6 Minute Milk Cake In Microwave

Milk Cake has got to be one of my favourite desserts. The light airy sponge soaking up all the liquid goodness making the milk cake moist and melt-in-the-mouth is something straight out of my most delicious dessert dreams. I can understand why this is one of Alia Bhatt’s favourite too.

I’ve made the sponge in the microwave in 6 minutes, so you can try it out for yourself and see what I’m talking about. The only difficult part about this 6-minute milk cake in microwave recipe is waiting for it to chill before you bite into it. This will become one of your most loved desserts too because it’s super simple to make, uses only a few staple pantry ingredients, is quick, delicious, moist and so indulgent.

WHAT YOU’LL LOVE ABOUT THIS RECIPE

• Quick
• Uses staple pantry ingredients
• Microwave recipe
• Perfect for beginners
• Hassle free

INGREDIENTS USED IN 6 MINUTE MILK CAKE IN MICROWAVE

• MILK

Milk plays a crucial role in baking adding moisture to the cake and preventing it from becoming too dry. It adds a natural sweetness and richness to the cake due to it’s fat content, making the crumb of the cake softer, lighter and airier. Using milk in the cake prevents it from becoming too crumbly and hydrates the dry ingredients creating a softer and smoother batter.

• VINEGAR

Vinegar is used as a leavening agent when combined with baking soda. The reaction of both the ingredients produces carbon dioxide that helps baked goods rise. It also acts as a flavor enhancer and adds a subtle tanginess to the cake resulting in a softer and tender crumb. The vinegar also helps the cake to retain its moisture keeping it soft and light.

• BAKING SODA

Baking soda reacts with the vinegar in the recipe and results in the cake being soft and moist. The baking soda also enables the cake to rise and become light and fluffy.

• FLOUR

Flour is a fundamental ingredient in baking providing structure and texture to baked goods by forming gluten when mixed with water/milk. This traps the leavening gases and allows the cake to rise and maintain structure. It makes the cake tender, softer and more delicate.

• OIL

Oil helps the cake retain moisture throughout the baking process ensuring it stays soft and moist. It prevents excessive gluten formation which results in a lighter and airier sponge. Oil mixes into the batter easily eliminating the need for creaming or softening. It also helps prolong the shelf life of the cake by slowing down the staling process.

EQUIPMENT YOU NEED FOR THE 6 MINUTE MILK CAKE IN A MICROWAVE

This recipe requires minimal equipment. We need a silicon mould to bake the cake in.

Measuring cups and spoons are integral for everyone who intends to bake and aids in measuring the ingredients with precision.

A good mixing bowl to combine everything is necessary. You also need a microwave to bake the sponge and a spatula to combine all the ingredients.

OTHER RELATED RECIPES FROM THE BLOG

1. EGGLESS TRIPLE CHOCOLATE MILK CAKE
2. ROSE MILK CAKE
3. EGGLESS PISTACHIO MILK CAKE

TIPS TO MAKE 6 MINUTE MILK CAKE IN MICROWAVE

1. Combine the ingredients thoroughly but avoid overmixing as it may make the cake dense.
2. Do not overbake the cake as it may harden or burn.
3. Pierce the cake properly till about 3/4th of the way and not all the way to the bottom.
4. Pour the soaking liquid evenly on a slightly warm cake as that enables it to absorb the liquid better.
5. Chill the milk cake for an hour at least before serving.

6 minute Milk Cake in microwave

 

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Ingredients

• FOR THE SPONGE
• ¾ cup milk
• 2 tsp vinegar
• ¾ cup castor sugar
• 6 tbsp oil
• ½ tsp vanilla
• 1 + ¼ cup flour
• ½ tsp baking soda
• 1 tsp baking powder
• FOR THE SOAKING LIQUID
• 1 cup milk
• ½ cup condensed milk

Instructions

1. Grease and line a 7-inch silicon mould and keep it aside.
2. Add milk and vinegar to a bowl and mix well. Keep it aside for 5 minutes.
3. Add the castor sugar, oil, vanilla to the milk mixture and mix well.
4. Add the flour, baking powder and baking soda to the bowl and mix well till the batter is smooth and there are no lumps.
5. Transfer the batter to the lined silicon mould and bake in the microwave on regular heating mode for 6 minutes.
6. Remove from the microwave after 6 minutes and let the cake cool slightly before demoulding.
7. Place the cake on a dish and poke holes all over the cake.
8. For the soaking liquid, combine the milk and condensed milk and mix well.
9. Pour the soaking liquid on the warm cake evenly for better absorption.
10. Combine another 1 cup milk and ½ cup condensed milk and pour over the cake and on the sides of the cake.
11. Garnish the cake with whipped cream and strawberries.
12. Refrigerate the cake for 1 hour before cutting into slices and serving.

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If you like my 6-Minute Milk Cake in Microwave recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!