Turkish Milk Cake

Sinking your fork into the Turkish Milk Cake is like tasting a slice of heaven. This exquisite dessert, with its layers of tender sponge soaked in a rich trio of milks and topped with a silky caramel sauce, embodies the very essence of indulgence. Whether it’s the contrast of textures or the harmonious blend of flavors, each bite is a celebration of craftsmanship and tradition.

A piece of this cake is not just a treat; it’s an experience, offering a sweet escape with every mouthful. Perfect for those who appreciate the finer things in life, the Turkish Milk Cake is a testament to the joy of baking and the pleasures of dessert. It’s a reminder that sometimes, the simplest ingredients can come together to create something truly extraordinary.

Full Recipe:

For the caramel sauce:

  • 1/2 cup sugar
  • 3 tbsp butter, at room temperature
  • 1/4 cup fresh cream, at room temperature

For the sponge:

  • 4 eggs
  • 1/2 cup sugar (100g)
  • 1 tsp vanilla essence
  • 1 pinch salt
  • 1 cup flour (125g)

For the milk syrup:

  • 1 + 1/2 cup milk
  • 1/2 cup condensed milk
  • 1/4 cup whipping cream


  • 1/2 cup whipping cream, for topping



  1. For the caramel sauce: In a pan, add sugar and water. Cook on low heat until the sugar melts and turns light brown. Add butter and mix well. Then, add fresh cream and mix until combined. Remove from heat and set aside.
  2. For the sponge: Beat eggs, sugar, salt, and vanilla essence until foamy. Add oil and mix well. Gradually sift in flour, mixing gently. Pour into a greased dish and bake at 180°C for 25-30 minutes.
  3. For the milk syrup: Mix milk, condensed milk, and whipping cream. Pour over the cooled cake.
  4. For the whipped cream topping: Beat whipping cream until stiff peaks form. Spread over the cake.
  5. Drizzle caramel sauce over whipped cream. Chill before serving.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes + chilling
Kcal: 450 kcal | Servings: 8

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