Quick Description
This Creamy Milk Cake is a soft, rich, and indulgent dessert that combines the sweetness of condensed milk with the creaminess of coconut milk and regular milk. Baked to perfection, this cake is perfect for celebrations or as a sweet treat any time of day. It’s moist, velvety, and guaranteed to please anyone with a sweet tooth. Plus, it’s simple to make, using ingredients you likely already have on hand!
Servings & Timing
Servings: 8-10 slices
Prep Time: 10 minutes
Bake Time: 45-50 minutes
Total Time: 1 hour
Ingredients List
For the Cake:
- 3 large eggs
- 200 ml coconut milk
- 500 ml regular milk
- 3 tablespoons butter (or margarine, melted)
- 1 small cup condensed milk (approx. 150 ml)
- 1 cup all-purpose flour
- 3 tablespoons sugar (optional, adjust to taste)
Instructions
Step 1 — Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal of the cake after baking.
Step 2 — Mix Wet Ingredients
In a large mixing bowl, whisk together:
- 3 large eggs
- 200 ml coconut milk
- 500 ml regular milk
- 3 tablespoons melted butter
- 150 ml condensed milk (this will add a creamy, sweet flavor to the cake)
Mix until all the wet ingredients are well combined and smooth.
Step 3 — Add Dry Ingredients
Sift in the 1 cup all-purpose flour and add the 3 tablespoons sugar (optional, depending on your sweetness preference). Whisk together until the mixture is fully combined and smooth. The batter will be slightly thin, but that’s perfect for a soft, creamy texture once baked.
Step 4 — Bake the Cake
Pour the batter into the prepared baking pan. Place it in the preheated oven and bake for 45–50 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Step 5 — Cool the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. After it has cooled slightly, transfer the cake to a wire rack to cool completely. This helps the cake set and improves the texture.
Step 6 — Serve
Once the cake has cooled to room temperature, slice it into squares or wedges and serve. For an extra touch, you can dust the cake with powdered sugar or top with whipped cream.
Additional Notes
- Texture Tip: For a creamier texture, you can use full-fat coconut milk instead of the regular coconut milk for added richness.
- Sweetness Level: Adjust the sugar depending on your preference for sweetness. Condensed milk already provides a lot of sweetness, so you can cut back on the added sugar if desired.
- Vegan Option: Use plant-based butter and substitute the regular milk with almond milk or another dairy-free milk option for a vegan version.
Dietary Info
- High in Dairy: This recipe is rich in dairy, providing calcium and protein from milk and butter.
- Moderately Sweet: The cake can be made with or without added sugar, making it customizable for different dietary preferences.
- Gluten-Free Option: Use a gluten-free flour blend to make this recipe suitable for those with gluten sensitivities.
Variations
- Fruit-Topped Milk Cake: Top the cooled milk cake with fresh fruits like berries, mango slices, or kiwi for an added burst of flavor.
- Spiced Milk Cake: Add ground cinnamon, nutmeg, or cardamom to the batter for a warm, spiced flavor.
- Chocolate Drizzle: After baking, drizzle melted chocolate on top for a chocolatey twist.
Storage & Make-Ahead
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If you live in a warm environment, you may wish to refrigerate it.
- Freezing: You can freeze the cooled cake for up to 1 month. Wrap it tightly in plastic wrap or foil, then place it in a freezer-safe bag. Thaw in the fridge before serving.
