Evaporated Milk Cake – Moist Vanilla Cake With Evaporated Milk (Eggless)

Super moist evaporated milk cake made with few ingredients for an easy, simple delicious cake dessert for dinner or snack or breakfast!

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This is a very moist egg free vanilla cake that has a soft texture and sweet flavor from the addition of evaporated milk.

I used 12 oz carnation evaporated milk in this vanilla cake recipe, which is perfect to use if you have leftover canned evaporated milk at home.

If you want a quick, delicious & simple eggless vanilla cake and if you have any leftover evaporated milk from holidays or anytime, do try this evaporated milk cake.

What Is Evaporated Milk?

Evaporated milk is heated milk with most of it’s water content evaporated, leaving mostly the cream of the milk so it’s more creamier in texture than milk.

It is different from heavy cream because it has gone through the heating or cooking process and the texture is obviously different from heavy cream.

It is more comparable to milk in it’s liquid like consistency but more creamy like condensed milk.

Evaporated milk vs Condensed milk – What is the difference between evaporated milk and condesened milk?

The difference between evaporated milk and condensed milk is that while condensed milk is usually sweet with added sugar, evaporated milk is usually unsweetened.

In brief, evaporated milk & condensed milk are almost the same while one is sweet and the other is not sweet.

When you use condensed milk in recipes, you need to cut on the sugar since the condensed milk is already sweet in taste.

When you use evaporated milk to make desserts like cake or pie, you will need to add sugar to make it sweet.

You can see pumpkin pie with evaporated milk here and you can see pumpkin pie with condensed milk here!

In many dessert recipes, you can use condensed milk and evaporated milk interchangeably or as a substitute for each other, if you take care of adjusting the amount of sugar.

If a cake recipe uses evaporated milk & sugar, you may replace it with condensed milk and reduce or skip the sugar.

If a cake recipe uses condensed milk, you may replace the condensed milk with evaporated milk and you will need to add sugar too.

Evaporated milk substitutes in cakes & desserts

Evaporated milk in this cake recipe and many other dessert recipes may be substituted with equal amounts of condensed milk.

However, it is very important to reduce the amount of sugar significantly or totally skip the sugar in these recipes, since the condensed milk is usually sweetened with sugar!

In this evaporated milk vanilla cake recipe, you may substitute 12 oz of evaporated milk with equal amounts of condensed milk (or an approximate amount should be fine, and the rest may be replaced with whole milk).

When you substitute the evaporated milk with condensed milk in this cake recipe, you can skip the sugar and brown sugar in the ingredients.

More Easy Cake recipes:

moist dense yellow cake

moist chocolate cake

light fluffy vanilla cake

moist fresh apple cinnamon cake

orange cake with orange juice and condensed milk

More milk based desserts recipes include milk cookies, instant pot rice pudding, semiya payasam (Indian vermicelli kheer), tapioca pudding and more!

So here is how you can make easy, eggless, moist and delicious evaporated milk vanilla cake at home.

How To Make Evaporated Milk Vanilla Cake?

To make eggless, moist vanilla cake with evaporated milk, we use the following ingredients.

ingredients to make eggless evaporated milk vanilla cake

evaporated milk 12 oz can

self rising flour 2 cups

vanilla extract 1 teaspoon

butter ½ cup softened (1 stick butter)

sugar ¾ cup

brown sugar ½ cup

for topping (optional)

maraschino cherries 4 to 5

liquid from maraschino cherry jar 2 tablespoons (for a quick, easy glaze)

Step by step instructions

Add the dry flour to a large bowl.

In a separate large bowl, add the evaporated milk.

In a third bowl, place the softened butter, brown sugar and sugar. Mix well to cream the sugar, brown sugar and butter.

Add the creamed butter sugar mixture to evporated milk and add vanilla extract too, mix everything to combine well.

Add the wet ingredients mixture (evaporated milk mixture with butter and sugar) to the dry flour mixture, stir to form the cake batter. Make sure the ingredients are combined evenly and there’s no lumps of flour or dry flour left at the bottom of the bowl.

Preheat oven to 325 degree Fahrenheit.

Prepare a 9 inch cake pan by greasing with little oil or butter and line with a parchment paper.

Pour the prepared cake batter to the prepared cake pan.

Place the cake pan in the preheated oven and bake for about 35 minutes.

Once this is done, increase the oven temperature to 350 degree and bake for another 8 to 10 minutes until the cake is cooked through completely. If you are unsure, insert a toothpick through the centre of the cake and it should come out clean.

Once the cake is baked, transfer the cake immediately from the hot oven so it won’t get over baked.

Allow the cake to cool before you slice or frost the cake as you like!

I used a simple cherry decoration using preserved maraschino cherries.

I also glazed the top of the cake with about 2 tablespoons of liquid from the maraschino cheery bottle which worked very well to give a quick, finished look, instead of using sugar syrup or other frostings!

Below you can get the recipe for delicious milk cake for an easy, eggless moist vanilla cake for dessert.