Celebrating June Dairy Month: 3-Milk Cake Recipe


June 23, 2014

The 2014 June Dairy Month theme, “Dairy Packs Power”, encourages families to make milk their first beverage choice based on its value, nutritional qualities and wholesomeness. Whether it’s in a latte, cereal, or in a smoothie, adding one more serving of milk in your family’s day can help ensure they get the nutrients they need to build strong bones and teeth. At the same time, they benefit from decades of tradition and hard work by dairy farm families who pride themselves on producing wholesome dairy foods that help their children grow strong!

​​​​​3 Milk Cake :


•8 large eggs

•1 1/2 cups sugar

•2 cups all-purpose flour

•1 tablespoon baking powder

•1 can (14 oz.) sweetened condensed milk

•1 can (12 oz.) evaporated milk

•1 cup milk

•1 teaspoon vanilla

•Lightly sweetened softly whipped cream

•Sliced strawberries


1. In a large bowl, with a mixer on high speed (use whip attachment if available), beat eggs and sugar until thick and pale yellow, 5 to 6 minutes. In a small bowl, mix flour and baking powder. With mixer on medium speed, gradually add flour mixture in small increments and beat until smooth. Scrape batter into a buttered 9- by 13-inch baking pan.

2. Bake in a 325° regular or convection oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.

3. Meanwhile, in a blender, whirl condensed milk, evaporated milk, regular milk, Kahlua, and vanilla until well blended. Pour evenly over hot cake; let cool about 15 minutes, then cover and chill until cake has absorbed all the milk mixture, at least 3 hours, or up to 1 day.

4. Cut cake into squares or rectangles, lift out with a wide spatula, and set on plates. Top each piece of cake with a spoonful of whipped cream and garnish with strawberries.