👩🍳 Instructions
1. Mix the batter
- Preheat oven to 350°F / 175°C.
- In a bowl, whisk eggs and sugar until light.
- Add milk and mix.
- Add flour + baking powder, mix until smooth.
2. Bake
- Pour batter into a greased 9-inch (23 cm) pan.
- Bake 25–30 minutes or until golden and a toothpick comes out clean.
3. Make the creamy milk soak
In a bowl, mix:
- Heavy cream + 1/2 cup milk + 2 tbsp sugar
(Optional: vanilla)
4. Soak the cake
- While cake is warm, poke holes with a fork.
- Pour the creamy milk mixture over the cake slowly.
- Let it absorb completely.
5. Chill
- Refrigerate 2–4 hours for best flavor.
🍮 Result
- Very moist and creamy
- Sweet, soft, melt-in-mouth texture
- Like a simple tres leches–style milk cake
- Not too heavy — perfect with coffee
✨ Optional Toppings
- Whipped cream
- Cinnamon dust
- Shredded coconut
- Caramel drizzle
- Fresh berries
💡 Tips
- Don’t skip the chilling — it makes it ultra creamy.
- For a richer flavor, use evaporated milk instead of regular milk in the soak.
- Add 1 tsp vanilla for a bakery taste.
❤️ Variation: Chocolate Milk Cake
Add 2 tbsp cocoa powder to the batter.
And stir 1 tbsp cocoa into the milk soak.
If you want a no-egg version, a blender version, or a 5-minute microwave version, just say it! 🍰✨
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