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Vanilla Milk Cake Recipe

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You may have noticed over on my Instagram account, that I’ve become slightly obsessed with tres leches cake aka milk cake! I decided to make my own version and I’m really pleased with how it turned out.

The cake is light, fluffy and soaked in a sweet milk mixture made of condensed milk, evaporated milk and full fat milk! I’ve also used Anchor butter for some extra buttery betterness *drools*! This is definitely a dessert made for indulging and would be the perfect treat for iftar or Eid! Take a look…

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I decorated it with crushed pistachios and rose petals. The flavours and smell from the rose infuse into the milk mixture giving it a subtle fragrant touch. 

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If there’s one dessert I’m going to make this Eid, it’s definitely going to be this one! Try it out and let me know how you get on! :) 

VANILLA MILK CAKE RECIPE
Serves 8
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
FOR THE CAKE
  1. 1/2 cup softened Anchor unsalted butter
  2. 1 cup granulated sugar
  3. 1 tbsp vanilla extract
  4. 5 eggs
  5. 1 3/4 cups plain flour
  6. 1 tsp baking powder
  7. 1 tsp salt
FOR THE MILK
  1. 300 ml condensed milk
  2. 300 ml evaporated milk
  3. 250 ml full fat milk
FOR THE TOPPING
  1. 284 ml double cream, whipped
  2. 1/4 cup powdered sugar
Instructions
  1. Start by preheating your oven to 180 degrees C.
  2. Beat the butter and sugar together until light and fluffy.
  3. Carefully add in the eggs and vanilla extract to the butter and sugar mix and beat until everything is well combined. Don't over-beat the eggs.
  4. Add the dry ingredients (flour, baking powder and salt) in a separate bowl. Add 1/2 of this mix to the wet ingredients until everything is combined. Repeat with the second half.
  5. Pour the batter into a greased baking dish and smooth it out evenly.
  6. Place in the oven and bake for 30 minutes. Prick the cake with a skewer/toothpick to make sure it has fully cooked.
  7. Use a fork to pierce the cake all over and allow it to cool to room temperature. The piercings will help the cake to absorb the milk mixture.
  8. In a jug/bowl, add in the 3 types of milk and stir well.
  9. Once the cake has cooled, pour 550ml of the milk mixture all over the cake. (It might seem like you're drowning the cake but it will all absorb so don't worry!)
  10. Cover the cake with cling film and leave it in the fridge for 1 hour minimum (overnight is best).
  11. Whip the double cream while gently adding in the powdered sugar to sweeten it.
  12. Remove the cake from the fridge and pipe/spread the whipped cream on. Decorate with crushed pistachios and dried rose petals.
  13. Cut and serve! I like to pour the remaining 300ml of milk mixture with a sprinkle of crushed rose petals on to each serving plate. The rose infuses into the milk and it tastes delicious! Adding milk to each serving is optional and you could add all 850ml of milk mixture to the cake in the initial step before it goes in the fridge.
Notes
  1. I used a medium size baking dish - 5 cm H x 25 cm L x 14.5 cm W. :)
My Big Fat Halal Blog http://www.mybigfathalalblog.com/
 Note: This post has been sponsored by Anchor. 

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Comments

  3. You didn’t mention if you beat the eggs beforehand or mix them in the butter and sugar mixture without beating ?!

    Reply

      • Eggs seems a little out of proportion with the rest of the ingredients. Usually for that amount of batter three eggs should suffice. Five beaten into the creamed butter and sugar would curdle it. The cake looks moist and delicious so will definitely be trying it.

        Reply

  7. I followed the recipe to the T which was very easy to follow but my cake turned out to be hard. What could be the reason?

    Reply