Fluffy Powdered Milk Cake
This incredibly soft and fluffy cake relies on powdered milk to deliver a rich, creamy flavour with minimal effort. Made entirely in a blender in just minutes, it's the ultimate easy bake for busy weekdays or lazy Sunday mornings. One slice and you'll be hooked!
🛒 Ingredients
8 servings
- 2 eggs
- 150 g (¾ cup) granulated sugar
- 120 ml (½ cup) neutral vegetable oil
- 200 ml (¾ cup + 1 tbsp) water
- 200 g (1⅔ cups) all-purpose flour, sifted
- 1 tablespoon baking powder
- 100 g (1 cup) whole powdered milk
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Directions
- 1
Preheat oven to 180 °C (350 °F). Grease and flour a 22 cm (9-inch) round cake pan or a loaf pan.
- 2
Place eggs, sugar, oil, water and powdered milk in a blender. Blend on high for about 1 minute until the mixture is smooth and well combined.
- 3
Add the sifted flour and blend again for 30 seconds, scraping down the sides as needed.
- 4
Pour the batter into a large bowl. Add the baking powder and fold it in gently with a spatula using circular motions — do not over-mix.
- 5
Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the centre comes out clean.
- 6
Allow to cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.
💡 Chef's Tip
Add 1 teaspoon of vanilla extract to the blender for extra flavour. A dusting of icing sugar or shredded coconut makes a lovely finish. The cake keeps well under a dome at room temperature for up to 3 days.
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Same category — Desserts
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