Milky Girl Cake

This Milky Girl Cake is the tres leches cake you’ve been looking for! This condensed milk recipe is a milk cake with a soft cream cheese frosting.

Milky girl cake with a cut slice.

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Quick and easy, with tender sweetened condensed milk cake layers, frosted with Vanilla Cream Cheese Frosting.

Why is this milk cake called Milky Girl?  

The name of the milk cake, Milky Girl,  has a little bit of a story behind it. In Germany, where this cake originated,  the condensed milk can label has a girl on it and the name of the condensed milk is “Milky Girl”. Since the cake layers are based on condensed milk, the milk cake was called Milky Girl as well.

Milky girl cake on a cake stand.

Why is the cream cheese frosting so important?

Milky Girl cake comes out very tender, soft and moist from the cream cheese frosting that was absorbed by the tres leches cake layers. The soft, creamy, and fluffy cream cheese frosting has a hint of vanilla making this frosting all the better!

I would add halved raspberries between each layer as well, to cut down on the sweetness of the tres leches cake a bit. This time I only had enough for the top, so I didn’t add any to the layers, but it’s great with the addition of raspberries.

A slice of milky girl cake on a plate with raspberries.
Milky Girl Cake

Yield: One 9 inch.
Serves: 8-12 people

Ingredients for the Milky Girl Cake Layers:

Ingredients for the cake layers.

Preheat oven to 350F with the baking rack in the middle. Line a jelly roll baking sheet with parchment paper and set aside.

How to make the Condensed Milk Cake Layers for this tres leches cake:

  • Prepare the condensed milk cake batter.

How to make the batter for this milk girl cake recipe.

  • Pour out the cake batter into 9-inch circles on parchment paper and bake.

Step by step pictures on how to lay out the batter for baking.

  • Once baked remove from parchment paper and bake the remaining cake batter. You should have 7 cake layers total.

Cake on a parchment paper, and peeling off the parchment paper to cool.

Ingredients for Vanilla Cream Cheese Frosting

Ingredients needed for the vanilla cream cheese frosting.

How to Make Vanilla Cream Cheese Frosting:

  • Add all the ingredients except for the whipping cream and whip until smooth.
  • Add the whipping cream and mix until the cream is fluffy.

Step by step pictures on how to make the perfect vanilla cream cheese frosting.

How to Assemble the Condensed Milk Cake:

  • Put a dab of frosting on your serving board/platter. Place the first cake layer on top and press to adhere. Spread 1/5 of frosting into an even layer, place the second layer and do the same. Repeat until all frosting and cake are used up. Adding about 1/4 of halved raspberries to each layer would be great, but it is optional.

Step by step on how to assemble this milky girl cake recipe.

  • Use about 2/3 of a cup of the reserved frosting to cover the sides and top of the the cake. Put a thicker layer around the sides, but a very thin layer on top.

Milky Girl Cake - Quick and easy, with tender sweetened condensed milk cake layers frosted with Vanilla Cream Cheese Frosting | Let the Baking Begin!

To decorate the milk cake:

  • Fit a pastry bag or a sand Ziplocploc bag with a star tip (#35 Ateco) and fill it with the reserved 1/3 cup frosting.

Piping pipes for the icing.

  • Add shredded coconut along the sides of the cake, and about ½ inches of the top of the edge of cake. Pipe stars all around the edge of the cake.

How decorate the sides and top of the cake with coconut, and how to pipe the frosting.

  • Put a layer of raspberries, open side up all inside the piped edge. Fill each opening with raspberry sauce or strained jam.

Step by step instructions on how to decorate the top of the milk girl cake with raspberries.

  • Cover the cake and refrigerate overnight, for the cake layers to soften.

Milky Girl Cake covered before serving.To serve:

  • Dip a knife in hot water, wipe and cut the cake in wedges.

Do you like to use condensed milk when baking?

I love to use condensed milk when baking. I love to use it in frosting and in the cake batter, such as this cake. What do you like to use condensed milk for?

Try these additional recipes:

Milky Girl Cake - Quick and easy, with tender sweetened condensed milk cake layers frosted with Vanilla Cream Cheese Frosting | Let the Baking Begin!

Milky Girl Cake | Let the Baking Begin!
5 from 12 votes
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Milky Girl Cake

This Milky Girl Cake is the tres leches cake you've been looking for! This condensed milk recipe is a milk cake with a soft cream cheese frosting. 

