Milk Cake with Vanilla Butter

Introduction

The warm milk-and-butter mixture gets folded into whipped eggs and sugar, which gives these two 9-inch layers a fine, tender crumb. You need to bring the eggs and butter to room temperature before mixing, so plan ahead even though the active prep is short. This fits as a straightforward layer cake for birthdays, potlucks, or making ahead and frosting later.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 12

Ingredients

• 1 cup (240 ml) whole milk
• ½ cup (120 ml) butter
• 1 tsp (5 ml) vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 2 cups (480 ml) cake flour or, 4 T (60 ml) cornstarch and enough all-purpose flour to equal 2 cups
• 2 tsp (10 ml) baking powder
• 1 pinch of salt
• 4 large eggs
• 2 cups (480 ml) white granulated sugar

Instructions

1. An hour before baking, take eggs and butter out of the refrigerator to reach room temperature.
2. Heat together milk and butter until butter melts. Cool to just warm, then add vanilla.
3. If you sift the flour, do so after measuring. Combine dry ingredients.
4. In a large bowl whip the eggs until light and lemon-colored-this could take 5-10 minutes.
5. Add sugar slowly, beating well.
6. Add the dry ingredients.
7. Add milk mixture very slowly, folding it in by hand toward the end.
8. Divide the batter into 2 greased and floured 9-inch (230 mm) round cake pans.
9. Bake about 30 minutes at 350 °F (175 °C).
10. Cool on racks for 10 minutes (you may need to run a knife around the edge first), then turn out to cool completely.
11. Frost with mocha icing, other icing, or with strawberries.

Variations

• Use the cornstarch and all-purpose flour option instead of cake flour if that is what you have. The layers will still be tender, but the crumb is usually a bit sturdier.
• Replace the vanilla powder (use half this amount if you prefer less rich vanilla flavor) with vanilla bean paste in the same amount. You get a stronger vanilla flavor and visible specks in the cake.
• Bake the batter in one 9×13-inch pan instead of two rounds if you want a single-layer snack cake. You skip stacking, and the center bakes up slightly thicker.
• Frost with mocha icing if you want more contrast against the sweet cake. The coffee-chocolate flavor makes the vanilla cake taste less sugary.
• Use strawberries instead of icing for a lighter finish. You keep the focus on the cake itself and add fresh texture.

Tips for Success

• Cool the milk and butter to just warm before adding it to the batter. If it is too hot, it can deflate the whipped eggs.
• Whip the eggs until they are truly light and pale before adding sugar. That step builds the volume that keeps the crumb from turning heavy.
• Add the sugar slowly rather than dumping it in at once. The mixture should look thicker and glossier as you beat.
• Fold in the milk mixture slowly by hand at the end. That keeps the batter aerated and helps prevent streaks.
• Grease and flour the 9-inch pans thoroughly, especially around the edges. Check the cakes at 30 minutes; the tops should spring back lightly when touched.

Storage and Reheating

Store cooled unfrosted layers wrapped tightly in plastic wrap and placed in an airtight container. Refrigerate for up to 5 days or freeze for up to 2 months.

Store a frosted cake in a cake carrier or other airtight container in the refrigerator for up to 4 days. If you top it with strawberries, use it within 2 days for the best texture.

To serve from the fridge, let slices sit at room temperature for 20 to 30 minutes. If you want a slightly warm slice, microwave it for 8 to 10 seconds; any longer can soften frosting too much and dry the cake. Thaw frozen layers overnight in the refrigerator, still wrapped, then bring them to room temperature before frosting or serving.

FAQ

Do the eggs and butter really need to be at room temperature?

Yes. Room-temperature eggs whip with more volume, and softened butter melts into the milk more evenly, which helps the batter stay smooth.

Can you use all-purpose flour instead of cake flour?

Use the cornstarch and all-purpose flour option listed in the ingredients. Straight all-purpose flour without that adjustment gives you a firmer, less delicate crumb.

Why do you add the milk mixture slowly at the end?

The batter depends on the air whipped into the eggs. Adding the warm liquid slowly and folding by hand keeps that structure from collapsing.

Can you bake the layers ahead and frost later?

Yes. Cool the layers completely, wrap them well, and refrigerate or freeze them until you are ready to frost.