Recipe details

Ingredients (6 simple ingredients)

Optional: 1 teaspoon vanilla extract or a pinch of fine sea salt for extra flavor (not counted among the six core ingredients).

Step-by-step preparation

1. Preheat & prep: Preheat the oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking pan and line with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder until evenly combined.
3. Whisk eggs & sugar: In a large mixing bowl, whisk the eggs and granulated sugar for 2–3 minutes until the mixture is lighter in color and slightly thickened.
4. Add butter & milk: Gradually whisk in the melted butter and then the whole milk (and vanilla if using) until smooth.
5. Combine: Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined — do not overmix. The batter will be fairly loose.
6. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30–38 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
7. Rest & serve: Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack. Serve warm or at room temperature. For extra creaminess, drizzle a little warmed milk or a simple glaze before serving.

Tips & tricks

• Room-temperature eggs help the batter emulsify better and give a lighter texture.
• Do not overmix the batter — overworking develops gluten and makes the cake dense.
• Use whole milk for best creaminess. For richer flavor use half-and-half instead of milk (adjust baking time as needed).
• To test doneness: look for a lightly springy top and a toothpick with a few moist crumbs.
• Make-ahead: Store cooled cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Substitutions & alternative recipes

Want variations? Try these alternatives:

• Gluten-free: Replace the all-purpose flour with a 1:1 gluten-free flour blend.
• Lower-fat: Use 2% milk and reduce butter to 2 tablespoons; expect a slightly less rich crumb.
• Vegan: Use flax eggs (3 tbsp ground flaxseed + 9 tbsp water), vegan butter, and a plant-based milk. Texture will be slightly different.
• Tres Leches–style: After baking and cooling, poke holes and pour over a mix of evaporated milk, sweetened condensed milk, and a little whole milk for a soaked, ultra-creamy version.

Serving suggestions

Serve plain or top with fresh berries, a dusting of powdered sugar, a dollop of whipped cream, or a light caramel drizzle. Pairs beautifully with coffee or black tea.

Conclusion

This Creamy Milk Cake is proof that delicious, comforting baking doesn’t require long ingredient lists or complicated techniques. Try it today — then explore the variations above and come back to tell us which one became your favorite!