Easy Milk Cake Recipe – Dream Whip & Candied Fruit Delight

Last Updated on 2 months by Neha Deshmukh

Easy Milk Cake Recipe – Dream Whip & Candied Fruit Delight

Hey everyone! If you’re anything like me, you have a soft spot for a good, comforting cake. This Milk Cake recipe is one I’ve been making for years – it’s a total crowd-pleaser and always reminds me of festive gatherings back home. It’s wonderfully moist, subtly sweet, and the combination of Dream Whip and candied fruits just takes it to another level. Trust me, you need this in your life!

Why You’ll Love This Recipe

This isn’t just any cake; it’s a hug in dessert form! It’s incredibly easy to make, even if you’re not a seasoned baker. The soaking process makes it unbelievably soft and tender. Plus, the creamy whipped cream and colourful candied fruits make it look as good as it tastes. It’s perfect for birthdays, celebrations, or just a cozy weekend treat.

Ingredients

Here’s what you’ll need to whip up this dreamy cake:

• 5 large eggs
• 1/2 cup + 2 tbsp sugar (approximately 120g)
• 1 cup all-purpose flour (120g)
• 1.5 tsp baking powder
• 0.25 tsp salt
• 1 tsp vanilla extract
• 0.33 cup milk (80ml)
• 400 ml evaporated milk
• 397 ml condensed milk
• 100 gm thick cream
• 1 Dream Whip sachet
• 250 ml whipping cream
• 3 tbsp icing sugar
• 1 packet candied mixed fruits

Ingredient Notes

Let’s talk ingredients! A few things make this cake special.

• Dream Whip: This is the secret to a light and airy texture. It’s a stabilized whipped topping that holds its shape beautifully.
• Evaporated Milk: Don’t skip this! It adds a richness and moisture that regular milk just can’t achieve.
• Condensed Milk: This provides sweetness and contributes to the cake’s incredibly soft texture.
• Soaking Liquids: Traditionally, milk is used to soak cakes in India, but variations exist! Some families use rose water or even a cardamom-infused syrup for a fragrant twist. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 170°C (340°F). Generously butter a 13×7-inch baking pan. This is important to prevent sticking!
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In another bowl, beat the egg yolks with ½ cup + 2 tbsp sugar until they become pale and fluffy. This takes a little patience, but it’s worth it!
4. Add the milk and vanilla extract to the egg yolk mixture and mix well.
5. Now, gently fold the wet ingredients into the dry ingredients until just combined. Don’t overmix!
6. In a separate, clean bowl, whip the egg whites with 2 tbsp sugar until stiff peaks form. This is where the Dream Whip comes in handy – it helps stabilize the whites. Gently fold the whipped egg whites into the batter. Be careful not to deflate them!
7. Pour the batter into the prepared pan and spread it evenly. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely in the pan.
9. While the cake cools, prepare the soaking mixture. In a pitcher, combine the evaporated milk, condensed milk, and thick cream.
10. Once the cake is cool, poke holes all over it with a fork. Slowly pour the milk mixture over the cake, allowing it to soak in overnight. This is the magic step!
11. Finally, prepare the whipped cream by whipping the whipping cream with icing sugar until stiff peaks form. Spread the whipped cream over the cake, garnish with candied mixed fruits, and chill for at least 1 hour before serving.

Expert Tips

• Don’t be afraid to poke lots of holes in the cake. This ensures the milk mixture gets absorbed evenly.
• Patience is key! Letting the cake soak overnight is crucial for that perfect, melt-in-your-mouth texture.
• For a richer flavour, use vanilla bean paste instead of extract.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (like almond or soy) and an egg replacer to make this cake vegan-friendly. My friend, Priya, swears by using applesauce as an egg replacer!
• Gluten-Free Adaptation: Substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a blend designed for baking.
• Spice Level: While this recipe is traditionally vanilla-focused, you could add a pinch of nutmeg or cardamom to the batter for a warm, spiced flavour.
• Festival Adaptations: This cake is amazing for Christmas or New Year’s! You can decorate it with festive sprinkles or even add a layer of chocolate ganache.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a cup of chai or a glass of cold milk. It’s also lovely served with a scoop of vanilla ice cream.

Storage Instructions

Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. It actually gets even more moist and flavourful the next day!

FAQs

1. What is Dream Whip and can I substitute it?

Dream Whip is a powdered whipped topping that stabilizes whipped cream. If you can’t find it, you can use a similar stabilized whipped topping product, or simply use heavy cream and whip it until stiff peaks form, but it might not hold its shape as well.

2. Can I make this cake ahead of time? How long will it keep?

Yes! You can bake the cake a day or two in advance. Just let it cool completely before soaking it in the milk mixture. The soaked cake will keep in the refrigerator for up to 3-4 days.

3. My cake didn’t soak up the milk mixture properly – what went wrong?

Make sure you poked enough holes in the cake! Also, ensure the cake is completely cool before pouring the milk mixture over it. If it’s still warm, it won’t absorb the liquid as well.

4. What type of candied fruit is best for this recipe?

I prefer a mixed packet of candied fruits, but you can use your favourites! Cherries, pineapple, and orange peel are all great options.

5. Can I use a different size baking pan? If so, how should I adjust the baking time?

You can, but the baking time will need to be adjusted. If you use a smaller pan, the cake will be thicker and will take longer to bake. If you use a larger pan, it will be thinner and will bake faster. Keep a close eye on it and check for doneness with a toothpick.

6. Can I freeze this cake?

While you can freeze the cake before soaking it in the milk mixture, I don’t recommend freezing it after it’s been soaked. The texture can change when thawed.