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You may have noticed over onmy Instagram account, that I’ve become slightly obsessed with tres leches cake aka milk cake! I decided to make my own version and I’m really pleased with how it turned out.
The cake is light, fluffy and soaked in a sweet milk mixture made of condensed milk, evaporated milk and full fat milk! I’vealso used Anchor butter for some extra buttery betterness*drools*! This is definitely a dessert made for indulging and would be the perfect treat for iftar or Eid! Take a look…
I decorated it with crushed pistachios androse petals. The flavours and smell from the rose infuse into the milk mixture giving it a subtle fragrant touch.
If there’s one dessert I’m going to make this Eid, it’s definitely going to be this one!Try it out and let me know how you get on! 
VANILLA MILK CAKERECIPE
Serves 8 people Prep time: 15 mins Cook time: 30-35mins
INGREDIENTS
For the cake
100g (1/2 cup) softened Anchor unsalted butter
200g (1 cup) granulated sugar
1 tbsp vanilla extract
5 eggs
250g (1 3/4) cups plain flour
1 tsp baking powder
1 tsp salt
For themilk
300 ml condensed milk
300 ml evaporated milk
250 ml full fat milk
For thetopping
284 ml double cream, whipped
1/4 cup powdered sugar
Crusheddried rose petals and pistachios to garnish (optional)
METHOD
- Start by preheating your oven to 180 degrees C.
- Beat the butter and sugar together until light and fluffy.
- Carefully add in the eggs and vanilla extract to the butter and sugar mix and beat until everything is well combined. Don’t over-beat the eggs.
- Add the dry ingredients (flour, baking powder and salt) in a separate bowl. Add 1/2 of this mix to the wet ingredients until everything is combined. Repeat with the second half.
- Pour the batter into a greased baking dish and smooth it out evenly.
- Place in the oven and bake for 30 minutes. Prick the cake with a skewer/toothpick to make sure it has fully cooked.
- Use a fork to pierce the cake all over and allow it to cool to room temperature. The piercings will help the cake to absorb the milk mixture.
- In a jug/bowl, add in the 3 types of milk and stir well.
- Once the cake has cooled, pour 550ml of the milk mixture all over the cake. (It might seem like you’re drowning the cake but it will all absorb so don’t worry!)
- Cover the cake with cling film and leave it in the fridge for 1 hour minimum (overnight is best).
- Whip the double cream while gently adding in the powdered sugar to sweeten it.
- Remove the cake from the fridge and pipe/spread the whipped cream on. Decorate with crushed pistachios and dried rose petals.
- Cut and serve! I like to pour the remaining 300ml of milk mixture with a sprinkle of crushed rose petals on to each serving plate. The rose infuses into the milk and it tastes delicious! Adding milk to each serving is optional and you could add all 850ml of milk mixture to the cake in the initial step before it goes in the fridge.
I used a medium size baking dish – 9 X 13 inches.
Note: This post has been sponsored by Anchor.
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Reader Interactions
Comments
Aysha says
What size tin did you use for this cake? Sounds amazing ?
Reply
Thank you! I used a medium size baking dish – 5 cm H x 25 cm L x 14.5 cm W.
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Sana says
Hi this recipe looks lush! What size tin did you use for this?
Reply
Thank you! I used a medium size baking dish – 5 cm H x 25 cm L x 14.5 cm W.
Reply
Anonymous says
You didn’t mention if you beat the eggs beforehand or mix them in the butter and sugar mixture without beating ?!
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Beat them with the butter and sugar! I’ll make it more clear in the text
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Nat says
Eggs seems a little out of proportion with the rest of the ingredients. Usually for that amount of batter three eggs should suffice. Five beaten into the creamed butter and sugar would curdle it. The cake looks moist and delicious so will definitely be trying it.
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NICOLE MHANNA says
I though the same, will it not be too eggy?
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Anonymous says
Have made the recipe lots of times and always turns out well, not too eggy or anything
Anonymous says
Do we fold the eggs in or beat them together with the butter and sugar mix
Reply
Beat them with the butter and sugar! I’ll make it more clear in the text
Reply
R Begum says
fold the eggs together it is better
Reply
Anonymous says
Hey are we supposed to whisk the flour in or fold it in
See AlsoVegan Coffee Cake Recipe - Cinnamon Streusel Cake - Vegan RichaPrize-Winning Key Lime Pie RecipePISTACHIO MILK CAKE RECIPEBest Alfajores RecipeReply
Anonymous says
Hey when you say cup in measurement what size cup are you referring to?
Reply
Anonymous says
You will need to use a measurimg cup
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Anonymous says
I followed the recipe to the T which was very easy to follow but my cake turned out to be hard. What could be the reason?
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Anonymous says
So did mine! It was tasty but not light and airy as I hoped
what could have caused this?Reply
Anonymous says
Mine also turned out hard
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Anonymous says
try 3 eggs and 1 yolk next time
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Anonymous says
maybe you need self raising flour not plain?
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Anonymous says
I had the same issue, when I saw the recipe I thought 5 eggs would be too much! I will be trying with less eggs next time. Thanks!
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Anonymous says
How many eggs did you try it with? Xx
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Syeda Yesmin says
Hey can you do measurements in grams? Also do we whisk or fold the flour?
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Shima says
Can I have the recipe in grams rather than cups please? It’s hard to measure half cup of butter. Thank you.
By the way Cake looks delicious!!Reply
Anonymous says
Half a cup of butter is basically 1 stick!
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Anonymous says
Salaam! Could I sub self-raising flour?