Course Dessert
Cuisine Russian
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 577 kcal
Author Marina | Let the Baking Begin

Ingredients

Ingredients for Vanilla Cream Cheese Frosting

  • 16 oz cream cheese 2 packets, room temperature
  • 3 cups heavy cream
  • cup powdered sugar
  • 2 tsp vanilla extract or emulsion

Also:

  • cups raspberries for the top of the cake
  • cups raspberries , halved (to put between layers of the cake (optional))
  • ½ cup shredded unsweetened coconut
  • 4 Tbsp jam strained

Instructions

  1. Preheat oven to 350F with the baking rack in the middle. Line a jelly roll baking sheet with parchment paper and set aside.

How to make the Condensed Milk Cake Layers for Milky Girl Cake:

  1. Add condensed milk to a bowl. In a separate bowl stir together flour and baking powder. Add eggs to the condensed milk and stir until smooth. Add flour mixture and stir until smooth again.
  2. Draw a 9-inch circle on the parchment paper. If using the jelly roll pan you can probably fit to circles. Flip the parchment upside down. Pour ⅓ cup batter int he middle of the circle and spread into a thin layer, trying to stay within the drawn circle. Bake for about 5 minutes, or until the middle is baked through. It helps if someone can help you hold the parchment in place while you spread the batter around.
  3. Remove from parchment paper as soon as you get the cake out of the oven, scrape off any stuck bits of cake. Reuse the parchment paper to bake the remaining batter in the above manner. You should have 7 cake layers total.

How to Make the Vanilla Cream Cheese Frosting:

  1. Add powdered sugar, cream cheese and vanilla to a bowl and whip until smooth and no chunks of cream cheese are visible; stop several times to scrape the bottom of the bowl.
  2. Add heavy whipping cream and continue whipping until the whipped cream is fully incorporated and the cream is fluffy.
  3. Reserve 1 cup of frosting until later (for decorating).

To assemble the Milky Girl Cake:

  1. Put a dab of frosting on your serving board/platter. Place the first cake layer on top and press to adhere. Spread ⅕ of frosting into an even layer, place the second layer and do the same. Repeat until all frosting and cake are used up. Adding about ¼ of halved raspberries to each layer would be great, but it is optional.
  2. Use about ⅔ of a cup of the reserved frosting to cover the sides and top of the cake. Put a thicker layer around the sides, but a very thin layer on top.

To decorate:

  1. Fit a pastry bag or a sandwich Ziploc bag with a star tip (#35 Ateco) and fill it with the reserved ⅓ cup frosting.

  2. While holding the cake in one hand (or on a raised surface such as cake stand), fill the other palm of your hand with unsweetened shredded coconut and press it against the sides of the cake. Have something to catch the coconut shreds when they fall back down, like a baking sheet or a large plate. Go all around, covering the sides and around ½ inch of the top edge of the cake with coconut. Pipe stars all around the edge of the cake with the prepared piping bag.
  3. Put a layer of raspberries, open side up all inside the piped edge. Fill each opening with raspberry sauce or strained jam.
  4. Cover the cake and refrigerate overnight, for the cake layers to soften.
Nutrition Facts
Milky Girl Cake
Amount Per Serving
Calories 577 Calories from Fat 369
% Daily Value*
Total Fat 41g 63%
Saturated Fat 25g 125%
Cholesterol 161mg 54%
Sodium 201mg 8%
Potassium 412mg 12%
Total Carbohydrates 45g 15%
Dietary Fiber 2g 8%
Sugars 30g
Protein 8g 16%
Vitamin A 30.4%
Vitamin C 11.7%
Calcium 22.8%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

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  • Amina

    This was by far THE BEST cake I’ve made yet! Chocolate cakes are my specialty so when someone requested anything but chocolate I was thrown off. I knew it had to be something unique and not just the traditional white cake and that’s when I found this! And let me just say, Oh. My. Goodness! The ultimate!

    · Reply
  • […] Milky Girl Cake – Let The Baking Begin […]

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  • Maria

    i love love love this cake!! will be making it again for christmas 🙂 am i able to make the layers a day ahead and assemble everything the next day?

    · Reply
  • Olga

    I made this cake for my mother’s in-law birthday and everybody loved it so much. Marina, thank you very much for such a wonderful recipe!

