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 sq. unsweetened chocolate or 6 Tbsp. dry cocoa; 1/4 c. milk or 1/2 c. if use dry cocoa; 1 c. shortening; 1 c. granulated sugar; 2 c. sifted all-purpose flour; 1 c. light brown sugar; 1 tsp. baking soda; 1/2 tsp. salt; 1 c. milk; 2 Tbsp. vanilla; 3 egg whites, beaten; 3 egg yolks, unbeaten

Servings: persons

2 sq. unsweetened chocolate or 6 Tbsp. dry cocoa
1/4 c. milk or 1/2 c. if use dry cocoa
1 c. shortening
1 c. granulated sugar
2 c. sifted all-purpose flour
1 c. light brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 c. milk
2 Tbsp. vanilla
3 egg whites, beaten
3 egg yolks, unbeaten

1
Melt chocolate in 1/2 cup milk; cool.
2
Cream shortening while slowly adding sugar; beat well.
3
Add egg yolks, one at a time, beating well after each addition.
4
Add chocolate.
5
Sift flour with baking soda and salt.
6
Add to batter alternately with milk and vanilla.
7
Fold in egg whites, beaten stiff.
8
Turn into 2 greased 9 x 9 x 2-inch pans.
9
Bake at 400u00b0 for 30 minutes or until done. When cool, spread cakes with plain whipped cream flavored with 1/4 teaspoon vanilla.
10
Combine into layers.

1477

kcal

Calories

Fat

254

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 sq. unsweetened chocolate or 6 Tbsp. dry cocoa, 1/4 c. milk or 1/2 c. if use dry cocoa, 1 c. shortening, 1 c. granulated sugar, 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.

That's it — enjoy your meal!

Milk Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions