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Milk and Berries Cake

Broken Oven Baking Company
Milk and Berries Cake is a refreshing summer sponge cake soaked with berry tres leches (AKA three milks) and topped with whipped cream!
5 from 2 votes
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


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



  • cup all-purpose flour
  • 1 teaspoon baking powder
  • teaspoon salt
  • 3 large eggs (separated) room temperature
  • 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
  • ounces (1 tablespoon) whole milk

Whipped Cream Frosting

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



  • 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.


*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.


Calories: 287kcalCarbohydrates: 36gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 106mgSodium: 145mgPotassium: 173mgFiber: 1gSugar: 27gVitamin A: 561IUVitamin C: 8mgCalcium: 131mgIron: 1mg
Keyword Blueberries, cake, Easy, milk, raspberries, strawberries, summer berries, Tres Leches
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