Evaporated milk is a common ingredient found in many kitchen pantries. It’s made by removing about 60% of the water from whole milk, giving it a rich, creamy texture while preserving the nutrients of fresh milk. Many bakers wonder if evaporated milk can be used as a substitute for regular milk in cake recipes. The short answer is yes, you can generally replace regular milk with evaporated milk in cakes, though a few adjustments may be needed depending on the recipe.
What is evaporated milk?
Evaporated milk is fresh milk that has had about 60% of its water content removed through evaporation. It is unsweetened and contains no added preservatives or chemicals. The process gives evaporated milk a rich, creamy texture and a slightly caramelized flavor. Once opened, evaporated milk should be refrigerated and used within 5-7 days.
Nutrition
Since evaporated milk has had some of the water removed, it is more nutrient dense than regular milk. A 1/4 cup serving provides:
| Calories | 87 |
|---|---|
| Fat | 5g |
| Carbs | 9g |
| Protein | 6g |
| Calcium | 227mg |
It contains slightly higher amounts of protein, vitamins A and E, calcium, and potassium compared to regular milk. The higher fat content means it provides a richer mouthfeel and flavor.
Uses
Evaporated milk is commonly used in:
- Coffees and teas
- Cream soups and sauces
- Puddings and custards
- Oatmeal
- Desserts like cakes and pies
It can be used as a substitute for cream or whole milk in many recipes. The thick, creamy texture makes it excel for sweet and savory dishes alike.
Can evaporated milk be substituted for regular milk in cakes?
Yes, you can generally replace regular milk with evaporated milk in cake recipes. However, a few adjustments may be needed:
Reduce other liquids
Since evaporated milk contains less water than regular milk, using it straight across may make your batter too thick. Reduce any other liquids in the recipe slightly – like water, juice, or oil – to compensate.
Decrease baking powder/soda
The higher protein content of evaporated milk makes baked goods rise more. Use about 1/4 teaspoon less baking powder or soda per 1 cup of evaporated milk.
Expect a richer flavor
Evaporated milk will impart a richer, creamier flavor compared to regular milk. This can be delicious in cakes like pumpkin, carrot, or red velvet.
Watch the sweetness
Some find evaporated milk slightly sweeter due to the caramelized milk sugars. You may want to reduce sugar slightly to balance the sweetness.
Adjust cook time or temperature
Since evaporated milk promotes more browning, the cake may cook faster. Check a few minutes early and reduce oven temperature by 25°F if needed.
Tips for using evaporated milk in cakes
Here are some top tips for successfully using evaporated milk in your next cake:
1. Pick the right recipe
Evaporated milk works especially well in dense cakes that benefit from extra moisture like carrot, banana, or pumpkin breads. Lighter cakes may turn out too dense.
2. Use equal amounts
For best results, substitute evaporated milk 1:1 for regular milk. Use the same volume or measurement.
3. Shake it first
Give canned evaporated milk a good shake before measuring to incorporate any separated milk solids.
4. Mind the fat
Evaporated milk has more fat than skim or low-fat milk. This can make a cake more moist and tender.
5. Watch the curdling
The protein in evaporated milk may cause batter to curdle if over-mixed. Gently fold wet and dry ingredients together.
6. Adjust leavening
Use 1/4 tsp less baking powder or soda for every 1 cup evaporated milk to prevent cakes from rising excessively.
7. Use shelf-stable milk
For convenience, look for shelf-stable evaporated milk that doesn’t require refrigeration until opened.
Evaporated milk cake recipes
Here are some delicious cakes that use evaporated milk:
Classic Chocolate Cake
This easy, moist chocolate cake uses evaporated milk for extra richness. The bittersweet chocolate flavor pairs perfectly with whipped cream or chocolate frosting.
Ingredients:
- 2 cups flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 1 cup evaporated milk
- 1/2 cup oil
- 2 eggs
- 2 tsp vanilla
- 1 cup boiling water
Instructions:
- Preheat oven to 350°F. Grease a 9×13 pan.
