Creamy Milk Cake

Here’s a classic recipe for a Creamy Milk Cake—rich, moist, and sweet, with a luscious milky flavor. Perfect for dessert lovers!

Ingredients

For the cake:

• 1 cup all-purpose flour

• 1 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

• 1/2 cup unsalted butter, softened

• 1 cup sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup whole milk

For the milk syrup:

• 1 cup whole milk

• 1/2 cup sweetened condensed milk

• 1/4 cup evaporated milk

For garnish (optional):

• Chopped nuts (almonds, pistachios)

• Ground cardamom

• Saffron strands

Instructions

1. Preheat oven:

   • Preheat to 180°C (350°F). Grease and line a 9-inch round cake pan.

2. Prepare the cake batter:

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

   • In a separate bowl, cream butter and sugar until fluffy.

   • Add eggs one at a time, beating well after each. Mix in vanilla extract.

   • Gradually add dry ingredients alternately with milk, beginning and ending with dry ingredients. Mix until smooth.

3. Bake:

   • Pour batter into the prepared pan and smooth the top.

   • Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

4. Prepare the milk syrup:

   • While the cake is baking, combine whole milk, sweetened condensed milk, and evaporated milk in a small saucepan. Warm gently over low heat (do not boil).

5. Soak the cake:

   • Once the cake is baked, remove from oven and let it cool slightly.

   • Poke holes all over the cake using a fork or skewer.

   • Pour the warm milk syrup over the cake slowly, allowing it to soak in.

6. Chill & serve:

   • Let the cake cool completely and refrigerate for at least 2–3 hours.

   • Garnish with chopped nuts, cardamom, or saffron before serving.