This Simple Milk-Based Cake is a soft, gently flavoured sponge made with milk to give a tender, comforting crumb. The taste is mild and familiar, with a light sweetness that makes it easy to enjoy on its own or with simple toppings.
It is designed for beginner bakers who want a clear, steady method using everyday ingredients. The steps are calm and forgiving, making this cake well suited to relaxed home baking and confidence building.
Recipe Information
Difficulty: Beginner
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Servings: 8 slices
Ingredients
-
175 g plain flour
-
2 teaspoons baking powder
-
Pinch of salt
-
150 g caster sugar
-
2 medium eggs
-
120 ml whole milk
-
90 ml sunflower oil
-
1½ teaspoons vanilla extract
Step-by-Step Method
-
Heat the oven to 170°C fan. Grease and line the base of a 20 cm round cake tin.
-
In a large bowl, mix the flour, baking powder, salt, and sugar until evenly combined.
-
In a jug, lightly beat the eggs with the milk, oil, and vanilla extract until smooth.
-
Pour the liquid mixture into the dry ingredients.
-
Stir gently with a wooden spoon until a smooth, pourable batter forms with no dry flour visible.
-
Spoon the batter into the prepared tin and level the surface lightly.
-
Bake for 35 minutes, until risen, lightly golden, and a skewer inserted into the centre comes out clean.
-
Leave the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Baking Tips
-
Use room-temperature milk to help the batter mix smoothly.
-
Stir gently and stop as soon as the batter looks even to keep the crumb soft.
-
The cake is ready when it feels springy in the centre and pulls slightly from the sides.
-
Let the cake cool fully before slicing for the neatest result.
Variations
-
Vanilla and nutmeg: Add a small pinch of nutmeg for warmth.
-
Dairy-free: Replace the milk with a plant-based alternative such as oat milk.
-
Loaf tin: Bake in a lined 900 g loaf tin for 45 to 50 minutes.
Serving Suggestions
Serve plain with tea or coffee, or dust lightly with icing sugar. It also works well with a thin spread of jam or honey.
Storage and Reheating
Store in an airtight container at room temperature for up to 3 days. Freeze slices for up to 2 months and defrost at room temperature. Warm gently if desired.
