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Cafe Latte Pound Cake with Evaporated Milk

Every baker knows that one of the worst things that can happen in the kitchen is ending up with a dry, rock-hard cake. Even worse is getting to the middle of your recipe and realizing you’re out of milk. To keep your Cafe Latte cake fluffy without needing fresh milk, reach for evaporated milk!

I always have evaporated milk in my pantry, which has got me out of trouble when I don’t have fresh milk. Or when I’m craving Ají de gallina, a Peruvian dish that doesn’t taste right without the rich flavor of evaporated milk.

In this Cafe Latte Cake, the evaporated milk – besides contributing to the final texture – creates a delicious flavor.

This cake has a fine crumb and a delicate coffee-with-milk flavor. Well-wrapped, it lasts a week and can be served as a dessert with whipped cream and berries or as a snack. Another option I always recommend with cakes is to toast it (as if it were a slice of bread) and eat it warm. Amazing!

You can add other flavors to the cake according to your favorite coffee order: vanilla, cinnamon, ginger, or other flavorings go very well.

Using evaporated milk in cakes has several benefits, making it a desirable choice for baking. Here are some reasons to consider using evaporated milk in your cake recipes:

Creaminess: Evaporated milk has a rich and creamy texture due to its reduced water content. This can enhance the moisture and texture of your cakes, making them softer and more luscious.
Flavor enhancement: Evaporated milk has a slightly caramelized flavor due to the reduction process, which can add depth and richness to the taste of your cakes.
Extended shelf life: Cakes made with evaporated milk tend to stay fresher longer. The lower water content can prevent staleness and drying out.
Better browning: Evaporated milk can achieve a desirable golden-brown color on the surface of your cakes, mainly when used in recipes that require baking at high temperatures.
Versatility: Evaporated milk can be used in various cake recipes, including chocolate, vanilla, coffee, and spice cakes. Its neutral flavor profile makes it a versatile ingredient that pairs well with multiple flavors.
Dairy alternative: If you or someone you’re baking for is lactose intolerant, you can use lactose-free evaporated milk to achieve a similar creamy texture.
Reduced curdling risk: When using evaporated milk in recipes that require acidic ingredients (e.g., citrus juice), it is less likely to curdle compared to regular milk, ensuring a smoother cake batter.
Consistency: Evaporated milk provides a consistent level of fat and moisture content, which can lead to more reliable and predictable baking results.

Cafe Latte Pound Cake with Evaporated Milk

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5 from 1 review

Print Recipe

A soft cake with a delighful caffe latte flavor.

Total Time: 1 hour
Yield: 12

Ingredients

Units

3 eggs
1 cup of granulated sugar
3/4 cup of evaporated Milk
1 tablespoon instant coffee dissolved on 1/4 cup of hot water
1/3 cup of vegetable or olive oil
2 cups of all-purpose flour
1 teaspoon of baking powder
Pinch of salt

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Instructions

Preheat the oven to 350F.
Grease 8” round baking pan. Cover the bottom with parchment paper.
Separate the egg yolk from the whites.
Beat the whites to hard peaks.
Mix the sugar, evaporated milk, salt, and coffee. Add the egg yolks, oil, and mix until combined.
Add the flour and baking powder.
Fold the whites on the mixture.
Pour into the baking pan, smooth the top and bake for 45 minutes or until golden.
Let cool 20 minutes on a rack, unmold.
Serve cold with whipped cream and fruit if desired.