When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
Submit Your Favorite Recipes

Receive New Recipes and the Weekly Letter

Cheesecake Recipes

Coffee Cake Recipes

Bundt Cake Recipes

Cakes with Fruit

Chocolate Recipes

Cake Mix Recipes

Herman Recipes

Spice Cake Recipes

Frosting and Fillings

Pound Cake Recipes

All Time Favorite Recipes

No-Bake Cake Recipes

Angel Food Recipes

Ice Cream Recipes

Sponge Cakes Recipes

Torte Recipes

Holiday Recipes

Cupcake Recipes


Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Got Milk Cake Recipe

Got Milk Cake Recipe

Got Milk Cake frosted with caramel topping.

Officially known as tres leches the three milk cake. A dense rich cake that stays moist when stored in the refrigerator. Got Milk Cake stays good for days without getting soggy.

1 1/2 cups Flour
1 1/2 tsp Baking powder
1/2 cup (1 stick) Butter, softened
1 cup Sugar
5 Eggs
1 1/2 tsp Vanilla
1 cup 2% milk
3/4 cup Sweetened condensed milk
1 can (5 oz.) Evaporated milk
1 jar (8 oz.) Caramel ice cream topping
1 1/2 cups Cool Whip whipped topping (optional)

Oven Temp ~ 350°
Baking Time ~
Pan Type ~two 9 inch round cake pans
Preheat oven, spray pan with non-fat vegetable cooking spray.

Combine flour and baking powder, set aside. Cream butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla. Gradually add the flour mixture, beating until well blended after each addition. Pour Got Milk Cake batter into prepared baking pans.

Bake until toothpick inserted in center comes out clean. Pierce warm cakes with large fork at 1/2-inch intervals. Combine the three milk products. Pour slowly over top of cakes. (Milk mixture will slowly be absorbed by the cake). Cool completely. Cover.
REFRIGERATE for 1 hour or until ready to serve.

Remove from refrigerator and loosen from pans. Spread each layer with caramel topping and stack cakes for an impressive delicate looking dessert.
Frost Got Milk Cake with whipped topping just before serving. Store leftover cake in refrigerator.

Serves 16
Nutrition facts:
Serving Size 91 g
Calories 240
Calories from Fat 85
Total Fat 9.5g 15%
Saturated Fat 5.5g 27%
Cholesterol 75mg 25%
Sodium 98mg 4%
Total Carbohydrates 33.5g 11%
Sugars 22.9g
Protein 5.2g
Vitamin A 6% • Vitamin C 1% • Calcium 10% • Iron 5%

E-mail This Got Milk Cake Recipe to a Friend

User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!