Three Milk Cake

A delightful sponge cake soaked in three types of milk, topped with a cloud of whipped cream, offering a perfect balance of sweetness and texture.

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Prep Time 20

Cook Time 25

Total Time 4 5

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American, Latin

Calories: 350

Ingredients Method Notes

Ingredients

For the cake

2 cups all purpose flour
2 teaspoons baking powder
0.5 teaspoon table salt
5 extra large eggs, separated
1 cup granulated sugar, divided (3/4 cup and 1/4 cup)
0.5 cup whole milk
0.5 cup salted butter, melted and cooled
1 teaspoon pure vanilla extract

For the milk mixture

14 ounces sweetened condensed milk
12 ounces evaporated milk
2/3 cup heavy cream

For the frosting

2 cups cold heavy cream
0.25 cup powdered sugar, sifted

Method

Preparation

Preheat oven to 350°F. Spray a 9x13 baking dish with nonstick baking spray.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, mix egg yolks and 3/4 cup sugar until pale yellow. Add milk, butter, and vanilla; mix well.
Gradually add flour mixture to yolk mixture.

Baking

In a separate bowl, beat egg whites until frothy, gradually add 1/4 cup sugar and beat to stiff peaks.
Fold egg whites into the batter gently.
Pour into prepared dish and bake for 23-25 minutes.

Soaking

Let cool, then poke holes in the cake.
Combine sweetened condensed milk, evaporated milk, and heavy cream in a measuring cup, and pour over the cake.
Cover and refrigerate for at least 4 hours or overnight.

Topping

For topping, chill mixing bowl and beat heavy cream, vanilla, and powdered sugar to stiff peaks.
Spread whipped cream over the cake and refrigerate until ready to serve.

Notes

Keep the cake refrigerated, covered tightly to preserve the whipped topping’s texture. For serving, garnish with fresh berries, citrus zest, or toasted coconut. Gentle handling of egg whites is crucial for a fluffy texture.