Simple chocolate cakes with cocoa are an ideal option for housewives who have guests on the doorstep and simply do not have time to make complex desserts. By using cocoa powder for chocolate cakes, you save precious minutes by not having to grate or melt the chocolate. The taste of such products is no less rich, and the calorie content is slightly lower than that of baked goods with chocolate.
Recipes for chocolate cakes with sour cream and cocoa
Chocolate cake with cocoa “Evening”
Required. For the test: 350 g flour, 300 g sugar, 250 g condensed milk, 250 g mayonnaise, 4 eggs, 3 tablespoons cocoa powder, 1 teaspoon baking soda, ½ teaspoon 3% vinegar, 2 teaspoons margarine, 2 teaspoons breading crackers.
For cream: 500 g sour cream, 250 g powdered sugar, 1 orange, 150 g chopped walnut kernels.
Cooking method. To prepare the dough, beat eggs with sugar, add mayonnaise, condensed milk, soda slaked with vinegar, flour, cocoa and knead the dough. Place the finished dough in a mold greased with margarine and sprinkled with breadcrumbs and bake in an oven preheated to 200°C for 30 minutes.
To prepare the cream, wash, peel and grate the orange. Beat cooled sour cream and powdered sugar with a mixer, add orange and nuts, mix thoroughly.
Cut the cake lengthwise, spread ½ of the prepared cream and connect both parts. Spread the top and sides of the chocolate cake with cocoa with the remaining cream and decorate with grated chocolate.
Chocolate cake with cocoa and sour cream-nut filling
Required. 1 tbsp. sugar, 1 tbsp. flour, 2 tbsp. spoons of cocoa powder, 2 tbsp. sour cream, 1 tbsp. l. oils, a pinch of soda.
For filling: 1 tbsp. sour cream, 3 tbsp. sugar, 1 tbsp. nuts
For decoration: 1 tbsp. sugar, 4 tsp. cocoa, 40 g butter, 4 tbsp. l. milk.
Cooking method. Grind the butter with sugar, add sour cream, flour, cocoa powder and soda. Divide the finished dough into 2 parts, add cocoa to one of them. Bake 3 white and 3 dark cakes.
For filling: beat sour cream with sugar, add nuts.
Spread the dark cake with the filling, sprinkle with nuts, put the white cake on top and spread with the filling again. Repeat several times.
To decorate the chocolate cake with sour cream and cocoa, mix all the ingredients and place in a water bath.
Chocolate cake with cocoa and sour cream “Black Prince”
Ingredients:
- 2 tbsp. spoons of cocoa powder
- 1/2 can of condensed milk
- 200 g sour cream
- 1 cup flour
- 2 eggs
- 2 tbsp. spoons of sugar
- vinegar
For cream:
- 200 g butter
- 1/2 cup sugar
- 1/2 can of condensed milk
- 2 tbsp. spoons of cocoa powder
For fondant:
- 50 g butter
- 50 g sour cream
- 1 tbsp. spoon of sugar
- 2 tbsp. spoons of cocoa powder
Cooking method.
Beat eggs with sugar. After this, gradually, without ceasing to beat, add sour cream, condensed milk, flour and cocoa.
Quench the soda in vinegar and also add to the dough.
(You can add vanillin.)
If you beat the dough with a mixer, the cakes turn out to be very tender, so it is better to bake them thinner. If you do it manually, you can make 2 cakes and then cut them.
To prepare the cream, beat the butter with sugar, condensed milk and cocoa.
To make the fudge, melt the butter.
Add sugar, sour cream and cocoa, mix.
Bring the mixture to a boil and let cool until the mixture thickens.
Chocolate cake with cocoa “Tatyana”
Ingredients:
For the test:
- 1 cup sour cream
- 1 cup of sugar
- 1/2 teaspoon soda
- 1.5 cups flour
- 1 tbsp. spoon cocoa
For cream:
- 1.5 cups sour cream
- 1 cup of sugar
Cooking method:
Beat sour cream with sugar, add soda and flour.
Knead the dough, let stand for 20 minutes. Divide into 2 parts, add cocoa to one part. Bake the cakes, cut each cake into 2 layers.
Spread with cream and decorate with walnut halves.
To prepare the cream, beat sour cream with sugar.
Chocolate cake with cocoa “Rizhsky”
Ingredients:
For the test:
- 4 eggs
- 2 cups sugar
- 2 cups sour cream
- 3 cups flour
- 1 teaspoon soda
- 200 g butter
- vanillin
- 2 teaspoons cocoa
Cooking method:
Grind the yolks with sugar until white, beat the whites, mix. Add sour cream, vanillin, add flour. Knead the dough, divide into 3 parts. Put cocoa in one part.
