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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 people      Prep time: 15 mins       Cook time:  30-35mins

INGREDIENTS

For the cake

100g (1/2 cup) softened Anchor unsalted butter
200g (1 cup)  granulated sugar
1 tbsp vanilla extract
5 eggs
250g (1 3/4) cups plain flour
1 tsp baking powder
1 tsp salt

For the milk

300 ml condensed milk
300 ml evaporated milk
250 ml full fat milk

For the topping

284 ml  double cream, whipped
1/4 cup powdered sugar

Crushed dried rose petals and pistachios to garnish (optional)

METHOD

  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.

I used a medium size baking dish – 9 X 13 inches. 

 Note: This post has been sponsored by Anchor. 

Reader Interactions

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

  9. Can I have the recipe in grams rather than cups please? It’s hard to measure half cup of butter. Thank you.
    By the way Cake looks delicious!!

    Reply

  13. Hi, this recipe looks deliciousss. Can I bake the in the microwave as I don’t have the backing oven?

    Reply

  15. Salaam hope you’re well! I tried this recipe today and my cake turned out too hard! I’d recommend whisking three egg whites separately and folding into the flour mixture instead of using 5 whole eggs! Xxx

    Reply

  16. I just made the cake. Gutted It turned out really hard for some reason. I had too much batter for the dish, I used the same size dish recommended. As the cake was super thick, the inside of the cake didn’t cook properly

    Reply

  17. hi, thank you for this recipe, which cups did you use?UK or US, I am converting to grams and the websites usually ask me if I a converting from us or uk

    Reply

  20. Hi,
    This looks amazing and I can’t wait to try it!

    Is evaporated milk optional because I’ve seen a similar recipe to this that doesn’t require evaporated milk.

    Thanks xx

    Reply

  21. I used the same size tin as yourself (9”x13”) and my cake is much thinner ☹️. Wanted it to have slightly more depth, so I’d suggest a smaller tin in future if you want it to look like the slice in the picture.

    Reply

    • The recipe says granulated sugar but video says caster sugar????? This is probably why peoples cakes turned out hard!!!??

      Reply

      • Yup so just to confirm this recipe will give you a horrible hard cake. Do not follow this recipe. I am now put off trying any of this blogs recipes. My cake looked great in a photo too but my usual cake recipe is of far higher quality spongy etc this cake was dense and stodgy and quite embarassing for someone like me who is used to baking nice cakes.

        In the future I will continue my own cake recipe with the milk mixture, that was fine and the cream topping is standard too.

        Please amend your recipe bcz far too msny users have commented this recipe resulted in a hard cake and it is letting your blog down.

        Reply

        • My cake was hard too so I soaked it with a further 600ml of full fat milk and it came out perfect. My family and friends loved it!
          I will make it again but with the adjusted recipe.

          Reply