1. Bake the Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In one bowl, whisk flour, baking powder, and salt.
- In another, beat egg yolks with ¾ cup sugar until pale and creamy. Stir in vanilla.
- Gently fold in flour mixture.
- In a separate bowl, whip egg whites with remaining ¼ cup sugar until stiff peaks form. Fold into batter.
- Pour batter into the dish and bake 25–30 minutes, until golden and springy.
2. Soak with Creamy Milk
- Let cake cool slightly, then poke holes all over with a fork.
- In a jug, whisk whole milk, condensed milk, and evaporated milk.
- Slowly pour milk mixture over cake until fully absorbed. Refrigerate for 2–3 hours (or overnight).
3. Whip the Cream Topping
- Beat heavy cream, powdered sugar, and vanilla until fluffy.
- Spread evenly over chilled cake.
4. Serve
- Garnish with fresh fruit, cinnamon, or chocolate shavings.
- Slice and enjoy cold.
Tips for Success
- Chill the cake well before serving for the creamiest results.
- Don’t skip poking holes — they allow the milk to soak deep inside.
- Use full-fat dairy for the richest flavor.
- For a flavor twist, add a splash of almond or coconut extract to the milk mixture.
Final Thoughts
This Creamy Milk Cake is everything a dessert should be: soft, luscious, and full of flavor. Each bite is rich yet refreshing, making it perfect for sharing with family and friends. Simple to make, elegant to serve, and impossible to resist — this cake is destined to become a favorite in your recipe collection.