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R Begum says
Thankyou so much everyone. I’m definitely not trying this recipe and wasting all my ingredients.
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Jasmine says
Can I ask you where to buy the crushed rose petals? X
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Anonymous says
morrisons x
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Anonymous says
Looks amazing, how many grams would 1/2 cup of anchor butter be???
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Rimsha says
Hi, this recipe looks deliciousss. Can I bake the in the microwave as I don’t have the backing oven?
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anonymous says
yes you can , I had the same problem too
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Anonymous says
Absolutely amazing, tried it for iftaar today. Alhamfulillah it was 10/10
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Rukhsana says
Salaam hope you’re well! I tried this recipe today and my cake turned out too hard! I’d recommend whisking three egg whites separately and folding into the flour mixture instead of using 5 whole eggs! Xxx
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Helz says
I just made the cake. Gutted It turned out really hard for some reason. I had too much batter for the dish, I used the same size dish recommended. As the cake was super thick, the inside of the cake didn’t cook properly
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Anonymous says
I had the same, I will be trying with less eggs next time!
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anonymous says
I had the same, I will be trying with less eggs next time!
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waheeda rehman says
hi, thank you for this recipe, which cups did you use?UK or US, I am converting to grams and the websites usually ask me if I a converting from us or uk
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Hi Waheeda!
I used baking measuring cups. Also I have converted the recipe to grams above so you can take a look!Reply
waheeda rehman says
that is so useful , thank you
Reply
Amana says
Going to make this cake today just hope it doesn’t turn out hard!
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Anonymous says
did it turn out hard? xx
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Anonymous says
Can ththe cake be left in the fridge for 2 days before it’s served?
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Sabiha says
Hi,
This looks amazing and I can’t wait to try it!Is evaporated milk optional because I’ve seen a similar recipe to this that doesn’t require evaporated milk.
Thanks xx
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Anonymous says
I used the same size tin as yourself (9”x13”) and my cake is much thinner ☹️. Wanted it to have slightly more depth, so I’d suggest a smaller tin in future if you want it to look like the slice in the picture.
Reply
Fm says
The recipe says granulated sugar but video says caster sugar????? This is probably why peoples cakes turned out hard!!!??
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Fm says
Yup so just to confirm this recipe will give you a horrible hard cake. Do not follow this recipe. I am now put off trying any of this blogs recipes. My cake looked great in a photo too but my usual cake recipe is of far higher quality spongy etc this cake was dense and stodgy and quite embarassing for someone like me who is used to baking nice cakes.
In the future I will continue my own cake recipe with the milk mixture, that was fine and the cream topping is standard too.
Please amend your recipe bcz far too msny users have commented this recipe resulted in a hard cake and it is letting your blog down.
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Anonymous says
My cake was hard too so I soaked it with a further 600ml of full fat milk and it came out perfect. My family and friends loved it!
I will make it again but with the adjusted recipe.Reply
Kal says
My cake turned out quite dense too, really gutted as I baked it for my Hubby’s bday ?
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Nancy says
Hey I just tried this recipe, but for some reason my cake didn’t rise and it went all hard and rubbery, is there any way I can fix this x
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Ronak Mehta says
Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!
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jasminearia23 says
So tempting and mouth-watering images. I just want to have it now. I must try it . I am huge lover of desserts I love all the cakes of Yaadgaar East London cakes shop.
have funReply
Bethika Khurana says
Dont try the recipe firstly the granulated sugar is wrong use caster, also too many eggs too much flour cake doesnt rise and goes hard, temp is too high too
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anomynous says
thank you for this tip
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Ameena says
I baked this cake last eid and making it again in a couple weeks time! Follow the recipe to a T and it’s honestly a delicious cake. The comments I had were that it’s the best milk cake they’ve ever had recipe wise – Definitely let the cake soak overnight and it’s so moist and light the next day.. it was even more delicious the next day too! Honestly perfect recipe with the number of eggs and everything. A winner! 100%
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Anonymous says
Can I please ask what size baking tin did you use for the milk cake the 9×13 inches or the 25×14.5cm?
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Anonymous says
hello! im beginner cooker. how long time we need to preheat the oven?
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Ronak Mehta says
Hey I just tried this recipe, but for some reason my cake didn’t taste good, is there any way I can fix this?
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Anonymous says
I’ve used this recipe so many times, each time cake is perfect. 5 eggs is fine, did not curdle
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pinatacakeonline says
Hi…. Nice information, Your Recipe is Really True and Vanilla Cake are awesome. Thanks For Sharing articles.
Reply
Usma Hussain says
Salam can I freeze this cake, if so for how long?
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Devashish Tripathi says
Wow ! the cake looks so delicious and yummy cant wait to try this at my home and surprise my homies your recipe will surely help me to do this keep up the great work that you are doing
Reply
pinatacakeonline says
Hi, Your Recipe is Different but So Nice. The Content is So Nice and Useful. Thanks For Sharing, I Hope you Share another Blog. Order Online Cake and Flower Delivery Visit: https://www.cakeplaza.in
Reply
waheeda rehman says
i’ve already ordered from you
Reply
anchor's butter says
please come and buy our butter’s from anchorsbutter.co.uk now!!!
Reply
Anonymous says
Shima says
April 8, 2020 at 11:36 PM
Can I have the recipe in grams rather than cups please? It’s hard to measure half cup of butter. Thank you.
By the way Cake looks delicious!!Reply
Anonymous says
its really yummy and sweet
Reply
romez says
this cake is amazing!
Reply
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