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Vanilla Milk Cake with Caramel Drizzle and White Chocolate Decoration Recipe

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3.9 from 77 reviews

  • Author: Ava
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings

Description

This Easy Vanilla Milk Cake is a luscious, moist dessert that combines a soft vanilla sponge soaked in a creamy milk mixture and topped with rich homemade caramel and delicate white chocolate feathered decoration. Perfect for special occasions or any time you crave a silky, indulgent treat with tender crumb and sweet, creamy layers.

Ingredients

Cake

  • 1 ½ cups all-purpose flour (sifted)
  • 5 large eggs (room temperature)
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 ½ tsp baking powder
  • Pinch of salt
  • ⅓ cup whole milk
  • ⅓ cup neutral oil (canola or vegetable)

Milk Soaking Mixture

  • 2 cups heavy cream
  • 3 cups whole milk

Caramel

  • 1 cup granulated sugar
  • 2 tbsp unsalted butter (cubed)
  • ¾ cup heavy cream
  • 2 tbsp water
  • 1 tsp salt

Decoration

  • ⅓ cup white chocolate (melted with 1 tsp neutral oil)

Instructions

  1. Preheat and Prepare Cake Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
  2. Beat Eggs: In a stand mixer bowl, beat the room temperature eggs on medium speed until they become foamy, which helps with cake volume.
  3. Add Sugar Slowly: Gradually add sugar one tablespoon at a time while beating continuously. Beat for about 10 minutes until the mixture doubles in volume and turns pale and fluffy.
  4. Add Wet Ingredients: Mix in the vanilla extract, whole milk, and neutral oil. Beat again for 30 seconds to 1 minute just until combined; avoid overbeating.
  5. Incorporate Dry Ingredients: Sift the all-purpose flour, baking powder, and salt into the mixture. Gently fold with a spatula until the batter is smooth and combined, being careful not to overmix to maintain a light texture.
  6. Bake the Cake: Pour the batter into the prepared baking dish and bake for 20 to 30 minutes until the top is golden and a toothpick inserted comes out clean.
  7. Cool the Cake: Allow the cake to cool in the pan for about 20 minutes before proceeding to the soaking step.
  8. Prepare Soaking Mixture: In a large bowl, whisk together 2 cups heavy cream and 3 cups whole milk until smooth.
  9. Soak the Cake: Poke holes all over the surface of the slightly cooled cake using a fork or toothpick to help the milk mixture absorb deeply. Slowly pour the milk mixture evenly over the cake, allowing it to soak in gradually.
  10. Refrigerate for Absorption: Chill the soaked cake in the refrigerator for at least 30 minutes to absorb the liquid fully.
  11. Make Caramel: In a heavy-bottomed saucepan over low heat, add 1 cup granulated sugar and let it melt undisturbed. As it melts and clumps, gently stir with a wooden spoon to form an even caramel.
  12. Add Cream and Water: Once the sugar is melted and amber colored, carefully whisk in ¾ cup heavy cream and 2 tablespoons water; the mixture will bubble up vigorously.
  13. Finish Caramel: Remove the pan from heat and stir in 2 tablespoons cubed unsalted butter and 1 teaspoon salt until smooth. Set aside to cool to room temperature.
  14. Decorate the Cake: After the cake has chilled and absorbed the milk mixture, drizzle the cooled caramel evenly over the top, tilting the pan to spread naturally without using a spoon.
  15. Pipe White Chocolate: Transfer the melted white chocolate mixed with 1 teaspoon neutral oil into a piping bag or zip-top bag with a small cut tip. Pipe straight lines across the top of the caramel.
  16. Create Feathered Effect: Drag a toothpick perpendicular through the piped lines, alternating directions to create a beautiful feathered pattern.
  17. Chill to Set: Cover the decorated cake and refrigerate for at least 4 hours, ideally overnight, to allow flavors to meld and the cake to set fully.
  18. Slice and Serve: Cut the cake into 12 servings, serve chilled, and enjoy the creamy, caramel-infused vanilla delight.

Notes

  • Using room temperature eggs helps achieve better volume in the batter.
  • Be careful not to overmix the flour to keep the cake light and tender.
  • Slowly add sugar when beating eggs to ensure a fluffy texture.
  • Make sure to poke the cake thoroughly before soaking to allow even absorption of the milk mixture.
  • Let the caramel cool completely before drizzling to prevent melting the soaked cake layer excessively.
  • Refrigeration time is crucial for the best texture and flavor melding.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/vanilla-milk-cake-with-caramel-drizzle-and-white-chocolate-decoration-recipe/