Fluffy Milk and Parmesan Blender Cake
A wonderfully moist and tender cake that comes together effortlessly in a blender. The unexpected hint of Parmesan creates a subtly savory-sweet depth that makes this simple recipe truly memorable. Ready in under an hour and perfect for any occasion.
🛒 Ingredients
10 servings
- 3 cups (375 g) all-purpose flour (no baking powder)
- 2 tablespoons (30 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 cups (1 liter) whole milk
- 4 eggs
- 1 cup (100 g) grated Parmesan cheese (or shredded coconut, or both)
- 1 generous pinch of salt
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a Bundt pan or tube pan.
- 2
Add the eggs to a blender and blend on high for 1 minute until light and frothy.
- 3
Add the softened butter and sugar, blending until fully incorporated.
- 4
Gradually add the flour and milk in alternating batches, blending between each addition until the batter is completely smooth.
- 5
Add the Parmesan (and/or coconut) and salt, then blend a few seconds more to combine.
- 6
Pour the batter into the prepared pan and bake for 40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- 7
Cool in the pan for 10 minutes, then unmold and serve warm or at room temperature.
💡 Chef's Tip
Add a teaspoon of vanilla extract or a few strips of lemon zest for extra fragrance. Shredded coconut can fully replace the Parmesan for a tropical twist — or use both together for a surprisingly delicious combination.
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Same category — Desserts
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