Eggless Vanilla Cake with Condensed Milk

BM# 51 -- Baking Marathon: Day 20
Bake of the Day: Celebration Cakes -- Eggless Vanilla Cake with Condensed Milk

As I was organizing the recipes to post for this week, I was surprised to see that I was missing my daughter's birthday cake. Then I realized that I made an extremely small (6") cake and it was all gone by the end of the night. I only had one good picture of the cake. So I made it again recently.

It is a very basic eggless vanilla cake with condensed milk. Using cake flour makes the cake soft and gives it a great texture. It is not a very moist cake, but is not totally dry either.

It is a versatile recipe that can be customized with just about any add-ins. I added crushed oreos when I made it for my daughter's birthday and then added some chocolate chips the second time. It can be dressed up with frosting or kept simple with chocolate ganache. Simple, simple treat for big or small celebrations.

Recipe Adapted from here.

Ingredients: Makes a 8" round cake.

Cake Flour - 1¼cups (Or use 1 cup All purpose flour & ¼cup corn starch)
Baking Powder - 1tsp
Baking Soda - ½tsp 

Salt - a pinch
Unsalted Butter - ½cup melted and cooled (or use ½cup vegetable/ canola oil)
Sweetened Condensed Milk - ½cup+2tbsp
Soy milk - ½cup (you can use regular dairy milk or even water)
Apple Cider Vinegar - 2tsp
Pure Vanilla Extract - 2tsp
Chocolate Chips or Crushed Oreo cookies - ½cup (optional)

Method:

• Preheat oven to 350°F. Grease a 8" round cake pan that is at least 2" deep, line with parchment, grease again and dust with flour.
• Combine soy milk and apple cider vinegar in a measuring jar. Set aside for 5~10 minutes to curdle.
• In a mixing bowl, sift cake flour, baking powder, baking soda and salt.
• To the soy milk mixture, add the melted and cooled butter, condensed milk and vanilla. Mix well to combine.
• Slowly pour in the wet ingredients into the dry ingredients and mix until well combined. 
• Stir in the chocolate chips or the crushed oreos into the batter, if desired.
• Pour the batter into the prepared baking pan and bake for 22~25 minutes or until a cake tester inserted into the middle of the cake comes out clean. 
• Let the cake cool in the pan for 5 minutes before turning it over onto a wire rack to cool completely. Once completely cooled, then frost of ice the cake as desired.
• I poured chocolate ganache icing on top of the cake and then topped it with some sprinkles.

Chocolate Ganache Frosting using Half-n-Half:
Ingredients:
Half-n-Half - ¼cup (you can also use 2tbsp whole milk & 2tbsp cream)
Dark Chocolate - ½cup, coarsely chopped
Vanilla extract - ¼tsp

Method:

• Heat half-n-half until bubbles start to form around the edges. Pour it over the chocolate placed in a small bowl and set aside for 1~2 minutes. Add the vanilla extract and whisk until the chocolate is melted and the mixture is smooth.
• Set aside for a few minutes to cool slightly, then pour over the cake. The ganache will thicken and harden as it cools.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51.

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