Go Back Email Link
+ servings
Slice of Milk Cake in plate with Bischoff drizzle

Milk Cake

Safira
The MOST DELICIOUS Mexican Milk Cake or Tres Leches Cake. This is a light cake that is soaked in a sweet milky mixture and topped with cream and sometimes (in my world anyway), Biscoff too. 
5 from 3 votes
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Course Baking/Dessert
Cuisine Mexican
Servings 12
Calories 391 kcal

Ingredients
  

  • 125 g Plain Flour 1 Cup
  • 1/4 tsp Salt
  • 1 ½ tsp Baking Powder
  • 5 large Eggs
  • 200 g Caster Sugar 1 Cup (Divide into 3/4 cup - 150g and 1/4 cup - 50g)
  • 1 tsp Vanilla Extract
  • 80 g Milk 1/3 Cup

Milk Syrup

  • 410 g Evaporated Milk
  • 397 g Condensed Milk
  • 200 g Double Cream

Cream

  • 480 g Double Cream 2 Cups
  • 2 tbsp Caster Sugar
  • 2 tbsp Biscoff Melted (Optional)

Instructions
 

  • Preheat the oven to 180 °C/Gas Mark 4.
  • Butter a 9 x 13 oven tray or casserole dish leaving a 1 cm gap around the edges, do not butter the sides. Adjust oven rack to middle of oven.

Dry Ingredients

  • Combine flour, baking powder and salt in a large bowl.

Eggs

  • Seperate 5 eggs - Put the egg & yolks in 2 seperate bowls.
  • Beat the egg whites on high until soft peaks form. This take around a minute. With the machine still running, add 50g/1/4 cup caster sugar and beat on high until egg whites are stiff (1 minute).
  • Beat egg yolks with 150g or 3/4 cup Caster sugar on high speed, until yolks are a pale yellow (This takes 2 minutes).
  • Stir in 80g or 1/3 cup milk and 1 tsp vanilla into egg yolk mixture.

Complete Cake batter

  • Add flour mixture to egg yolk mixture bit by bit, stirring very gently inbetween.
  • Gently fold in egg white mixture with a spatula till just combined.
  • Pour batter into tin or dish. Bake for 25-30 minutes or until a toothpick comes out clean.

Milk Syrup

  • In a large cup combine the ingredients under Milk Syrup and whisk together.
  • When the cake is cool, pierce all over with a fork. Slowly drizzle the milk mixture over the cake. Set aside for 30 minutes to 1 hour.

Cream topping

  • In a large bowl combine double cream and sugar and whip on high until thick. This takes around 3 - 5 minutes. Keep a very close eye on it though.
  • Spread cream over the cake with a spatula then drizzle with biscoff if using.

Notes

  • Fold the batter very gently with a spatula until well incorporated. If you mix it vigorously, all the volume created from the egg whites will disappear and it needs that for the super light texture. 
  • Let the cake rest 30 min - 1 hour after pouring on the syrup so it can absorb every drop. It actually tastes much better with soaking time. 
  • Bake in either an oven tray or pyrex rectangular dish.
  • Do not use a brought cake mix in this recipe as it will not be able to absorb the 3 milk mixture without becoming soggy and it won't hold together.
  • You can add fresh fruit to the top of the cake but I much prefer it without. 
  • Nutrition info is an estimate only.
  • You can reserve some syrup and add pour it around the cake before serving. 

Nutrition

Calories: 391kcalCarbohydrates: 26gProtein: 9gFat: 25gSaturated Fat: 14gCholesterol: 158mgSodium: 217mgPotassium: 248mgFiber: 1gSugar: 16gVitamin A: 934IUVitamin C: 1mgCalcium: 219mgIron: 1mg
Keyword Milk Cake, Tres Leches Cake
Tried this recipe?Let us know how it was!