🍬 Creamy Milk Cake (No-Bake)
Serves 8–10 | Prep: 20 min | Chill: 4+ hrs | Total: ~5 hrs (mostly hands-off)
🛒 Ingredients
For the Custard Layer:
2 cups (480ml) whole milk
½ cup (100g) granulated sugar
3 tbsp cornstarch (or arrowroot powder)
2 tbsp butter (optional, for richness)
1 tsp vanilla extract
Pinch of salt
For the Whipped Layer:
1 cup (240ml) heavy cream, cold
2 tbsp powdered sugar
½ tsp vanilla extract
For the Base:
1 store-bought pound cake, sponge cake, or angel food cake (or 16–20 ladyfingers / biscuit cookies)
Optional: 2 tbsp rum, Kahlúa, or coffee (to brush on cake for flavor)
For Garnish (Optional):
Fresh berries (strawberries, raspberries)
Shaved chocolate or cinnamon dusting
Toasted coconut or crushed nuts
🍓 Pro Tip: For extra decadence, add a thin layer of fruit jam between layers!
👩🍳 Step-by-Step Instructions
1️⃣ Make the Milk Custard
In a saucepan over medium heat, whisk together:
Milk
Sugar
Cornstarch
Salt
Cook, stirring constantly, until mixture thickens and coats the back of a spoon (~8–10 mins).
Remove from heat.
Stir in butter (if using) and vanilla extract.
Pour into a bowl, cover with plastic wrap (pressed directly on surface to prevent skin), and chill 1 hour.
2️⃣ Whip the Cream
In a chilled bowl, beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
Gently fold half into the cooled custard for extra silkiness.
3️⃣ Prep the Base
Slice cake horizontally into 2–3 layers, or cut into even slices to fit your dish.
If desired, lightly brush layers with rum, coffee, or milk for moisture and flavor.
4️⃣ Assemble the Cake
In a springform pan, glass dish, or trifle bowl:
Place first layer of cake or cookies at the bottom.
Spread half the custard mixture over the top.
Add second cake layer, then remaining custard.
Top with whipped cream, spreading evenly.
5️⃣ Chill Until Set
Refrigerate at least 4 hours, preferably overnight.
The longer it chills, the cleaner the slices.
6️⃣ Serve & Garnish
Remove from pan (if using springform).
Decorate with berries, chocolate, or nuts.
Slice with a warm knife for clean edges.
🍽️ Serving Idea: Serve chilled with a drizzle of caramel or honey.
🌈 Variations & Pro Hacks
🌱 Dairy-Free? Use coconut milk + cashew cream + vegan butter
🌾 Gluten-Free? Use GF cake or gluten-free ladyfingers
🍫 Chocolate Version: Add 2 tbsp cocoa powder to custard or layer with chocolate ganache
☕ Tiramisu Twist: Use espresso-soaked ladyfingers + cocoa powder topping
🧊 Freeze It! Freeze uncut cake up to 2 months — thaw in fridge before serving
🍯 Sweetener Swap: Use erythritol or monk fruit for diabetic-friendly version
🧠 Why This Tastes So Luxurious
The magic is in the layers of texture:
Soft, moist cake base
Cool, velvety milk custard
Light, airy whipped cream
And because it’s made from real milk and thickened gently, it has a homemade purity no boxed pudding can match.
❤️ Final Thought: Sometimes, the Best Desserts Are Simple & Chilled
You don’t need an oven or fancy tools to make something truly special.
Just good milk, a little sugar, and time.
This Creamy Milk Cake proves that the most elegant desserts often come from the simplest traditions — where patience is the secret ingredient.
So turn on the AC, pour yourself a glass of cold water, and let your fridge do the work.
Because sometimes, happiness is a perfectly chilled slice of creamy joy. 💛