Turkish Milk Cake Recipe
Turkish Milk Cake, also known as Sütlaçlı Kek or Sütlü Kek in Turkish, is a traditional dessert that traces its roots back to the Ottoman Empire. The recipe combines the rich milk-based flavors commonly found in Turkish desserts with the soft, airy texture of a sponge cake.
Equipment
- A mixing bowl
- A whisk
- A 9x9 inch baking pan
- A saucepan
- A spatula
- A cooling rack (optional)
Ingredients
For the Cake:
- 1 ½ cups of all-purpose flour
- 1 cup of granulated sugar
- ½ cup of unsalted butter, melted
- 1 cup of whole milk
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- A pinch of salt
For the Milk Syrup:
- 2 cups of whole milk
- ½ cup of heavy cream
- 1/3 cup of granulated sugar
- 1 tablespoon of cornstarch
- 1 teaspoon of vanilla extract
Instructions
- Preheat the Oven and Prepare the Baking PanStart by preheating your oven to 350°F (175°C). Grease and line your baking pan with parchment paper or lightly dust it with flour to prevent the cake from sticking.
- Make the Cake BatterIn a large mixing bowl, whisk together eggs, sugar, and melted butter until the mixture is smooth and well combined. Add milk, vanilla extract, and salt, and whisk again until fully blended.Sift in the flour and baking powder to prevent lumps. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. You want the batter to remain light and airy.
- Bake the CakePour the batter into your prepared baking pan and spread it evenly. Place it in the preheated oven and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove from the oven and allow the cake to cool slightly in the pan.
- Prepare the Milk SyrupWhile the cake is cooling, you can prepare the milk syrup. In a medium saucepan, combine whole milk, heavy cream, and sugar. Cook the mixture over medium heat until the sugar dissolves and the milk is heated through.In a small bowl, mix cornstarch with a few tablespoons of cold milk to create a slurry. Once the milk syrup is hot, slowly whisk in the cornstarch slurry and cook for 2-3 more minutes until it thickens. Stir in the vanilla extract and remove the saucepan from the heat.
- Soak the Cake with the Milk SyrupOnce the cake is slightly cooled, use a fork or skewer to poke holes all over the cake. This will allow the milk syrup to soak into the cake, making it moist and flavorful. Slowly pour the milk syrup over the cake, ensuring the syrup is absorbed evenly.
- Let it RestAllow the cake to sit for at least 30 minutes to absorb the syrup and cool completely. If you have time, refrigerating the cake for a couple of hours will give it a firmer texture and enhance the flavor.