Easy Blender Parmesan Milk Cake
A wonderfully soft and moist cake with a custard-like texture, made effortlessly in a blender with everyday pantry staples. The subtle saltiness of parmesan perfectly balances the sweetness for a uniquely irresistible result. Perfect for family gatherings or an afternoon snack!
🛒 Ingredients
2 servings
- 4 eggs
- 2½ tablespoons unsalted butter
- 2½ cups granulated sugar
- 3 cups all-purpose flour
- 4 cups whole milk
- ½ cup grated parmesan cheese
- 1 pinch of salt
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Directions
- 1
Preheat your oven to 350°F (180°C). Grease and flour a cake pan.
- 2
Place the eggs in a blender and blend at medium speed for 2 minutes to aerate them and mellow their flavor.
- 3
Add the butter and sugar, blend until smooth, then gradually pour in the milk while continuing to blend.
- 4
Add the flour little by little to avoid lumps, then mix in the salt and grated parmesan.
- 5
Blend everything for 3 more minutes until the batter is completely smooth and pourable.
- 6
Pour into the prepared pan and bake for 50 to 60 minutes, until golden on top and a toothpick inserted in the center comes out clean.
- 7
Let cool 10 minutes before unmolding. Serve warm or at room temperature.
💡 Chef's Tip
Use room-temperature milk and eggs for the smoothest batter. The center may look slightly jiggly when done — it firms up beautifully as it cools into a lovely custard-like crumb. Store covered at room temperature for up to 3 days.
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Same category — Desserts
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