Three Milks Cake
This Three Milks cake, made with a simple box cake mix, offers a blend of milky richness that’s both indulgent and surprisingly easy to make, perfect for any gathering.
Ingredients
Cake Ingredients
- 1 box Box White Cake Mix Look for high-quality brands like Duncan Hines or Betty Crocker for the lightest texture.
- ½ cup Unsalted Butter (melted) Use room temperature butter for the best results.
- 8 ounces Whole Milk You can substitute with almond or oat milk for dairy-free options.
- 4 pieces Eggs Fresh, room temperature eggs whisk beautifully into the batter.
Milk Mixture
- 12 ounces Evaporated Milk Look for full-fat versions for optimal richness.
- 14 ounces Sweetened Condensed Milk For that sweet, creamy flavor.
- 6 ounces Whole Milk You can replace this with coconut milk for a tropical twist.
- ½ teaspoon Ground Cinnamon (optional) Adds depth and warmth; use more for a pronounced flavor!
Topping Ingredients
- 8 ounces Heavy Whipping Cream Choose a high-fat content cream for stable whipping.
- 2 tablespoons Sugar (or Powdered Sugar) Add according to taste preference for sweetness.
- 1 teaspoon Vanilla Extract A splash of quality vanilla brings out the flavors.
- 1 cup Sliced Strawberries Fresh fruit adds color and a juicy finish.
Instructions
Preparation
- Preheat your oven to 350°F (176°C). Grease just the bottom of a 9x13 inch baking dish with your favorite spray or butter to prevent sticking.
- In a large bowl, combine the white cake mix, melted butter, whole milk, and eggs. Using a handheld mixer, beat on medium speed for about 2 minutes until well combined and fluffy.
- Pour the batter into your greased pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 20 minutes. While it cools, prepare the milk mixture.
Milk Mixture
- In a bowl, combine the evaporated milk, sweetened condensed milk, and whole milk. (If you like it less sweet, reduce the condensed milk to 10 ounces.) Add the ground cinnamon, if using, and whisk until thoroughly mixed.
- Once the cake has cooled, use a fork or skewer to poke holes all over the surface. This step allows the milk mixture to soak in beautifully!
- Slowly pour the milk mixture evenly over the cake, pausing to let it absorb before adding more. Cover the cake with plastic wrap or a lid, refrigerating overnight or at least 4 hours.
Topping
- Before serving, chill your mixing bowl and whisk attachment in the freezer for about 10 minutes. Once cold, add the heavy whipping cream, vanilla, and sugar. Whisk at medium-high speed until you achieve stiff peaks—this usually takes about 2-3 minutes.
- Remove the cake from the fridge, and using a spatula, spread the whipped cream evenly on top. Garnish with fresh sliced strawberries, and if desired, a sprinkle of ground cinnamon.
Notes
Store cake in the refrigerator for up to 5 days or freeze for up to 3 months. For a gluten-free version, use a gluten-free box cake mix.