Cake Batter

  • 4 eggs
  • 1 cup (200 grams) sugar
  • 1/2 cup (120 milliliters) vegetable oil
  • 2 cups (250 grams) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt


  • 1/2 cup (120 milliliters) condensed milk
  • 1/2 cup (120 grams) cream cheese
  • 1/4 cup (60 grams) powdered sugar


  • Mixing Bowls:

    You'll need at least two medium-sized bowls – one for the batter and one for the cream cheese filling. Ensure they're clean and dry for the best results.

  • Electric Mixer:

    This will save you tons of time and energy, making the sugar and eggs perfectly fluffy. A stand mixer works even better!

  • Spatula:

    Essential for folding in the flour mixture gently without deflating the batter.

  • Piping Bag:

    For creating the filling grid patterns. If you don’t have a piping bag, a Ziploc bag with a corner cut off will do the trick.

  • Cake Pan:

    A 9-inch round or square cake pan works great. Make sure to grease it well to avoid sticking.


Step 1

Make the Batter

Preheat your oven to 350°F (175°C).
In a large bowl, beat the eggs and sugar until the mixture is white and fluffy.
Gradually add the vegetable oil while continuing to beat.
Sift the flour, baking powder, vanilla extract, and salt into the mixture in stages, and fold gently with a spatula from the bottom up.

Step 2

Prepare the Filling

In another bowl, blend the condensed milk, cream cheese, and powdered sugar until smooth.
Transfer the mixture to a piping bag.

Step 3

Assemble and Bake

Pour the batter into a greased cake pan.
Pipe the filling in a grid pattern over the batter.
Bake for 5 minutes to set the batter.
Pipe another grid layer of filling on top of the first layer.
Bake for another 25 minutes until the cake is fully cooked.
Let the cake cool, then enjoy!


Imagine this: 🥳 *You set the table with your beautifully baked cake.* It's cooled to perfection and ready to be sliced. 👩‍🍳 Here are a few delightful ways to serve this scrumptious dessert: - **Top It Off with Berries**: Add a fresh, colorful touch by garnishing it with strawberries, blueberries or even a mixture of both. 🍓🫐 The tartness of the berries complements the sweet creaminess of the filling. - **Whipped Cream Wonders**: A dollop of whipped cream - maybe with a hint of vanilla or a sprinkle of cinnamon - takes this cake to the next level. 🍰 It’s like a cozy hug in dessert form! - **Coffee Companion**: Enjoy a slice alongside a hot cup of coffee or tea during your next coffee break. ☕️ It pairs so perfectly, you'll want to make it a regular ritual. *However you choose to serve it, this cake is versatile enough to fit any occasion – from an afternoon tea party to a decadent dessert at your next family dinner.* 🍽️


Here are some delightful variations for those who have special dietary needs: - **For a Gluten-Free Version 🥖❌**: Substitute the all-purpose flour with a gluten-free flour blend. Ensure your baking powder is also gluten-free. The texture will be slightly different, but still finger-licking good! 🎂 - **For a Vegan Delight 🥬🌱**: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a vegan cream cheese for the filling. Swap the condensed milk with coconut milk or a vegan condensed milk alternative. The cake stays creamy and luscious, just as our traditional version. 🌟💚


  • Why is my cake not rising properly?

    Ensure you're using fresh baking powder and properly beat the eggs and sugar until light and fluffy. Also, avoid overmixing once the flour is added.

  • How do I prevent the cake from sticking to the pan?

    Grease the pan well with butter or use a non-stick cooking spray. Adding a layer of parchment paper also helps release the cake easily.

  • Can I add other flavors to the filling?

    Absolutely! Feel free to add a touch of lemon zest, a splash of almond extract, or even crushed fruit to the filling for a tasty twist.

  • My filling is not smooth. What did I do wrong?

    Ensure the cream cheese is at room temperature before mixing, and beat thoroughly to avoid lumps. Sifting the powdered sugar can also help achieve a smoother texture.

  • Can I make this cake in advance?

    Yes, you can! Bake the cake and let it cool completely, then store it in an airtight container. It keeps well for up to 3 days at room temperature or can be refrigerated for a longer shelf life.

  • What’s the best way to store leftover cake?

    Store leftovers in an airtight container. If you’re storing it for more than a day or two, refrigeration is recommended. Just bring it to room temperature before serving for the best taste.

Nutrition facts

Quick and Delicious Quilted Blanket Cake
Recipe Yield:8 servings
Calories:Approximately 325 kcal per serving
Calories (Min - Max):300 - 350
Total Fat:15g
Saturated Fat:5g
Total Carbohydrate:40g
Total Sugars:28g