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    Broken Oven Baking » Recipes » Cakes & Cupcakes

    Milk and Berries Cake

    Published: Jun 27, 2021 · Modified: Apr 21, 2022 by Kayla Burton · This post may contain affiliate links · 6 Comments

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    Jump to Recipe

    I am so excited to share this recipe with you! It's one of my favorites and is such a refreshing summer cake! I came up with this Milk and Berries Cake recipe after our baking collab group chose "summer berries" for June's theme. I wanted to create a dessert that's cold & easy for the heat! The obvious choice was ice cream, but that was the theme for last month and I wanted to try something new. Tres Leches Cake is one of my favorite refreshing cake desserts! I love that it's chilled, topped with whipped cream, and has incredible flavors from the three milks. So, I decided to add some summer berries into the mix!

    A slice of milk and berries cake on a white plate with a strawberry, raspberry, and blueberry on top of the whipped cream frosting.
    Jump to:
    • What You Need to Make This Recipe
    • Making the Sponge
    • Toppings & Assembly
    • Tips & Storage
    • 📖 Recipe
    • 💬 Comments

    What You Need to Make This Recipe

    Ingredients:

    Flour, baking powder, salt: AKA the dry ingredients, these are like the cake's foundation!
    Sugar: Sweetens the cake! Half will get mixed in with the egg yolks and the other half with the egg whites.
    Vanilla extract: Gives the cake a little flavor boost!
    Eggs: Help provide structure & texture! However, they will be separated in this recipe. The whites will get whipped into a stiff meringue and then folded into the rest of the cake batter!
    Milk: Adds flavor and moisture to the sponge cake!
    Berries + sugar: Cook the berries with sugar to create a smooth compote that'll be poured over the cake with the milks. I used strawberries, raspberries, and blueberries but you can use your favorite berries instead!
    Sweetened condensed milk, evaporated milk, whole milk: These create the Tres Leches blend (AKA "three milks" in Spanish) that gets poured over the cooled sponge!
    Heavy whipping cream, powdered sugar, vanilla extract: Whip these ingredients to stiff peaks and spread on top for a refreshing frosting!

    Equipment:

    8x8" square pan: This one is my favorite! Be sure to grease it well so the cake doesn't stick to the sides.
    Hand mixer: I highly recommend using one of these for all the whisking this recipe requires. You could also use a stand mixer with a whisk attachment. I don't recommend whisking by hand unless you want a good arm workout and have a few extra minutes to spare.
    Small/medium saucepan: Something to cook the berries and sugar in.

    Ingredients for the milk and berries cake laid out on a white background

    Making the Sponge

    This is kind of like Porto's Milk'N Berries Cake, but easier, smaller and homemade! The ingredients that go into the sponge are pretty few and basic. Start off by combining the dry ingredients and separating the eggs. The yolks can go into a medium sized bowl as you'll just be adding half of the sugar, the vanilla, and the milk to them. Then that mixture will get mixed into the dry ingredients. The egg whites should go in a clean, dry, large bowl because they're going to get whipped into stiff peaks with the other half of the sugar and then folded into the cake batter. When the cake is baking, it'll puff up in the pan and then it'll shrink back down when it cools. This is typical sponge cake behavior because of the airy meringue, so don't panic when this happens!

    Toppings & Assembly

    As the cake cools, make your berry compote and milk mixture. (You can use fresh or frozen fruit!) After the berries cool down, mix them in with the three milks! Make sure your cake layer has cooled completely inside & out, then poke holes all around the surface so that the milk & berries can seep into the sponge. I've found that a wooden toothpick works well. Pour the mixture on top and then let it settle in the refrigerator for an hour!

    While you're waiting for the cake to absorb the milk and berries, whip up the whipped cream! You could also top it with store-bought whipped topping, but I prefer homemade! After you frost it, it's ready to eat! It can be sliced into 9 equal squares and I like to add fresh berries on top for extra flavor and decor!

    Lifting a slice of cake out of the 8x8 inch cake pan with a serving spatula

    Tips & Storage

    Do I have to separate the eggs and whip the egg whites?

    Yes! Creating a meringue with the egg whites and gently folding it into the batter gives the cake its light & airy, spongey texture.

    What are "stiff peaks"?

    This is when the mixture is thick and holds its shape when you lift it up with a whisk or spatula. The peak will be stiff rather than drooping down.

    I don't have an 8 inch square pan, can I use something else?

    If you have a 9 inch round pan, that should work too!

    How should I store leftovers?

    In an airtight container in the refrigerator for a maximum of one week! It's best eaten within the first couple of days.

    A slice of cake with a bite taken out of it.

    Did you try this recipe?
    Tag @brokenovenbaking on Instagram and rate & comment below!

