This creamy milk cake is a soft, moist, and richly flavored dessert made with a generous amount of milk and butter. It’s perfect for gatherings, holidays, or any time you need a comforting treat. This recipe makes a large 9×13-inch cake.
Ingredients:
Cake:
3 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1½ cups whole milk (or evaporated milk)
½ cup heavy cream
Optional: zest of 1 lemon or orange for extra flavor
Creamy Milk Topping (optional but recommended):
1 cup sweetened condensed milk
1 cup evaporated milk
1 cup whole milk or cream
1 tsp vanilla extract
Instructions:
For the Cake:
Preheat oven to 175°C (350°F). Grease and flour a 9×13-inch baking pan.
In a medium bowl, sift together flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in the vanilla extract (and citrus zest if using).
Alternately add the dry ingredients and milk/cream to the batter, starting and ending with the flour. Mix just until combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 45–55 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Let the cake cool slightly in the pan.
Optional Creamy Milk Soak:
In a bowl, mix sweetened condensed milk, evaporated milk, and cream.
While the cake is still warm, poke holes all over the surface using a skewer or fork.
Slowly pour the milk mixture evenly over the cake, allowing it to soak in.
Let the cake sit at room temperature for 30 minutes, then refrigerate for at least 1–2 hours (or overnight) for best flavor.
Serving Suggestions:
Top with whipped cream or fresh fruit.
Sprinkle with cinnamon, coconut flakes, or toasted nuts for extra texture.
Tips:
Use room temperature ingredients for best results.
For extra richness, replace some of the milk with sour cream or yogurt