Cut the frozen butter into small pieces and push it deep into the dough so that it is not visible.
Bake for 50–55 minutes. Coat the chocolate cake with cocoa prepared according to this recipe with cream and sprinkle with grated chocolate on top.
Look at the photos for the chocolate cocoa cake recipes presented on this page:
Recipes for chocolate cakes with cocoa cream
Chocolate cake with cocoa and chocolate buttercream
Ingredients:
For the test: 300 g sugar, 100 g wheat flour, 2 tbsp. spoons of cocoa powder, 3 tbsp. l. poppy seeds, 10 eggs, 50 g ground almonds, 50 g semolina, 50 g potato starch, 100 g butter, 1 bag of vanilla sugar, 2 tsp. margarine.
For buttercream: 300 ml cream, 300 g sugar, 1 packet of vanilla sugar.
For chocolate cream: 100 g sugar, 100 g butter, 1 tbsp. l. flour, 100 ml milk, 2 tbsp. l. cocoa, 1 tbsp. l. berry syrup.
Cooking method:
To prepare, break the eggs and separate the whites from the yolks. Beat the whites with a mixer. Grind the yolks with sugar, add softened butter, flour, cocoa powder, poppy seeds, almonds, semolina, starch, vanilla sugar, mix. Pour in the whites and knead the dough.
Place the dough in a mold greased with margarine and bake in an oven preheated to 200 °C for 30–35 minutes. Cool the product.
To prepare the buttercream, mix the cream with sugar, beat with a mixer and add vanilla sugar.
To prepare the chocolate cream, beat the softened butter with a mixer.
Pour sugar into boiling milk and, stirring, cook for 3 minutes, cool, combine with butter, add flour, cocoa and berry syrup. Beat the cream with a mixer.
Grease the cakes with butter cream and combine. Spread the top and sides of the cake with chocolate cream. Place the cake in a cool place for 2 hours.
Chocolate cake with cocoa “Currant”
Ingredients:
2 half cups flour, 1/2 cup granulated sugar, 3 eggs, 2 tbsp. l. cream or 3 tbsp. l. melted butter, 1/2 cup sour cream, 1 tbsp. l. (without top) baking soda, 1 cup of grated black currants (you can grate the berries from the compote), vanillin (optional).
For cream: 1/2 cup thick sour cream, 1/2 cup granulated sugar, 3 tbsp. l. (without top) cocoa powder.
For the chocolate fudge: 2 tbsp. l. cocoa powder, 3/4 cup powdered sugar, 4 tbsp. l. milk, 3 tbsp. l. butter.
Cooking method:
Beat the eggs with sugar into a fluffy mass, add, continuing to knead, pounded butter, grated currants, sour cream mixed with 1 tbsp. l. soda (more soda than usual, taking into account the fact that currants are included in the dough). Mix everything well again and quickly, without ceasing stirring, add flour and vanillin. The finished dough should not be very stiff.
Then divide the dough into 2 parts and bake 2 cakes in a pre-greased pan.
Prepare the cream. To do this, mix cocoa with sugar, combine with cold thick sour cream and beat into a strong fluffy mass.
Grease all the cakes with the prepared cream and place them one on top of the other.
Prepare. To do this, mix cocoa with powdered sugar, pour in hot milk and, stirring, heat the mixture over low heat until the sugar dissolves.
Remove from heat, add butter, stir.
Pour the hot mixture over the prepared cake.
After hardening, keep the chocolate cake with cocoa cream in the refrigerator until serving.
Chocolate cake with cocoa from cupcake
Ingredients:
Ready stale cake
Ingredients for panache cream: milk – 1 l, egg yolks – 3 pcs., eggs – 2 pcs., granulated sugar – 150 g, flour – 50 g, instant coffee – 1 teaspoon, cocoa powder – 2 tbsp. spoons, vanilla sugar – 2 sachets, refined sugar – 8 pieces; for Kandy cream: fine sugar - 1 cup, sour cream - 0.25 cups, honey - 0.25 cups, crushed walnut kernels - 0.5 cups.
Cut the finished slightly stale cake lengthwise or crosswise into thin slices.
Separately prepare the panache. Mix eggs and yolks with granulated sugar and flour, gradually adding boiling milk. Keep the bowl with the cream over low heat, stirring the mixture well and bring almost to a boil. Add butter, mix and transfer the cream into four bowls: add instant coffee to the first, cocoa powder to the second, vanilla sugar to the third and caramel made from dissolved refined sugar and 3 tablespoons of hot water (sugar first). brown in a dry frying pan, add water and heat over low heat until the sugar caramelizes).
