Creamy Milk Cake

Soft, Milky, and Melt-in-Your-Mouth Sweetness

Creamy Milk Cake is a rich, custard-like dessert that is moist, soft, and infused with the flavor of sweet milk. Popular in Indian and South Asian cuisine, this dessert is sometimes called “milk sponge cake” or “malai cake,” and it’s beloved for its delicate texture and subtle sweetness. Unlike regular cakes, it relies on milk for soaking and flavor, giving it a melt-in-the-mouth creaminess.

This recipe is perfect for birthdays, festive occasions, or any time you crave a comforting, indulgent treat.

Ingredients (Serves 6–8)

For the Cake

1 cup all-purpose flour (125 g)
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup granulated sugar (150 g)
3 large eggs, room temperature
½ cup whole milk (120 ml)
¼ cup unsalted butter, melted (60 g)
1 tsp vanilla extract

For the Milk Soak

1½ cups whole milk (360 ml)
½ cup heavy cream (120 ml)
¼ cup sweetened condensed milk (60 ml)
2 tbsp sugar (optional, depending on sweetness preference)
½ tsp cardamom powder (optional, for aroma)

Equipment Needed

8-inch (20 cm) round cake pan
Mixing bowls
Electric mixer or whisk
Spatula
Oven

Step-by-Step Instructions

1. Preheat the Oven (10 minutes)

Preheat your oven to 180°C (350°F). Grease an 8-inch cake pan and line it with parchment paper for easy removal.

2. Prepare the Dry Ingredients (5 minutes)

In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.

3. Beat the Eggs and Sugar (5 minutes)

In a separate large bowl, beat the eggs and sugar at medium-high speed for 4–5 minutes, until pale, fluffy, and slightly doubled in volume.

4. Combine Wet Ingredients (2 minutes)

Add milk, melted butter, and vanilla extract to the egg mixture. Mix gently to combine.

5. Fold in Dry Ingredients (3–4 minutes)

Sift the dry ingredients over the wet mixture. Using a spatula, gently fold in the flour mixture until just combined. Avoid overmixing to keep the cake soft and airy.

6. Bake the Cake (25–30 minutes)

Pour the batter into the prepared pan. Smooth the top with a spatula.

Bake at 180°C (350°F) for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack.

7. Prepare the Milk Soak (5 minutes)

In a small saucepan, combine whole milk, heavy cream, condensed milk, sugar, and cardamom powder. Heat gently over low heat (80–85°C / 175–185°F), stirring occasionally, until sugar dissolves and mixture is warm but not boiling.

8. Soak the Cake (10 minutes)

Place the cooled cake in a shallow dish. Slowly pour the warm milk mixture over the cake, letting it absorb evenly. Allow the cake to sit for 10–15 minutes so it becomes fully moist and creamy.

9. Chill and Serve (30–60 minutes)

For best results, refrigerate the soaked cake for 30–60 minutes before serving. This enhances the creamy texture and makes it easier to slice.

Optional Garnishes

Sliced almonds or pistachios
Fresh berries
A drizzle of condensed milk
Grated chocolate or coconut flakes

Tips for the Perfect Creamy Milk Cake

Beat eggs and sugar well for a light texture
Warm the milk gently to avoid curdling
Pour milk slowly for even absorption
Refrigerate for a richer, custard-like finish

Storage

Store refrigerated in an airtight container for up to 3 days
Bring to room temperature for a few minutes before serving if desired

Final Thoughts

Creamy Milk Cake is a luscious, melt-in-your-mouth dessert that’s both comforting and elegant. Its soft, milk-infused layers make it a perfect choice for celebrations or indulgent everyday treats.