Baked goods are made richer using milk powder, which also adds softness to the crumb of the cake. This cake, made with milk powder, will have a denser crumb plus have additional caramel flavor compared to cakes not made with milk powder. The purpose of this article is to provide readers with three different variations of milk cakes that contain milk powder. A flourless milk cake, a roasted bundt milk cake, and an eggless sponge milk cake are each represented in the three variations. They will show the effect of using milk solids to change the structural integrity, flavor, and moisture makeup of the cake.
Why Use Milk Powder in Cakes?
Benefits of Milk Powder in Baking
Milk powder increases the amount of milk solids in a cake batter and improves the overall texture and taste of the cake when baked. The presence of milk solids also helps to create a richer-colored crust on the surface of cakes by causing more Maillard reactions with the cooking process that occurs during baking. Therefore, cakes become darker in color and richer in flavor with the addition of milk solids.
The addition of milk powder to a cake's recipe does not require any additional liquid to be added to the recipe. Thus, the batter's consistency is maintained as the milk powders do not contain any water. It produces a moist cake made from milk powder with fine, even crumb textures while also reinforcing the cake's structure. Additionally, the use of whole cream in a milk powder cake recipe gives the cake sufficient amounts of flavor, creaminess, and fullness due to the presence of milk fat in whole cream.
Recipe 1: Classic Flourless Milk Cake Recipe with Milk Powder
Ingredients
- 200 g milk powder
- 100 g condensed milk
- 80 ml fresh cream
- 50 g butter
- 1 tsp baking powder
- 1 tsp vanilla extract
Step-by-Step Instructions
- First, grease the small cake tin well, and preheat your oven to 170 °C. Sift the milk powder through a fine mesh twice before adding the other ingredients together. This will help to avoid lumps in the batter.
- Second, you're going to melt the butter first, then add both of the following to the melted butter: condensed milk and cream, and mix until blended smoothly.
- After that, add the vanilla extract. Now add the sifted milk powder and baking powder and fold them into the batter. Mix until the batter is thick, and do not overmix the batter.
- Now that the batter is mixed, pour it into your prepared tin, smooth out the top, and bake 25 - 30 minutes or until a skewer inserted through the centre comes out clean with a golden brown top on the cake.
Chef’s Tip:
By sifting your milk powder twice, you will avoid any graininess in your cake and create an even mixture throughout the whole batter.
Recipe 2: Roasted Milk Powder Bundt Cake
Ingredients
- 180 g milk powder
- 120 g all-purpose flour
- 150 g sugar
- 120 g butter
- 3 eggs
- 150 ml milk
- 1 tsp baking powder
- 1 tsp vanilla extract
Step-by-Step Instructions
- Start by roasting milk powder. Use a non-stick pan. Heat the pan on low or medium heat. Continuously stir until a roasted nutty aroma has been achieved along with an even golden brown color (cooking too hot will cause your powder to become burnt very quickly).
- Preheat the oven to 180 degrees Celsius and lightly butter the bundt pan.
- Cream the butter and sugar together until the mixture is light and well-fluffed.
- Beat the eggs (one at a time) after adding each one to your butter mixture.
- Sift roasted milk powder, flour & baking powder into a separate bowl; then, slowly add the dry ingredients to your butter & sugar mixture.
- Gradually add the milk while finishing off with vanilla extract until completely combined.
- Pour batter into prepared bundt pan and bake for 35 to 40 minutes or until cake is done.
- Cool completely before removing from the bundt pan.
- Roasting will enhance and deepen the flavor of your cake by slightly toasting your milk powder.
Recipe 3: Eggless Vanilla Milk Powder Sponge Cake
Ingredients
- 150 g milk powder
- 100 g all-purpose flour
- 120 g sugar
- 100 ml milk
- 80 ml oil
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- 1 tsp vinegar
Step-by-Step Instructions
- The first step is to preheat the oven to 180°C and prepare your cake pan.
- Then mix dry ingredients (milk powder, flour, baking powder, and baking soda) together in one bowl, and then mix sugar, milk, and oil together in another bowl until combined and well-blended.
- Once combined, add vanilla extract and the vinegar to the sugar, milk, and oil mixture. The vinegar combined with the baking soda allows for the creation of a light and airy texture (because there are no eggs in this recipe) when baked.
- Once the dry and wet ingredients have been combined into a smooth consistency, pour the batter into the cake pan and bake for about 30-35 minutes.
- Once done cooking, allow to cool before attempting to remove from the cake pan. This sponge cake recipe will yield a baked product that is light and fluffy, even without using eggs.
Expert Tips for the Perfect Milk Powder Cake
Choosing the Right Milk Powder
Using full cream whole milk powder will yield a superior cake because the higher fat content in whole milk will provide added flavor and softness. Low-fat or dairy creamers do not have the same texture capabilities.
Storage & Shelf Life
The best way to store the cake for freshness would be in a sealed, air-tight container, which will help keep the cake fresh for about two days. However, if stored properly in the refrigerator, the cake will have a maximum shelf life of 4 days. After storing it in the refrigerator, your cake will be firmer than it was prior to being refrigerated. You can allow it to sit until it returns to room temperature for the best possible results before serving.
Common Mistakes to Avoid
Dense Cake Texture
When you overmix your cake batter, gluten is created and develops into a dense cake. Using expired baking powder will also inhibit the proper rising of the cake. By mixing the batter gently and using fresh leavening agents, you will help keep the crumb of the cake light.
Burnt Milk Powder
When you roast your milk powder, you must use low to moderate heat. High heat will create uneven browning due to the sugar burning first and causing bitterness. By stirring continuously while roasting milk powder, you will ensure that the milk powder cooks evenly and avoids burning.