Preparing kandi cream. Mix together sugar, sour cream, honey and cook, stirring, over low heat until the sugar is completely dissolved. Add butter, stirring constantly, and bring to a boil. Remove the cream from the heat and whisk until the mixture thickens and turns dark. Little by little, stir in the crushed nuts into the cream and immediately pour it over the cake. Smooth the surface of the cake with a knife dipped in hot water and serve the cake.
Place the cupcakes cut into pieces in layers on a flat dish, greasing each layer with one of the four types of prepared “panache” cream, and pour “kandi” cream on top.
Simple chocolate cakes with milk and cocoa: recipes for home
Chocolate cake with cocoa and milk
Ingredients:
- 1/2 cup flour
- 1/2 cup sugar
- 1 egg
- 2 tbsp. spoons of butter
- 1/4 teaspoon baking soda
- 1 cup sour cream
- 1/4 cup milk
For cream:
- 1/2 cup sugar
- 2 eggs
- 2 tbsp. spoons of flour
- 1 liter of milk
- 300–400 g butter
- 2 tbsp. spoons of cocoa powder
- 1 cup currant jam
- 1 lemon
- Vanillin
Cooking method:
Grind sugar with egg and butter.
Mix sour cream with soda (slaked with vinegar) and milk. Connect everything; slowly add flour and knead the dough well. Divide it into 7 parts; roll out and bake.
To prepare the cream, grind sugar with eggs; add flour and a little milk. Beat.
Separately, bring the milk to a boil. When it boils, remove from heat and slowly pour into the cream.
When the mixture has dispersed, put it on the fire and let it thicken to the consistency of sour cream. Remove from heat, add a pinch of vanillin and butter. Divide the cream into 2 parts: add cocoa to one, and lemon, grated with peel, to the other. There is no need to cool the cream.
Place the cakes on a dish with high sides in the following order: cake – cocoa cream – cake – lemon cream – cake – cocoa cream – cake – currant jam (or currants mashed with sugar) – cake – lemon cream – cake – cream with cocoa – cake layer – cream with lemon.
Pour the remaining cream over this entire structure (the cake should be tall) so that the cakes “float” in it and leave for 7 hours.
After this, refrigerate the chocolate cake with milk and cocoa for the same 8 hours.
Chocolate cake with cocoa, butter and chocolate cream
Required. For the test: 400 g flour, 100 g cocoa powder, 500 g sugar, 12 eggs, 2 teaspoons margarine, 1 tablespoon breadcrumbs.
For buttercream: 150 g sugar, 150 g butter, 2 eggs, 100 ml milk, 1 packet of vanilla sugar.
For chocolate cream: 150 g sugar, 150 g butter, 2 eggs, 150 ml milk, 2 tablespoons cocoa powder, 1 bag of vanilla sugar.
For impregnation: 100 g sugar syrup, 1 sachet of vanilla sugar.
Cooking method. To prepare a chocolate cake with cocoa according to this simple recipe, carefully break the eggs and separate the whites from the yolks. Beat the whites with a mixer. Grind the yolks with sugar, add flour, cocoa powder, add whites and mix.
Place the dough in a mold greased with margarine and sprinkled with breadcrumbs and bake in an oven preheated to 200°C for 30 minutes.
To prepare the butter cream, pour sugar into hot milk, stir until the sugar is completely dissolved, combine with beaten eggs, add softened butter, vanilla sugar and beat with a mixer.
To prepare chocolate cream, pour sugar into hot milk, stir until the sugar is completely dissolved, combine with beaten eggs, add softened butter, vanilla sugar, cocoa and beat with a mixer.
To prepare the impregnation, mix sugar syrup with vanilla sugar, bring to a boil and cool.
Cut the finished sponge cake of this simple chocolate cake with cocoa into two parts, soak the cakes in syrup, and spread with butter cream. Combine the cakes. Cover the top and sides of the cake with chocolate cream.
If you want to make a cream cake, you first need to prepare the base. A recipe with a photo of a sponge cake made with milk will help you prepare a delicate preparation for any cake. This is an American type of sponge cake. It is airy and goes well with creams and fresh fruits.
A sponge cake made with milk can be coated with cream and decorated with berries.
Ingredients
Vanillin 1 pinch Salt 1 pinch Baking powder 7 grams Chicken eggs 3 pieces) Sugar 150 grams Wheat flour 170 grams Butter 60 grams Milk 120 milliliters
- Number of servings: 6
- Preparation time: 20 minutes
- Cooking time: 40 minutes
Classic sponge cake with milk
Please note that only hot milk is used for this dessert. This is an important requirement.
Cooking technology:
- Sift the flour so that it is saturated with oxygen. Mix it with vanilla, salt and baking powder.
