Looking for a milk powder cake recipe? We’ve got two of them!

If you've been looking for a milk powder cake recipe, your search ends here, for we have two recipes. One is a no-bake cake, and easy to make, while the other milk powder cake goes all out and includes chocolate. Using milk powder in cake is a hack of sorts, especially if you run out of milk or want to try something a little different than usual. Do try these delicious cake recipes with milk powder in them.

1. Custard Milk Powder Cake Recipe

Ingredients

- 500 gm milk powder

- 750 ml water, room temperature

- 125 gm sugar

- 45 gm all-purpose flour

- 2 eggs

- 1 pack of digestive biscuits

Instructions

1. Take a heatproof glass tray, preferably square, and arrange a pack of digestive cookies to make a crust. Alternatively, you can crush them by hand, and mix with melted butter to form a buttery cake crust.
2. Take a bowl and mix flour, sugar, and milk powder, then proceed to add the eggs and mix to combine. Then pour water a little at a time, and whisk to get a smooth custard.
3. Pour the liquid into a saucepan; on medium heat, bring to a boil while stirring constantly.
4. Cook until the mixture has thickened, pour it over the biscuits or biscuit crust.
5. Cover the tray or pan with cling film or aluminum foil and put in the fridge to cool.

2. Vanilla Milk Powder Cake Recipe

Ingredients

Vanilla Cake

- 320 gm cake flour

- 1 ½ tsp baking powder

- ½ tsp baking soda

- ½ tsp salt

- 115 gm unsalted butter, room temperature

- 250 gm granulated sugar

- 2 tsp vanilla extract

- 30 gm milk powder

- 30 gm Cadbury Cocoa Powder

- 2 eggs, room temperature

- 240 ml buttermilk, room temperature

- 120 gm plain yogurt, room temperature

Frosting

- 340 gm unsalted butter, room temperature

- ½ tsp salt

- 1 tsp vanilla extract

- 30 gm Cadbury Cocoa Powder

- 125 gm milk powder

- 500 gm powdered sugar

- 30 ml milk or heavy cream

To decorate:

- Cadbury Nutties

- Candy Sprinkles

Instructions

1. Preheat the oven to 180°C and grease two 8-inch round cake pans with butter. Line the bottom of the cake pans with parchment paper.
2. Take a bowl, and add the cake cake flour, baking powder, baking soda, and salt in a medium bowl. Give it a mix to evenly mix.
3. Take a mixing bowl, and using an electric mixer, on medium speed, beat butter and sugar until light and fluffy. Next, add the vanilla extract, cocoa powder, and milk powder and beat again to mix. Add eggs one at a time, beating to combine.
4. Take a mid-sized bowl and mix the buttermilk and yogurt, using the eclectic mixer on high. Divide into two portions. Divide the flour mixture into 3 parts, reduce speed to low, and add the flour, alternating with the yoghurt-buttermilk liquid.
5. Pour the batter between the two pans and smoothen with a spatula. Tap the pans on your kitchen counter to get rid of any trapped air.
6. Bake the cakes for 25 minutes. The tops will turn golden and the cakes spongy. Just in case, insert a toothpick into the center of both cakes and check for crumbs, if none or a few dry-ish crumbs, the cakes are fully baked.
7. Let the cakes cool in their pans for 15 minutes, on a wire rack. Then invert onto the wire rack.
8. Next, to make the frosting, take a big bowl, add butter and salt, and beat, on medium speed, until light and fluffy. Then pour the vanilla, cocoa powder, and milk powder and beat to mix, on low speed until combined.
9. Finally, add all of the powdered sugar, a little at a time, and mix on low speed until incorporated. Scrape down the side of the bowl to get an evenly combined frosting. Pour the milk and mix on low speed, until smooth. Increase the speed to medium and beat the frosting for 1 minute, until light.
10. Take a rotating cake stand, preferably, and place one cake in its center. Crumb coat the cake with the frosting, generally adding more on top of the cake. Then put the second cake on it.
11. Apply the rest of the frosting to the cake’s top and sides, smoothening with a bench scraper. If you have extra frosting, you can it in decorative patterns on the cake’s top.
12. Top the cake with the Cadbury Nutties in any pattern and the candy sprinkles.

13. Transfer the cake to the fridge for 20 minutes or more and take it out before serving.