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Serve with a dusting of powdered sugar, fresh berries, or a drizzle of chocolate sauce.
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
For longer storage, freeze the cake wrapped tightly in plastic wrap and foil for up to 2 months.
Variations:
Substitute dairy milk with almond, soy, or oat milk for a vegan-friendly version.
Add a teaspoon of vanilla extract to enhance flavor.
Fold in chopped nuts or chocolate chips for added texture.
FAQ:
Q: Can I use regular milk instead of condensed milk?
A: Condensed milk adds sweetness and moisture; using regular milk may require adding more sugar.
Q: Is this cake suitable for vegans?
A: Replace butter with vegan margarine and use plant-based milk to make it vegan-friendly.
Q: Can I make cupcakes using this recipe?
A: Yes, bake for about 18-20 minutes and check doneness with a toothpick.
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