Milk Sponge Cake – Light, Moist & Easy to Bake

Milk Glass Cake isn’t just a dessert—it’s a nostalgic nod to elegant simplicity, inspired by the creamy white tones and delicate textures of vintage milk glass dishes. This cake is all about understated beauty: soft white layers, whipped white frosting, and a clean, classic presentation that’s perfect for weddings, showers, and holidays.

Often served on vintage milk glass cake stands, this cake features a moist vanilla-almond white cake with a snowy marshmallowy or whipped buttercream frosting, creating a look that’s as timeless as it is delicious. Light, tender, and beautifully old-fashioned, Milk Glass Cake is proof that less really can be more—especially when the texture and flavor are just right.

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Ingredients Overview: The Essentials of a Classic Milk Glass Cake

This cake is as much about texture as it is about flavor. The ingredients work together to create a soft, white crumb that melts in your mouth and a frosting that’s airy yet indulgent.

White Cake Layers

• Cake Flour: The secret to a tender crumb. Its low protein content results in a soft, delicate texture.

• Egg Whites Only: Keeps the cake bright white and gives it a light, spongy texture.

• Unsalted Butter: Adds moisture and richness. Creamed with sugar for a fine crumb.

• Granulated Sugar: Sweetens the cake without adding color.

• Whole Milk or Buttermilk: Adds moisture. Buttermilk brings a subtle tang and softness.

• Vanilla Extract + Almond Extract: The classic duo in white cakes. Almond adds that retro bakery flavor.

• Baking Powder + Salt: For lift and balance.

White Frosting Options

You can go with one of two classic directions, depending on your preference:

1. Whipped Vanilla Buttercream (Smooth & Pipeable)

• Unsalted butter

• Powdered sugar

• Milk or cream

• Vanilla + almond extracts

2. 7-Minute Frosting (Old-Fashioned & Fluffy)

• Egg whites

• Sugar

• Cream of tartar

• Water

• Vanilla extract

This meringue-style frosting is glossy and soft, like a marshmallow cloud—very traditional on vintage-style cakes.

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Step-by-Step Instructions: How to Make Milk Glass Cake from Scratch

This is a two-layer cake with smooth white frosting, and the process is easier than you might expect.

1. Prepare the Cake Pans

• Preheat oven to 350°F (175°C).

• Grease and flour two 8-inch or 9-inch round cake pans.

• Line the bottoms with parchment paper for clean removal.

2. Mix the Cake Batter

• In a medium bowl, sift together:

  • 2 1/2 cups cake flour

  • 2 1/2 tsp baking powder

  • 1/2 tsp salt

• In a large bowl, cream:

  • 1 cup unsalted butter (softened)

  • 1 3/4 cups granulated sugar

  • Beat for 2–3 minutes until light and fluffy.

• Add:

  • 6 egg whites, one at a time

  • Beat well after each addition.

• Mix in:

  • 1 1/2 tsp vanilla extract

  • 1/2 tsp almond extract

• Alternately add the dry ingredients and:

  • 1 cup whole milk or buttermilk

  • Begin and end with dry ingredients. Mix until smooth.

3. Bake the Cake

• Divide batter evenly between pans.

• Bake for 28–32 minutes, until a toothpick comes out clean.

• Cool in pans for 10 minutes, then invert onto racks and cool completely.

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4. Make the Frosting

Option 1: Whipped Vanilla-Almond Buttercream

• Beat:

  • 1 cup unsalted butter (softened)

  • Until fluffy, then add:

  • 4 cups powdered sugar (gradually)

  • 2–3 tbsp milk or cream

  • 1 tsp vanilla

  • 1/4 tsp almond extract

• Beat on high for 2–3 minutes until fluffy and smooth.

Option 2: 7-Minute Frosting

• In a double boiler or heatproof bowl over simmering water, whisk:

  • 4 egg whites

  • 1 1/4 cups granulated sugar

  • 1/4 tsp cream of tartar

  • 1/3 cup water

• Beat constantly with a hand mixer on high for 7–8 minutes until thick, glossy, and fluffy.

• Remove from heat and stir in 1 tsp vanilla.

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5. Assemble and Decorate

• Place one cooled cake layer on a serving plate.

• Spread a generous layer of frosting on top.

• Add the second cake layer and frost the top and sides.

• Use an offset spatula to smooth the sides for a milk-glass inspired finish.

• Optional decoration ideas:

  • White pearl sprinkles or sugar pearls

  • Edible flowers or shredded coconut

  • Piped borders for a vintage look

Chill the cake briefly to set the frosting before slicing.

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Tips, Variations, and Substitutions

Baking Tips

• Room temperature ingredients make the batter smoother and the cake lighter.

• Don’t overmix after adding flour to avoid a dense texture.

• Use cake flour, not all-purpose, for the fluffiest crumb.

Variations

• Coconut Milk Glass Cake: Add coconut extract and top with coconut flakes.

• Berry Filling: Add a layer of raspberry jam or lemon curd between the cake layers.

• Petite Version: Bake as a 6-inch cake for an elegant mini presentation.

Substitutions

• Gluten-Free: Use a gluten-free cake flour blend with xanthan gum.

• Dairy-Free: Use dairy-free milk and plant-based butter substitutes.

• No almond extract? Just use extra vanilla, or try a hint of lemon.

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Serving Ideas & Occasions

Milk Glass Cake is stunning on any dessert table, especially when served on a pedestal or milk glass cake stand. It’s perfect for:

• Weddings and bridal showers

• Easter or spring holidays

• Vintage tea parties

• Birthday celebrations

• Mother’s Day brunch

Serve it with:

• Hot coffee or black tea

• Fresh berries on the side

• Champagne or sparkling water for a classy touch

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Nutritional & Health Notes

This cake is a treat through and through—classic ingredients, full flavor, and a tender crumb. Here are a few key points:

• Egg whites make the cake lighter in calories and cholesterol than whole-egg cakes.

• Cake flour contributes to a finer, more delicate texture.

• Homemade frosting allows for control over sugar levels and ingredients.

For a lighter version:

• Make it a single-layer cake with minimal frosting.

• Use whipped topping or yogurt frosting for a lower-calorie option.

• Serve smaller slices with a side of fruit to balance the sweetness.

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FAQ

1. What is a Milk Glass Cake?

It’s a vintage-style white cake inspired by the color and aesthetic of milk glass—pure white, delicate, and traditionally served on milk glass stands. It’s typically a vanilla-almond white cake with a fluffy white frosting.

2. Can I make this cake ahead of time?

Yes. Bake the cake layers up to 2 days in advance and wrap tightly. Frosting can be made 1 day ahead and stored in the fridge—just bring it to room temperature before using.

3. Is this cake similar to angel food cake?

No. While both are white and use egg whites, Milk Glass Cake is richer due to the butter and flour content. Angel food cake is fat-free and has a sponge-like texture.

4. What kind of frosting is most traditional?

7-Minute Frosting is the most vintage-authentic choice—it’s marshmallow-like and glossy. Buttercream is easier to work with and holds up better in warm weather.

5. How do I make the cake extra moist?

Use full-fat dairy, don’t overbake, and consider brushing the layers with a light sugar syrup if storing for longer periods.

6. Can I turn this into cupcakes?

Yes. Fill cupcake liners 2/3 full and bake at 350°F for 18–22 minutes. Frost with either frosting style and top with pearl sprinkles for a delicate look.

7. How should I store Milk Glass Cake?

Store frosted cake in the fridge, covered, for up to 4 days. Let sit at room temperature 30 minutes before serving for best texture.

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