    · Reply
  • Ninfa

    bien gusta si feliz

    · Reply
  • Sherry

    Yes, Sruthi, fresh coconut can be used in place of processed for cakes. That is the traditional way coconut cakes are made here in the southern part of the United States.
    You need to poke a hole in the coconut (we use a hammer and a nail) and place over a glass to drain the coconut milk. Then bake it at about 325 degrees until it cracks open and you can split it into large pieces. You then peel the skin off the pieces and grate the flesh. You may want to spread it out to dry out a little before using it on the outside of the cake so the moisture doesn’t soften your frosting, I hope this helps.

    · Reply
  • Snowflakes

    I made this for my birthday and everyone just loved it. It was moist, not too sweet and just plain delicious

    · Reply
  • Celestine Marshall

    What can I use besides coconut in the milky girl cake recipe???

    · Reply
    • You can use finely chopped nuts, or crushed cookies or dry one cake layer in the oven and crumble it up to cover the sides of the cake.

      · Reply
  • LaDonna

    I made this again yesterday but I made it pineapple!!! I made it with pineapple preserves in the jelly isle , I poured the jar into a bowl, cut fresh pineapple really fine mixed that with the preserve and let that sit at room temp for several hours to let the flavors mend together then I used several paper towels in a bowl and poured the mixture in the paper towel bowl to get rid of some of the juices and then made the cake per recipe:-) it was good!! I can’t wait to try the chocolate one you have like this I still haven’t!!!

    · Reply
    • LaDonna

      One more thing can I make an awesome sugestion? I have no idea how or what it takes to change or make websites but it would be so so awesome if maybe you could add a thing onto the comments that would allow people posting to add a pic of their cakes ?? That would be so fun to see everyone’s cakes!!! 🙂

      · Reply
      • Thank you for your suggestion LaDonna, it’s a very good one! I did think about doing this when re-designing my website, but unfortunately adding more pictures to each webpage would slow down the page load time and I bet you guys would hate that 🙁 So, I opted for just not doing that.
        Fortunately though, you CAN add pictures to my wall on Facebook or tag me in your pix on Instagram, so that I can see your stuff (which I absolutely love, by the way)! So I know it’s not too helpful, but at least something.

        · Reply
        • LaDonna

          Oh man I dident even think of seeing if you had a Facebook lol awesome that’ll do I will definitely post their 🙂

          · Reply
    • That’s a great idea! I bet you can even not drain the juice off and it will be absorbed by the cake and help with making it more moist and flavorful! thank you for sharing!

      · Reply
      • LaDonna

        It definitely makes it more flavorful, I didn’t drain the juice off when I made it strawberry but it oozed out the sides of the cake but it still made it Delish lol

        · Reply
        • Oh, I see why you drained it next time haha! I guess if you want to, you can try adding a little cornstarch and cooking it for a minute to make it thicker so it doesn’t ooze out. I love adding strawberries to cakes!

          · Reply
          • LaDonna

            You have all the best ideas lol I never thought of cornstarch!!

  • LaDonna

    Last time I made it with strawberry, I used the frozen strawberries in the juice I pulverized them with my hand blender then I chopped fresh strawberries really fine and mixed them in then I poured them into a bowl with a bunch of paper towels so some of the juice could strain out or it would get too soggy (would still be amazing!)

    I made this again yesterday but I made it pineapple!!! I made it with pineapple preserves in the jelly isle , I poured the jar into a bowl, cut fresh pineapple really fine mixed that with the preserve and let that sit at room temp for several hours to let the flavors mend together then I used several paper towels in a bowl and poured the mixture in the paper towel bowl to get rid of some of the juices and then made the cake per recipe:-) it was good!! I can’t wait to try the chocolate one you have like this I still haven’t!!!

    · Reply
    • These are all great ideas, thank you for sharing with me!

      Another trick that I have kind of came up with to add flavor to unflavored cakes is to use a couple tablespoons of flavored jell-o powder to the frosting to give it additional flavor. I have tried that several times and it worked well too.

      · Reply
      • LaDonna

        Oh wow that’s an awesome sugestion I’ll have to find a flavor and try that! I love trying new things 🙂

        · Reply
  • Hursula

    I love this cake. I was wondering if strawberries instead of raspberries can be used in between and on top.
    Thanks

    · Reply
  • Sharon

    Marina,
    How long will this cake keep in the fridge? Also do you know if slices can be frozen??? Delicious cake, super easy to make but way too much for my small family!

