Soft & Creamy Milk Cake
A wonderfully tender milk cake with a smooth, melt-in-your-mouth texture that the whole family will adore. Made with simple pantry staples, it's perfect for an afternoon snack or a light everyday dessert. Lightly sweetened and irresistibly fluffy.
🛒 Ingredients
10 servings
- 3 large eggs
- 4 tablespoons unsalted butter, melted
- 1¼ cups granulated sugar
- 4 cups all-purpose flour, sifted
- 4 cups whole milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar for dusting
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Directions
- 1
Preheat your oven to 350°F (180°C). Grease and flour a 10-inch round baking pan.
- 2
In a large bowl, whisk the eggs and sugar together for about 4 minutes until light, pale, and fluffy.
- 3
Stir in the melted butter and vanilla extract until fully incorporated.
- 4
Gradually fold in the sifted flour, baking powder, and salt, alternating with the milk, whisking gently until you have a smooth, lump-free batter.
- 5
Pour the batter into the prepared pan, tap the pan lightly on the counter to release any air bubbles.
- 6
Bake for 45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- 7
Cool in the pan for 10 minutes, then transfer to a wire rack. Dust generously with powdered sugar before serving.
💡 Chef's Tip
For extra richness, replace ½ cup of milk with heavy cream. The cake stays moist for up to 3 days stored in an airtight container at room temperature.
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