Big Creamy Milk Cake

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Big Creamy Milk Cake


Introduction**

Creamy Milk Cake is a decadent dessert made with a soft sponge cake soaked in a sweet milk mixture, then topped with whipped cream or condensed milk glaze. It’s popular in Latin America as Tres Leches Cake, and also known in India as Kalakand-style Milk Cake when made differently. This fusion recipe combines the best of both styles—ultra moist, creamy, and unforgettable.

Ingredients**

For the Cake:

  • 2 cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 6 large eggs
  • 1 ½ cups white sugar
  • ½ cup melted unsalted butter

For the Milk Soak (Tres Leches):

  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 cup heavy cream
  • 1 tsp cardamom powder (optional for Indian touch)
  • 1 tbsp rose water or orange blossom water (optional)

For the Cream Topping:

  • 2 cups heavy whipping cream
  • 4 tbsp powdered sugar
  • 1 tsp vanilla extract

Optional Garnish:

  • Crushed pistachios or almonds
  • Saffron threads
  • Edible dried rose petals
  • Shredded coconut or toasted nuts

Instructions*

Step 1: Make the Cake

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, beat eggs and sugar until pale and fluffy (5–7 minutes).
  4. Stir in milk, vanilla, and melted butter until smooth.
  5. Gently fold in the dry ingredients until well combined.
  6. Pour batter into the prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
  7. Let the cake cool for at least 15 minutes.

Step 2: Make the Milk Soak

  1. In a bowl, mix sweetened condensed milk, evaporated milk, heavy cream, cardamom, and rose water.
  2. Use a fork or skewer to poke holes all over the cooled cake.
  3. Slowly pour the milk mixture over the entire cake, allowing it to soak in.
  4. Cover and refrigerate for at least 4 hours, or overnight for best results.

Step 3: Make the Whipped Cream

  1. Beat heavy whipping cream with powdered sugar and vanilla until stiff peaks form.
  2. Spread it generously over the soaked cake.

Step 4: Decorate and Serve

  • Sprinkle with pistachios, saffron, or coconut.
  • Slice and serve chilled for maximum creaminess!

Storage**

  • Store in the refrigerator, covered, for up to 4–5 days.
  • Best served cold!

History & Inspiration **

  • The Latin-American Tres Leches Cake was popularized in the 20th century and has roots in European sponge cakes soaked in milk.
  • Indian Milk Cake (Kalakand) dates back to traditional sweets made from milk solids and sugar, famous in Alwar, India.
  • This hybrid recipe blends the textures of sponge cake with the luxurious depth of milk syrups found in both cuisines.

Benefits**

  • Rich in calcium and protein
  • Great for festive occasions and celebrations
  • Customizable with fruits, nuts, or flavored creams

Lovers of This Recipe

  • Fans of Tres Leches Cake
  • Gulab Jamun and Rasmalai lovers
  • Sweet tooths who adore moist, milky treats

Nutrition (Per Slice – approx.)**

  • Calories: 360
  • Protein: 7g
  • Fat: 18g
  • Sugar: 32g
  • Calcium: High

Conclusion**

This Big Creamy Milk Cake is the ultimate indulgence—a cold, milky, melt-in-your-mouth dessert that brings people together. Whether you’re celebrating a birthday, a wedding, or just life, this cake makes every bite feel special.

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