Porto’s Milk and Berries Cake Recipe: A Sweet Delight

Craving a dessert that’s both refreshing and indulgent? Porto’s Milk and Berries Cake Recipe is the perfect choice! This cake combines the creamy richness of milk-infused layers with the vibrant burst of fresh berries. It’s a delightful treat that’s sure to impress at any gathering. Let’s dive into how you can recreate this stunning dessert at home, step by step.

What Makes Porto’s Milk and Berries Cake So Special?

Porto’s Milk and Berries Cake is a beautiful fusion of moist, milk-soaked cake layers and a luscious medley of fresh berries. The contrast between the creamy, sweetened milk and the tangy berries creates a flavor profile that’s both sophisticated and comforting. This cake isn’t just a feast for the palate; it’s a visual delight, too, with its colorful berry topping.

The Story Behind Porto’s Bakery

Porto’s Bakery, a beloved institution with roots in Cuban heritage, is renowned for its delicious pastries and cakes. The Milk and Berries Cake is one of their standout creations, reflecting their commitment to quality and flavor. The bakery’s journey from a home kitchen to a famous bakery chain is a testament to their delicious offerings and loyal customer base.

Ingredients for Porto’s Milk and Berries Cake

Before we get started, let’s gather all the ingredients you’ll need:

For the Cake

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup whole milk
  • 4 large eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

For the Milk Soak

  • 1 cup evaporated milk
  • 1 cup sweetened condensed milk
  • 1 cup whole milk

For the Whipped Cream Frosting

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

For the Berry Topping

  • 1 cup fresh strawberries, sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup fresh blackberries

Step-by-Step Guide to Making Porto’s Milk and Berries Cake

Ready to create this delectable dessert? Follow these detailed steps to ensure your Milk and Berries Cake turns out perfectly.

Preparing the Cake Batter

  1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
  3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add the Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
  6. Divide and Bake: Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Preparing the Milk Soak

  1. Mix the Milks: In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk until well combined.

Soaking the Cake

  1. Poke Holes in the Cakes: Once the cakes are completely cool, use a fork or skewer to poke holes all over the surface of each cake layer.
  2. Soak the Cakes: Slowly pour the milk mixture over the cakes, allowing it to soak in. Be patient, as this step ensures the cake is infused with the creamy milk mixture.
  3. Refrigerate: Cover the cakes with plastic wrap and refrigerate for at least 2 hours, or overnight for best results. This allows the cake to fully absorb the milk.

Making the Whipped Cream Frosting

  1. Chill the Bowl and Whisk: For best results, chill your mixing bowl and whisk in the refrigerator for 15 minutes before making the whipped cream.
  2. Whip the Cream: In the chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.

Assembling the Cake

  1. Level the Cakes: If necessary, use a serrated knife to level the tops of the cakes so they’re flat and even.
  2. Frost the First Layer: Place one cake layer on a serving plate or cake stand. Spread a generous amount of whipped cream frosting on top.
  3. Add the Second Layer: Place the second cake layer on top of the first, then spread a thin layer of frosting over the entire cake to create a crumb coat. Refrigerate for 15 minutes to set.
  4. Finish Frosting: Apply the remaining whipped cream frosting, covering the cake completely. Smooth the surface and sides with a spatula.
  5. Decorate with Berries: Arrange the fresh berries on top of the cake in a decorative pattern. You can also add berries around the base of the cake for an extra touch.

Serving the Cake

  1. Chill Before Serving: For best results, refrigerate the cake for at least an hour before serving. This helps the flavors meld together and makes slicing easier.
  2. Slice and Enjoy: Use a sharp knife to cut the cake into slices, and serve with extra berries on the side if desired.

Tips and Tricks for the Perfect Milk and Berries Cake

Choosing the Right Berries

Select fresh, ripe berries for the best flavor and appearance. You can use a mix of strawberries, blueberries, raspberries, and blackberries, or choose your favorites.

Handling the Milk Soak

When pouring the milk mixture over the cake, do it slowly and evenly. This ensures the cake absorbs the liquid without becoming soggy in spots. Patience is key!

Perfect Whipped Cream

For stable whipped cream, make sure your cream is cold and your mixing bowl and whisk are chilled. Beat just until stiff peaks form to avoid overwhipping, which can turn the cream grainy.

Storing Leftovers

If you have leftover cake, store it in the refrigerator in an airtight container. It will stay fresh for up to 3 days, though it’s best enjoyed within the first two days.

Making Ahead

You can make the cake layers and milk soak a day ahead. Assemble the cake and add the whipped cream frosting and berries on the day you plan to serve it for the freshest presentation.


Porto’s Milk and Berries Cake is a delightful dessert that brings together creamy milk-soaked layers and the fresh, vibrant taste of berries. It’s perfect for special occasions or as a refreshing treat any time of year. By following this recipe, you can bring a slice of Porto’s magic into your own kitchen. Happy baking!

For more ideas, recipes, and cooking tips and tricks, please visit us at Pam Gadd.

FAQs About Porto’s Milk and Berries Cake Recipe

Can I use frozen berries for this cake?

While fresh berries are preferred for their texture and flavor, you can use frozen berries in a pinch. Thaw and drain them well before using to prevent excess moisture.

What can I use instead of evaporated milk?

If you don’t have evaporated milk, you can use an equal amount of regular whole milk or a mix of half-and-half and milk for a similar richness.