- Mix the eggs with sugar and start beating them with a mixer at high speed. Beat for at least 5 minutes. During this time, the egg mass should increase in volume by about 2 times.
- Divide the flour into 2 portions. First add one portion into the egg mixture, then the second. Mix the dough in one direction only. It is better to use a spatula for this rather than a spoon.
- Place butter in hot milk and place the pan on the fire. When the butter melts, pour the mixture into the dough in small portions. Knead the dough quickly.
- Line a baking pan with parchment, pour the dough into it and bake it at 170°C for about 35-40 minutes.
You can also make a chocolate sponge cake using the same recipe. To do this, 30 g of flour must be replaced with 30 g of high quality cocoa powder.
Milk sponge cake recipe without eggs
This recipe is suitable for vegetarians and people allergic to chicken eggs.
- 300 ml milk;
- 1 tbsp. flour;
- 10 ml vegetable oil;
- 1 tsp. soda slaked with vinegar;
- 1 tbsp. Sahara.
How to cook:
- Heat the milk until it is slightly warmer than room temperature. Add sugar to it and stir until it is completely dissolved.
- Add soda to the mixture and begin to gradually add flour, while thoroughly stirring the dough. To avoid lumps, you can use a mixer, just don’t turn it on at too high a speed.
- Grease a high-sided mold with vegetable oil and pour the dough into it. Bake the sponge cake in a preheated oven for 35 to 50 minutes, depending on your oven. Baking temperature – 180°.
Please note that baking soda for this recipe can be extinguished not only with vinegar, but also with lemon juice. You can also use baking powder instead.
Hi all. Today I will share with you a recipe for a simply extraordinary sponge cake. This is a vanilla sponge cake with hot milk. Everyone - everyone, cook urgently! I promise you that this biscuit will not leave you indifferent.
To be honest, I thought that I wouldn’t find anything better for myself. When I came up with it, it was only at the very last moment that I decided to make a new biscuit. And I was so delighted with it! It's simply incredibly delicious. I’ll be honest, he never made it to the cake, we ate it just like that, without cream or toppings, and we had to urgently prepare a second portion.
How to make the most delicious sponge cake with hot milk and butter, recipe with photos step by step.
Ingredients for a mold diameter of 18 cm:
- 3 eggs
- 150 grams of sugar
- 165 grams flour
- a bag of vanilla sugar (10−15 grams)
- 120 grams of milk
- 60 grams butter
- a pinch of salt
- teaspoon baking powder
Yield approximately 530 grams.
Preparation:
Since all the preparation takes about 10-15 minutes, we’ll prepare the oven and mold in advance.
Preheat the oven to 170º top-bottom mode without convection.
Let's prepare the baking dish. I bake in a springform ring wrapped in foil.
Personally, I don’t grease the sides with anything, but you can first grease the sides of the pan with butter and sprinkle with flour. Place parchment on the bottom of the mold.
Place the eggs in the mixer bowl and begin beating with a pinch of salt. The eggs should be at room temperature so they will beat better.
As soon as a good foam appears on the surface, we begin to gradually add our granulated sugar and vanilla sugar without stopping whisking.
Separately, I would like to say about vanilla sugar, if you can buy such sugar with natural vanilla, then please find it! This incredible aroma and black dots will not leave you indifferent. The brand of this sugar is Dr. Oetker.
Beat the egg mixture for 5-7 minutes, depending on the power of your mixer (at the moment I generally have a food processor with minimal power, I beat for 10 minutes, but still did not achieve the desired effect).
The mass should increase in volume very well and hold its shape a little. Since my mixer was not powerful enough, and there is no other one in the house, I will show you what the egg mass should look like using the example of my photo for. (by the way, it’s also incredibly tasty! I recommend trying it)
This is the ideal to which we must strive. But I want to note that even with such an imperfect structure as mine, the sponge cake turned out excellent.
While the eggs are being beaten, you need to sift the flour and baking powder and mix them.
Pour our milk into a saucepan and place the butter cut into cubes there. Place on the stove over medium heat. We wait until the oil has completely dispersed. There is no need to boil; as soon as the mixture becomes homogeneous, remove from heat.
Using a silicone spatula, stir the flour mixture into the egg mixture using gentle movements from bottom to top. We need to preserve as much of the airiness of the beaten eggs as possible. It is better to mix in the flour in 2-3 additions, and not all at once.
The dough will be thick at this stage, don’t be alarmed.
As soon as the mass has become homogeneous without lumps, pour hot milk into it.
Mix as carefully as possible.
Pour our dough into the prepared pan and place it in the preheated oven. Bake at 170º for 35-40 minutes.
