Creamy Milk Cake Recipe | Soft, Moist & Irresistibly Rich Dessert
Looking for a super moist and creamy cake that’s bursting with flavor? This Creamy Milk Cake is made with a delightful combination of coconut milk, condensed milk, and eggs—producing a smooth, velvety texture that’s impossible to resist.
Whether you’re serving it warm with tea or chilled as a dessert, this cake is a perfect blend of simplicity and indulgence. The rich flavor, soft crumb, and melt-in-your-mouth texture will make this a new favorite in your baking collection.
Ingredients
To make this soft and luscious milk cake, you’ll need:
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3 large eggs
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200 ml coconut milk
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500 ml regular milk
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3 tablespoons butter or margarine, melted
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1 small cup condensed milk (approx. 150 ml)
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1 cup all-purpose flour
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3 tablespoons sugar (optional, adjust to taste)
Tip: Coconut milk adds depth and aroma, while condensed milk brings a rich, creamy sweetness.
Step-by-Step Instructions
Step 1: Preheat and Prepare
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Preheat your oven to 180°C (350°F).
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Grease an 8-inch round cake pan (or similar size) with butter or margarine.
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This prevents the cake from sticking and helps with easy removal.
Step 2: Beat the Eggs
Crack 3 eggs into a large mixing bowl and beat them using a whisk or electric mixer until they are light and well combined.
Step 3: Add the Milk
Pour in:
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200 ml coconut milk
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500 ml regular milk
Mix thoroughly until the liquids are fully blended with the eggs.
Add sugar now if you’re using it and stir well to dissolve.
Step 4: Add Condensed Milk
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Add 1 small cup (about 150 ml) of condensed milk.
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Whisk it in slowly until the mixture is smooth and creamy.
This is the secret to the cake’s rich flavor and signature moistness.
Step 5: Melt and Add Butter
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Melt 3 tablespoons of butter (or margarine).
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Let it cool slightly, then pour into the milk-egg mixture and stir to combine evenly.
Step 6: Sift in the Flour
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Gradually sift in 1 cup of all-purpose flour into the wet ingredients.
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Mix gently while adding the flour to avoid lumps.
You want a thick, pourable batter that’s smooth but not overmixed.
Step 7: Pour the Batter
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Pour the batter into your greased cake pan.
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Spread it out evenly with a spatula for even baking.
Step 8: Bake the Cake
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Place the pan in the preheated oven.
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Bake for 30–40 minutes, or until:
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The top is lightly golden,
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A toothpick inserted in the center comes out clean.
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Keep an eye on the cake to avoid overbaking—it should remain moist and tender.
Step 9: Cool and Serve
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Allow the cake to cool in the pan for 10–15 minutes.
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Transfer to a wire rack to cool completely.
Slice and serve! This cake is delicious warm, at room temperature, or chilled.
Expert Tips
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Use full-fat coconut milk for the creamiest texture.
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Skip the sugar if you prefer a lighter sweetness—the condensed milk is usually sweet enough.
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For a twist, add vanilla extract or a pinch of ground cardamom for aromatic flavor.
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Make it festive by topping with toasted coconut flakes, powdered sugar, or sliced almonds after baking.
Storage Instructions
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Refrigerate leftovers in an airtight container for up to 4 days.
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Freezing is not recommended, as it may alter the creamy texture.
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Best served fresh or chilled the next day—it gets creamier!
FAQs
❓ Can I use evaporated milk instead of regular milk?
Yes, you can. Just thin it out slightly with water if needed for a similar texture.
❓ What size is a “small cup” of condensed milk?
A small cup equals approximately 150 ml, which is about half of a standard can.
❓ Can I make this cake eggless?
The eggs are essential for structure and creaminess. Egg substitutes may not yield the same rich consistency.
Final Thoughts
This Creamy Milk Cake is simple, rich, and delightfully moist—perfect for anyone who loves custard-like desserts. The fusion of coconut milk, condensed milk, and eggs gives it a unique softness and velvety texture you won’t find in typical sponge cakes.
Whether you’re hosting guests or enjoying a quiet tea time, Nana-style Creamy Milk Cake is the cozy, nostalgic treat everyone will remember.
Have you tried this cake? Share your thoughts or photos in the comments below!