The Role of Milk In Cake Making


Most baked goods rely on a handful of ingredients, including milk, eggs, sugar, flour and butter, and each of these items plays a vital role in the formation of the end product. Milk has several roles in baking a cake beyond just moistening a batter. Milk adds structure to a batter so it doesn’t collapse in the oven. Milk can also give cakes their crisp crust.




Baking a cake  is similar to building a house. Some ingredients, such as flour, egg whites, and butter form the foundation of the cake, giving it structure and strength. Other ingredients, including sugar, and egg yolks, add the aesthetics that make a cake truly satisfying. These ingredients add tenderness, flavor and moisture to the cake. Milk — and in particular, whole milk — perform both functions. The protein in milk creates a strong batter, capable of rising and withstanding the rigors of baking. The sugar and fat in milk help tenderize and moisten the cake, while adding flavor. 

How you use milk matters. Cake recipes sometimes call for ingredients, such as milk, to be at room temperature. This allows the butter, sugar and eggs to come together more smoothly, creating an emulsion that traps air bubbles and makes a tender cake.

Now Let’s look at the milk we use here in Nigeria for baking:



Both condensed milk and evaporated milk are forms of concentrated milk in which approximately 60 percent of the water content has been removed. The major difference that sets these two canned milk products apart is sugar content; sweetened condensed milk, as the name implies, is always sweetened, while evaporated milk is unsweetened

Condensed Milk



Condensed milk is referred to as both condensed milk and sweetened condensed milk; the names are synonymous. This shelf-stable product is a form of concentrated milk in which about 60 percent of the water content has been removed, after which sugar is added before canning. Condensed milk contains 40 to 45 percent sugar. It’s rich and thick, with a caramel color and a super-sweet flavor.
You won’t see any products labeled as unsweetened condensed milk, since that’s essentially evaporated milk.
Sweetened condensed milk is commonly used in baked goods and desserts — like pie, pudding, ice cream — and as a sweetener in coffee and tea.


Evaporated Milk



Similar to condensed milk, and as the name implies, evaporated milk is also made by heating milk until about 60 percent of its water content has evaporated. It is then homogenized, packaged, and sterilized. The result is a dense, creamy, ultra-concentrated milk that can be canned and stored for several months. The high heat used in processing also adds a slightly caramelized flavor and darker color than regular milk.
There are skim, low-fat, and whole milk varieties of evaporated milk.
Evaporated milk is used in dishes that seek a creamy texture, but not necessarily any added sweetness. It’s used in both sweet and savory recipes

These two type of milk are used in cake making and can do lots of things in the cake. Depending on the baker’s recipe and intent 


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