadas: On a floured surface, roll chilled dough to 1/8-inch thickness. Cut six 5-inch circles. Place 2 tbsp funfetti filling onto center of each circle. Brush edges with water, fold over, and seal. Crimp edges with a fork. Chill filled empanadas 10 minutes for best fry integrity.
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4
Fry Empanadas: Heat 2 cups vegetable oil in a skillet to 350°F. Fry empanadas in batches until evenly golden and bubbly, 2-3 minutes per side. Drain on a wire rack. Copycat tip: Frying at the right temp ensures a crunchy Taco Bell shell that contrasts the gooey cake filling.
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5
Make the Birthday Cake Crumb Topping: In a small bowl, blend 0.5 cup flour, 0.25 cup sugar, 2 tbsp melted butter, 1/4 cup rainbow sprinkles, and a pinch of salt together by hand. Toast mixture in a dry skillet over medium heat, stirring constantly, until lightly golden and crisp, 5-7 minutes.
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6
Finish & Serve: While empanadas are still warm, drizzle with 2 tbsp milk mixed with 0.75 cup powdered sugar for a simple glaze. Sprinkle generously with the signature Milk Bar crumb. Serve immediately for classic Taco Bell/Milk Bar contrast — crispy, creamy, and sweet.
Personalized Q&A
Q. Does this actually taste like the Taco Bell Milk Bar Birthday Cake Empanada?
Absolutely! You get the signature crispy fried shell, a gooey funfetti cake filling, and that creamy, crunchy Milk Bar-style crumb. Incorporating MSG in both the dough and filling is a copycat trick — it deepens the flavor to match Taco Bell’s addictive profile. Toasting the sprinkle crumb adds that iconic Milk Bar texture.
Q. Why aren’t my empanadas coming out crispy like Taco Bell’s?
Ensure your oil is at a steady 350°F before frying, don’t overcrowd the pan, and be sure to chill the shaped empanadas before frying. This prevents sogginess and helps achieve the classic golden, bubbly crust found in Taco Bell’s desserts.
Q. Can I substitute the cream cheese or use different sprinkles?
Cream cheese gives the filling a creamy tang and structure, but you can swap it for mascarpone or Neufchâtel if needed. Any rainbow sprinkles work, but avoid sanding sugar or nonpareils, which can bleed too much into the dough.
Q. How many calories are in each birthday cake empanada?
Each serving (1 empanada, about 80g) is approximately 310 kcal, with 42g carbs (54% of calories), 4g protein (5%), and 15g fat (41%). It’s a treat, so enjoy in moderation!
Q. How should I store and reheat leftover empanadas?
Store fully cooled empanadas in an airtight container in the fridge up to 2 days. Reheat in a toaster oven or oven at 350°F for 6-8 minutes to restore their crispy shell. Freeze before frying for up to 1 month; fry directly from frozen, adding 1-2 minutes to cook time.
