If you are looking for a simple, fluffy, and comforting homemade cake, this Soft Milk Cake with Condensed Milk Soak is the perfect recipe. Made with basic pantry ingredients, this cake delivers a light, airy texture thanks to whipped egg whites and a rich, buttery base. What makes it truly special is the sweet milk mixture poured over the warm cake, creating a moist, melt-in-your-mouth finish.
This recipe is easy enough for beginners yet delicious enough to serve at gatherings, celebrations, or weekend family meals.
Why This Cake Works So Well
This cake combines classic baking techniques to achieve a tender texture:
- Whipped egg whites create lightness and lift.
- Beating yolks with sugar and margarine builds structure and richness.
- Sifting the flour ensures a smooth, lump-free batter.
- The condensed milk soak adds moisture and a creamy sweetness.
The result is a cake that is soft but not heavy, sweet but balanced.
Ingredient Overview and Purpose
Eggs (3)
Separating the eggs is essential. The yolks add richness and color, while the whipped whites create airiness.
Milk (1 cup / 240 ml)
Provides moisture and contributes to the soft crumb.
Sugar (1 cup, measured using a 240 ml cup)
Sweetens the cake and helps create a tender texture when beaten with the margarine and yolks.
All-Purpose Flour (2 cups, sifted)
Forms the structure of the cake. Sifting helps prevent lumps and keeps the cake light.
Baking Powder (1 tablespoon)
Acts as the leavening agent, helping the cake rise evenly.
Margarine (4 tablespoons)
Adds richness and moisture. It can be substituted with butter if preferred.
Milk and Sweetened Condensed Milk (for soaking)
This mixture transforms the cake into a moist, creamy dessert. Using more condensed milk than regular milk ensures a sweeter and richer result.
Step-by-Step Instructions Explained
Step 1: Whip the Egg Whites
Begin by separating the eggs carefully. Beat the egg whites until stiff peaks form. This means that when you lift the beaters, the peaks stand upright without collapsing.
Set the whipped whites aside. They will be folded into the batter later to give the cake its light texture.
Step 2: Cream the Yolks, Sugar, and Margarine
In a mixing bowl, beat the egg yolks, sugar, and margarine until pale and fluffy. This step incorporates air into the batter and helps dissolve the sugar for a smoother texture.
The mixture should look lighter in color and slightly thickened.
Step 3: Add Milk and Flour
Pour in the milk and gradually add the sifted flour. Mix gently until fully incorporated. Avoid overmixing, as this can make the cake dense.
Step 4: Fold in Egg Whites and Baking Powder
Gently fold the whipped egg whites into the batter using a spatula. Use slow, upward motions to maintain the airiness.
Add the baking powder at this stage and fold carefully to combine. The goal is to keep the batter light and fluffy.
Step 5: Bake the Cake
Grease a glass baking dish thoroughly.
Pour the batter evenly into the dish and smooth the surface.
Bake in a preheated oven at 356°F (180°C) for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.
The cake should be lightly golden on top.
Preparing the Milk Soak
While the cake is baking, prepare the soaking mixture.
Combine regular milk and sweetened condensed milk in a bowl. Use more condensed milk than regular milk for a richer, creamier result.
Mix thoroughly until smooth.
Soaking the Cake
Once the cake comes out of the oven, allow it to cool slightly but remain warm.
Using a fork or skewer, gently poke small holes across the surface of the cake. This allows the milk mixture to seep into the cake evenly.
Slowly pour the milk and condensed milk mixture over the warm cake, ensuring even distribution.
Allow the cake to absorb the liquid completely. Refrigerating it for at least 1–2 hours enhances the flavor and texture.
Texture and Flavor Profile
This cake is:
- Soft and airy
- Moist and creamy
- Lightly sweet with a rich milk flavor
- Perfectly balanced between fluffy and tender
The soaked milk mixture gives it a texture similar to a milk sponge cake, making every bite smooth and satisfying.
Serving Suggestions
This cake can be served:
- Chilled for a refreshing dessert
- With fresh fruit on top
- Sprinkled with shredded coconut
- Topped with whipped cream
- With a dusting of powdered sugar
It pairs beautifully with coffee, tea, or a cold glass of milk.
Storage Instructions
- Store covered in the refrigerator for up to 4 days.
- Keep chilled because of the milk soak.
- Serve cold or slightly cool for best flavor.
Frequently Asked Questions (FAQs)
Can I use butter instead of margarine?
Yes. Butter can replace margarine in equal amounts and will provide a richer flavor.
Why do I need to beat the egg whites separately?
Beating the whites separately creates air pockets that help the cake rise and stay fluffy.
Can I skip the milk soak?
Yes, but the cake will be less moist. The soak is what gives it its signature creamy texture.
How do I know when the cake is fully baked?
Insert a toothpick into the center. If it comes out clean or with a few dry crumbs, the cake is ready.
Can I make this cake ahead of time?
Yes. In fact, it tastes better after resting in the refrigerator for several hours.
Can I add flavoring to the milk mixture?
Yes. A splash of vanilla extract or a sprinkle of cinnamon can enhance the flavor.
Final Thoughts
This Soft Milk Cake with Condensed Milk Soak is a timeless dessert made from simple ingredients. Its airy texture combined with the creamy milk topping creates a comforting and satisfying treat. Easy to prepare and perfect for any occasion, this cake is proof that classic recipes never go out of style.