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Three-milk cake recipe

68 ratings

This easy cake recipe involves making a light sponge and soaking with a mix of three different milks, making it extra moist and light and gorgeously sweet. Simply top with whipped cream and a dusting of cinnamon and cocoa and enjoy. See method

Serves 18
15 mins to prepare and 25 mins to cook, plus cooling
318 calories / serving
Freezable
Vegetarian

Ingredients

110g butter, softened, plus extra for greasing
220g plain flour
1½ tsp baking powder
200g caster sugar
5 large eggs
½ tsp vanilla extract
250ml whole milk
250ml tin condensed milk
250ml tin evaporated milk
160ml double cream
160ml Elmlea double
½ tbsp ground cinnamon
½ tbsp cocoa powder

Each serving contains

Energy
1325kj
318kcal 16%
Fat
19g 27%
Saturates
11g 56%
Sugars
22g 24%
Salt
0.3g 5%

of the reference intake
Carbohydrate 31.6g Protein 6.8g Fibre 0.7g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 33 x 22cm baking tin.
Sift the flour and baking powder into a bowl and set aside. Put the butter and sugar in a large mixing bowl and beat with an electric whisk for 2-3 mins until well combined and slightly lighter. Beat in the eggs, one at a time, then beat in the vanilla. Fold in the flour and baking powder with a metal spoon until just combined. Transfer to the cake tin and level with the back of a spoon.
Bake on the middle shelf of the oven for 25 mins or until a skewer inserted into the centre comes out clean. Set aside in the tin on a wire rack until completely cool. Use the baking paper to remove the cake from the tin and transfer it to a large baking tray.

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Use a skewer to pierce the cake all the way through all over, covering most of the top of the cake. Whisk the 3 milks together in a bowl or large jug, then pour evenly over the cake. Set aside until the liquid has been absorbed by the sponge.
Whisk the cream and Elmlea until soft peaks form. Transfer the cake onto a serving plate or board and spread over the cream. Mix together the cinnamon and cocoa powder and sift over the cake.

Get ahead: Make the sponge 48 hrs ahead and keep at room temperature in an airtight container. The finished cake will keep in the fridge for up to 2 days. Freeze the un-iced sponge, wrapped in clingfilm and foil, for up to a month.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Baking recipes