As always, we determine the readiness of the biscuit using a wooden skewer: it comes out dry - take it out. It is better not to open the oven for the first 30 minutes. The finished biscuit should spring back when pressed.
First, we cool our biscuit in the mold for about 15 minutes. Next, we run a knife along the edge, freeing it from the mold.
Take out the biscuit and cool on a wire rack.
We wrap it in film and put it in the refrigerator for 8-10 hours to ripen. The height of the finished biscuit is 5-6 cm.
I always put the biscuits in the refrigerator overnight.
In the morning we cut our sponge cake into 3 layers.
I made this wonderful biscuit. But, in my opinion, the most delicious combination is still with sour berries, because the biscuit itself is quite sweet.
This is what the vanilla sponge cake looked like.
A couple of lines from myself. If you are looking for a sponge cake where you don’t have to separate the yolks and whites for whipping, this is your option. A huge plus is the ease of preparation, the sponge cake does not require soaking at all (unless you are a fan of “wet cakes”), it is not at all capricious (compared to angel sponge cakes). Well, the taste... is very rich, it is very self-sufficient (you can easily just prepare it for tea and eat it without any cream). The texture is quite dense and will withstand heavy fillings.
Well, you understand - we need to prepare urgently)
Find the recipe for the cake itself here -.
If you want to bake a sponge cake in a mold of a different size, then in this article I wrote in detail how to count all the ingredients -.
Enjoy your meal.
The “Three Milks” cake is the creation of confectioners in Latin America, where concentrated canned milk is often found in the recipes of various desserts. Tres leches (literally “three milks”) became the most striking and popular dessert far beyond its homeland.
This dessert is very popular in Mexico, Nicaragua, Cuba, Guatemala, Puerto Rico and other Latin American and Caribbean countries. There are discussions between the culinary specialists of these countries about who prepared it first.
Despite this, confectioners from Europe are sure that, like other similar cakes, it is of European origin and the recipe came to Latin America on a can of Nestle condensed milk.
“Three milks” refers to sponge cakes without filling, but thanks to the milk sauce with which it is soaked, the filling becomes unnecessary. The base of the cake can be dense like a cupcake (when butter is added to the dough) or tender and airy, more like a classic sponge cake. In the first case, when you press on the cake, droplets of milk impregnation are released, and in the second, you get a tender cake that melts in your mouth.
Step by step recipe
| Ingredients | Quantity |
|---|---|
| cow's milk - | 200 ml |
| butter - | 200 g |
| chicken eggs - | 4 things. |
| crystal sugar - | 250 ml |
| baking powder - | 10 g |
| vanilla sugar - | 10 g |
| table salt - | 3 g |
| wheat flour - | 370 g |
| condensed milk with sugar for soaking - | 200 ml |
| cream 10-15% fat for impregnation - | 200 ml |
| cow's (preferably homemade) milk for impregnation - | 200 ml |
| granulated sugar for glaze - | 120 g |
| egg white for glaze - | 1 PC. |
| drinking water for glaze - | 45 ml |
| lemon juice for glaze - | 15 ml |
| Cooking time: 480 minutes | Calorie content per 100 grams: 272 Kcal |
The dessert is based on a juicy sponge cake soaked in three types of dairy products: condensed milk, concentrated canned milk and regular cow's milk. But often in recipes there is another combination of products, when cow’s milk or concentrated canned milk is replaced with cream.
Baking the Three Milks cake step by step:
- For the sponge cake, pour the milk into a thick-bottomed saucepan, put the butter cut into small cubes there and heat it over the fire until it is completely dissolved. Then remove the saucepan from the heat and let the milk and butter cool slightly. The mixture should not be hot;
- Beat the eggs at medium to high speed for three to four minutes. When they turn into thick white foam, add vanilla and regular sugar in small portions. After adding sugar, beat the mixture for another 2 minutes;
- By the time the beating is finished, the milk will have cooled to the desired temperature, so you need to pour it into a bowl with sugar and eggs, mix all the ingredients;
- Separately combine the remaining dry ingredients (flour, baking powder and salt). Replacing the whisk on the mixer with the dough attachment, gradually add the mixture of dry ingredients and knead the liquid dough. It is from such a batter that a soft and tender sponge cake will be obtained;
- In the prepared pan (lined with parchment, greased and sprinkled with flour), bake the sponge cake. This will take 50-60 minutes and an oven preheated to 175 degrees;
- While the biscuit is baking, you can start soaking it. For it you just need to mix milk, condensed milk and cream until smooth. All ingredients should be at room temperature;
- The finished biscuit must be cooled completely. If it has risen unevenly, the tubercle in the center can be carefully cut off with a knife. Then transfer the cake into a deep plate or baking dish of larger diameter, make ten or more punctures in it with a toothpick or fork;
- After this, you can start soaking the dessert by pouring the milk mixture on top from a large spoon. You should not be afraid that the milk impregnation will flow to the bottom of the mold (plate), then it will all be absorbed. Let the cake soak in the refrigerator for several hours;
- For the glaze, cook syrup from water, lemon juice and sugar. To check its readiness, you need to drop a little hot syrup into the cold mass. If it is easy to roll into a soft ball, then it is ready;
- Beat the egg white into a fluffy foam, then pour hot syrup into it in a thin stream and beat until the glaze cools completely;
- Decorate the soaked cake on top and sides with icing to your liking. To do this, you can use a pastry bag with tips, or simply coat the cake on all sides and make a pattern on the surface of the icing with a fork.
