Discover the magic: quick and easy milk cake recipe for instant sweet treat gratification

Indulge in the delectable flavors of the classic milk cake with our comprehensive milk cake milk recipe. This beloved dessert, with its moist and fluffy texture, will tantalize your taste buds and leave you craving more.

Ingredients

For the Cake:

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

For the Milk Mixture:

• 1 cup milk
• 1 cup evaporated milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Cake Batter
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together buttermilk, butter, eggs, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
Step 2: Bake the Cake
1. Pour cake batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Step 3: Prepare the Milk Mixture
1. In a large saucepan, combine milk, evaporated milk, sugar, and vanilla extract.
2. Bring to a simmer over medium heat, stirring occasionally.
Step 4: Pour the Milk Mixture
1. Use a fork to poke holes all over the cooled cake.
2. Slowly pour the hot milk mixture evenly over the cake, allowing it to soak in.
Step 5: Refrigerate
1. Refrigerate the cake for at least 4 hours, or overnight, to allow it to absorb the milk mixture.

Variations

• Chocolate Milk Cake: Add 1/2 cup of cocoa powder to the cake batter for a rich chocolate flavor.
• Strawberry Milk Cake: Add 1 cup of mashed strawberries to the milk mixture for a fruity twist.
• Coconut Milk Cake: Replace the evaporated milk with 1 cup of coconut milk for a tropical touch.

Tips

• For a taller cake, double the recipe and bake in a 9×13 inch pan.
• Let the cake cool completely before pouring the milk mixture to prevent it from becoming soggy.
• If the milk mixture is too thick, add a little more milk to thin it out.
• Serve the milk cake chilled or at room temperature with your favorite toppings, such as whipped cream, fruit, or ice cream.

Storage

• Store the milk cake in the refrigerator for up to 3 days.
• To freeze the cake, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Final Note

With this milk cake milk recipe, you can create a delectable dessert that is sure to impress your family and friends. Its moist and fluffy texture, combined with the sweet and milky flavor, will leave you craving more. Experiment with the variations to create your own unique and delicious milk cake.

Top Questions Asked

Q: Can I use regular milk instead of buttermilk?
A: Yes, you can substitute buttermilk with regular milk. Add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes before using.
Q: How do I know when the cake is done baking?
A: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Q: Can I make the milk cake ahead of time?
A: Yes, you can make the milk cake up to 2 days ahead of time. Store it in the refrigerator until ready to serve.