For the Sponge Cake:

  • 160 grams (1 1/3 cups) all-purpose flour
  • 150 grams (3/4 cup) sugar
  • 100 milliliters (1/2 cup) vegetable oil
  • 4 large eggs
  • 40 grams (1/3 cup) cocoa powder
  • 2 teaspoons baking powder

For the Custard Cream:

  • 500 milliliters (2 cups) milk
  • 2 large eggs or 5 egg yolks
  • 50 grams (1/3 cup) all-purpose flour
  • 150 grams (3/4 cup) sugar
  • 50 grams (1/4 cup) unsalted butter
  • 1 packet of vanilla sugar
  • 250 milliliters (1 cup) heavy cream (33% fat)

For the Chocolate Glaze:

  • 50 milliliters (1/4 cup) heavy cream
  • 100 grams (3/4 cup) milk chocolate (in drops or chopped)


  • Mixing Bowls

    Ensure you have various sizes for mixing different ingredients. Opt for a non-slip base for added convenience.

  • Hand Mixer or Stand Mixer

    Essential for beating eggs and sugar to the perfect, fluffy consistency. A stand mixer makes the process hands-free and easier.

  • Silicone Spatula

    Perfect for folding in dry ingredients gently, avoiding a dense cake. Invest in a good quality one for lasting use.

  • Baking Pan (28x20 cm / 11x8 inches)

    For even baking, use a good quality, non-stick pan, or line with parchment paper.

  • Small Saucepan

    Useful for making the custard and chocolate glaze. Choose one with a heavy base to prevent burning.


Step 1

Making the Custard Cream

In a saucepan, combine eggs, sugar, flour, and vanilla. Gradually add hot milk and stir over medium heat until thickened. The mixture should be smooth and creamy. Cover with plastic wrap and let it cool completely.

Step 2

Making the Sponge Cake

Preheat the oven to 180°C (350°F).
Use a mixer to beat the eggs and sugar until fluffy. Add vegetable oil and mix well.
Gradually fold in the dry ingredients (flour, cocoa powder, and baking powder) using a silicone spatula.
Pour the batter into a baking pan (28x20 cm/11x8 inches) and bake for about 30 minutes. Allow the cake to cool.

Step 3

Finishing the Cream

Whip the cold heavy cream to stiff peaks. Gradually incorporate the cooled custard mixture, one spoon at a time. The cream is ready!

Step 4

Making the Chocolate Glaze

Combine the chocolate and cream in a small saucepan. Cook over medium heat until thickened and smooth. Let it cool to room temperature.

Step 5

Assembling the Cake

Layer the sponge cake and cream as shown in the video.
Top with the chocolate glaze and refrigerate for 2-3 hours.
Slice, serve, and enjoy!


✨ **Serving Suggestions and Ideas** 🌟

Transform this already stunning pastry into a memorable dessert experience! Here are some creative ways to serve:

Dessert Bar Delight: Cut the pastry into small squares and arrange on a decorative platter. Sprinkle with powdered sugar and add some fresh berries on the side. 🍓

Ice Cream Pairing: Serve with a scoop of vanilla or coffee ice cream for an extra creamy touch. Drizzle with some extra chocolate glaze for added indulgence. 🍨

Elegant Layers: For a sophisticated look, create individual servings by layering the cake, cream, and chocolate in small trifle glasses. Top with a sprig of mint. 🌿

**Tip:** Always serve chilled for the best texture and flavor!


🌱**Gluten-Free and Vegan Variations**🌿

Gluten-Free: Simply replace the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder you use is also gluten-free!

Vegan: Substitute the eggs in the sponge cake with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water equals 1 egg). For the custard, use coconut milk and cornstarch instead of dairy milk and flour. Replace the heavy cream with coconut cream and use dairy-free chocolate for the glaze.

With these adjustments, you can make this delightful treat suitable for everyone to enjoy! 🍰


  • Do I need to sift the flour and cocoa powder?

    Yes, sifting helps eliminate lumps and ensures a light, airy sponge cake.

  • Can I use a different type of oil?

    Absolutely! You can substitute vegetable oil with canola oil or even melted coconut oil.

  • Why is my custard lumpy?

    Your custard may have lumps if not stirred constantly while adding the hot milk. Ensure to stir continuously for a smooth texture.

  • Is it okay to use store-bought custard?

    While homemade custard gives the best flavor, you can use a high-quality store-bought custard if you're short on time.

  • Can I make this recipe ahead of time?

    Yes, you can make the sponge cake and custard cream a day in advance and assemble the pastry the next day.

  • How do I store the leftover pastry?

    Store any leftovers in an airtight container in the refrigerator. It should stay fresh for up to 3 days.

Nutrition facts

Legendary Milka Cake
Recipe Yield:12 servings
Calories:Approximately 350-400 calories per serving
Calories (Min - Max):350 - 400
Total Fat:24g
Saturated Fat:12g
Total Carbohydrate:40g
Total Sugars:30g