Three-Milk Caramel Cake
An airy sponge absorbs cow, goat, and buffalo milks before receiving a glossy homemade caramel topping.
By Moow Editorial ·
- For a cow's-milk-only version, use 3 1/3 cups (800 ml) whole milk with the same sugar. Alternatively, use 2 1/2 cups (600 ml) whole milk plus 3/4 cup plus 1 tablespoon (200 ml) heavy cream.
- Serve with raspberry, chocolate, or orange sauce, or ground pistachios, if desired.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 12 slices
- Prep time: 30 minutes
- Cook time: 35 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 12 slices.
- Calories: 360 kcal
- Protein: 7 g
- Carbohydrates: 36 g
- Fat: 21 g
- Sodium: 91 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Sponge Cake
Have these measured and ready before you begin.
- 5 large eggs
- 6 tablespoons granulated sugar
- 7 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract or 5 g vanilla sugar
Three-Milk Syrup
- 1 2/3 cups (400 ml) cow's milk
- 3/4 cup plus 1 tablespoon (200 ml) goat's milk
- 3/4 cup plus 1 tablespoon (200 ml) buffalo milk
- 3/4 cup plus 1 tablespoon (200 ml by volume) granulated sugar
Caramel
- 2 tablespoons butter
- 1 cup (240 ml) heavy cream
- scant 1/2 cup (100 ml by volume) granulated sugar
- 1 cup (240 ml) heavy cream, whipped with 2 tablespoons powdered sugar, for the cream layer
Directions
1. Beat the eggs and 6 tablespoons sugar in a deep bowl until the sugar dissolves and the mixture becomes pale and creamy. Sift in the flour, baking powder, and vanilla sugar and fold gently from bottom to top.
2. Pour into a greased baking dish and smooth the top. Bake at 340°F (170°C) for 10 minutes, then reduce the oven to 300°F (150°C) and bake for 20–25 minutes more.
3. Cool the sponge to room temperature and pierce it all over with a toothpick.
4. Combine all three milks and the syrup sugar in a saucepan and stir until dissolved. Bring just to a boil, remove from the heat, and cool until warm.
5. For the caramel, melt the caramel sugar carefully in a separate saucepan. Add the butter, then cautiously stir in the cream once the mixture bubbles; remove from the heat and cool.
6. Pour the warm milk syrup over the cooled sponge. Once absorbed, refrigerate until chilled.
7. Spread the whipped-cream layer over the chilled soaked cake, then spread the cooled caramel on top; chill before slicing.
Sources
Contains wheat, milk, and egg; optional pistachio contains tree nuts. Hot caramel can cause severe burns, so add cream slowly and keep your face and hands back. Refrigerate the soaked cake.