Milk Cake

Milk Cake

Milk Cake
(original recipe)


2 eggs
2 Tbsp sugar
2 Tbsp flour
0,5 tsp baking powder
1, 5 Tbsp cocoa powder
2 Tbsp warm water

Beat eggs with sugar. Sift flour, cocoa and baking powder in a separate bowl and fold it into the egg mixture. Add water and stir.

Bake in a preheated oven on 180°C for about 15 minutes in a 20 cm diameter spring-form pan, or until toothpick inserted comes out of the biscuit clean.

You will have to bake 2 biscuits like this for the cake.

Milk cream

670 ml milk
70 g corn starch
2,5 Tbsp sugar
70 g white chocolate
170 g margarine, on room temperature
100 g powdered sugar

Mix 100 ml milk with sugar and corn starch. Pour remaining (570 ml) milk in a pot add white chocolate and cook on medium heat until it boils. Reduce the heat and pour in corn starch mixture, stirring constantly. Continue to cook until it thickens. You will know it is thick enough if, when you scrape the bottom of the pot with the spoon, you can see the bottom. Let cool.

Beat margarine with powdered sugar and beat in milk cream.

Milk Cake


140 g milk chocolate
3 Tbsp milk
2,5 Tbsp sugar
100 g margarine

Put all the ingredients into a double boiler and cook until you get nice cream. Leave it to cool.

Assembling: 1 biscuit, half of the milk cream, half of the topping, repeat.

Final notes on the cake: I have scaled the recipe to fit my small spring-form pan. I baked the biscuit in 20 cm diameter pan, but it kind of shrinked a little so I finally cut it a bit and scaled to fit 18 cm diameter pan. It turned out that the amounts of milk cream and topping were perfect for that size. We all loved the recipe, and while my little brother was eating his second piece, I remembered how one of the girls from Coolinarika wrote this could be called “Mommy I want more!” I guess this should be enough for you to make this cake soon. It’s so chocolate and creamy, and it took me only an hour to prepare it. Need I say more?

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  • Ginny March 13, 2009 5:24 pm

    Wow! that looks great! :)

  • Rosa’s Yummy Yums March 13, 2009 5:32 pm

    That’s an unusual cake! It looks really scrumptious!Cheers,Rosa

  • Nila Rosa March 13, 2009 5:45 pm

    Yum. This looks so good.I’m bookmarking it for a later use.

  • The Other Tiger March 13, 2009 5:53 pm

    Very striking! I’ve been really liking the look of alternating layers of chocolate and something white in a cake lately, and I like how this one’s stripes are all the same.

  • Gaga March 13, 2009 6:51 pm

    joj kako divno izgleda….

  • Y March 13, 2009 8:32 pm

    It looks stunning, for such a deceptively simply named cake! :)

  • MASATERA March 13, 2009 10:11 pm

    Isprobane! Jako fine a na tvojoj slici su božanstvene!

  • nilbutikpasta March 13, 2009 10:38 pm

    nefis görünüyor.ellerine sağlık.sevgilerimle nilgün

  • Anonymous March 14, 2009 12:21 am

    Hvala ti za ov elinkove ka meni…:)… Kao sto sam i rekla, ako tvoj mali bata oceni da je to dobro, onda i verujem da je tako :)…Drago mi je da ti se dopadaju, i zelim ti puno srece na takmicenju…:)…Vanylica…

  • Andrea March 14, 2009 1:51 am

    Ja sam taj kolač vidjela samo kod Nlo i oduševila se. :)Super izgleda. :)

  • Marigold March 14, 2009 2:23 am

    divna je..i ja razmišljam napraviti taj kolač, jer predobro izgleda :)

  • Gurma March 14, 2009 2:40 am

    Mmmmmmmmmmmmmm tako dobro izgleda, morat ću to probati pod savku cijenu =) SAVRŠENO

  • Sophie March 14, 2009 2:53 am

    MMMMMMM…This loooks so good! I love it because you used margarine instead of butter!!!

  • nlo March 14, 2009 3:22 am

    odlično ti je ispao. ja sam ga radila još par puta i u kremu sam stavljala pola margarina (maslaca), malo sam i šećer smanjila i još mi se više sviđa tako:))

  • Pearl March 14, 2009 4:33 am

    milk = goodcake = goodmilk cake = send-me-into-a-coma-good. :)

  • Snooky doodle March 14, 2009 5:29 am

    oh what a yummy cake. Really interesting too. I ve never heard of milk cake. Sounds delicious though :)

  • Leslie March 14, 2009 10:35 am

    I have never heard of milk cake! Very interesting and delish!

  • Deseree March 14, 2009 11:57 am

    Beautiful picture! This cake sounds and looks super yummy. I’ve never heard of this before, but I’ll have to give it a try.