- Whisk flour, sugar, cocoa powder, baking soda and salt together.
- Add evaporated milk, oil, eggs and vanilla. Beat until smooth.
- Stir in boiling water last (batter will be thin).
- Pour into prepared pan and bake 30-35 minutes.
- Allow to cool completely before frosting.
Pumpkin Spice Cake
This pumpkin cake stays moist for days thanks to evaporated milk. Top with cream cheese frosting or whipped cream.
Ingredients:
- 3 cups flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 (15 oz) can pumpkin puree
- 1 1/4 cups evaporated milk
- 1 cup vegetable oil
- 3 eggs
- 2 cups sugar
Instructions:
- Preheat oven to 350°F. Grease a bundt pan.
- Whisk dry ingredients together in a large bowl.
- In another bowl, beat together pumpkin, evaporated milk, oil, eggs and sugar.
- Gradually beat in dry ingredients until just incorporated.
- Pour into prepared pan and bake 45-50 minutes until toothpick comes out clean.
- Let cool completely before inverting onto serving plate.
Classic Carrot Cake
Evaporated milk gives this carrot cake extra moisture. Top with cream cheese frosting for the perfect dessert.
Ingredients:
- 2 cups flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup evaporated milk
- 3 eggs
- 1 1/4 cups sugar
- 3 cups shredded carrots
- 1 cup vegetable oil
- 1 cup chopped pecans or walnuts
Instructions:
- Preheat oven to 350°F. Grease a 9×13 pan.
- Whisk flour, baking soda, cinnamon and nutmeg together.
- In another bowl, beat eggs and sugar. Stir in evaporated milk, carrots, oil and nuts.
- Fold in dry ingredients just until combined.
- Pour into prepared pan. Bake 40-45 minutes until toothpick comes out clean.
- Allow to cool completely before frosting with cream cheese frosting.
Frequently Asked Questions
Does evaporated milk make cakes more moist?
Yes, evaporated milk can help keep cakes moist and soft. The lower water content means more fat and protein is left behind when the water evaporates. Fat coats the flour proteins, resulting in a more tender crumb. The extra protein also retains more moisture.
Can I use evaporated milk instead of milk powder?
Yes, evaporated milk can be used in place of milk powder to add flavor and moisture to cakes. Use the same quantity specified in the recipe. Since evaporated milk still contains water, it won’t provide quite the same browning reaction as milk powder.
Is sweetened condensed milk the same as evaporated milk?
No, sweetened condensed milk and evaporated milk are different products:
- Evaporated milk – Milk with 60% of water removed. No sugar added.
- Sweetened condensed milk – Milk with 60% of water removed. Sugar added as a preservative.
While you can use them interchangeably in some recipes, the added sugar in sweetened condensed milk will alter the flavor.
Can I substitute evaporated milk for buttermilk?
Buttermilk is quite thick, so evaporated milk won’t provide the same texture. For the flavor, you can make a quick substitute: Mix 1 tablespoon lemon juice or white vinegar per 1 cup evaporated milk and let sit 5 minutes before using. The acidity helps mimic buttermilk.
Is evaporated milk healthier than regular milk?
Evaporated milk has a few more nutrients than regular milk since the water has been partially removed. However, the two are nutritionally similar and both provide protein, vitamins, and minerals like calcium. Choose skim or low-fat evaporated milk as a healthier option.
Conclusion
Evaporated milk can be easily substituted for regular milk in most cake recipes. Its low water content and high protein give cakes a moist, tender crumb. Adjust the other liquids, leavening, and cook time to account for the thicker consistency and browning properties. Evaporated milk is ideal for making dense cakes like carrot, pumpkin, or chocolate extra moist and flavorful. With just a few tweaks, you can use this handy pantry staple to bake delicious homemade cakes.