Description
Experience the tender, moist delight of the Milky Girl Cake, a dessert that melts in your mouth with its rich milky flavor. This easy-to-make cake is perfect for any gathering, offering a luxurious treat that everyone will love.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 6 large eggs
- 1 cup granulated sugar
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- ½ cup whole milk (or heavy cream)
- 2 cups cold heavy cream (or heavy whipping cream)
- ½ cup powdered sugar (confectioners' sugar)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan, or line it with parchment paper for easy removal.
- In a medium bowl, whisk together your 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt. Set aside.
- In a large bowl, using an electric mixer, beat 6 large eggs (at room temperature) with 1 cup granulated sugar on high speed for about 5-7 minutes until pale yellow and thick.
- Reduce mixer speed to low and slowly add ½ cup whole milk and 1 teaspoon vanilla extract to the egg mixture, mixing just until combined.
- Gently fold the dry ingredients into the wet ingredients in two additions, using a spatula until no streaks of flour remain.
- Pour the batter evenly into your prepared baking pan. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack.
- While the cake cools, combine 1 (14-ounce) can sweetened condensed milk, 1 (12-ounce) can evaporated milk, and ½ cup whole milk (or heavy cream) in a large bowl. Add 1 teaspoon vanilla extract and whisk until smooth.
- Once the cake is completely cool, use a fork to poke holes all over the surface of the cake, about ½ inch apart.
- Slowly and evenly pour the entire milk mixture over the poked cake. Let it sit for 10-15 minutes to absorb, then cover the pan with plastic wrap.
- Refrigerate the cake for at least 4 hours, or ideally overnight.
- Before you start the whipped cream, place a large mixing bowl and whisk attachment in the freezer for 10-15 minutes.
- Pour 2 cups cold heavy cream into the chilled bowl. Add ½ cup powdered sugar and 1 teaspoon vanilla extract. Beat on medium-high speed until stiff peaks form.
- Once your cake is thoroughly chilled and soaked, spread the freshly whipped cream evenly over the top.
- For a final flourish, dust the top with a pinch of cinnamon or add fresh berries.
- Slice and serve your beautiful, milky-sweet creation!
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg
Keywords: Ensure your eggs are at room temperature for better volume. Be patient while cooling the cake to allow for proper milk absorption.