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Copycat milk bar cake

21 November, 2021

Copycat milk bar cake

Copycat milk bar cake  , This month we celebrate Hispanic Heritage Month, which runs from September 15 to October 15, during this month, America celebrates the cultural and historical contributions of the people who came to this country from Mexico, Central and South America and Spain. Between September 15 and 18 are days of celebration in many Latin American countries, since they declared their independence, some of these countries are Mexico, Chile, Costa Rica, Honduras, Nicaragua and El Salvador.

Copycat milk bar cake
Copycat milk bar cake

INSTRUCTIONS to cook Copycat milk bar cake

    Turn the oven on to 180 degrees C. Make sure to set the oven rack to the middle position. Grease a 13 X 9 Inch baking dish and sprinkle it, set aside ready for when you go to pour the mixture.

    Place the flour, baking powder, and salt in a medium bowl and beat to combine.  mix the ingredients.

Copycat milk bar cake
Copycat milk bar cake

    Using an electric mixer, beat the eggs one at a time on medium speed, for about 45-60 seconds, and slowly add the sugar, until all the sugar is incorporated. The egg mixture will be very fluffy and will remain a light yellow color.

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    Reduce the speed of the mixer, and little by little you add the melted butter, little by little, and then the vanilla. Keep the mixer on low speed. (The butter has to be melted and cold otherwise its bubbles will flatten which would mean a flat cake)

    Add the flour in portions (tablespoon by tablespoon) and mix carefully with a spatula until well combined. DO NOT OVERMIX.

Copycat milk bar cake
Copycat milk bar cake

    Pour the mixture into the dish you already have prepared using a rubber spatula so that you can spread the mixture evenly. Bake for 30-35 minutes or until cake is golden in color or a wooden toothpick inserted comes out clean.

    Remove the bread and transfer to a wire rack to cool completely. Make incisions all over the top of the bread with a toothpick, skewer or fork.


    Whisk the condensed milk, evaporated milk and cream together with the vanilla and rum in a saucepan, heat over low heat until you complete the mixing. (Many recipes call for just mixing the milk, but when it is cooked first it preserves better and gives a richer flavor) Remove from heat and let cool. (Not everyone heats the milk, some people just mix it up and pour it over the cake so it’s a personal choice)

    Once the bread is cold, pour the milk mixture over it, cover it with plastic wrap and refrigerate for 4 hours or overnight.


    Place the cream, sugar and vanilla in a bowl (the tazeon has to be cold) and mix on medium speed until soft peaks form, this will take about 2 minutes. Usually, you put the mixer blades and bowl in the freezer before making the whipped cream. This trick always works to form a fluffy whipped cream.

    When assembling, spread the whipped cream over the cake. Decorate with fruits as you wish. Refrigerate to chill until ready to serve. Remember, if you are decorating with fruit, do not add it until it is ready to serve. Tres leches cake, or any other decorated cake, will break much better if you leave it in the refrigerator for several hours before cutting it.

If you are making this cake ahead of time, add the fruit just before serving. To make them look shiny you can glaze with a mixture of apricot preserves and water and use a kitchen brush to cover the fruit.

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