Description
This Milk Glass Cake recipe is perfect for beginners looking for a simple, stress-free dessert. Enjoy a soft, fluffy cake with a creamy texture.
Ingredients
- 1 cup whole milk
- ½ cup unsalted butter
- 1 ½ cups all‑purpose flour
- 1 ½ tsp baking powder
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 °F (175 °C). Grease and flour a 9×13‑inch baking pan.
- In a small saucepan, heat the milk and butter over medium heat until the butter melts. Do not let it boil. Remove from heat and set aside.
- In a mixing bowl, whisk together the flour and baking powder.
- In another large bowl, beat the sugar and eggs until light and fluffy. Stir in the vanilla extract.
- Gradually add the dry ingredients to the egg mixture, mixing until just combined.
- Slowly pour the warm milk–butter mixture into the batter, stirring continuously until smooth.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For dairy-free variation, use plant-based milk and butter.
- For gluten-free, substitute all-purpose flour with a gluten-free blend.
- Top with whipped cream or a simple glaze.
- Store in an airtight container at room temperature for up to 3 days. Reheat gently in the microwave if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American