Step-by-Step Instructions
1. Preheat and Prep:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch square or round cake pan with parchment paper to prevent sticking.
2. Make the Cake Batter:
In a bowl, whisk together the flour and baking powder. In a separate large bowl, beat the eggs and sugar until light, fluffy, and pale in color. Gently fold in the flour mixture, followed by melted butter and vanilla extract, until smooth. Avoid overmixing to maintain a soft texture.
3. Bake the Cake:
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Once done, allow the cake to cool slightly in the pan.
4. Prepare the Milk Soak:
In a saucepan, combine whole milk, condensed milk, and heavy cream. Heat gently until warm, stirring occasionally (do not boil). This mixture will infuse the cake with creamy richness.
5. Soak the Cake:
Prick the cooled cake all over with a fork or skewer. Slowly pour the warm milk mixture over the cake, allowing it to soak in gradually. The cake will absorb the milk and become incredibly moist and soft.
6. Garnish and Serve:
Sprinkle sliced almonds, pistachios, or a pinch of cardamom over the top for extra flavor and elegance. Chill for at least an hour before slicing to allow the flavors to meld beautifully. Serve chilled or at room temperature.
Tips for the Perfect Milk Cake
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Use Fresh Milk: Fresh, whole milk gives the best flavor and richness.
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Gentle Folding: When combining the dry and wet ingredients, fold gently to retain the cake’s airy texture.
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Even Soaking: Pour the milk mixture slowly to ensure the cake absorbs it evenly without becoming soggy.
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Make Ahead: Milk cake tastes even better after a few hours or overnight, as the milk soak fully permeates the sponge.
