Milk cake recipe! How to prepare a soft vanilla cake topped with scrumptious milk! Ideal for birthday celebrations or any other special event!
Prep time: 30mins | Cook time: 20mins | Yield: 8
Ingredients:
For the Cake:
- 2 Eggs at room temperature
- 1/2 cup (100g) Granulated Sugar
- 1 1/2 tsp (8g) Vanilla Extract
- 75g Vegetable Oil, 1/3 cup (any flavorless vegetable oil like canola, corn, sunflower)
- 1/2 cup (120g) Milk at room temperature
- 1 1/2 teaspoons (8g) lemon juice or vinegar (I like to use apple cider vinegar)
- 1 1/2 cups (180g) All-Purpose Flour
- 1 1/2 tsp (6g) Baking Powder
- 1/4 tsp (1g) Salt
For the Milk Frosting:
- 1 1/3 cups (397g) Sweetened Condensed Milk
- 3/4 cup (180g) Heavy Cream
- 3/4 cup (75g) Whole Milk Powder
Topping:
Video:
Directions:
For the Cake:
- Use parchment paper to line two 7-inch (18-cm) circular baking pans. Place them aside. You can use just one pan, but keep in mind that the cake will take longer to bake in the middle, and you may end up with dry edges.
- Before baking the cake, preheat the oven to 350°F (180°C) for approximately 5 minutes.
- In the bowl of an electric mixer, place the eggs, sugar, vanilla, and oil. For around 4 minutes, beat on medium speed.
- Pour in the milk and vinegar. Whisk for a few seconds until just combined.
- Sift together the flour, baking powder, and salt. Stir gently with a wire whisk until just blended. Take care not to over-mix the flour (otherwise, the cake will be dense).
- Bake for 15 to 20 minutes, or until a toothpick inserted into the middle comes out clean, in the prepared pans.
- Let them cool to room temperature.
For the Milk Frosting:
- Place the condensed milk and heavy cream in a big pot. Stir Continuously over medium heat for about 8 to 15 minutes or until the mixture starts to thicken (like a soft pudding consistency).
- Remove from the heat and stir in the milk powder. Stir until well combined.
- Allow it to come to room temperature. The mixture will thicken as it cools.
- You can beat the frosting for a few seconds before using it to loosen it up. Note: As some brands of condensed milk are thinner than others, the final texture may vary. If the frosting is too thick, thin it with a little more heavy cream. Add a little extra milk powder if it’s too soft.
Assembling the Cake:
- Place the first cake layer on a serving platter and cover with approximately a third of the milk frosting.
- Place the second layer on top, then cover with the remaining icing.
- Sprinkle rainbow sprinkles all over the cake.
- Refrigerate the cake and take it from the fridge approximately 1 hour before serving.
Related Questions
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What is the secret of soft and fluffy cake?
Sifting the dry ingredients together is a centuries-old technique for making a delicate and fluffy cake. Sifting adds air to the mixture, making it lighter. It also removes any lumps in the flour or cocoa powder and leaves you with a loose and airy mixture.
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What makes cake fluffy and rise?
Most cakes will call for a leavening agent like baking powder or baking soda. This produces the bubbles required for the cake to rise. If you choose self-raising flour, it already contains a leavening agent. Make sure your butter is room temperature, and beat the butter and sugar together until properly creamed.
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What is the secret to super moist cake?
Jump to:
- Use Buttermilk Instead of Milk.
- Add Vegetable Oil.
- Use Instant Clearjel or Instant Pudding Mix.
- Use the Right Recipe.
- Don’t Overbake.
- Instead of separate cake pans, bake in sheet pans.
- Use a Simple Syrup or Glaze.
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Is milk or buttermilk better for cake?
Regular milk will provide a slight flavor to the cake, but buttermilk will add much more taste. But be cautious not to swap them without taking into account the other elements. What exactly is this? Because buttermilk is acidic, most recipes that call for it also ask for baking soda.
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How do bakeries get their cakes so soft?
Cake flour, which is finer milled and has less protein than all-purpose flour, is a significant contribution to the softness and overall weight of a cake. Because cake flour has less protein, it produces less gluten. The cake becomes less thick, fluffy, and smooth without all of that gluten.