    · Reply
    • Hi Sharon,
      I haven’t frozen this cake myself, so can not tell you how it will work 🙁 If you do freeze it and it works, would you let me know?

      · Reply
      • Sharon

        For those wondering you can freeze this cake. I cut into thin serving size slices and wrapped well in waxed paper. Then I wrapped slices in aluminum foil. I took a slice out and let it thaw in refrigerator,served with warm raspberry sauce. Still SO GOOD! Not sure how long this will stay good in freezer but I don’t have to worry about…I think it will all be gone in a week or two LOL. This recipe is wonderful!!!

        · Reply
  • Sharon

    I made this cake today. We’re having it tomorrow night for Christmas Eve dinner. It’s the prettiest cake I’ve ever made. The frosting is delicious. I used warmed raspberry preserves on the layers then the frosting. fresh raspberries on top and coconut all around. Can’t wait till tomorrow nigh…I mean I really can’t wait.

    · Reply
  • Sruthi

    Hi marina..,
    Is it fine to use fresh coconut?
    Merry Christmas..

    · Reply
    • Hi Sruthi,
      I’ve never used fresh coconut, but I think as long as you’re able to grate it and you like the flavor of it, it should be ok.

      · Reply
      • Sruthi

        Thank you for your time to reply merina.. I am from kerala, India and here fresh coconut is more easily and cheaply available than the processed or canned ones. I have seen many recipes that use processed versions of coconut.. So was confused whether i could use fresh or not.. Thanks for your help..
        Have a great Xmas n new year..

        · Reply
        • Sherry

          Yes, Sruthi, fresh coconut can be used in place of processed for cakes. That is the traditional way coconut cakes are made here in the southern part of the United States.
          You need to poke a hole in the coconut (we use a hammer and a nail) and place over a glass to drain the coconut milk. Then bake it at about 325 degrees until it cracks open and you can split it into large pieces. You then peel the skin off the pieces and grate the flesh. You may want to spread it out to dry out a little before using it on the outside of the cake so the moisture doesn’t soften your frosting, I hope this helps.

          · Reply
          • That’s a great piece of advice! I would never know to even start using a fresh coconut. Thanks Sherry!

  • […] How to make See on: letthebakingbeginblog.com […]

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  • Di

    Hi Marina!
    Thank you for this awesome cake recipe! I made it many times already 🙂 One question though: i want to bake the cake layers couple days in advance..do i store them in the fridge or room temp is fine?

    · Reply
    • Hi Di,
      Thank you for positive feedback!
      You can make it ahead of time and store it at room temperature tightly wrapped in plastic wrap or a ziplock.

      · Reply
  • Top 50 Awesome Cakes - DIYJane

    […] Milky Girl Cake at Let the Baking Begin […]

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  • […] Milky Girl Cake at Let the Baking Begin […]

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  • Tzivia

    Wow looks really way good marina and might I add sooooooo very tantalizing and super scrumptious on my to bake after Passover list lmao with the jam do I have to heat it first and then strain and what kinda jam do u recommend luv srsly do u give online baking cake decorating classes heard you’re noted for your cakes

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  • LaDonna

    Can I make this all chocolate some how? I made it the regular way it was amazing but now someone wants me to make a chocolate one.

    · Reply
    • If you love chocolate, you’ll like this chocolate version of this cake, with dry plums and walnuts (believe me, it works). I guess if you wanted to make the cream chocolate as well, you could add 1/4 cup of cocoa powder to the cream, but I would advise you to try it as it’s posted first, and then next time try it with chocolate and decide which one you like better.

      · Reply
      • LaDonnali

        Thank you so much!!! I will defiantly try both chocolate ones. The original one was absolutely amazing! Everyone raved about it. I made it for my sisters birthday and everyone love it!!

        · Reply
        • Oh that’s great! Did you layer raspberries in between layers or not?

          · Reply
          • LaDonna

            To be honest I used strawberries because my family dose not care for razz berries much. I bought frozen sweetened strawberries then I pureaied them and cut fresh strawberries and mixed it together and used that between the layers then put fresh slides strawberries on top. It was really good.

          • Woa! That sounds amazing! Thanks for sharing!

          • LaDonna

            Thank you it was great. I’ll let you know at the end of next month how the chocolate ones go and let you know if I change anything 🙂 have a beautiful week!!

