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Easy Milk Cake Recipe


  • 3 eggs
  • 1 cup sugar
  • 1 cup milk
  • 1 ½ cups wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla essence (optional)
  • Butter or margarine for greasing


  1. Preheat Oven: Begin by preheating your oven to 180°C (350°F). Grease a cake mold with butter or margarine to prevent sticking.
  2. Mix Eggs and Sugar: In a mixing bowl, beat the eggs and sugar together until the mixture becomes creamy and homogeneous.
  3. Add Milk: Gradually pour in the milk while continuing to mix, ensuring it’s well combined.
  4. Incorporate Flour: Slowly add the wheat flour into the mixture, stirring gently until all ingredients are fully incorporated.
  5. Add Baking Powder and Flavoring: Once the flour is mixed in, add the baking powder and vanilla essence (if using). Mix until evenly distributed.
  6. Pour into Mold: Pour the prepared batter into the greased cake pan, spreading it evenly.
  7. Bake: Place the pan in the preheated oven and bake for about 30 minutes or until the cake is golden brown and firm to the touch.
  8. Cool and Unmold: Remove the cake from the oven and let it cool in the pan for a few minutes. Then, carefully unmold the cake and transfer it to a wire rack to cool completely.
  9. Serve: Serve the milk cake once it has cooled to your desired temperature. Enjoy this simple and delicious treat!

Tips for Perfect Milk Cake:

  • Ensure the eggs and sugar are beaten well to incorporate air into the batter, resulting in a lighter texture.
  • Use fresh ingredients for the best flavor.
  • Grease the cake mold generously to prevent the cake from sticking.
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FAQs (Frequently Asked Questions):

1. Can I substitute the wheat flour with another type of flour?

  • You can experiment with different flours, but keep in mind that the texture and flavor of the cake may vary.

2. Can I skip the vanilla essence?

  • Yes, the vanilla essence is optional. You can omit it or substitute with other flavorings like almond extract or lemon zest.

3. How can I store leftover milk cake?

  • Store the cake in an airtight container at room temperature for a day or two. For longer storage, refrigerate it.

4. Can I make this cake without eggs?

  • This recipe relies on eggs for structure and texture. You can try using egg substitutes like mashed banana or applesauce, but the results may differ.

5. How do I know when the cake is done baking?

  • Insert a toothpick into the center of the cake; if it comes out clean with no batter sticking to it, the cake is ready.

This easy milk cake is versatile and perfect for any occasion. Whether you serve it as a dessert or a sweet snack, it’s sure to be a hit!