Soft Milk Powder Cake with Creamy Glaze
A wonderfully soft and tender cake made with whole powdered milk, finished with a rich creamy glaze poured over while still warm. Easy to make and utterly delicious, it's the perfect treat for afternoon tea or a family dessert.
🛒 Ingredients
10 servings
- 3 eggs
- 200 g (1 cup) granulated sugar
- 80 g (6 tbsp) softened margarine or butter
- 300 g (3 cups) whole powdered milk
- 200 g (1½ cups) all-purpose flour
- 1 packet (11 g / 2½ tsp) baking powder
- 300 ml (1¼ cups) warm water
- For the glaze: 4 tbsp powdered milk
- For the glaze: 3 tbsp powdered sugar
- For the glaze: 100 ml (7 tbsp) hot water
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Directions
- 1
Preheat oven to 160 °C (320 °F). Grease and flour a 24 cm (9-inch) round cake pan.
- 2
Using a hand or stand mixer, beat the eggs, margarine, and sugar together until pale, fluffy, and well combined.
- 3
Gradually add the powdered milk, warm water, and flour, mixing at medium speed until a smooth batter forms.
- 4
Continue beating until the batter is lightly aerated with small bubbles on the surface. Add the baking powder and mix for 30 more seconds.
- 5
Pour into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- 6
While the cake bakes, whisk together the powdered milk, powdered sugar, and hot water until smooth and slightly thick.
- 7
Immediately pour the warm glaze over the hot cake as it comes out of the oven. Allow to cool completely before slicing.
💡 Chef's Tip
Stir a teaspoon of vanilla extract into the glaze for extra depth of flavor. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
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