Chocolate milk cake is a decadent dessert that combines rich, chocolatey flavors with a creamy, spiced milk soak. The cake is soft, moist, and full of warmth from the cinnamon and cayenne pepper. Topped with a dollop of whipped cream and dusted with cinnamon, this cake is perfect for any occasion, whether you’re hosting a dinner party, looking for a cozy dessert, or just craving a delicious treat.

Chocolate Milk Cake

Why You’ll Love This Recipe

What makes this Chocolate Milk Cake so irresistible is the combination of flavors and textures. The cake itself is spongy and infused with warm spices, while the milk soak adds a whole new level of moisture, making every bite a rich, velvety experience. It’s a cake that doesn’t need frosting because the sweet and creamy milk soak is all you need. Whether you opt for dairy or dairy-free alternatives, this cake is versatile and sure to impress anyone who tries it.

Ingredients

For the Cake:

1 ½ cups self-raising flour
½ cup light brown sugar
½ cup dark brown sugar
1 cup dairy-free yogurt (or regular yogurt)
1 cup water
½ cup cocoa powder
1 ½ teaspoons cinnamon
½ teaspoon cayenne pepper (adjust to taste)
1 teaspoon vanilla extract

For the Milk Soak:

1 cup evaporated milk (or dairy-free equivalent)
1 cup sweetened condensed milk (or dairy-free equivalent)
1 cup whole milk (or dairy-free equivalent)
1 teaspoon cinnamon

For the Topping:

1 cup whipped cream (dairy or non-dairy)
1 teaspoon cinnamon (for dusting)

Tip: You can find the full ingredient list and measurements in the recipe card below.

Instructions

Prepare the Cake
Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together self-raising flour, light brown sugar, dark brown sugar, cocoa powder, cinnamon, cayenne pepper, and vanilla extract. Add the yogurt and water, and whisk until the batter is smooth and well combined.
Bake the Cake
Pour the batter into a greased cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Milk Soak
In a small saucepan, combine evaporated milk, sweetened condensed milk, whole milk, and cinnamon. Heat over medium heat until the mixture is warm, but not boiling. Stir occasionally to ensure the cinnamon is fully incorporated.
Soak the Cake
Once the cake is fully cooled, poke holes all over the top of the cake with a fork. Slowly pour the warm milk mixture over the cake, allowing it to soak in. Let the cake sit for at least 30 minutes to absorb the milk.
Topping
Once the cake has absorbed the milk, spread the whipped cream evenly on top of the cake. Dust with cinnamon for an extra touch of spice.
Serve
Slice and serve the cake while it’s still moist and gooey. This cake pairs perfectly with a cup of coffee or a glass of milk!

Variations

Dairy-Free Option: Use dairy-free yogurt, milk, and whipped cream to make this cake suitable for a dairy-free diet.
Spiced Up: Add a bit more cayenne pepper if you like a spicier kick, or substitute it with chili powder for a different flavor profile.
Chocolate Lovers: Add chocolate chips to the batter for extra richness and chocolate flavor.

Heating/Storage

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate it for up to a week.
Reheating: Reheat individual slices in the microwave for 15-20 seconds for a warm treat. You can also serve it chilled if preferred.

10 FAQ

1. Can I use a different flour for this recipe?
Yes, you can use all-purpose flour instead of self-raising flour. Just add 1 ½ teaspoons of baking powder to the mix to help it rise.

2. Can I use almond milk instead of regular milk?
Yes, almond milk works perfectly as a dairy-free alternative in both the cake and the milk soak.

3. What other spices can I add to the cake?
You can experiment with other spices like nutmeg or ginger to add a new twist to the flavor profile.

4. How can I make the cake fluffier?
For a fluffier cake, you can add an extra egg or use baking soda instead of baking powder, though it may alter the texture slightly.

5. Is this cake suitable for vegans?
To make this cake vegan, use dairy-free yogurt, milk, and whipped cream, and replace the egg with a flaxseed egg or other egg substitute.

6. Can I prepare this cake ahead of time?
Yes, you can make the cake the day before, and it will be even more flavorful as the milk soak continues to settle into the cake overnight.

7. What can I substitute for sour cream?
You can substitute sour cream with more yogurt or use a dairy-free alternative like coconut cream.

8. Can I freeze this cake?
Yes, you can freeze the cake without the whipped cream topping for up to 3 months. Thaw overnight in the fridge before serving.

9. How do I know when the cake is done baking?
Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.

10. Can I add fruit to the cake?
Yes, fresh berries, especially strawberries or raspberries, can be folded into the batter for a fruity twist.

Conclusion

This Chocolate Milk Cake is the ultimate dessert that combines rich chocolate flavors with a creamy, spiced milk soak, topped with whipped cream. Its moist texture and delightful sweetness make it the perfect treat for any occasion. Whether you serve it warm or chilled, it’s guaranteed to be a crowd-pleaser!

Chocolate Milk Cake

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Author: Chef sara
Total Time: 1 hour 30 minutes (including cooling time)
Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

Indulge in this Chocolate Milk Cake with a spiced milk soak, rich chocolate flavors, and whipped cream topping. The perfect comfort dessert for any occasion.

Instructions

Prepare the Cake:
Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together self-raising flour, light brown sugar, dark brown sugar, cocoa powder, cinnamon, cayenne pepper, and vanilla extract. Add the yogurt and water, whisking until the batter is smooth and well combined.
Bake the Cake:
Pour the batter into a greased cake pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Milk Soak:
In a small saucepan, combine evaporated milk, sweetened condensed milk, whole milk, and cinnamon. Heat over medium heat until the mixture is warm but not boiling, stirring occasionally.
Soak the Cake:
Once the cake is fully cooled, poke holes all over the top of the cake with a fork. Slowly pour the warm milk mixture over the cake, allowing it to soak in. Let the cake sit for at least 30 minutes to absorb the milk.
Topping:
Spread the whipped cream evenly on top of the cake and dust with cinnamon for an extra touch of spice.
Serve:
Slice and serve the cake while it’s still moist and gooey. Enjoy with a cup of coffee or milk for the perfect treat.

Notes

Dairy-Free Option: Use dairy-free yogurt, milk, and whipped cream to make the cake suitable for a dairy-free diet.
Spiced Up: Add more cayenne pepper or substitute it with chili powder for an extra spicy kick.
Chocolate Lovers: Add chocolate chips to the batter for extra chocolate flavor.
Fruit Twist: Add fresh berries like strawberries or raspberries to the batter for a fruity touch

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking, chilling
Cuisine: American