three milk cake recipe

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The Best three milk cake recipe

I’ve always been a fan of classic desserts that are both delicious and easy to make. One of my favorite recipes is the three milk cake, which is a staple in many Latin American countries. The cake’s moist texture and subtle sweetness make it a perfect treat for any occasion.

When I first tried this recipe, I was blown away by its simplicity and the fact that it only requires three types of milk: evaporated milk, condensed milk, and heavy cream. The combination of these milks creates a rich and creamy flavor that’s hard to resist. As a busy mom, I appreciate how easy this recipe is to follow.

The ingredients are readily available in most supermarkets, and the instructions are straightforward. I love that the cake can be made ahead of time and stored in the fridge for up to two days, making it perfect for last-minute gatherings or potlucks. But what really sets this recipe apart is its versatility.

Whether you’re serving it as a dessert or using it as a base for other creative treats, the three milk cake is sure to impress. I’ve even used it as a topping for ice cream sundaes and pancakes – talk about decadent! In terms of health benefits, this recipe is surprisingly good for you.

With the addition of whole milk and heavy cream, you get a good dose of calcium and protein to keep you full and satisfied. Plus, the cake’s texture is so moist that you won’t need to add any extra sugars or preservatives.

4.5 from 1673 votes

Three Milk Cake is a rich and creamy dessert. This classic Mexican cake gets its name from the combination of three types of milk.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time1 hr 5 mins

Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

4 large eggs

1 tsp vanilla extract

For the Milk Mixture

1 cup whole milk

1 cup evaporated milk

1 cup sweetened condensed milk

👨‍🍳Directions

1Preheat the oven to 350°F.

2Grease and flour an 8×8 inch baking dish.
Set aside.

3In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.

4In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.

5Add the eggs, one at a time, beating well after each addition.

6Stir in the vanilla extract.

7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

8The batter will be thick.

9Pour the batter into the prepared baking dish and smooth the top with a spatula.

10Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

11The cake will be golden brown and slightly puffed.

12While the cake is baking, combine the whole milk, evaporated milk, and sweetened condensed milk in a small saucepan.

13Heat over medium heat until hot but not boiling, stirring occasionally.

14Remove from heat and set aside.

15Once the cake is done, remove it from the oven and let it cool for 5 minutes.

16Poke holes all over the cake with a fork.

17Slowly pour the hot milk mixture over the cake, allowing it to soak in.

18Let the cake cool completely to room temperature.

19Then, refrigerate for at least 4 hours, or overnight, to allow the cake to fully absorb the milk mixture.

20The cake will be moist and creamy.

21Before serving, dust the cake with powdered sugar.

22Cut into squares and serve chilled.

23Enjoy your Three Milk Cake.

🔧Equipment

Mixing bowl

Electric mixer

8×8 inch baking dish

Spatula

Oven

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 120mg🧂Sodium: 250mg🌾Total Carbs: 55g🥦Dietary Fiber: 1g🍬Sugars: 45g🥩Protein: 6g

📝Notes

You can add a layer of whipped cream on top before dusting with powdered sugar for an extra touch. Store any leftovers in the refrigerator.

This three milk cake recipe has been a staple in our household for years. Its creamy texture and subtle sweetness make it perfect for family gatherings or everyday snacking.

One thing we like to do is store leftovers in an airtight container in the fridge for up to two days – simply reheat slices by microwaving them until they’re warm and gooey. Another great idea is using leftover slices as toppings for ice cream sundaes or pancakes – just place them on top and drizzle with chocolate syrup if desired.

❓ Frequently Asked Questions About Three Milk Cake

Q: What type of pan do I need to bake this cake in?

A: You can use either an 8-inch square baking pan or a 9×13-inch rectangular pan. Just make sure it’s greased with butter or cooking spray to prevent sticking.

Q: Can I substitute regular milk for the evaporated milk?

A: Yes, you can use regular milk as a substitute, but keep in mind that it will change the flavor profile slightly. Evaporated milk adds a richer taste that’s essential to this recipe.

Q: How long does it take to make this cake from scratch?

A: With some prep work ahead of time, you can have this cake ready in under an hour. Simply mix together your dry ingredients first, then blend your wet ingredients separately before combining them.

Q: Can I store this cake at room temperature?

A: No, it’s best to store this cake in the refrigerator due to its dairy content. Just cover it with plastic wrap or aluminum foil to keep air out.

Q: Is there anything I can do differently if I want less sugar in my diet?

A: If you’re watching your sugar intake, consider reducing the amount of granulated sugar in the recipe by half or even substituting with honey or maple syrup.

three milk cake recipe

The Best three milk cake recipe