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Serving: Top with a dusting of powdered sugar, a dollop of whipped cream, or fresh berries for extra flair.
Storage: Store the cake covered in the refrigerator for up to 4 days. It actually tastes even better after a day as it becomes creamier!
Variations:
Chocolate Twist: Add 2 tablespoons of cocoa powder to the flour for a chocolate version.
Coconut Dream: Replace half the milk with coconut milk for a tropical flavor.
Spiced Milk Cake: Add a pinch of cinnamon or nutmeg to the batter for a cozy, spiced version.
FAQ:
Q: Can I use low-fat milk instead of whole milk?
A: Yes, but whole milk gives a richer, creamier texture. Low-fat milk will work but may result in a lighter cake.
Q: Is this cake supposed to be very moist?
A: Exactly! This milk cake is known for its ultra-moist, almost custard-like texture.
Q: Can I freeze Creamy Milk Cake?
A: It’s best enjoyed fresh or refrigerated, but you can freeze individual slices wrapped tightly for up to one month.
Q: Can I make it gluten-free?
A: Yes! Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.
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