Creamy Milk Cake is a luscious, melt-in-your-mouth dessert that combines the simplicity of pantry staples with the elegance of a custard-style bake. It’s soft, slightly dense, and infused with the rich flavor of whole milk and eggs, creating a texture that’s somewhere between flan and sponge cake. The flour gives it just enough structure, while the butter adds a silky finish. This cake is baked low and slow, allowing the milk to gently caramelize and the edges to turn golden. Serve it chilled or slightly warm, dusted with powdered sugar or topped with fresh fruit, and you’ve got a dessert that feels both nostalgic and luxurious.
Ingredients:
- 4 large eggs
- 1 liter (4 cups) whole milk
- 6 tablespoons all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons melted butter
Optional toppings:
- Powdered sugar for dusting
- Fresh berries or sliced mango
- Whipped cream or condensed milk drizzle
Instructions:
Step 1: Preheat and Prepare
Start by preheating your oven to 180°C (350°F). Grease a 9-inch round or square baking dish with a little butter or non-stick spray. You can also line it with parchment paper for easy removal, especially if you plan to serve it chilled and sliced.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, crack the eggs and beat them until smooth and slightly frothy. This helps incorporate air, giving the cake a light lift. Add the granulated sugar and whisk until the mixture becomes pale and creamy—about 2–3 minutes.
Step 3: Add the Milk and Butter
Slowly pour in the whole milk while whisking continuously. Then add the melted butter and mix until fully combined. The butter adds richness and helps create that silky texture once baked.
Step 4: Incorporate the Flour
Sift the flour directly into the wet mixture to avoid lumps. Whisk gently until the flour is fully dissolved and the batter is smooth. It will be quite liquidy—don’t worry, that’s exactly what you want. This batter will bake into a soft, custard-like cake.
Step 5: Pour and Bake
Pour the batter into your prepared baking dish. Carefully transfer it to the oven and bake for about 50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The cake will puff up slightly and then settle as it cools.
Step 6: Cool and Serve
Allow the cake to cool in the pan for at least 30 minutes. You can serve it warm for a softer texture, or refrigerate it for a firmer, sliceable consistency. Dust with powdered sugar or top with fresh fruit for an elegant finish.
Serving Suggestions:
- Classic Style: Serve chilled with a dusting of powdered sugar and a cup of chai or coffee.
- Tropical Twist: Top with sliced mango, pineapple, or a drizzle of coconut cream.
- Festive Flair: Add crushed pistachios and rose petals for a South Asian-inspired dessert table centerpiece.
Tips & Variations:
- Make it sugar-free: Substitute granulated sugar with a sugar-free alternative like erythritol or stevia blend.
- Add flavor: Mix in a splash of vanilla extract or a pinch of cardamom for extra depth.
- Double the batch: This recipe scales beautifully—just use a larger pan and adjust baking time slightly.
This Creamy Milk Cake is one of those recipes that proves simplicity can be stunning. It’s gentle on the palate, easy to prepare, and endlessly customizable. Whether you’re serving it at a birthday party or just treating yourself after dinner, it’s bound to become a favorite in your repertoire.
Want me to pair this with a tropical fruit salad or a sugar-free dessert drink next? I’ve got ideas that’ll make your table shine.