Got Milk Cake Recipe Recipe

Indulge in this decadent Got Milk Cake, a delightful twist on the classic Tres Leches! This recipe delivers a moist, creamy cake soaked in a luscious blend of three milks. Prepare for a flavor explosion that will leave you wanting more. Easy to follow instructions and stunning results make this the perfect dessert for any occasion.

Prep Time 20 mins

Cook Time 45 mins

Calories 363.6 kcal

Protein 15g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Got Milk Cake Recipe

2 cups all-purpose flour
2 teaspoons baking powder
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
Milk
Sweetened Condensed Milk
Evaporated Milk
Cool Whip Topping

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How to Make Got Milk Cake Recipe

Preheat oven to 350°F (175°C).
Spray a 13 x 9 inch baking pan with non-fat vegetable cooking spray.
In a medium bowl, whisk together 2 cups of all-purpose flour and 2 teaspoons of baking powder. Set aside.
In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 3/4 cups granulated sugar using an electric mixer on medium speed until light and fluffy.
Add 4 large eggs one at a time, beating well after each addition.
Beat in 1 teaspoon of vanilla extract.
Gradually add the dry flour mixture to the wet ingredients, beating until just combined after each addition. Be careful not to overmix.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
While the cake is still warm, pierce the top of the cake all over with a large fork at 1/2-inch intervals.
In a separate bowl, gently combine 1 (12-ounce) can evaporated milk, 1 (12-ounce) can sweetened condensed milk, and 1 cup heavy cream.
Slowly pour the milk mixture evenly over the warm cake, allowing it to soak in completely.
Let the cake cool completely at room temperature.
Once cooled, cover the cake and refrigerate for at least 1 hour, or until ready to serve. Refrigerating allows the flavors to meld and the cake to become even more moist.
Just before serving, frost the cake with 1 (8 ounce) container of thawed whipped topping.