Ingredients
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Wet Ingredients:-
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75 gms Butter(Softened at room temperature)
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255 ml Whole Milk
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3/4 tspn Pure Vanilla Extract
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Dry Ingredients:-
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1/2 tspn Baking powder
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1/4 tspn Baking soda
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208 gms Sugar powder(Very fine)
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233 gms All purpose flour
Directions
- The only difference between this cake recipe and a hot milk cake is the absence of eggs! It only takes a few fast steps to prepare and doesn’t require any electrical equipment.
- Preheat the oven to 160°C. Grease two 8-inch cake pans, or line them with parchment paper.
This time in this recipe post, i have shared the measurements in grams. Because when I bake without eggs, I use gram units, which results in a flawless cake every time. whereas when it is baking with eggs, I go with measuring cups directly because any small errors get adjusted due to the presence of eggs in it.
I basically don’t prefer adding step-wise pictures to my recipe articles because it becomes time-consuming and we tend to forget the step or ingredient while we are in a flow of reading. Writing in short and quick gives us a picture in mind of the dish that we are going to prepare,, and hence following my steps should be easier for you i believe.
Method of baking this cake:-
- In a bowl, preferably a glass bowl or a ceramic bowl, which makes manual whisking more convenient.
- Add butter sugar and beat well for 5-7 minutes.
- Then add vanilla extract and give it a quick whisk.
- Slowly add boiled and cooled in room temperature milk and keep whisking.
- In a separate bowl, sieve the dry ingredients together.
- Now add in the dry ingredients with the wet mixture into batches. With the help of a spatula, use the cut-fold method to bring the mixture together.
Few notes to remember:
This cake needs fresh baking powder, which will help the cake rise with time while baking, thereby leaving the cake spongy for the next 3 days. You can store this cake at room temperature for over 2 nights and 3 days. if the weather is too hot place in refrigerator after 24 hours and when you are about to eat, just microwave for few seconds.
If you are looking for frosting this cake, use buttercream frosting. 1:3 is the butter to sugar powder, respectively. you can also use whipped cream with this. This serves as a base cake too for many cake that you might want to put up. use it as a cupcake batter as well with some chocochips while baking.
