Evaporated milk cakes are a classic dessert that many of us grew up eating. They are delicious and easy to make, so why not whip up a batch of these nostalgic treats? We’ve put together two recipes for evaporated milk cakes that are sure to please. Read on to learn more about these tasty treats and how to make them.
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Evaporated Milk Cake Recipe #1
Ingredients:
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 1/2 cup evaporated milk
- 2 eggs
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan with butter or cooking spray.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together butter, evaporated milk, eggs and vanilla extract.
- Add wet ingredients to dry ingredients and mix until just combined. Pour batter into prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before serving.
Nutritional Information:
Serving size: 1 slice
Calories: 250 kcal
Fat: 12 grams
Carbohydrates: 32 grams
Protein: 4 grams
Sugar: 15 grams
Tips, Notes, and Serving Suggestions:
- You can add your favorite mix-ins to the batter, such as chocolate chips, nuts, or dried fruit.
- This cake can be served as is, or you can top it with your favorite icing or glaze.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
Evaporated Milk Cake Recipe #2
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 1/2 cup evaporated milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
Instructions:
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan with butter or cooking spray.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together butter, evaporated milk, eggs and vanilla extract.
- Add wet ingredients to dry ingredients and mix until just combined. Stir in pecans.
- Pour batter into prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before serving.
Nutritional Information:
Serving size: 1 slice
Calories: 300 kcal
Fat: 14 grams
Carbohydrates: 39 grams
Protein: 5 grams
Sugar: 18 grams
Tips, Notes, and Serving Suggestions:
- You can use any type of nuts for this recipe, such as walnuts, almonds, or macadamia nuts.
- This cake can be served as is, or you can top it with your favorite icing or glaze.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
Frequently Asked Questions:
- What is evaporated milk?
Evaporated milk is a shelf-stable milk product that has had roughly half of its water content removed. - Can I use a different type of milk for this recipe?
Yes, you can use any type of milk, though evaporated milk will give the cake a richer flavor. - Do I have to use nuts in this recipe?
No, you can leave the nuts out if you’d like.