Mexican cake “Three milks” with vodka
When preparing this Mexican dessert, it is important to bake the sponge cake correctly so that the cake is tall, dense, but porous and rosy. How to achieve this, each housewife has her own secrets.
One of the secrets of a proper tasty sponge cake is the addition of alcohol to the dough, which makes the cake ideal for the Three Milks cake. In addition, the dessert turns out to be less caloric, because you do not need to add butter to the dough.
For a biscuit mixed with the addition of alcohol, you will need:
- 4 chicken eggs;
- 160 g granulated sugar;
- 5 g baking powder;
- 15 ml vodka;
- 255 g wheat flour.
Milk impregnation ingredients:
- 430 ml sweetened condensed milk;
- 410 ml condensed milk without sugar;
- 200 ml of milk with a fat content of 3.5% or higher.
To decorate the cake use:
- 210 ml of whipping cream with a fat content of 33%;
- 100 g powdered sugar.
The cooking time for the cake will depend on the duration of soaking of the sponge cake. The cake should soak in a mixture of three types of milk for at least 10 hours, but you can leave it overnight. Baking the cake and decorating the finished dessert will take another 1.5-2 hours.
The calorie content of this version of the cake will be lower than in the previous recipe and will be 246.7 kcal/100 g.
How to bake:
- Beat the chicken eggs with sugar into a strong foam. To do this, you first need to beat some eggs at low speed. When they turn into a light foam, gradually add sugar, continuing to beat at medium speed, and beat after adding sugar at high speed;
- Next, add a sifted mixture of baking powder and flour into the dough. When the mass becomes homogeneous and smooth, pour in vodka, mix everything, and the dough is ready;
- Line a rectangular refractory pan with foil or parchment, transfer the dough into it, level it and bake until done at 170 degrees;
- After cooling, bake the sponge cake without removing it from the mold. Prick with a fork and soak with a mixture of three types of milk. After this, place it in the cold for ten hours, or even better, overnight;
- Chill the whisks and whipping cream bowl in the freezer for a quarter of an hour. Then pour the cold cream into a bowl and beat with powdered sugar in a mixer with a whisk attachment, cooled in the freezer, into a soft foam.
- Carefully transfer the soaked cake onto a plate or cake pan. Cover the cake with whipped cream and decorate. For decoration you can use fresh fruit, confectionery sprinkles or cherries for cocktails.
Cake recipe in a slow cooker
It’s quite easy to bake a sponge cake in a slow cooker, so the lack of an oven is not a reason to give up making a delicious and juicy “Three Milks” cake. By the way, you can soak the sponge cake with milk filling directly in the bowl of the multi-helper.
Another advantage of the cake in a multicooker is the exposed top, which absorbs the cream much better than a sponge cake with a fried golden brown crust.
The biscuit dough in a slow cooker is mixed from the following ingredients:
- 4 chicken eggs;
- 200 g sugar;
- 5 g baking powder;
- 160 g flour;
- 45 ml odorless vegetable oil;
- 45 ml of boiling water.
The cake will be soaked with a mixture of:
- 200 ml condensed milk;
- 150 ml cream 20% fat;
- 150 ml full-fat homemade milk.
It will take 1.5 hours to knead the dough and bake the sponge cake, and the cake will soak in the milk sauce in the refrigerator overnight.
The energy value (or calorie content) of the dessert is 270.0 kcal for every 100 g.
