Cheat Milk Cake (Easy No-Bake Milk Cake)
If you love soft, milky desserts but don’t want to spend hours baking, this Cheat Milk Cake is the perfect shortcut. It uses ready-made sponge cakes, soaked in a rich three-milk mixture and topped with lightly sweetened whipped cream. The result is a deliciously soft and creamy dessert that tastes like it took far more effort than it actually did.
This recipe is perfect for gatherings, family desserts, or when you need something quick but impressive.
Serves: 8
Prep Time: 10 minutes
Chill Time: 1 hour (ideally overnight)
Ingredients
For the Cake
- Ready-made sponge cakes of your choice (I used magdalenas as they are light and fluffy)
- 1 tin (397g) sweetened condensed milk
- 1 tin (410g) evaporated milk
- 3 tablespoons double cream
For the Topping
- 300ml double cream
- 50g icing sugar
- Sprinkles (optional)
Equipment
- Large measuring jug
- Whisk
- Mixing bowl
- Baking dish or tray
Recommended tray size:
35cm x 23cm
Method
- Prepare the milk mixture
In a large measuring jug, add the sweetened condensed milk, evaporated milk, and double cream. Whisk together until fully combined. - Arrange the cakes
Place the ready-made cakes tightly together in a baking dish or tray suitable for refrigerating. - Soak the cakes
Pour about ⅔ of the milk mixture evenly over the cakes and allow it to soak in.
Once absorbed, pour over the remaining milk mixture and leave until the cakes have fully soaked up the liquid. - Make the topping
In a mixing bowl, whisk the double cream and icing sugar together until thick and fluffy. - Add the topping
Spread the whipped cream evenly over the soaked cake. Add sprinkles if desired. - Chill
Refrigerate for at least 1 hour, though leaving it overnight will give the best flavour and texture.
Tips
- Magdalenas work best because they are light and absorb the milk mixture easily.
- Letting the cake chill overnight allows the flavours to fully develop.
- You can add cinnamon, chocolate shavings, or fresh fruit on top for a different twist.
