Craving something sweet, moist, and utterly delicious? Look no further than this Three Milk Cake recipe. Combining the richness of three different milks, this cake is a dream come true for dessert lovers.
Why This Recipe Works
- The combination of evaporated milk, condensed milk, and heavy cream ensures a moist, rich cake that’s bursting with flavor.
- Baking the cake to golden perfection before soaking it in the milk mixture allows for the perfect texture.
- Topping with whipped cream adds a light, fluffy contrast to the dense, moist cake.
Ingredients
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 eggs, separated
- 1 cup sugar, divided
- 1/3 cup whole milk
- 1 tsp vanilla extract
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup heavy cream
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer
- Whisk
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease a 9×13 inch baking pan and set aside. In a bowl, whisk together flour, baking powder, and salt.
Beat Egg Whites
In a large bowl, beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form.
Mix Yolks and Dry Ingredients
In another bowl, beat egg yolks with remaining sugar until light and fluffy. Add milk and vanilla, then fold in the dry ingredients. Gently fold in the egg whites.
Bake to Perfection
Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes.
Soak with Three Milks
Whisk together evaporated milk, condensed milk, and heavy cream. Poke holes all over the cake with a fork, then slowly pour the milk mixture over it. Refrigerate for at least 1 hour.
Top and Serve
Spread whipped cream over the cake before serving. For best results, let it chill overnight.
Tips and Tricks
For an even more decadent dessert, consider adding a layer of dulce de leche between the cake and the whipped cream. If you’re short on time, you can use store-bought whipped cream, but homemade will always taste better. To ensure the cake absorbs all the milk mixture, poke the holes while the cake is still warm.
Recipe Variations
- Add a teaspoon of cinnamon to the milk mixture for a warm, spicy twist.
- Top with fresh berries or a berry compote for a fruity contrast.
- Incorporate a layer of chocolate ganache for chocolate lovers.
- Use coconut milk instead of whole milk for a tropical flavor.
Frequently Asked Questions
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitution for the best results.
How long can I store the Three Milk Cake?
This cake keeps well in the refrigerator for up to 3 days. Just make sure it’s covered to prevent it from absorbing other flavors.
Can I freeze the Three Milk Cake?
Yes, you can freeze it without the whipped cream topping. Thaw in the refrigerator overnight and add the whipped cream before serving.
Summary
This Three Milk Cake is a moist, rich dessert that’s perfect for any occasion. With its simple ingredients and easy preparation, it’s sure to become a favorite.