Cooking sequence:
- Mixing the biscuit dough for this recipe involves three steps. First, beat eggs and sugar into a stable foam. To achieve the required consistency, you will have to work with the mixer for about ten minutes;
- In the next two processes, you will no longer need a mixer, since you will first need to stir in the mixture of sifted flour and baking powder in small portions. They do this with a spoon, using upward movements;
- The last thing to add to the dough is a mixture of boiling water and vegetable oil. These products are poured into the dough in a thin stream and stirred with the same movements as the dry ingredients;
- Next, the dough should be transferred to a greased multi-pan and baked for 60 minutes, using the “Baking” option. To prevent the cake from falling off, you can open the multicooker only 10 minutes after the sound signal about the end of cooking;
- If the housewife is preparing this cake for the first time and is afraid that after soaking she will not be able to get it out of the bowl, then she can immediately remove it and soak it in a deep plate. Or you can make several punctures in the biscuit with a wooden skewer and pour milk sauce over everything right in the mold where it was baked;
- Place the cake in the refrigerator overnight, then decorate it to your liking and serve with a cup of aromatic coffee or strong tea.
In order for the impregnation to saturate the cake well, be sure to make more punctures in the biscuit. You can also cut off the top crust, including the unsightly top lump that often forms in the center when baking biscuits, and warm the milk mixture slightly.
Alcohol is often added to the impregnation of biscuits for aroma and enrichment of taste. You can add cognac, Malibu coconut rum, sweet liqueur (Amaretto, Tia Maria or Advocaat) to the milk sauce for the Three Milks cake.
The appearance of the dessert is often pale, which contrasts with the rich taste. This is due to the fact that it is simply coated with whipped cream on top. To make the cake brighter and more beautiful, you can use cream of different colors, fresh berries and fruits, candied fruits, cocktail cherries, chocolate chips and other decorations.
Recipes for making cakes at home with photos
three milk cake
8-10
2 hours
260 kcal
5 /5 (1 )
- Kitchen appliances and utensils: saucepan, bowl, mixer, baking dish.
Required Products:
| Milk | 2 tbsp. |
| Eggs | 6 pcs. |
| Sugar | 2.5 tbsp. |
| Baking powder | 2 tsp. |
| Soda | 1 tsp. |
| Salt | Pinch |
| Flour | 2.5 tbsp. |
| Butter | 230 g |
| Vanilla | 1 package |
| Cream 15% | 1 tbsp. |
| Condensed milk | 1 tbsp. |
| Lemon | 1 PC. |
| Fruits | For decoration |
Features of product selection
If you are preparing dessert for adults, You can add a glass of aromatic alcohol to the impregnation of three types of milk– cognac, rum or liqueur such as amaretto. But since the recipe does not involve heat treatment of the sauce, the alcohol in it will be completely preserved, so, of course, this dessert option is contraindicated for children.
Regular milk in the sauce can be replaced with baked milk– this will give the dessert an additional creamy note and make the taste richer.
By the way, my friend taught me how to cook oatmeal with baked milk - girls, this is something tastier than porridge in my life!
Instead of lemon, you can safely take lime; vanilla can easily be replaced with vanillin or vanilla sugar. And if you don’t have fruit on hand, don’t despair, the dessert is completely self-sufficient even without them.
In some recipes, the sponge cake contains no butter and milk - only eggs, sugar and flour. This dough is much lighter, but I like the “full version” better, it’s closer to the original.
Egg white in glaze can be replaced with albumin– it whips easier and is guaranteed to contain no salmonellosis. Personally, I am not a fan of dry protein, so if I doubt the quality of eggs, I prefer to take 5-6 quail eggs instead of chicken, they are quite safe. We are talking specifically about glaze, where the protein is used in its raw form; for the sponge cake, feel free to take chicken eggs, because the dough will undergo heat treatment, which will destroy any infection.
Cream is sometimes replaced with sour cream. It has little in common with the original, but in the end - why not? There are not and cannot be any taboos in cooking; a large number of modifications is more an advantage of a dish than a disadvantage.
But you shouldn’t use cream that is too heavy, otherwise the sauce will not saturate the biscuit, but will accumulate on top.
The history of the Three Milks cake
“Three Milks” is a recipe originally from exotic countries. It is very loved in the Caribbean and South America, its original Spanish name sounds so beautiful - Torta De Tres Leches! But in recent years, this cake has become increasingly popular in our country, since all the products are familiar, and the taste (soaked sponge cake) is quite familiar.
One of the most famous chefs in the world, a native of Colombia, Hector Jimenez Bravo, once shared that his mother made such a cake for him as a child, and there was nothing tastier in the world for a child in those years!
How to make Three Milks Cake at home
So, the recipe for the “Three Milks” cake at home with step-by-step photos.