  • Denise

    Marina, this is a very beautiful cake. I’m so glad to have found your recipe, and I can’t wait to try it out. Thank you, and I’ll be checking back for more of your great recipes! ) Even though I haven’t made it yet, I am going to give it 5 stars because it is very easy to understand and absolutely beautiful. 🙂

    · Reply
  • Tina

    I dont like coconut, is there a substitute I can use to make this cake? Thank you! 🙂

    · Reply
    • The coconut is just a way to decorate the sides and it doesn’t add much flavor to the cake. You can use cake/cookie crumbs, nuts or any other sweet crumbly mixture to decorate the sides if you want.

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  • Nataliya

    CAKE IS THE BEST. Thank you for the recipe .

    · Reply
  • Alexys

    Just wondering if this cake can be baked in lesser bigger layers? Or in one layer possibly? Thanks in advance

    · Reply
    • I’m not sure what you mean by “lesser bigger layers”, would you clarify?

      I probably wouldn’t bake this as a single layer because coming out of the oven the layers are not soft, so they need to be softened by the cream. If you baked it as a single layer, it would probably be too thick to absorb the cream.

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  • Milky Girl Cake | OurBestCooking

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  • I’ve been trying to slow down on baking since the holidays are at its end, but I can’t stop thinking about this cake! It looks so incredible! I will be making is soon very excited to try it!

    · Reply
    • I’m having hard time stopping all the baking madness after the holidays as well lol. Let me know how you like it once you try it Dina!

      · Reply
  • Veronica

    Very yummy cake!! I made this for a Christmas dinner and also a few for my neighbors. It was a big hit! 🙂

    · Reply
  • Nadia

    I tried making this cake recently and it the baked layers kept sticking no matter what I did. Had to throw everything away. :(((

    · Reply
    • Hi Nadia, I’m so sorry it didn’t work for you. It is imperative to use parchment paper for this cake, and not foil or the wax paper (which might look like parchment paper, but it is not).

      If you use parchment, it will unpeeled as clean as you see it on the pictures in the post.

      When you just take the cake out of the oven it is soft, but as it cools it hardens and it makes it even easier to remove it off parchment.

      Hope this will help if you try it again!

      · Reply
  • Mila

    Beautiful cake! I’m working on it right now, thinking how I should decorated. I was woundering where did you buy that Rasberry Dessert Sauce? Also, thank you for posting amazing recipes for us.

    · Reply
    • I bought mine at Cash and Carry, but any kind of strained jam would work 🙂
      and you’re welcome Milochka! Thank you for visiting and using my recipes!

      · Reply
  • […] am so, so excited to share with you this cake. It was a spontaneous play off this Milky Girl cake that I was expecting to turn out well, since the flavor combination was  awesome, but it turned […]

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  • Lucy

    Hi girl
    Great job on this cake!!!
    Like always everything is mouth watering , what
    You bake or cook!!!
    I would love taking lessons
    From you if that was possible!!!
    I would like to know could I bake the layers
    And the next day put it together with the
    Cream? Also if I would make it two days
    Before Christmas would it still be ok?
    Thank you

    · Reply
    • Hi Lucy!

      Thank you for all the compliments! I love to eat great food so I make sure that only the best makes it to the website 😉

      You can bake the layers a couple days in advance, but I would probably layer them with wax paper or something like that or they might stick together. Also, keep them covered with shrink wrap or a ziplock bag so they don’t dry out.

      I think for best flavor, I would assemble it one day ahead because the cake absorbs all the cream and then it will be just solid cake. Do layer yours with raspberries, it gives it a really nice balance in flavor 🙂

      Good luck in your baking 🙂

      Merry Christmas!

      Marina

      · Reply
  • Olya

    Hi, I am very excited to try out this beautiful looking cake! I just have a question. I see you covered your cake with a bowl. Can I just cover it with plastic wrap?

    · Reply
    • I had no cake cover, so I used a salad bowl that was big enough to not touch the cake, because I didn’t want to mess anything up.

      If you use plastic wrap, just stick a couple of toothpicks around where the piped border is, so the plastic wrap doesn’t touch the frosting.

      · Reply
  • YELENA

    Marinochka ti prosto umnichka……zolotie ruchki

    · Reply
  • Alla

    Удивляешь каждый раз, умничка. А фотографии нет слов

    · Reply

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