1. Prepare the Pan and Oven
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper to prevent
sticking.
2. Heat Milk and Butter
In a small saucepan, combine the milk and butter. Heat over medium-low heat until the butter melts and the mixture is
warm but not boiling. Remove from heat and stir in the vanilla extract. Allow it to cool slightly.
3. Mix Dry Ingredients
In a large bowl, sift together the flour, baking powder, and salt. Set aside.
4. Beat Eggs and Sugar
In a separate bowl, whisk the eggs and granulated sugar together until pale, thick, and fluffy. This usually takes about
3–5 minutes using an electric mixer on high speed.
5. Combine Ingredients
Gently fold the dry ingredients into the egg mixture in batches. Alternate with the warm milk and butter mixture, beginning
and ending with the flour mixture. Fold carefully to maintain the airiness of the batter.
6. Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the
center comes out clean. Avoid opening the oven door during the first 30 minutes to prevent the cake from collapsing.
7. Cool and Dust
Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Once cooled,
dust the top lightly with powdered sugar for a classic finishing touch.
Serving and Storage:
Serve this milk cake as a simple dessert or pair it with fresh fruit, whipped cream, or a cup of coffee. Store leftovers
in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen
for up to a month; thaw at room temperature before serving.
Tips:
- Use room-temperature eggs to ensure a fluffy, even batter.
- Sift the flour and baking powder to prevent lumps and ensure a light texture.
- Do not overmix when folding in the dry ingredients to maintain the cake’s tenderness.
- For extra flavor, a pinch of nutmeg or cinnamon can be added to the dry ingredients.
- Cool completely before dusting with powdered sugar to prevent melting and clumping.
Conclusion:
Classic Milk Cake is a timeless dessert that combines simplicity, richness, and soft, tender texture. It’s ideal for
family gatherings, coffee breaks, or any occasion that calls for a comforting homemade treat. With easy preparation
and minimal ingredients, this cake brings warmth and nostalgia to your kitchen.
FAQ:
Can I use low-fat milk instead of whole milk?
Yes, but whole milk provides a richer flavor and softer texture.
Can I make this cake in a round pan instead of a 9×13-inch pan?
Yes, a 9-inch round pan works well. Adjust the baking time slightly, checking for doneness with a toothpick.
Can I add frosting or glaze?
While optional, a light glaze made with powdered sugar and milk complements the cake beautifully without overpowering it.
How do I prevent the cake from drying out?
Avoid overbaking and store in an airtight container to retain moisture.
Can this cake be made ahead of time?
Yes, it can be baked a day in advance. Cover tightly to maintain freshness.