Fluffy Milk Butter Cake
A light, golden butter cake mixed entirely in a blender — simple enough for any weeknight yet impressive enough for guests. The rich milk and butter base creates a tender crumb that melts in your mouth. Serve warm with a dusting of powdered sugar or a scoop of vanilla ice cream.
🛒 Ingredients
12 servings
- 3 cups (720 ml) whole milk
- 2 cups (240 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 cup (225 g) unsalted butter, melted
- 4 large eggs
- 1 tsp baking powder
- 1 tsp pure vanilla extract
- Pinch of salt
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 9-inch (24 cm) round cake pan.
- 2
Combine milk, melted butter, eggs, and vanilla in a blender. Blend on medium speed for 30 seconds.
- 3
Add flour, sugar, baking powder, and salt. Blend for 1 minute, scraping down the sides, until smooth.
- 4
Pour batter into the prepared pan and bake for 40–45 minutes until a deep golden color develops on top.
- 5
Insert a toothpick into the center — if it comes out clean, the cake is done. Cool for 10 minutes before turning out.
💡 Chef's Tip
For extra richness, substitute 1/2 cup of the milk with sweetened condensed milk. Leftovers keep well wrapped at room temperature for up to 3 days, and the cake actually tastes better on day two.
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