  • • friedl • March 14, 2009 12:05 pm

    Hm, sounds nice. Only a couple tablespoons of regular flour, so that should be easy to make gluten-free ! This goes on my “to-bake-list” ;-)

  • oneordinaryday March 14, 2009 12:06 pm

    What a beautiful cake!Michelle

  • Blog Hendersonville March 14, 2009 12:30 pm

    Beautiful to look at! Would be wonderful at a tea party.

  • BCGW. March 14, 2009 12:57 pm

    This is such a gorgeous photo..and a wonderfully delicious looking cake.

  • farida March 14, 2009 1:40 pm

    Ahhh, this looks soooo good! My type of cake. Looks airy light. I am saving this recipe too. Thank you and your friend!

  • pigpigscorner March 14, 2009 3:58 pm

    Love the layers!

  • SweetSensation March 15, 2009 1:17 am

    predivno! ja se već neko vrijeme spremam napraviti ovaj kolač ali nikako da dođe na red…sjajna izvedba :)

  • Maya March 15, 2009 6:25 am

    Interesting recipe!

  • lisamichele March 15, 2009 8:22 am

    HELLO tower of milk chocolate and cream! This is a dream cake for me, so I’ll be pilfering it soon! Lovely job!

  • Medena (-Melitta-) March 15, 2009 4:17 pm

    Scrumptious!!! Would love to try this one!

  • Jude March 15, 2009 10:03 pm

    Sounds so appealing. Love all those textures and dense moistness in the layers.

  • heidileon March 16, 2009 7:16 am

    this looks so yummy! I will def do it since it’s also fools proof :-)besos

  • Happy cook March 16, 2009 8:58 am

    Wow looks so beautiful and delicious.

  • Sara March 16, 2009 11:08 am

    Delicious looking cake!

  • stephchows March 16, 2009 12:52 pm

    WOW, this looks so decadently good!!

  • Maggie March 17, 2009 5:39 am

    This looks stunning! I really like how creamy the milk layer is.

  • Anonymous March 17, 2009 10:32 am

    The cake looks delicious!I have few question pleasecan i use butter instead of the margarine ?the ingredients are for one cake , should i double the quantity for 2 layers cake ?is this kind of cake that is better to do 24 hours before ?Thank you

  • Marija March 17, 2009 10:48 am

    Yes, you can use butter. Only, as butter is softer, maybe the whole cake will get softer.The ingredients for milk cream and topping are for one 2 layer cake. Only the recipe for the biscuit is for one layer, you’ll have to bake 2 biscuits.All of the cakes I make, I leave in the fridge overnight. For this one, leave it in your spring-form pan and cover with a cling film. Tomorrow, take it out of the spring-form pan, and you’ll be able to make nice, clean cuts. Just make sure you put your knife under hot water and then use it for cutting.

  • Anonymous March 17, 2009 10:59 am

    Thank you Marija for the quick answers.This will be our birthday cake for tomorrow.;-)

  • Amalia March 18, 2009 3:36 am

    I’ve did it ! Is really good, thank you ! I have some troubles but it was my fault, I use butter , the pan form was large and to second cream I forgot the milk :)). Even so it was delicious !

  • Darina March 18, 2009 8:51 am

    Hi, I just found your blog. All of the recipes look wonderful. I can’t wait to try this cake.And I’m so glad to find some Serbian recipes in English…much easier for me to read. Thanks!

  • Fanny April 9, 2009 10:06 am

    hi ! I’m french and I’m planning on baking this cake on saturday…But I don”t know what “TBS” and “TBSP” mean…Could you tell me please ?

    • Maria February 10, 2015 9:17 pm

      Coucou, moi aussi je suis French ;-) j’ai vu qu’il n’y a pas de réponse. Je l’ai fait aujourd’hui pour mes collègues et il a été très très bon! Il est parti avec une vitesse, pas une miette. Le crème à vraiment goût Kinder! Ça c’est confirmé par les enfants. J’ai mis des cuillères à soupe. Je conseille!

  • Marija April 9, 2009 10:46 am

    Hi Fanny,tsp – teaspoonTbsp – tablespoonTbs was a typo, I’ve corrected it now.Hope you like the cake and let me know how it turned out!Marija

  • fanny April 10, 2009 10:04 am

    Thanks !!I’m gonna bake it tomorrow for after tomorrow evening, would it be ok to leave it in the fridge for more than 24 hours ?

  • Marija April 10, 2009 10:35 am

    Yes, Fanny, you can keep it in the fridge for more that 24h.

  • Benazir July 10, 2009 6:27 pm

    Wow that looks absolutely gorgeous!I must say it kind of reminds me of the cake I used to eat in Russia called Birds Milk. Is it the same thing since it's called Milk cake?

