Milk Cake Recipe
Make Milk Cake Recipe in just 4h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Base
Milk Syrup (Soak)
Finish & Garnish
Method
Cake Base
- 1
Prepare oven and pan
Preheat the oven to 350°F (180°C). Grease an 8x8-inch (20x20 cm) square or similar-sized round baking pan with 1 tablespoon butter or ghee and line the bottom with parchment paper for easier removal.
- 2
Dry ingredients
In a medium bowl, whisk together 1.25 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt until evenly combined. Set aside.
- 3
Cream butter and sugar
In a large bowl or stand mixer fitted with a paddle, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
- 4
Add eggs and vanilla
Add 2 large eggs one at a time, mixing briefly after each addition until incorporated. Mix in 1 teaspoon vanilla extract.
- 5
Combine wet and dry
With the mixer on low, add the dry flour mixture in two additions, alternating with 1/2 cup whole milk (start and end with the flour). Mix just until combined—do not overmix to keep the cake tender.
- 6
Bake
Scrape the batter into the prepared pan and smooth the top. Bake in the preheated oven for 22–28 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Milk Syrup (Soak)
- 7
Make the milk soak
While the cake bakes, combine 2 cups full-fat milk, 1/2 cup sweetened condensed milk, and 1/2 cup evaporated milk in a medium saucepan. Warm gently over low heat, stirring, until just combined and slightly warmed (do not boil). Stir in 1/4 teaspoon cardamom powder if using. Remove from heat and keep warm.
- 8
- 9
Soak the cake
Using a skewer or fork, poke evenly spaced holes all over the warm cake (about 2 dozen holes). Slowly pour or spoon the warm milk syrup over the cake in three even additions, allowing each addition to soak in before adding the next. Aim to use all the milk mixture. The cake should be moist but not soupy.
Finish & Garnish
- 10
Chill to set
Allow the soaked cake to cool to room temperature, then cover and refrigerate for at least 2 hours (preferably 4 hours) so the milk soaks through and the texture firms to an almost custardy finish.
- 11
Garnish and serve
Before serving, run a thin knife around the pan to loosen the cake. Invert onto a serving plate or cut directly in the pan. Sprinkle 2 tablespoons sliced almonds or pistachios and optional dried rose petals on top. Serve chilled or at room temperature in squares. Store leftovers covered in the refrigerator up to 4 days.