Introduction
Creamy Milk Cake, also known as Tres Leches Cake or Milky Delight Cake, is a light, airy sponge cake soaked in a blend of three kinds of milk. The result is a moist, melt-in-your-mouth dessert that’s rich yet delicately balanced. It’s perfect for celebrations, afternoon tea, or when you want a luxurious treat that impresses both the eyes and the palate.
Description
This cake combines the soft texture of a vanilla sponge with the richness of sweetened milk. After baking, the cake is soaked in a mixture of evaporated milk, condensed milk, and fresh cream (or whole milk). It is then topped with whipped cream for a velvety finish. Each bite delivers a creamy sweetness balanced by the lightness of the sponge.
Ingredients
For the Sponge Cake
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
5 large eggs, separated
¾ cup granulated sugar (divided: ½ cup + ¼ cup)
1 teaspoon vanilla extract
¼ cup whole milk
For the Milk Mixture
1 cup evaporated milk
1 cup sweetened condensed milk
1 cup heavy cream (or whole milk for a lighter version)
For the Topping
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
Prepare the Sponge Batter
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In another large bowl, beat the egg yolks with ½ cup of sugar until pale and creamy. Add the vanilla extract and milk, then fold in the dry ingredients gently.
Whip the Egg Whites
In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and continue beating until stiff peaks form.
Combine and Bake
Gently fold the egg whites into the yolk mixture in three batches, being careful not to deflate the batter. Pour the mixture into the prepared pan and smooth the top.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Soak the Cake
Allow the cake to cool for 10 minutes. Poke holes all over the top using a fork or skewer.
In a separate bowl, whisk together evaporated milk, condensed milk, and cream. Slowly pour this mixture over the cake, ensuring it soaks evenly. Refrigerate for at least 4 hours, preferably overnight.
Prepare the Whipped Topping
Beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread evenly over the chilled cake.
Serve
Slice the cake into squares and serve chilled. Optionally, garnish with a dusting of cinnamon, cocoa powder, or fresh fruit.
Tips
Ensure the cake is completely cool before adding the milk mixture to prevent sogginess at the bottom.
Chill the cake for several hours to allow the milk to be fully absorbed.
Use a glass or ceramic pan for best soaking results.
For extra flavor, add a splash of rum or coffee to the milk mixture.
Variations
Chocolate Milk Cake: Add 2 tablespoons of cocoa powder to the sponge and use chocolate milk for soaking.
Coconut Milk Cake: Replace heavy cream with coconut milk and top with toasted coconut flakes.
Cardamom or Rose Milk Cake: Add cardamom powder or rose water to the milk mixture for an Indian-inspired twist.
Corrections
If your cake turns out too dense, ensure you properly whip and fold the egg whites to maintain airiness.
If it becomes overly soggy, reduce the soaking mixture slightly or refrigerate longer to set the texture.
Enjoy
Serve chilled and savor the soft, creamy sweetness of this elegant dessert. Each bite captures the essence of comfort and indulgence in perfect harmony.