Milk Chocolate Cake Recipe

Name: Milk Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 c. sugar; 2 sq. unsweetened chocolate, melted; 3/4 c. butter; 1 tsp. vanilla; 4 eggs, separated; 2 1/4 c. sifted cake flour; 1 tsp. cream of tartar; 1/2 tsp. baking soda; 1/2 tsp. salt; 1 c. milk; Cream Filling

Servings: persons

2 1/4 c. sugar
2 sq. unsweetened chocolate, melted
3/4 c. butter
1 tsp. vanilla
4 eggs, separated
2 1/4 c. sifted cake flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
1 c. milk
Cream Filling

1
Add 1/4 cup sugar and 3 tablespoons water to melted chocolate. Cream the butter well.
2
Add remaining 2 cups sugar gradually, beating until light and fluffy.
3
Add vanilla, then egg yolks, one at a time, beating well after each addition.
4
Add chocolate mixture; blend thoroughly.
5
Add sifted dry ingredients alternately with milk, beating until smooth.
6
Fold in egg whites, beaten until stiff but not dry.
7
Pour into 3 greased round cake pans.
8
Bake at 350u00b0 for 50 minutes, or until done.
9
Let stand for 5 minutes, then turn out on racks to cool.
10
Put layers together with filling; spread the top and sides of cake with a chocolate cream cheese frosting.

1797

kcal

Calories

Fat

272

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/4 c. sugar, 2 sq. unsweetened chocolate, melted, 3/4 c. butter, 1 tsp. vanilla, and more.

Yes, Milk Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Milk Chocolate Cake

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