A soft, airy sponge soaked in a luscious trio of milks and topped with billowy whipped cream—this milk cake is an irresistible dessert that’s perfect for celebrations, potlucks, or cozy nights at home. Light yet rich, simple yet sophisticated, it strikes a balance that dessert lovers of all kinds can appreciate. One slice reveals a delicately spongy texture saturated with sweet creaminess, crowned with a cloud-like layer of whipped topping.
Ingredient Breakdown
The foundation of this cake is built on humble ingredients that, when treated with care, yield an exceptional result. Eggs, sugar, and flour are responsible for the structure and height of the sponge. Separating the eggs and beating the yolks and whites independently helps trap air, giving the cake its signature lightness. Granulated sugar adds not just sweetness but also aids in the aeration process, especially when whipped with the yolks. The flour offers the body, while being soft enough to allow the sponge to soak up the milk mixture effortlessly.
Whole milk plays a dual role in this dessert—both in the batter and the soaking mixture. Its fat content contributes richness without overpowering the flavor, helping create a moist, tender crumb. Unlike low-fat alternatives, whole milk enhances the decadent mouthfeel that makes this cake so special.
The inclusion of baking powder and kosher salt may seem minor, but both are essential. Baking powder helps the cake rise gently in the oven, while salt balances the sweetness and amplifies the other flavors in the recipe.
The heart of this dessert lies in the tres leches mixture: sweetened condensed milk for its thick, sugary syrup; evaporated milk for its slightly toasted, nutty flavor; and more whole milk to lighten and balance the mix. Each component plays a role in soaking into the sponge to create a melt-in-your-mouth texture.
A whipped cream topping finishes the cake with a silky flourish. Heavy cream is whipped with powdered sugar and just a pinch of salt, offering a delicate contrast to the soaked sponge below. Light and fluffy, it floats atop the cake like a soft snowcap, ready to be sliced and served.
Step-by-Step Preparation Guide
Begin by preparing your tools and workspace. Lightly greasing a 9×13-inch baking dish ensures your sponge lifts cleanly from the pan, while preheating the oven to 350°F (175°C) helps the cake rise evenly. Have mixing bowls, a stand mixer, and all ingredients measured out for smooth execution.
To build the sponge, first sift together the dry ingredients—flour, baking powder, and salt. This prevents lumps and guarantees even distribution. In a separate bowl, beat the egg yolks and granulated sugar until thick and pale yellow. When the yolk mixture has nearly doubled in volume, add vanilla and milk to bring in moisture and warmth. Fold this airy base gently into the dry mix, keeping the batter as light as possible.
Clean and dry your mixing bowl thoroughly, then whip the egg whites to stiff peaks. This critical step builds the cake’s delicate structure. Gently folding them into the batter in two stages keeps the mixture voluminous, resulting in a sponge that can absorb the milk mixture without becoming dense.
Once your batter is smooth and airy, pour it into the pan and level the surface. Bake for 18 to 20 minutes, or until the top is golden and a toothpick inserted comes out clean. Allow the cake to cool for 30 minutes in the pan to set before soaking.
With the sponge resting, whisk together the tres leches mixture. Use a fork to pierce the cake’s surface 15 to 20 times—this ensures the milk blend seeps deep into the crumb. Pour the mixture slowly and evenly over the cake, allowing it to absorb fully. It may seem excessive at first, but the sponge will drink in every last drop. Cover and refrigerate for at least 2 to 3 hours, or overnight for best results.
When ready to serve, whip the heavy cream with powdered sugar and a pinch of salt until soft peaks form. Spread or pipe it generously over the chilled cake. If desired, finish with a dusting of cinnamon or a sprinkle of nutmeg for warmth and color.
Recipe Tips
Achieving a light and spongy texture without overmixing:
Gently fold the batter and whipped egg whites using wide, sweeping motions to preserve the air trapped during whipping.
Why room temperature eggs make a difference:
Room temperature eggs whip more easily and create better volume, making the sponge lighter and more absorbent.
How to evenly soak the cake without making it soggy:
Pierce the entire surface with a fork and pour the milk mixture slowly to ensure even absorption across all areas.
Storage tips: how to keep the cake moist and fresh for days:
Store the cake covered in the fridge for up to 3 days. The whipped cream topping can be refreshed before serving if needed.
What to Serve With This Recipe
Pair a slice of milk cake with a warm chai latte or freshly brewed espresso for a delightful contrast between bold and creamy. The cake’s sweetness pairs well with lightly spiced or bitter drinks. For a summery twist, serve it with fresh berries—raspberries, strawberries, or mango slices cut the richness and add brightness. A drizzle of caramel or a light dusting of cinnamon on top of the whipped cream adds flavor complexity and a beautiful finishing touch.
Frequently Asked Questions
Can I use low-fat milk instead of whole milk?
Whole milk is preferred for richness and texture, but low-fat milk can be used with slightly less luxurious results.
How long should the cake soak before serving?
Let the cake chill and soak for at least 2 to 3 hours, but overnight is ideal for a fully saturated, flavorful result.
Can this cake be made ahead of time?
Yes, it’s an excellent make-ahead dessert. Prepare and soak the cake the night before, then top with whipped cream just before serving.
Is it possible to freeze milk cake?
Freezing is not recommended, as the texture may change significantly. It’s best enjoyed fresh from the fridge within a few days.
