Milky Girl Cake

A very simple cake recipe that consists of thin sweetened condensed milk layers with a sour cream frosting. I chose this particular frosting for this cake to cut down on the sweetness of the cake. I am not a fan of super sweet desserts so it is important for me to want another slice of cake rather then feeling full after the first bite.

This cake is very forgiving and will work with any frosting you come up with as well as adding fresh fruit in between the layers if you love fruity cakes.

Ingredients:

1 can Sweetened condensed milk (14oz)

3 eggs

1 cup All purpose Flour

1.5tsp Baking Powder

Pinch of Salt

Instructions:

1. Add 1 can of condensed milk into a mixing bowl, add 3 eggs, mix with a whisk or a stand mixer to combine.

2. In a separate bowl mix together 1 cup of flour and 1.5tsp of baking powder and a pinch of salt. Then add the flour to the egg mixture and mix again until the flour is fully incorporated and the batter is smooth.

3. On a parchment paper draw 9″ circles to use as a guide OR use the spring form itself. (I find using the spring form much easier and faster, it saves you time drawing circles, plus the form creates even edges)  Add 2 heaping tablespoons of the batter into the center of the circle or form and spread equally into a thin layer. Repeat this until you use up all the batter. 

Side Note: Use a large baking sheet to fit 2 layers, it will speed up the baking process.

4. Bake at 350F for 8-10 minutes or until the layers are golden.

5. Remove the layers from the parchment paper immediately and set aside to cool.

 

Ingredients for the sour cream frosting:

24oz Sour Cream

1 8oz pack of Philadelphia Cream Cheese

3/4 can Sweetened condensed milk (14oz can)

8oz Extra creamy Cool Whip

Make the frosting:

In a stand mixer cream 1 package of cream cheese until it is lump-free, then add condensed milk, cream again to combine. Once combined add the sour cream and the cool whip. Whip on med-high for a few minutes until the frosting firms up. (has stiff peaks)

6. Assemble the cake on a cake stand starting with a dollop of cream on the bottom to protect the cake from moving around, then alternate the layers with the cream adding enough cream to double the thickness of the cake layers. (about 4 tablespoons on each layer)

7. Decorate the cake to your preference.

I crumb coated and refrigerated until the cream was set. Then, separately i whipped Heavy whipping cream with powdered sugar and coated the cake smoothing out on all sides. Topped off with dehydrated oranges and greenery.

5 from 6 votes
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MIlky Girl Cake

A very simple cake recipe that consists of thin sweetened condensed milk layers with a sour cream frosting that cuts down the sweetness of the cake, making it a perfect piece of cake to devour with your cup of tea.

Author Alena's Home Cooking

Ingredients

  • 1 can Sweetened Condensed Milk (14oz)
  • 3 eggs
  • 1 cup All purpose flour
  • 1.5tsp Baking powder
  • Pinch of salt

Sour Cream Frosting:

  • 24 oz Sour Cream
  • 8 oz Philadelphia Cream Cheese
  • 3/4 can Sweetened condensed milk (14oz can)
  • 8 oz Extra Creamy Cool whip

Instructions

  1. Instructions:

    1. Add 1 can of condensed milk into a mixing bowl, add 3 eggs, mix with a whisk or a stand mixer to combine.

    2. In a separate bowl mix together 1 cup of flour and 1.5tsp of baking powder a a pinch of salt then add the flour to the egg mixture and mix again until the flour is fully incorporated and the batter is smooth.

    3. On a parchment paper draw 9" circles to use as a guide OR use the spring form itself. (I find using the spring form much easier and faster, it saves you time drawing circles, plus the form creates even edges)  Add 2 heaping tablespoons of the batter into the center of the circle or form and spread equally into a thin layer. Repeat this until you use up all the batter. 

    Side Note: Use a large baking sheet to fit 2 layers, it will speed up the baking process.

    4. Bake at 350F for 8-10 minutes or until the layers are golden.

    5. Remove the layers from the parchment paper immediately and set aside to cool.

    Make the frosting:

    In a stand mixer cream 1 package of cream cheese until it is lump-free, then add condensed milk, cream again to combine. Once combined add the sour cream and the cool whip. Whip on med-high for a few minutes until the frosting firms up. (has stiff peaks)

    6. Assemble the cake on a cake stand starting with a dollop of cream on the bottom to protect the cake from moving around, then alternate the layers with the cream adding enough cream to double the thickness of the cake layers. (about 4 tablespoons on each layer.

    7. Decorate the cake to your preference.

    I crumb coated and refrigerated until the cream was set. Then, separately i whipped Heavy whipping cream with powdered sugar and coated the cake smoothing out on all sides. Topped off with dehydrated oranges and greenery.

 

14 Comments

  • Yuliana

    5 stars
    This is now one of my favorite cakes to make. The sweetness balance is just right in your recipe and I love that. It’s not overpowering sweet and makes it a pleasure to enjoy with my dose of coffee in the morning. Recommend this cake to other!

  • Angelina

    This was delicious! My family wants a wider/taller version. Do you think I could make them 11 inch circles, and if so, how much longer do you think the bake time would be?

    • alenashomecooking

      Absolutely, you can make this any size just double the recipe to make it wider and taller. And I’m not sure exactly how long the baking time would be since every oven is different but just keep an eye on it, you’ll know it’s ready when it is a light golden brown color.

  • Anna

    5 stars
    Thanks for such great recipe! I layered it with fruit and it was gone the next day! Definitely making it again! 🙂

    • alenashomecooking

      You probably can, although it won’t be as stiff and adjust sweetness since cool whip does add sweetness to the cream too

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