Milk Cake Recipe

Note: This isn’t a ‘milky’ milk cake but it’s delicious! Being a sixteen-year-old who only cooks or bakes when she feels like it, I’m not the best baker/chef. So, when I baked this, I made several rookie mistakes, which led to the cake not being very presentable, and so, I had to cut it into slices (which also didn’t look the best because the cake was very soft) to save some face—hence, this picture (below).


  • 4 large eggs at room temperature (If they are not large, then it’s important that you use 5 smaller eggs at room temperature)
  • 2 cups of fine sugar
  • 1 tsp of vanilla extract
  • 2 1/4 cups of all-purpose flour
  • 2 1/4 tsp of baking powder
  • 1 1/4 cups of milk
  • 10 tbsp of butter


  1. Preheat the oven to 180-degrees Celsius.
  2. Beat the eggs and gradually add the sugar simultaneously.
  3. Add the vanilla extract
  4. Combine the flour and baking powder separately and beat that into the batter-to-be.
  5. Heat the milk and butter in a saucepan at low heat just until the butter melts.
  6. Gradually add this to the batter and continue to beat it until everything is mixed well.
  7. Pour the batter into a greased pan and bake until the batter is no longer liquid and the top layer of the cake is golden-brown (it should take 45 minutes).
  8. Flip the cake and bake again (for 20 minutes) until the bottom is no longer liquid.
  9. Cool on a wire rack.


The cake was quite sweet so mind the sugar if you wouldn’t like that!

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