Milk And Cake Baking

What is the role of milk in cake making? Though milk is a common ingredient in most cake recipes, very few bakers are fully aware why it is used and how it affects the final product.

Milk is a liquid that is made of water, fat, protein, sugar and minerals. It has several functions in cake making, such as:

Adding moisture — Milk adds moisture to the cake batter, which helps create a soft and tender crumb. Moisture also helps the cake stay fresh longer and prevents it from drying out.

Adding flavour — Milk adds a subtle and creamy flavour to the cake, and complements other flavours in the recipe. Milk contains lactose, a type of sugar that can help with browning and caramelisation, which adds to the flavour and appearance of the cake.

Adding structure: Milk contains protein, which helps with the structure and texture of the cake. Protein helps the cake rise and hold its shape, as well as creating a fine and even crumb. Protein also reacts with baking soda or baking powder, which are leavening agents that help the cake rise and become fluffy.

Adding richness: Milk contains fat, which helps with the richness and mouth feel of the cake. Fat helps the cake become moist and tender, as well as adding a smooth and velvety texture. Fat also helps the cake retain air bubbles, making the cake lighter and softer.

Is it wise to use milk in every cake recipe?

No, milk does not have to be an ingredient in every cake. There are some cake recipes that do not use milk at all, such as sponge cakes, angel food cakes, or chiffon cakes. These cakes rely on other ingredients like eggs, oil or water, to provide moisture, flavour, structure and richness. These cakes are usually lighter and airier than a cake that uses milk, and they have a different texture and taste.

The difference between a cake made with milk and one made without milk depends on the type and amount of milk used, as well as the other ingredients and methods in the recipe. A cake made with milk tends to be more moist, tender, rich, and flavourful than a cake made without it. A cake made with milk tends to have a finer and more even crumb, and a smoother and more velvety texture than a cake made without it. A cake made with milk tends to brown and caramelise more than a cake made without it, and it may have a darker and more golden colour.

The quantity of milk used in a cake recipe is important, as it affects the balance and ratio of other ingredients, as well as final outcome of the cake. When the quantity of milk used is just right, the cake will have the optimal moisture, flavour, structure and richness, and it will bake evenly and perfectly. When the quantity of milk used is too little, the cake will be dry, crumbly, bland, and dense, and it may not rise properly or crack on the surface. When the quantity of milk used is too much, the cake will be soggy, mushy, overly sweet, and heavy, and it may not set properly or collapse in the middle.

For the road

Milk is a versatile and useful ingredient in cake making, as it provides moisture, flavour, structure, and richness to the cake. However, milk does not have to be in every cake, and there are some cakes that use other liquids instead. The quantity of milk used in a cake recipe is also important, as it affects the balance and ratio of the other ingredients, and the final outcome of the cake.