Sweet Milk Three Milks Cake
A traditional Latin American dessert, this Sweet Milk Three Milks Cake is rich, moist, and full of creamy flavor that will transport you to fond memories of baking with loved ones.
Ingredients
Cake Base
- 1 cup all-purpose flour A high-quality brand like King Arthur for a fine texture.
- 1.5 teaspoons baking powder Make sure it’s fresh for the best rise.
- 0.5 cup unsalted butter, softened Leave it at room temperature for at least an hour for easy creaming.
- 1 cup granulated sugar
- 3 large eggs Use room temperature eggs for a fluffy cake.
- 1 teaspoon vanilla extract
- a pinch salt
Milks Blend
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk
Toppings
- 1 cup dulce de leche
- whipped cream for topping Feel free to use homemade or store-bought.
- ground cinnamon for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, combine 1 cup of all-purpose flour, 1.5 teaspoons of baking powder, and a pinch of salt. Set aside.
- In a large mixing bowl, beat 0.5 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 3-5 minutes.
- Add 3 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
- Gradually mix the dry flour mixture into the butter mixture until just combined.
Baking
- Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for about 10 minutes.
- Poke holes all over the cake using a skewer, ensuring they are evenly spaced.
Milk Soaking
- In a bowl, whisk together 1 can of evaporated milk, 1 can of sweetened condensed milk, and 1 cup of whole milk until combined.
- Pour the milk mixture evenly over the cake, allowing it to absorb for at least 30 minutes, or ideally overnight.
Finishing Touch
- Spread 1 cup of dulce de leche evenly over the top of the cake.
- Chill for at least 4 hours or overnight.
- Before serving, add whipped cream and a sprinkle of ground cinnamon.
Notes
This recipe can be made a day in advance, and leftovers can be stored in the fridge for up to 3 days. For variations, try adding coconut milk or chocolate to the batter for different twists on the classic cake.