Milk Cake

    1 hour

    This is a cake for milk lovers, it has full cream milk, condensed milk, evaporated milk and cream all together!

    1264 people made this

    Serves: 24 

    • Cake
    • 1 1/2 cups (190g) plain flour
    • 1 teaspoon baking powder
    • 120g unsalted butter
    • 1 cup (200g) white sugar
    • 5 eggs
    • 1/2 teaspoon vanilla essence
    • Milk Sauce
    • 2 cups (500ml) full cream milk
    • 1 (400ml) tin sweetened condensed milk
    • 1 (375ml) tin evaporated milk
    • Cream Topping
    • 1 1/2 cups (375ml) thickened cream
    • 1 cup (200g) white sugar
    • 1 teaspoon vanilla essence

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Cake: Preheat oven to 180 degrees C. Grease and flour one 20x30cm cake tin.
    2. Sift flour and baking powder together and set aside.
    3. Cream butter and the sugar together until fluffy. Add eggs and the vanilla essence, then beat well.
    4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared cake tin.
    5. Bake for 30 minutes. Pierce cake several times with a fork.
    6. Milk Sauce: Combine the full cream milk, condensed milk and evaporated milk together. Pour over the top of the cooled cake.
    7. Cream Topping: Whip cream with the sugar and vanilla until thick. Spread over the top of cake. Keep cake refrigerated until needed.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (1225)


    this is a great recipe, not as sweet as some of the other versions of this cake that i have come across, but i did still reduce the amount of sugar in both the cake and the whipped cream topping, and i added fresh berries to add some tartness, cut the cake in half and added berries in between the layers and on top. i also whipped the egg and sugar mixture over a flame in order to aerate it enough until i was able to let a figure 8 sit on top of the mixture, gave me an amazingly light but stable texture, this is a trick i learned when i was at culinary school when we made a traditional orthodox sponge, which the base cake actually is.  -  23 Jan 2017


    I made this cake yesterday and it turned out very well. I live on the Mexican border so I have had this cake many times in restaurants and at parties. I did make a few changes to lesson the calorie and fat content and it still tasted authentic. First I would tell you to read the directions carefully. The cake has 3 parts ; batter,filling and topping. The first 6 ingredients make the batter. Be sure to put only one cup of sugar in the batter not 2. The next 3 ingredients make the 3 milk mixture for the filling hence the name three milk cake. I chose not to use whole milk but used 1% and used only 1 cup along with the other 2 milks. I made the cake in a 9x13 pan not a round pan as seen in the picture. The cake was a little flat but that is ok because as you add the 3 milk mixture it expands . After the cake was done I pierced the cake many times with a fork , all over the cake. You want to make a lot of holes for the milk to saturate the cake. After you pour the milk on , you want to cover with foil and refrigerate for several hours. I chose to use cool whip as the topping instead of the whipping cream-sugar mixture. That cut down on a lot of the calories and was very good. After I covered the saturated cake with cool whip I covered with foil again and refrigerated for another several hours. You want it to be very cold when you serve it. I know this has been long but wanted to share my changes and suggestions on making this cake. Good luck!  -  01 Apr 2007  (Review from Allrecipes USA and Canada)


    I am from Panama and have been making this cake for over 20 years and am constantly making changes to make it even better. This is my favorite cake ever and it is always a hit! A few suggestions: 1 - The toppings can vary from cherries to coconut to cajeta (caramelized milk). 2 - I never use regular milk or whipping cream. Instead I use half & half. I also recommend using either eggnog or coconut milk. 3 - Most of the time, I don't make the cake from scratch - instead I use white cake mix (I don't recommend the butter cake mix for this recipe). When the cake is ready, I cut off the sides and the top to let the cake soak up the milk. 4 - Always let the cake sit overnight in the fridge...letting the cake soak up the milk makes it even better! Plus this way you can decide whether to take out the milk or leave it in (I like to leave it all in). 5 - Kahlua and Rum adds a great kick to this cake!!! I've even heard of tequila-lime tres leches. Basically this is such a versatile recipe with millions of ways to make it your own!  -  07 Nov 2007  (Review from Allrecipes USA and Canada)