    📖 Recipe

    Milk and Berries Cake

    Kayla Burton
    Milk and Berries Cake is a refreshing summer sponge cake soaked with berry tres leches (AKA three milks) and topped with whipped cream!
    4.75 from 4 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 30 mins
    Cook Time 20 mins
    Chill Time 1 hr
    Total Time 1 hr 50 mins
    Course Dessert, Snack
    Cuisine American
    Servings 9 slices
    Calories 287 kcal

    Equipment

    • 8x8 inch square pan
    • Mixing bowls
    • Spatula
    • Whisk
    • Hand mixer
    • Measuring spoons
    • Measuring cups and/or scale
    • Small saucepan

    Ingredients
     
     

    Cake

    • ⅔ cup all-purpose flour
    • 1 teaspoon baking powder
    • ⅛ teaspoon salt
    • 3 large eggs (separated) room temperature
    • ⅔ cup granulated sugar (divided in half)
    • ¼ cup whole milk
    • ¾ teaspoon vanilla extract

    Milk & Berries Sauce

    • ½ cup strawberries chopped
    • ½ cup raspberries
    • ½ cup blueberries
    • 1 tablespoon granulated sugar
    • 3 ounces (⅓ cup) evaporated milk
    • 4 ounces (½ cup) sweetened condensed milk
    • 1½ ounces (1 tablespoon) whole milk

    Whipped Cream Frosting

    • 1 cup heavy whipping cream cold
    • ½ teaspoon vanilla extract
    • 1 tablespoon powdered sugar

    Instructions
     

    Cake

    • Grease an 8x8 inch square cake pan and preheat oven to 350°F.
    • In a large bowl, whisk together the flour, baking powder, and salt.
    • Separate the eggs so that the egg whites are in a large bowl and the yolks are in a medium bowl.
    • Whisk the egg whites with a hand mixer until they start to foam. Then, while continuing to mix, slowly add half of the sugar (⅓ cup) a little bit at a time. Continue whisking until they reach stiff peaks (the mixture is firm and holds its shape when lifted up with the whisk). Set aside.
    • In the medium bowl of egg yolks, whisk in the remaining half of the sugar (⅓ cup). Add the milk and vanilla extract and mix well. Then, pour this mixture into the flour mixture and stir just until combined.
    • Gently fold the egg whites mixture into the flour mixture until no visible streaks of egg whites are left.
    • Pour the cake batter into the greased pan and bake on center of the middle shelf for 18-22 minutes. The cake will puff up while baking and be golden when it's done. A toothpick inserted into the middle should come out clean.
    • Let the cake cool completely in the pan on a cooling rack.
      Note: the cake will shrink as it cools!

    Milk & Berries Sauce

    • Combine the berries and 1 tablespoon of sugar in a small/medium saucepan. Cook over low-medium heat while stirring occasionally until the berries are soft and syrupy. Remove from heat and let them cool.
    • Mix the evaporated milk, sweetened condensed milk, and whole milk together really well in a medium bowl. Add the cooled berry mixture and stir well.
    • When the cake has cooled completely, poke holes around the entire surface of it (I've found a wooden toothpick works really well). Then, pour the milk & berries sauce over the top - be sure to cover the entire cake (including the edges).
    • Let the cake chill & absorb the sauce in the refrigerator for at least 1 hour. Make the whipped cream frosting while it chills.

    Whipped Cream Frosting

    • In a large bowl using a hand mixer, whisk the heavy whipping cream until it reaches soft peaks (holds together but is still droopy). Then, add the vanilla and powdered sugar and continue whisking until it reaches stiff peaks.
    • Store the frosting in the fridge until the cake is ready. Then, spread an even layer of whipped cream frosting over the top of the cake.

    Notes

    *You can use fresh or frozen berries for this recipe. If you're using frozen, let the berries thaw at room temperature before measuring.
    Store cake in an airtight container in the refrigerator for up to 1 week.
    The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 287kcalCarbohydrates: 36gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 106mgSodium: 145mgPotassium: 173mgFiber: 1gSugar: 27gVitamin A: 561IUVitamin C: 8mgCalcium: 131mgIron: 1mg

    The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

    Tried this recipe?Leave a comment below & tag @brokenovenbaking on social!

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    Reader Interactions

    Comments

    1. Julie says

      August 14, 2022 at 8:50 am

      4 stars
      The berry syrup mixture was too thick and did not sink into the cake even though I waited an hour. Probably should’ve done milks first and then syrup separately?

      Reply
      • Kayla Burton says

        August 18, 2022 at 1:00 pm

        Hi Julie! I'm so sorry you experienced trouble with the sauce. Milk first and then syrup should work as well. Thank you for your feedback!

        Reply
    2. Sunny says

      July 14, 2021 at 5:25 am

      5 stars
      Light and delicious cake, definitely will be making again!

      Reply
      • Kayla says

        July 14, 2021 at 6:18 pm

        Thanks, Sunny! This means a lot to me! 🙂

        Reply
    3. Kim says

      July 08, 2021 at 7:54 am

      5 stars
      I made this for my daughter's 4th birthday! It was the perfect summer cake and everyone loved it. The instructions were very helpful, and it turned out how I'd hoped! It definitely took longer than some other recipes I have, but I thought it was worth it! You'll want to bring this to all the summer picnics! I made it again two days later for the 4th of July!

      Reply
      • Kayla says

        July 09, 2021 at 8:21 pm

        Thank you, Kim!! It makes me so happy that you liked it so much you made it twice in a week! 🙂

        Reply

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    Hey, I'm Kayla!

    I'm a self-taught baker, recipe developer & food photographer in Chicago. I created this blog to share simple, sweet recipes that bakers of any level can enjoy! I hope you find your new favorite brunch or dessert recipe here! If you have any questions or want to connect, I'd love to hear from you!
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