Oh yes—Creamy Milk Cake is basically a soft, spongy cake soaked in milk and cream, almost like a simplified, ultra-rich tres leches. 😍 Here’s a clear recipe that gives you that melt-in-your-mouth texture:
Ingredients
For the Cake:
- 1 cup (125 g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs, separated
- ¾ cup (150 g) sugar, divided
- ½ tsp vanilla extract
For the Milk Mixture:
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) heavy cream
- ¼ cup (50 g) sugar
- ½ tsp vanilla extract
For the Topping:
- ½ cup (120 ml) heavy cream, whipped
- Optional: cocoa powder, cinnamon, or sliced fruits for garnish
Instructions
- Preheat & Prep:
Preheat oven to 350°F (175°C). Grease an 8×8-inch pan or line with parchment paper. - Separate Eggs:
Place egg whites in one bowl and yolks in another. - Beat Yolks:
Whisk egg yolks with ½ cup sugar and vanilla until thick and pale. - Beat Egg Whites:
In a clean bowl, beat egg whites with remaining ¼ cup sugar until stiff peaks form. - Combine & Fold:
Gently fold yolk mixture into egg whites, then fold in flour, baking powder, and salt carefully to keep it airy. - Bake:
Pour batter into pan and bake 25–30 minutes or until a toothpick comes out clean. Let it cool slightly. - Prepare Milk Mixture:
In a saucepan, warm milk, cream, sugar, and vanilla until sugar dissolves. Don’t boil. - Soak Cake:
Prick the cake all over with a fork and slowly pour the milk mixture over it. Let the cake absorb the milk for 15–20 minutes. - Top with Whipped Cream:
Spread whipped cream on top and garnish as desired. Chill for at least 30 minutes before serving for best results.
💡 Tips:
- For an extra creamy version, replace half the milk with condensed milk.
- Use a serrated knife to slice—it keeps the soaked cake from squishing.
- Dust with cocoa or cinnamon for a pretty, flavorful touch.
If you want, I can also give you a super simple “one-bowl creamy milk cake” version that’s ready in under an hour and still ultra-soft.
Do you want me to share that version too?