First, let's prepare a biscuit. For this we need:
- 5 eggs
- 1.5 cups Sahara
- 200 g butter
- 1 glass milk
- 2 glasses flour
- 2 teaspoons baking powder
- 1 teaspoon soda
- 1 pinch salt
To grease and dust the mold (approximately):
- 30 g butter
- 1 tbsp flour
1. Beat the eggs until fluffy, then, continuing beating, gradually add sugar. 
2. Mix milk with soft butter and place on low heat. The butter should completely “disperse” in the milk.
3. Sift the flour, add the remaining dry ingredients - soda, baking powder, salt. 
4. Carefully add the dry mixture to the beaten eggs, mix well, then add the warmed milk and butter mixture (the mixture should be warm, but not hot!). 
The dough should be quite liquid (a little steeper than for pancakes, but thinner than sour cream), otherwise the sponge cake will turn out to be harsh.
5. Pour the dough into a mold that has been previously greased and sprinkled with flour. Place in an oven preheated to 175 degrees for 40-50 minutes (use your stove as a guide).
Recipe for cream for the Three Milks cake
To prepare the impregnation, we need three types of milk - regular, condensed and cream, taken in equal parts (I take a glass each). Mix with a mixer until smooth, adding a pinch of vanilla. 
To prepare the cream you need:
- 6 tablespoons Sahara
- 3 tablespoons water
- 1 teaspoon lemon juice
- vanilla
- 1 protein
First, prepare the sugar syrup by brewing sugar with water. When the sugar is completely dissolved, add lemon juice so that the cream does not subsequently separate into fractions.
With a mixer at maximum speed, beat the egg whites until fluffy (at least 50 seconds), then add hot sugar syrup and, without slowing down, continue beating for at least three more minutes, adding vanilla before finishing.
How to beautifully decorate and serve the “Three Milks” cake
We take the biscuit out of the oven. If the cake rises unevenly, carefully cut off the “lid” with a knife so that the surface becomes horizontal. 
Take a fork and make punctures all over the surface of the crust so that the sauce is better absorbed. 
Pour the sponge cake generously with impregnation, not forgetting the edges. If the sauce spreads over the sides or drains to the bottom of the dish, it’s not a big deal; after a while, the biscuit will absorb all the liquid. 
Spread frosting on top of the cake. 
Before serving, if desired, you can sprinkle the biscuit with lemon zest or garnish with fresh or canned fruit.
In short, decoration and presentation may vary depending on the season and mood, as well as the personal preferences of the person for whom you are cooking today. And let everyone think that these are different desserts!
So, now you know what the “Three Milks” cake is and have studied the step-by-step recipe for its preparation with photos. For beginners, I want to give a couple more tips.
If you have never made a sponge cake and are not confident in your mixer, a little secret: to make the dough more fluffy, separate the whites from the yolks and beat them separately from each other, gradually adding half of the total amount of sugar to each ingredient. 
The white must be cold and completely free of any foreign impurities (for example, yolk residues), otherwise it will not whip. Add a pinch of salt to the whites, then beat for a few minutes and only then begin to carefully add sugar until stable peaks form.
There are no special precautions or tricks with yolks - just patience. Sugar can be added immediately and beat until the mixture is light, almost white, and its volume has at least tripled. Carefully add the whipped whites to the yolks, and not vice versa. After this, do not beat the mixture, but stir it very carefully with a spatula from bottom to top so that the foam does not settle.
Never put baked goods in a cold oven! This is unacceptable in principle, but if some cookies can still tolerate such treatment, then biscuit, choux or puff pastry will never turn out as it should. And further. Under no circumstances should the biscuit be disturbed by opening the oven during the cooking process - the dough may shrink. After turning off the heat, leave the pan to cool along with the oven, do not rush to take it out!
If you're too lazy to fuss with frosting, you can simply decorate the cake with prepared whipped cream in a spray can and leave it at that. But the proposed option is much more original and not as high in calories. In addition, if you are cooking for children, it is better to stay away from ready-made whipped cream - there is no guarantee that such a product contains cow's milk at all!
The finished cake should be thoroughly soaked and set, so you need to prepare it a few hours before serving, then it will be much richer and tastier (however, to do this you will have to hide the dessert away from the children, so it can be very difficult for the little ones to resist - the smell in the kitchen is simply incredible). 
My daughter always cooks according to video instructions and claims that this is much more convenient: you can always check what consistency the intermediate ingredients should be, what the finished biscuit should look like, etc. I personally always rely on my own feelings, but for the first time, a video tutorial - good help.
Invitation to discuss the cake and possible improvements
I saw a lot of different recipes for three-milk sponge cake and selected mine through numerous trials and... no, not mistakes, I just like it when the dish plays a little differently every time. So if you have your own secrets and original ingredients, it would be very interesting to experiment. Tell us how you prepare the “Three Milks” cake, leave your feedback, I will be grateful for any comments! And bon appetit everyone!
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