Best Cake Recipe With Milk Chocolate In The World

Cake Recipe with Milk Chocolate

A cake recipe with milk chocolate is a yummy and special dessert that’s soft and fluffy with a gentle, sweet chocolate taste. Unlike regular chocolate cakes that use dark cocoa, this recipe goes for natural cocoa, giving it a lighter and slightly sweeter chocolate flavor.

Milk Chocolate cake recipe

You usually bake this cake in a square or brownie pan, calling it a “snacking cake.” It has buttercream only on top, keeping things simple and perfect for smaller groups of 4-6 people. The natural cocoa choice gives it that ‘milk chocolate‘ taste, like the chocolate milk we loved as kids.

Be-Ro Flour book

“The cake recipe with milk chocolate might be traced back to an old Be-Ro Flour book from 1923, which has evolved over time but maintains its classic charm.”

This cake recipe with milk chocolate is more than just tasty, it brings back memories. It’s often the milk chocolate birthday cake in some families, loved for being light, not too heavy, and great for kids. Moreover, it stays moist for a week, making it handy for different occasions.

Best Cake Recipe With Milk Chocolate

So, making a cake recipe with milk chocolate is about mixing simple ingredients, like natural cocoa, to make a flavorful and easy dessert. You get a delicious chocolate sponge cake, perfect for celebrations or just treating yourself, maybe with a cup of tea. Whether you add colorful sprinkles or a bit of chocolate milk frosting, this cake is a delightful choice for chocolate fans who prefer a lighter option than dark chocolate cakes.

Ingredients You’ll Need for a Cake Recipe with Milk Chocolate

For the Cake:

1/4 cup (50g) vegetable oil
4 tablespoons (57g) softened butter
3/4 cup (149g) granulated sugar
2 large eggs, room temperature
6 ounces (170g) milk chocolate, chopped
1/4 teaspoon table salt
2 1/2 cups King Arthur Unbleached Cake Flour
1 tablespoon King Arthur Bread and Cake Enhancer (optional)
1 1/4 teaspoons baking soda
3 teaspoon King Arthur Pure Vanilla Extract
1/4 cup (21g) dried whole milk
1/4 cup (21g) natural cocoa powder
1 cup (227g) buttermilk, room temperature
1 cup (123g) marshmallow spread (optional for filling one layer)

For the Ganache:

12 ounces (340g) milk chocolate, chopped
1 cup (227g) heavy cream

For the Buttercream Frosting:

1 cup (226g) unsalted butter, softened
4 cups (500g) confectioners’ sugar, sifted
1 tablespoon vanilla extract
2-3 tablespoons whole milk or heavy cream
A pinch of salt

How to Make Cake Recipe with Milk Chocolate Step-By-Step Process

Instructions

For the Cake:

Preheat the oven to 350°F and prepare the pan(s) with cooking spray.
In a mixer bowl, combine oil, butter, sugar, and eggs. Beat for 2 minutes.
Add melted milk chocolate, salt, flour, Cake Enhancer, baking soda, vanilla, dried whole milk, cocoa powder, and 1/2 cup buttermilk.
Beat for 1 minute, then scrape the bowl.
Add the remaining butter, and stir for 30 seconds.
Pour the batter into the pan(s) and bake according to size: 8″ rounds (18-24 minutes), 9″ rounds (20-28 minutes), cupcakes (15-18 minutes), and a 13″ x 9″ x 2″ pan (25-35 minutes).
Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.

For the Ganache:

Ganache

Place chopped chocolate in a medium-sized bowl.
Heat the cream until just boiling and pour over the chocolate.
Stir until completely melted and lump-free.
Chill the ganache in the fridge while preparing the cake.
Whip the chilled ganache until thick, light, and fluffy using the mixer.

For the Buttercream Frosting:

Beat the soft butter in a big bowl until it’s creamy.
Add the powdered sugar slowly, one cup at a time, being careful after each addition.
Add vanilla extract, salt, and 2 tablespoons of milk or cream. Beat until smooth and fluffy. Add more milk or cream if needed to achieve the desired consistency.

To Assemble the Cake:

To Assemble the Cake

Once the cakes are completely cooled, assemble them by spreading 1 cup (123g) of marshmallow spread between the cake layers, if desired.
Set one cake on a serving plate or cake stand.
Spread a layer of whipped ganache over the top of the first cake layer.
Carefully place the second cake layer.
Continue this process if you have additional layers.
Once the layers are stacked, frost the entire cake with the prepared buttercream frosting, covering the top and sides evenly.
Optional: Decorate the cake with additional ganache, chocolate shavings, or other toppings of your choice.
Chill the assembled cake in the fridge to set the frosting and ganache.
Once set, slice and serve the delicious cake recipe with milk chocolate!

Additional Tips for a Perfect Cake Recipe with Milk Chocolate

Make your cake extra tasty by adding Marshmallow Fluff or your favorite filling between the layers. It’s sweet and fluffy, making your cake super delightful.
Before stacking your cake, try soaking each layer with a simple syrup. Just mix equal parts water and sugar, heat until it dissolves, and then brush it onto your cooled cake layers.
Use 1/2 cup of instant hot chocolate mix (milk chocolate flavor). Mix it well into the batter for a yummy alternative.
Before you start baking, let your ingredients come to room temperature. This makes your batter smoother and ensures your cake bakes evenly.
To get your cake just right, measure your flour and sugar with dry cups and your liquids with liquid cups. It’s important for a perfect cake.
When you mix the dry ingredients into the wet batter, be gentle. Don’t overmix, just fold them in. This gives your cake a soft and moist texture.
Pick good-quality chocolate for your ganache. Better chocolate means a richer and tastier ganache for your cake.
Let your ganache cool to room temperature before pouring it over the cake. For a thicker layer, pop it in the fridge for a bit.
Before your final frosting, put on a thin, crumb coat of buttercream. This locks in moisture and makes your cake’s surface smooth.
Add chocolate curls, sprinkles, or edible flowers to make your cake unique and special.

Additional Tips

Storage Tips

Serve at Room Temperature: Enjoy the best flavor by serving the cake at room temperature. It brings out all the deliciousness.

Refrigerate Leftovers: To keep your cake fresh, store any leftovers in an airtight container in the refrigerator.

Up to 5 Days: Your cake will stay yummy for up to 5 days in the refrigerator. Just make sure it’s tightly sealed to preserve its goodness.

FAQ For This Recipe

Can I skip Marshmallow Fluff?

If you don’t have Marshmallow Fluff, no worries. You can still make a delicious cake without it.

Can I use simple syrup?

Yes, you can. The simple syrup adds moisture and flavor to the cake layers. Just brush it on for that extra yummy.

Can I eliminate dried whole milk?

If you don’t have dried whole milk, a great substitute is 1/2 cup of instant hot chocolate mix (milk chocolate flavor). Mix it in for a tasty alternative.

Easy Milk Chocolate cake

Is there a milk chocolate cake mix?

While there might be, you can easily make your own by incorporating milk chocolate into the batter. It brings a delightful chocolaty goodness.

What is the use of milk chocolate in baking?

Milk chocolate adds a sweet and creamy flavor to your baked goods. It enhances the richness and indulgence of your treats.

Which milk chocolate is best for baking?

Choose a high-quality milk chocolate for the best results. Look for a brand you enjoy eating, as it will contribute to the overall deliciousness of your baked creations.

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