Creamy Milkshake Cake

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Creamy Milkshake Cake – Rustic, Whipped & Irresistibly Cozy

A golden baked bread base topped with fluffy vanilla whipped cream and a dusting of brown sugar—this milkshake-inspired cake is a spoonable dream.

Introduction: A Milkshake-Inspired Dessert with a Cozy Twist

Imagine the creamy sweetness of a vanilla milkshake, the comforting warmth of bread pudding, and the elegance of a layered cake—all in one dessert. This Creamy Milkshake Cake is a rustic, spoonable treat that transforms humble ingredients into something truly special.

It’s made with cubed stale bread soaked in a rich custard, baked until golden, then topped with clouds of vanilla whipped cream and a sprinkle of brown sugar. The result? A dessert that’s soft, creamy, and just the right amount of sweet. Perfect for cozy gatherings, brunch tables, or anytime you want a dessert that feels both nostalgic and elevated.

Ingredients Breakdown

Let’s take a closer look at what makes this cake so comforting and delicious:

For the Cake Base:

  • Stale bread (4 cups, cubed)
    Use sturdy bread like sourdough, brioche, or challah for best texture.
  • Butter (½ cup, melted)
    Adds richness and helps the bread crisp slightly on top.
  • Milk (1 cup)
    Forms the custard base—whole milk preferred for creaminess.
  • Granulated sugar (½ cup)
    Sweetens the custard and balances the bread.
  • Eggs (3 large)
    Bind the mixture and create a soft, pudding-like texture.
  • Vanilla extract (1 tsp)
    Adds warmth and classic dessert flavor.
  • Salt (½ tsp)
    Enhances all the flavors.

Optional: Add a pinch of cinnamon or nutmeg for extra depth.

For the Cream Layers:

  • Heavy whipping cream (2 cups)
    Whips into soft peaks for a light, airy topping.
  • Powdered sugar (½ cup)
    Sweetens the cream without grittiness.
  • Vanilla extract (1 tsp)
    Adds flavor and complements the cake base.
  • Brown sugar (for dusting)
    Adds a caramel-like finish and visual appeal.

Optional: Use turbinado sugar for extra crunch or drizzle with caramel sauce.

Equipment Needed

  • Mixing bowls
  • Whisk or electric mixer
  • Measuring cups and spoons
  • Large glass baking dish
  • Spatula
  • Oven

Step-by-Step Instructions

Step 1: Prepare the Cake Base

Preheat oven to 350°F (175°C).

Grease a large glass baking dish with butter or nonstick spray.

In a large bowl:

  • Toss 4 cups cubed stale bread with ½ cup melted butter until well coated.

In another bowl:

  • Whisk together 1 cup milk, ½ cup granulated sugar, 3 eggs, 1 tsp vanilla extract, and ½ tsp salt.

Pour custard mixture over the bread and stir gently to combine.

Spread evenly in the prepared dish.

Step 2: Bake the Cake

Bake for 30–35 minutes, until:

  • Top is golden brown
  • Center is set and slightly puffed

Let cool completely in the dish before adding cream.

Tip: Cooling ensures the whipped cream doesn’t melt.

Step 3: Prepare the Cream Layers

In a mixing bowl:

  • Whip 2 cups heavy cream until it begins to thicken.

Add:

  • ½ cup powdered sugar
  • 1 tsp vanilla extract

Continue whipping until soft peaks form.

Tip: Chill bowl and beaters for faster whipping.

Step 4: Assemble the Milkshake Cake

Once cake is cool:

  • Spread whipped cream evenly over the top.

Dust generously with brown sugar.

Optional: Add a sprinkle of cinnamon or drizzle of caramel.

Step 5: Serve

Slice out a corner to reveal the creamy layers beneath.

Serve with a spoon and enjoy!

Yields:

  • 8–10 servings

Presentation Tip: Serve on rustic plates or wooden boards with fresh berries or mint sprigs.

Serving Suggestions

Perfect for:

  • Weekend brunch
  • Cozy winter desserts
  • Afternoon tea
  • Family gatherings

Pair with:

  • Hot coffee or chai
  • Vanilla milkshake or eggnog
  • Fresh fruit or berry compote

Tip: Serve chilled or lightly warmed for different textures.

Variations to Try

Want to make it your own? Try these delicious twists:

Chocolate Milkshake Cake

Add cocoa powder to the custard and top with chocolate shavings.

Strawberry Cream

Fold chopped strawberries into the whipped cream.

Coconut Twist

Use coconut milk in the custard and top with toasted coconut.

Vegan Version

Use plant-based milk, cream, and egg replacer.

Storage and Make-Ahead Tips

  • Make-Ahead: Bake cake base up to 2 days in advance.
  • Refrigerate: Store assembled cake in airtight container for up to 3 days.
  • Freeze: Freeze cake base (without cream) for up to 1 month.

Tip: Add cream layer just before serving for best texture.

Nutrition Notes (Per Serving, ~1 of 10)

  • Calories: ~280
  • Protein: ~5g
  • Carbohydrates: ~22g
  • Fat: ~18g
  • Sugar: ~16g
  • Sodium: ~180mg
  • Fiber: ~1g

This cake is:

  • Creamy and comforting
  • Sweet and rustic
  • Perfectly portioned
  • Great for sharin

Final Thoughts

This Creamy Milkshake Cake is more than just a dessert—it’s a celebration of texture, flavor, and cozy indulgence. Whether you’re baking for a crowd or just treating yourself, it’s guaranteed to impress and satisfy. With its golden base and whipped topping, it’s the kind of recipe that feels both nostalgic and new.

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