🍰 Creamy Milk Cake – A Dreamy, No-Bake Dessert That Melts in Your Mouth! 🥛✨

October 21, 2025 - By Olivia Food

Imagine a dessert so soft and milky that it practically disappears the moment it touches your lips. This Creamy Milk Cake (also known as No-Bake Milk Pudding Cake) is exactly that — a layered, melt-in-your-mouth creation made with simple pantry ingredients, no oven required.
It’s creamy like a pudding, rich like a cheesecake, and delicate like a custard. Each bite feels like comfort, nostalgia, and pure sweetness all at once.

Perfect for when you need a quick dessert that looks fancy but takes little effort, this recipe comes together on the stovetop and sets in the fridge. You don’t even have to turn on the oven.

Ingredients

For the Milk Cake Base

4 cups (1 liter) whole milk
½ cup (100 g) sugar (adjust to taste)
4 tablespoons cornstarch (for thickening)
3 tablespoons milk powder (for extra richness)
2 tablespoons butter (unsalted, for smooth texture)
1 teaspoon vanilla extract (or ½ teaspoon vanilla essence)
A pinch of salt (to enhance the flavor)

For the Biscuit Layer (optional but delicious!)

150 g tea biscuits or graham crackers
3 tablespoons melted butter
1 tablespoon milk

This layer gives the dessert structure and a lovely buttery crunch that contrasts beautifully with the creamy top.

For the Creamy Milk Topping

1 cup milk
1 tablespoon sugar
½ tablespoon cornstarch
¼ teaspoon vanilla

This thin, glossy layer finishes the dessert, adding a beautiful sheen and a touch of extra silkiness.

Optional Garnish

Grated white chocolate
Crushed pistachios or almonds
Toasted coconut flakes
A light dusting of cinnamon
Caramel drizzle or honey on top

Instructions

Step 1: Prepare the Biscuit Layer (Optional but Recommended)

If you want a base for your milk cake:

Crush the biscuits into fine crumbs using a food processor (or place them in a plastic bag and crush with a rolling pin).

Mix the crumbs with melted butter and milk until evenly moistened.
Press this mixture firmly into the bottom of a rectangular or round dish (about 8×8 inches).

Refrigerate while you prepare the milk mixture — this helps the base set and become slightly firm.

Step 2: Make the Milk Cake Mixture

In a large saucepan, pour 3½ cups of milk.
In a small bowl, mix the remaining ½ cup of milk with cornstarch and milk powder. Stir well until completely smooth (no lumps).
Add this mixture into the saucepan with milk and whisk until fully combined.

Place the saucepan over medium heat, and add sugar, butter, vanilla, and a pinch of salt.
Cook slowly while stirring constantly with a whisk or spatula.
- After about 8–10 minutes, the mixture will start to thicken and bubble.
- Keep stirring until it reaches a pudding-like consistency — smooth, glossy, and slightly heavy when lifted with a spoon.

📌 Tip: Don’t rush this step. Constant stirring prevents lumps and gives the cake its signature velvety texture.

Step 3: Pour and Set

Remove the saucepan from heat.
Pour the hot milk mixture gently over the prepared biscuit base (or directly into a serving dish if you skipped the base).

Smooth the top with a spatula to level it.
Let it cool at room temperature for about 15–20 minutes, then refrigerate for at least 4–6 hours, or until fully set and firm to the touch.

Step 4: Prepare the Creamy Milk Topping

While the milk cake chills, make the topping:

In a small saucepan, whisk together milk, sugar, and cornstarch until smooth.
Place on low heat and stir continuously until the mixture thickens slightly — about 5 minutes.
Add vanilla and remove from heat.
Let it cool slightly (not hot, not cold), then gently pour it over the chilled milk cake to create a shiny, smooth top layer.

Return to the refrigerator for at least 1 hour to set completely.

Step 5: Garnish and Serve

Once set, sprinkle your favorite toppings:

For elegance: White chocolate shavings and a drizzle of condensed milk.
For crunch: Chopped pistachios or toasted almonds.
For a tropical twist: Coconut flakes and a touch of cinnamon.

Slice into squares or rectangles with a clean knife (wipe it between cuts for neat edges). Serve chilled and enjoy the creamy perfection.

Tips for the Best Texture

Always dissolve cornstarch completely before heating — lumps will ruin the smoothness.
Use whole milk for the richest, creamiest flavor.
For extra indulgence, replace ½ cup of milk with heavy cream.

Let it chill fully — the longer it rests, the creamier it becomes.

Storage

Store covered in the refrigerator for up to 4 days.
Do not freeze — freezing changes the texture of milk-based desserts.
If making ahead, add toppings just before serving to keep them crisp and fresh.

Flavor Variations

Chocolate Milk Cake: Add 2 tablespoons of cocoa powder to the milk mixture for a chocolate version.

Coffee Milk Cake: Mix 1 teaspoon of instant coffee into the warm milk for a subtle mocha twist.
Caramel Milk Cake: Drizzle caramel syrup between the layers for a deep, buttery flavor.
Coconut Milk Cake: Replace half the milk with coconut milk and top with toasted coconut for a tropical dessert.

In Summary

This Creamy Milk Cake is the definition of effortless luxury — soft, silky, and utterly dreamy. Every bite offers a melt-in-your-mouth sensation that’s sweet, milky, and comforting. Whether you serve it as a special dessert for guests or as a quick family treat, it’s guaranteed to become one of your most-loved no-bake creations.

It’s proof that sometimes, the simplest ingredients — milk, sugar, butter, and love — can create magic.