  • Marija July 14, 2009 1:25 am

    @Benazir – It is not the same cake as Bird's milk. I know about that one and it's on my to-do list :)

  • Benazir July 17, 2009 9:43 am

    Oo I can't wait for that one!

  • Lizz Slabaugh July 17, 2009 5:01 pm

    looks fantastic!

  • Andreea August 21, 2009 12:36 pm

    Hello :) I reallt like you blog :) . This night I have been trisng to make this wonderful milk cake :) butttt guess what I could'n do it :) So I have some questions: What is the secret for the biscuit? Because I've made all that you wrote there and I have an "unrise" biscuit :) so I can't call this a biscuit neither a milk cake :) What is your advice for me plsss help me :)

  • Marija August 21, 2009 4:49 pm

    @Andreea – So sorry it didn't work :( It is important to beat the eggs with a mixer, but fold the dry ingredients with a whisk (this applies to almost any biscuit recipe).

  • Anonymous October 30, 2009 9:55 am

    I´m going to do it…and will post comments again…just wait a minute…that looks great! ;o)Thanks….

  • La Nena October 30, 2009 9:59 am

    Great!!I´m going to tray the recipe..Thanks.

  • Anonymous November 19, 2009 1:10 am

    It is certainly interesting for me to read the post. Thanks for it. I like such themes and everything that is connected to them. I would like to read more soon.

  • Alinka December 13, 2009 11:09 am

    Delicious cake. Thank you for the recipe.

  • Quinn January 20, 2010 2:10 am

    Palachinka, Just a couple of questions regarding the cake. For the biscuit part, do you beat the egg and sugar with electric mixer until double in volume or just until sugar is dissolved? And can shortening be used in place of margarine? Thanks!

  • Marija January 20, 2010 3:10 am

    @Quinn – You beat it until double in volume and it will look a bit paler and a little foamy. About shortening, I don't know. I have never seen it in Serbia so I can't tell :)

  • Minka March 16, 2010 10:39 am

    This looks great. Is there any way for you to convert the grams to cups/table spoons or ML measurements for the rest of us who are not so familiar with GRAMS.Thanks so much

  • Marija March 16, 2010 3:41 pm

    Minka, one ounce (oz) is approximately 28 grams. That's the best conversion you can get. It's always better to work with precise measurements than to use cups or spoons. Here is grams to ounces conversion tool that I'm sure will be very helpful.

  • Minka March 17, 2010 9:32 am

    Thank you. I made it by estimating last night it was AMAZING!!!! I love love love your blog. I will buy one of those digital scales just so that I can make the rest of your receipes.Keep posting them — and we will keep following.

  • Marija March 17, 2010 1:03 pm

    Great!I highly suggest Egyptian torte. I'm sure you'll love it!!

  • Vero October 18, 2012 6:42 am

    Could you tell me if by ‘you need to biscuits’ you mean that you have to double the ingredients? :)

    • Marija October 24, 2012 12:24 am

      Yes, you need to bake the biscuit two times.

  • Donna May 31, 2013 3:20 pm

    Can you give me a recipe for palachinka please?

  • Donn May 31, 2013 3:23 pm

    Never mind, I found it in Sausage pouches ! Thanks

    • Marija May 31, 2013 8:14 pm

      Great! :)

  • Selda June 24, 2014 10:25 pm

    I just made it, but the biscuit became too flat, and the milk cream didn’t turn out “creamy” like yours:(

    • Marija June 24, 2014 10:31 pm

      Selda, I am so sorry to hear that :( The original version of this recipe has been made like a hundred times, but from time to time, people report unrisen biscuit and problems with cream. I will make this again for the test. Did you do everything exactly as in recipe? If you made changes, what were they? And what kind of margarine did you use? I would really appreciate the info as it will help me to fix if there is something wrong…

  • Maria September 10, 2014 10:15 am

    Are you sure it took you only one hour to make it? I had about 1.5 hours and it wasn’t enough for the cream and the topping to cool, so the cake like spreaded out(
    But it was tasty anyway)

    • Marija September 10, 2014 6:54 pm

      Oh, so sorry to hear that :( About the time… I made this so long ago, can’t remember how long it took, but one thing I know, it’s best to sit in the fridge overnight.

      Anyway, I’m happy to hear you liked the taste :)

  • Diana December 18, 2014 11:48 am

    Love this cake so much! It has become one of my favorites. I always use butter, not margarine. THANK YOU for this fabulous recipe!

  • JOANIE October 21, 2015 9:53 am

    sincerely joanie,will be waiting patiently

    • Marija November 2, 2015 11:50 am

      Hello Joanie, I’ve been away from blog for a while and just saw your comment now. Give me a day or so and I’ll convert the measurements.

      Thanks for your patience!

Comments are closed.