There’s nothing more comforting than the aroma of a milk bundt cake baking in the oven. It’s the classic pantry cake, simple and genuine, that takes us back to childhood breakfasts. This recipe is designed for those seeking extreme softness: the milk in the batter makes the crumb as light as a cloud, perfect for dipping or enjoying with a thin layer of jam. An easy preparation, with ingredients we all have in the pantry, ideal for starting the day with sweetness.
If you love bundt cakes, you can’t miss trying the marbled bundt cake, or the dad’s bundt cake. You must try the cloudy Nene bundt cake or the lemon bundt or the cocoa bundt cake.
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OTHER BUNDT CAKES
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the preparation of the milk bundt cake
- 1 3/4 cups all-purpose flour
- 1/2 cup cornstarch
- 3/4 cup sugar
- 2/3 cup milk
- 1/3 cup vegetable oil
- 4 eggs
- 1 pinch salt
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar
Tools
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- Electric Whisks
- Bundt Cake Pan 8.7 inches
- Manual Whisk
Steps for preparing the milk bundt cake
In a large bowl, crack the eggs and add the sugar. Beat well with the electric whisks for several minutes until the mixture becomes light, fluffy, and frothy. This step is crucial to incorporate air and make the bundt cake very tall.
While continuing to mix at a reduced speed, pour in the vegetable oil in a thin stream, followed by the milk at room temperature. Add a pinch of salt and the flavoring of your choice, like lemon zest or vanilla.
Sift the flour together with the baking powder. Gradually add them to the liquid mixture, stirring gently to avoid lumps. You will get a smooth, fragrant, and velvety batter.
Grease and flour a bundt cake pan. Pour in the batter, leveling it well, and bake in a preheated static oven at 350°F (180°C) for about 35-40 minutes. Always perform the toothpick test before removing from the oven. Let it cool completely before unmolding and decorate with powdered sugar.
Tips, Variations, and Storage
The trick for extreme softness: For a tall and fluffy bundt cake, the key is to beat the eggs with sugar for at least 10 minutes. The mixture should become almost white and triple in volume. This step allows the cake to rise in the oven without “sinking”.
Ingredient temperature: Always use milk and eggs at room temperature. If the milk is cold, it can create a thermal shock with the baking powder, preventing the bundt cake from developing correctly in height.
Bicolor variant (marble effect): If you want a scenic touch, divide the batter into two bowls. In one, add 20g of unsweetened cocoa and two more tablespoons of milk. Pour the two mixtures alternately into the pan and use a fork to create waves: you will get a beautiful marbled bundt cake.
Citrus variant: You can replace 50ml of milk with lemon or orange juice and add the grated zest of the citrus directly into the sugar before beating the eggs. The essential oils of the peel will make the dessert very fragrant.
Chocolate chips: If you want to add them, place the chocolate chips in the freezer for half an hour and then lightly flour them before adding to the batter. This trick prevents them from all sinking to the bottom of the pan during baking.
Storage
At room temperature: The milk bundt cake remains incredibly soft for 3-4 days. The secret is to store it under a glass dome or in an airtight container for pastries.
Air protection: If you don’t have a cake holder, wrap the bundt cake (only when it’s completely cool!) in plastic wrap. The moisture from the milk will stay trapped inside, keeping the crumb elastic and moist as if just baked.
In the freezer: You can freeze the bundt cake already sliced. Wrap each slice in parchment paper and place them in a freezer bag. This way, you’ll always have a healthy breakfast ready: just let it thaw at room temperature or heat it for 30 seconds in the microwave.
Frequently Asked Questions
Can I use semi-skimmed milk?
Yes, it’s perfectly fine for a lighter version of the soft bundt cake.
Why didn’t the bundt cake rise?
Make sure the eggs are at room temperature and do not open the oven before 30 minutes.
Can I use extra virgin olive oil?
Yes, but make sure it’s a mild-flavored oil so as not to overpower the milk’s aroma.
