Milk Cake Recipe – Eats Now

Name: Milk Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 1/8 tablespoons margarine; 1 cup sugar; 1/2 teaspoon vanilla extract; 5 eggs; 2 3/8 cups flour; 1 teaspoon baking powder; 1 cup evaporated milk; 1 cup whole milk; 1 can condensed milk; 1 11/16 cups cream; 4 teaspoons powdered sugar

Servings: persons

7 1/8 tablespoons margarine
1 cup sugar
1/2 teaspoon vanilla extract
5 eggs
2 3/8 cups flour
1 teaspoon baking powder
1 cup evaporated milk
1 cup whole milk
1 can condensed milk
1 11/16 cups cream
4 teaspoons powdered sugar

1
Preheat oven to 350F.
2
Grease a rectangular baking pan with margarine.
3
Beat the margarine with the sugar until you get a fluffy and whitish cream, add the vanilla extract and the eggs one by one, beating well.
4
Mix the flour with the baking powder, and add to the egg mixture.
5
Mix well.
6
Pour batter in baking pan and bake for about 30 minutes.
7
Let cool.
8
Mix the evaporated milk, whole milk, and condensed milk together.
9
Poke the entire cake with a Chinese chopstick and pour the milk mixture all over the cake.
10
Cover with plastic wrap and refrigerate until the cake is well soaked.
11
Whisk the cream (which should be cool for consistency) add the sugar, and whisk some more.
12
Spread on the top of the cake. and garnish with powdered sugar to taste.

1136

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 1/8 tablespoons margarine, 1 cup sugar, 1/2 teaspoon vanilla extract, 5 eggs, and more.

Yes, Milk Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Milk Cake

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