Creamy Milk Cake sounds like something between a Tres Leches cake and a soft, milky sponge — dreamy, rich, and absolutely melt-in-your-mouth. Here’s a classic-style Creamy Milk Cake recipe that’s super tender and soaked in sweetened milk:
Creamy Milk Cake (Tres Leches Style)
Ingredients:
For the Cake:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar (divided: ¾ cup + ¼ cup)
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
For the Milk Soak:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- ¾ cup whole milk or heavy cream
- 1 teaspoon vanilla extract
For the Whipped Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Make the Cake Batter:
- In a bowl, whisk together flour, baking powder, and salt.
- In another large bowl, beat egg yolks with ¾ cup sugar until thick and pale. Stir in milk and vanilla.
- Fold the dry ingredients into the yolk mixture.
- In a separate bowl, beat egg whites to soft peaks. Gradually add the remaining ¼ cup sugar and beat to stiff peaks.
- Gently fold egg whites into the batter until just combined.
- Bake:
- Pour the batter into the pan and smooth the top.
- Bake for 25–30 minutes or until golden and a toothpick comes out clean.
- Cool the cake slightly (about 10 minutes).
- Soak the Cake:
- In a bowl, mix all milk soak ingredients.
- Poke holes all over the cake with a fork.
- Slowly pour the milk mixture over the cake until absorbed.
- Chill:
- Refrigerate the cake for at least 3 hours (or overnight for best results).
- Whipped Topping:
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Spread over the chilled cake before serving.
Optional Toppings:
- Fresh fruit (berries or mango)
- Cinnamon dusting
- Toasted coconut flakes
Want a chocolate or caramel version of this? Or maybe a fusion twist?