Creamy Milk Cake

Here’s a soft, rich Creamy Milk Cake that’s moist, lightly sweet, and perfect as a tea-time or celebration dessert.

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🍰 Creamy Milk Cake (Milk-Soaked Sponge)

Serves: 8–10
Texture: Fluffy, moist, creamy

Ingredients

Cake

• 1½ cups all-purpose flour

• 1½ tsp baking powder

• ¼ tsp salt

• 3 large eggs (room temperature)

• ¾ cup sugar

• ½ cup vegetable oil or melted butter

• ½ cup warm milk

• 1 tsp vanilla extract

Milk Cream Soak

• 1 cup whole milk

• ½ cup heavy cream

• 3 tbsp sweetened condensed milk

Cream Topping (optional but recommended)

• 1 cup heavy whipping cream

• 2 tbsp powdered sugar

• ½ tsp vanilla

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Instructions

1. Preheat oven to 170°C / 340°F. Grease and line a 9-inch pan.

2. Mix dry ingredients: Whisk flour, baking powder, and salt.

3. Beat eggs & sugar: Beat until pale and fluffy (3–4 minutes).

4. Add liquids: Mix in oil/butter, warm milk, and vanilla.

5. Fold in dry mix gently until smooth.

6. Bake: Pour batter into pan and bake 30–35 minutes until a toothpick comes out clean.

7. Prepare milk soak: Mix milk, cream, and condensed milk.

8. Soak cake: While warm, poke holes all over the cake and slowly pour milk mixture on top. Let absorb completely.

9. Whip cream topping and spread over cooled cake (optional).

10. Chill 1–2 hours for best texture.

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Variations

• Caramel Milk Cake: Drizzle caramel sauce on top.

• Cardamom Milk Cake: Add ½ tsp ground cardamom.

• Coconut Milk Cake: Replace milk with coconut milk.

• Rose or Saffron Milk Cake: Add rose water or saffron strands.

Serving Tip

Serve chilled, garnished with nuts, berries, or grated chocolate.

If you want, I can adapt this into a tres leches–style, eggless, or pressure cooker version.