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Three Milks Cake

A silk-soft sponge cake soaked in a blend of three milks, offering a tender, custardy delight with a hint of vanilla and topped with whipped cream.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup all-purpose flour
  • 1.5 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated Room temperature for better volume
  • 1 cup granulated sugar, divided Divided into 3/4 and 1/4 cups
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
For the Milk Soak
  • 12 ounces evaporated milk
  • 14 ounces sweetened condensed milk
  • 1/4 cup whole milk
For the Topping
  • 1 pint heavy whipping cream Chilled
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • ground cinnamon, for topping To preference
  • fresh sliced strawberries, optional For serving

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine flour, baking powder, and salt.
  3. Separate the eggs into two bowls: one for the yolks and one for the whites.
  4. Add 3/4 cup of sugar to the egg yolk bowl and mix on high speed until pale yellow.
  5. Add 1/3 cup of milk and vanilla to the yolk mixture, stirring to combine.
  6. Pour the egg yolk mixture over the flour mixture and stir gently until just combined.
  7. In another bowl, beat the egg whites on high speed, gradually mixing in the remaining 1/4 cup sugar until stiff peaks form.
  8. Gently fold the beaten egg whites into the batter until combined.
  9. Pour the batter into an un-greased pan and smooth it into an even layer.
Baking
  1. Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool completely.
Soaking
  1. In a small bowl, combine the evaporated milk, sweetened condensed milk, and whole milk.
  2. Once the cake has cooled, poke holes all over the top with a fork.
  3. Slowly pour the milk mixture over the cake and refrigerate for at least 1 hour or overnight.
Topping and Serving
  1. Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
  2. Spread the whipped cream over the top of the cake and sprinkle with cinnamon.
  3. Serve chilled, optionally garnished with sliced strawberries or a dusting of cinnamon.

Notes

Keep refrigerated for up to 3–4 days. For longer storage, remove whipped cream and freeze the soaked cake wrapped tightly in plastic.