Creamy Milk Cake

A luscious, melt-in-your-mouth cake soaked in sweet milk syrup—simple, moist, and irresistibly creamy!

📝 Ingredients

For the Cake

• 1 ½ cups (190g) all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup (115g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 3 large eggs, room temperature

• 1 tsp vanilla extract

• ½ cup (120ml) whole milk

For the Milk Soak

• 1 can (12 oz) evaporated milk

• 1 can (14 oz) sweetened condensed milk

• 1 cup (240ml) heavy cream or half-and-half

• 1 tsp vanilla extract

For Topping (Optional)

• Whipped cream

• Cinnamon or berries

• Toasted coconut flakes

👩‍🍳 Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Whisk flour, baking powder, and salt in a bowl.

3. In another bowl, beat butter + sugar until fluffy. Add eggs one at a time, then vanilla.

4. Alternate adding dry ingredients and milk, mixing until just combined.

5. Pour batter into the dish and bake 25-30 mins until a toothpick comes out clean.

2. Prepare the Milk Soak

• Whisk evaporated milk, condensed milk, heavy cream, and vanilla in a bowl.

3. Soak the Cake

• While the cake is still warm, poke holes all over with a fork.

• Slowly pour the milk mixture over the cake, letting it absorb.

• Refrigerate 4+ hours (overnight is best!).

4. Serve Chilled

• Cut into squares and top with whipped cream, cinnamon, or fruit.

💡 Pro Tips

✔ Extra creamy? Use full-fat coconut milk in the soak.
✔ Lighter version: Substitute half-and-half for heavy cream.
✔ For a caramel twist: Add 1 tbsp dulce de leche to the milk mix.

🍮 Why You’ll Love It

• Like tres leches, but richer from the heavy cream.

• No fancy ingredients—just pantry staples!

• Perfect for potlucks (gets better as it sits!).