Creative Variations
Add a touch of spice to the whipped cream by folding in cinnamon, cardamom, or a dash of vanilla bean paste. To make the dessert more seasonal, layer fresh fruit such as sliced peaches or strawberries beneath the cream. For chocolate lovers, add cocoa powder to the sponge or substitute chocolate milk in the tres leches mixture for a rich, cocoa-infused twist.
A beautifully soaked sponge topped with airy whipped cream, this milk cake delivers comforting sweetness in every bite. It’s easy to prepare, make-ahead friendly, and a guaranteed crowd-pleaser for any occasion. Whether dressed up with fruit and spices or kept simple and classic, it’s a dessert that invites second servings and warm compliments.
Ingredients
Cake:
6 large eggs, separated
1 cup white granulated sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup whole milk
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
Tres Leches Mixture:
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1/2 cup whole milk
Topping:
1 cup heavy cream
2 tablespoons powdered sugar, sifted
Pinch of kosher salt
Instructions
To Make the Tres Leches Sponge Cake:
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Set it aside while you prepare the batter.
In a medium-sized mixing bowl, sift together the all-purpose flour, baking powder, and kosher salt. Give it a quick whisk to evenly combine the dry ingredients and set the bowl aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks and granulated sugar on medium-high speed until the mixture becomes pale and thick, nearly doubling in volume. Once it reaches this airy texture, add in the vanilla extract and whole milk, mixing on low just until everything is smoothly incorporated. Gently fold this yolk mixture into the prepared dry ingredients, being careful not to overmix.
Thoroughly wash and dry the mixing bowl before whipping the egg whites—any trace of yolk or moisture will hinder their rise. Switch to the whisk attachment and whip the egg whites on high speed until stiff peaks form, which should take about 3 to 4 minutes.
Working in two additions, gently fold the whipped egg whites into the batter. Take care not to deflate the mixture; use sweeping, gentle motions until no streaks of white remain.
Pour the finished batter into your greased baking pan, smoothing out the surface evenly. Bake in the center rack for 18 to 20 minutes, or until the top is lightly golden and a toothpick inserted comes out clean. Let the cake cool in the pan for about 30 minutes.
To Assemble + Topping:
In a large liquid measuring cup or mixing bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk until fully blended.
Once the cake has cooled slightly, use a fork to poke holes all across the surface—aim for about 20 evenly spaced punctures to help the milk mixture fully seep in. Slowly pour the milk blend over the cake, allowing it to saturate completely. It may look like too much at first, but the sponge will absorb it gradually. Transfer the cake to the refrigerator and let it chill for at least 2 to 3 hours, though overnight soaking yields the best texture.
When you’re ready to serve, prepare the whipped cream topping. In a mixing bowl, beat the heavy cream, sifted powdered sugar, and a pinch of salt using an electric hand mixer until soft peaks form. The whipped topping should hold its shape but still be fluffy and spreadable. Spoon or pipe the whipped cream over the chilled cake.
If desired, lightly dust the top with ground cinnamon before slicing and serving. This cake keeps beautifully in the fridge for up to 3 days.
Milk Cake Recipe
Ingredients
Cake:
- 6 large eggs separated
- 1 cup white granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup whole milk
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
Tres Leches Mixture:
- 1 14-ounce can sweetened condensed milk
- 1 12-ounce can evaporated milk
- 1/2 cup whole milk
Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar sifted
- Pinch of kosher salt
Instructions
To Make the Tres Leches Sponge Cake:
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Set it aside while you prepare the batter.
- In a medium-sized mixing bowl, sift together the all-purpose flour, baking powder, and kosher salt. Give it a quick whisk to evenly combine the dry ingredients and set the bowl aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks and granulated sugar on medium-high speed until the mixture becomes pale and thick, nearly doubling in volume. Once it reaches this airy texture, add in the vanilla extract and whole milk, mixing on low just until everything is smoothly incorporated. Gently fold this yolk mixture into the prepared dry ingredients, being careful not to overmix.
- Thoroughly wash and dry the mixing bowl before whipping the egg whites—any trace of yolk or moisture will hinder their rise. Switch to the whisk attachment and whip the egg whites on high speed until stiff peaks form, which should take about 3 to 4 minutes.
- Working in two additions, gently fold the whipped egg whites into the batter. Take care not to deflate the mixture; use sweeping, gentle motions until no streaks of white remain.
- Pour the finished batter into your greased baking pan, smoothing out the surface evenly. Bake in the center rack for 18 to 20 minutes, or until the top is lightly golden and a toothpick inserted comes out clean. Let the cake cool in the pan for about 30 minutes.
To Assemble + Topping:
- In a large liquid measuring cup or mixing bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk until fully blended.
- Once the cake has cooled slightly, use a fork to poke holes all across the surface—aim for about 20 evenly spaced punctures to help the milk mixture fully seep in. Slowly pour the milk blend over the cake, allowing it to saturate completely. It may look like too much at first, but the sponge will absorb it gradually. Transfer the cake to the refrigerator and let it chill for at least 2 to 3 hours, though overnight soaking yields the best texture.
- When you’re ready to serve, prepare the whipped cream topping. In a mixing bowl, beat the heavy cream, sifted powdered sugar, and a pinch of salt using an electric hand mixer until soft peaks form. The whipped topping should hold its shape but still be fluffy and spreadable. Spoon or pipe the whipped cream over the chilled cake.
- If desired, lightly dust the top with ground cinnamon before slicing and serving. This cake keeps beautifully in the fridge for up to 3 days.
