Description
Porto’s Milk and Berries Cake at Home is a light, fluffy, and colorful dessert featuring layers of airy sponge cake filled with sweet whipped cream and fresh berries. This cake is easy to recreate at home and perfect for celebrations or a weekend treat.
Ingredients
Scale
- 4 large eggs
- 1 cup (200g) granulated sugar
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- ½ cup (120ml) whole milk
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup (240ml) heavy cream
- 2 teaspoons vanilla extract
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 350°F and grease and line 8-inch cake pans with parchment paper.
- Whisk eggs and granulated sugar until light and fluffy. Fold in flour and baking powder gently. Mix in whole milk and vanilla until smooth.
- Divide batter evenly among pans and smooth tops with a spatula. Bake for 20–25 minutes or until a toothpick comes out clean. Cool completely before assembling.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Layer cake with whipped cream and fresh berries. Repeat for second layer, then top with piped whipped cream.
- Arrange extra berries on top if desired. Chill for at least 30 minutes before serving.
- Slice and serve chilled.
Notes
- Use cold heavy cream for faster whipping.
- Level sponge layers for neat assembly.
- Chill layers before stacking for stability.
- Gently fold berries into cream to avoid crushing.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg