The Three Magic Ingredients You Need

Let’s break down what makes this cake work so beautifully with such minimal components.

Powdered Milk: The Star of the Show

Powdered milk, also known as milk powder or dry milk, serves as the foundation of this cake. It provides structure, protein, and a gentle dairy sweetness that forms the backbone of the flavor profile.

You’ll need about 2 cups of powdered milk for a standard cake. Full-fat powdered milk creates a richer result, but low-fat versions work perfectly well if that’s what you have on hand. The key is ensuring your powdered milk is fresh—stale powder can develop off-flavors that will affect your final product.

Eggs: The Binding Force

Eggs do the heavy lifting in this recipe, providing moisture, structure, and that essential lift that turns powder into cake. You’ll typically need 4 large eggs, though some variations call for 5 depending on their size.

Room temperature eggs incorporate more easily and create better volume when beaten. If you’ve forgotten to take them out ahead of time, simply place them in a bowl of warm (not hot) water for about 5 minutes.

Sugar: Sweetness and Texture

The third ingredient is sugar, usually about 3/4 to 1 cup depending on your sweetness preference. Sugar doesn’t just add sweetness—it also contributes to the cake’s moisture and tender crumb.

Granulated white sugar is the standard choice, but you can experiment with alternatives like coconut sugar for a deeper flavor, though this may slightly alter the texture and color.

The Complete Recipe: Step-by-Step Instructions

Preparation Phase

Before you begin mixing, preheat your oven to 350°F (175°C). This is crucial because you want your oven at the perfect temperature the moment your batter is ready.

Grease an 8-inch or 9-inch round cake pan with butter or oil, then dust it lightly with a bit of powdered milk instead of flour. This keeps the recipe completely wheat-free while preventing sticking….