The term “Soft Milk Sponge Cake” can refer to a few different, delicious things! It might be a light, airy cake where milk is a key ingredient in the batter, or it could be a classic sponge cake that is soaked in a sweet milk mixture, similar to a Tres Leches cake.
I found excellent recipes for both interpretations. Below are two detailed, long-form recipes for you to choose from.
Two Takes on Soft Milk Sponge Cake
Feature Version 1: Classic Hot Milk Sponge Cake Version 2: Soaked Milk Sponge Cake (Tres Leches Style)
Description A timeless, incredibly light sponge where warm milk and butter are folded into the batter, creating a fine, moist crumb . It’s perfect on its own or with a simple glaze. A show-stopping dessert where a light sponge is baked, then soaked in a mixture of three milks (evaporated, condensed, and cream) for an ultra-moist, melt-in-your-mouth texture .
Key Technique Beating eggs and sugar until thick and fluffy, then folding in hot milk and butter . Baking a simple sponge, then soaking the cooled cake in a milk mixture for several hours .
Best For A quick, elegant tea-time cake, a base for layered desserts, or serving with fresh berries . A decadent party dessert, a celebration cake, or when you want something incredibly rich and creamy .
Version 1: Classic Hot Milk Sponge Cake
This recipe, shared by a home baker and passed down for generations, is celebrated as “flop-proof” and produces the lightest, fluffiest cake imaginable . The secret is adding the milk and butter while they are hot.
Ingredients
· 2 cups all-purpose flour
· A pinch of salt
· 100g unsalted butter
· 1 cup milk (whole milk is best)
· Zest of 1 large orange (or lemon for a different flavor)
· 1½ cups granulated sugar
· 4 large eggs, at room temperature
· 1 teaspoon orange extract (or vanilla extract)
· 4 teaspoons baking powder
Equipment
· Two 8-inch or 9-inch round cake pans
· Mixing bowls
· Electric mixer (handheld or stand mixer)
· Small saucepan
· Whisk and spatula
· Wire cooling rack
Step-by-Step Instructions
- Prepare the Pans and Preheat:
Preheat your oven to 180°C (350°F) . Grease two round cake pans thoroughly and line the bottoms with parchment paper for easy removal . - Combine Dry Ingredients:
In a small bowl, sift together the 2 cups of flour and the pinch of salt. Set aside . - Heat the Milk and Butter:
In a small saucepan, combine the 100g butter, 1 cup of milk, and the orange zest. Place the pan over medium heat and bring the mixture just to a boil. Once it boils, remove it from the heat and set it aside . - Beat Eggs and Sugar:
In a large mixing bowl, beat the 4 eggs and 1½ cups of sugar with an electric mixer on high speed. Beat for several minutes until the mixture becomes very light in color, thick, and fluffy. This step is crucial for incorporating air and creating the cake’s light texture . - Add Extract:
Beat in the 1 teaspoon of orange extract (or vanilla) until just combined . - Incorporate Dry Ingredients:
Add the flour mixture to the egg and sugar mixture. Mix on low speed or fold gently with a spatula until the flour is just incorporated and no streaks remain. Be careful not to overmix . - Add Baking Powder:
Sprinkle the 4 teaspoons of baking powder over the batter and fold it in gently but thoroughly . - Add Hot Milk Mixture:
Give the hot milk and butter mixture a quick stir. Pour it into the batter and mix gently until everything is well combined and you have a smooth, liquid batter . - Bake:
Divide the batter evenly between the two prepared pans. Bake for 15-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean . - Cool:
Let the cakes cool in their pans on a wire rack for about 10-15 minutes. Then, turn them out onto the rack, remove the parchment paper, and let them cool completely .
Serving Suggestion
This cake is delicious on its own, lightly dusted with powdered sugar. For a special treat, you can layer it with a simple pastry cream (crème pâtissière) and fresh berries .
Version 2: Soaked Milk Sponge Cake (Tres Leches Style)
This recipe, adapted from several sources, creates an incredibly moist and decadent dessert that’s surprisingly simple to make . It’s the perfect make-ahead cake for a crowd.
Ingredients
For the Sponge Cake:
· 6 large eggs, separated
· 1 cup granulated sugar
· 1½ teaspoons pure vanilla extract
· ½ cup whole milk
· 1½ cups all-purpose flour
· 1½ teaspoons baking powder
· ½ teaspoon kosher salt
For the Milk Mixture (Tres Leches):
· 1 can (14 ounces) sweetened condensed milk
· 1 can (12 ounces) evaporated milk
· ½ cup whole milk
For the Topping:
· 1 cup heavy cream
· 2 tablespoons powdered sugar, sifted
· Pinch of kosher salt
· Ground cinnamon, for dusting (optional)
Equipment
· 9×13-inch baking dish
· Mixing bowls
· Electric mixer
· Whisk and spatula
· Fork
· Liquid measuring cup
Step-by-Step Instructions
- Prepare the Pan and Preheat:
Preheat your oven to 175°C (350°F) . Lightly grease a 9×13-inch baking dish . - Mix Dry Ingredients:
In a medium bowl, sift together the flour, baking powder, and salt. Whisk to combine and set aside . - Beat Egg Yolks and Sugar:
In a large bowl (or the bowl of a stand mixer), beat the egg yolks and granulated sugar on medium-high speed until the mixture is pale, thick, and has nearly doubled in volume .
Reduce the speed to low, add the vanilla and ½ cup of milk, and mix until smooth . - Combine Yolk Mixture and Dry Ingredients:
Gently fold the egg yolk mixture into the bowl with the sifted dry ingredients. Mix until just combined, being careful not to overmix . - Whip the Egg Whites:
In a separate, impeccably clean and dry bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. This should take about 3-4 minutes . - Fold in Egg Whites:
Gently fold the whipped egg whites into the batter in two or three additions. Use a gentle, sweeping motion to combine them without deflating the mixture. Stop when no white streaks remain . - Bake:
Pour the batter into the prepared baking dish and spread it evenly. Bake on the center rack for 18-20 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean .
Let the cake cool in the pan for about 30 minutes . - Prepare the Milk Mixture:
While the cake cools, whisk together the sweetened condensed milk, evaporated milk, and ½ cup of whole milk in a large measuring cup or bowl until fully combined . - Soak the Cake:
Once the cake has cooled slightly, use a fork to poke holes all over the surface. Aim for about 20 holes to allow the milk mixture to seep deep into the cake .
Slowly and evenly pour the milk mixture over the entire surface of the cake. The sponge will absorb it gradually. Cover the dish and refrigerate for at least 2-3 hours, but preferably overnight for the best texture . - Make the Topping and Serve:
When ready to serve, make the topping. In a mixing bowl, beat the heavy cream, powdered sugar, and a pinch of salt with an electric mixer until soft peaks form .
Spread or pipe the whipped cream over the chilled cake. Lightly dust with ground cinnamon, if desired. Slice and serve cold. Store leftovers in the refrigerator for up to 3 days .
I hope these detailed recipes give you everything you need to create a delicious soft milk sponge cake. Happy baking