Name: Creamy Milk Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: International
Ingredients: 3 eggs; 500 ml milk; 200 ml coconut milk; 395 g condensed milk; 2 tablespoons unsalted margarine; 1/2 cup sugar; 1 cup wheat flour

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Creamy Milk Cake is a rich, silky dessert with a soft custard-like texture and a delicate golden top. I make it with coconut milk, condensed milk, and a simple blender batter, which gives it an easy preparation and a wonderfully comforting flavor.

Creamy Milk Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 eggs

500 ml milk

200 ml coconut milk

395 g condensed milk

2 tablespoons unsalted margarine

½ cup sugar

1 cup wheat flour

Directions

I start by preheating the oven to 180°C (356°F). I grease a 27 x 17 cm baking tin with butter and dust it lightly with flour so the cake releases easily after baking.

Next, I add the eggs, milk, coconut milk, condensed milk, margarine, sugar, and wheat flour to a blender. I blend everything for about 5 minutes until the batter is smooth and fully combined.

Once the batter is ready, I pour it into the prepared baking tin and place it in the oven. I bake it for about 40 minutes, or a little longer if needed, until the cake is set and lightly golden on top. Since ovens can vary, I keep an eye on it near the end of the baking time.

After baking, I remove the cake from the oven and let it cool slightly. Then I slice it and serve it while it is still soft and creamy.

Servings and timing

This recipe makes 12 servings, which makes it great for sharing with family or bringing to a gathering. I need about 10 minutes to prepare the batter, 40 minutes to bake the cake, and around 50 minutes in total from start to finish. Each serving contains approximately 320 calories.

Variations

I like to change this cake in a few simple ways depending on what flavor I want. Sometimes I add a little vanilla extract for extra warmth and sweetness. I also like to sprinkle a bit of cinnamon over the top after baking for a cozy finish. When I want a stronger coconut flavor, I add a small handful of shredded coconut to the batter. For a slightly richer taste, I sometimes replace margarine with butter.

Storage/Reheating

I store any leftover cake in an airtight container in the refrigerator for up to 4 days. Because this cake has a creamy texture, I prefer to keep it chilled. When I want to serve it again, I either enjoy it cold or let it sit at room temperature for a few minutes first. If I want it slightly warm, I reheat a slice very gently in the microwave for a few seconds so it does not overcook or lose its soft texture.

FAQs

Can I use butter instead of margarine?

Yes, I can replace the unsalted margarine with the same amount of butter. It gives the cake a slightly richer flavor.

Does this cake have a custard-like texture?

Yes, this cake is softer and creamier than a traditional fluffy cake. I expect a silky, dense texture that feels somewhere between a cake and a baked custard.

Can I make this cake ahead of time?

Yes, I can make it ahead and store it in the refrigerator until I am ready to serve it. I actually think the texture gets even better after it has cooled completely.

How do I know when the cake is done baking?

I look for a lightly golden top and a center that feels set. Since oven times can vary, I check it near the end of baking and leave it a little longer if needed.

Can I freeze Creamy Milk Cake?

I can freeze it, but I know the texture may change slightly after thawing because of the milk-rich batter. I prefer to refrigerate it and enjoy it fresh within a few days for the best result.

Conclusion

Creamy Milk Cake is one of those easy desserts that feels both simple and indulgent. I love how quickly I can prepare it in the blender, and I always enjoy its smooth texture and rich flavor. Whether I serve it for dessert, with coffee, or as a sweet family treat, this cake is a comforting recipe that I am always happy to make again.

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Creamy Milk Cake

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Author: Cheryl
Total Time: 50 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

A rich and silky creamy milk cake with a soft custard-like texture and a lightly golden top, made easily in a blender. Perfect as a comforting dessert with deep coconut and condensed milk flavor.