3,407 milk cake recipes

A fancy turkey pot pie baked in Mini squash halves and topped with whole wheat herbed biscuits.

Layers of homemade sponge roll with raspberry jam, sherry-soaked custard, crunchy amaretti, and piped whipped cream make this Scottish trifle a showstopper British dessert.

Fudge Yummies are layered chocolate brownie bars with a cream cheese filling, melted marshmallow top, and swirled chocolate cream cheese frosting.

Rocky road fudge bars with three layers: chocolate brownie base, cream cheese filling with chocolate chips, marshmallow topping, and a swirled chocolate-cream cheese frosting.

Crispy pecan-potato pancakes topped with cilantro-marinated grilled shrimp, cool cucumber salsa, and a roasted red pepper cream sauce. A restaurant-style appetizer.

No-bake chocolate icebox cake with brandy-soaked tea biscuits, a thick chocolate pudding cream layer, and grated bittersweet and milk chocolate on top. Elegant, boozy, and zero oven time.

Old-fashioned pancakes, griddle cakes, or batter cakes: a rested whole-milk batter that fries up tender, fluffy, and golden. The classic way grandma made breakfast.

This Jamaican Sweet Potato Pudding cake is smooth and creamy, the coconut milk, raisins and rum add huge flavor to this dessert.

Pennsylvania Dutch applesauce cake (Ob'l Dunkes Kucka) is a one-bowl spice cake with raisins, brown sugar, and three warm spices. A heritage recipe with no eggs and no milk.

Fluffy, soft and delicious. This recipe does not use milk. The best bread-cake texture I have ever made or tasted.

Sorghum griddle cakes are fluffy gluten-free and dairy-free pancakes made with nutty sorghum flour and a starch for lift. No milk needed, and the batter thins to any consistency you like.

Easy and delicious. I cheated a bit by topping with canned milk chocolate frosting that I nuked for 30 seconds to make it easier to spread. I refrigerated the cake 8 hours before cutting.

This classic tres leches cake soaks a fluffy egg-separated sponge in three rich milks, then gets crowned with billowy vanilla meringue. A beloved Latin American dessert that melts on the tongue.

Vegan brownies built on the Depression-era wacky cake method: no eggs, no butter, no milk. Vinegar and baking soda do the lifting for a fudgy, chewy chocolate brownie that mixes in one bowl.

Almond pound cake baked from a cold-oven start, with butter, shortening, and evaporated milk for a tight, tender crumb. Almond extract perfumes every slice. The cold-start trick gives a crackless top and even rise.

This Punjabi dish, with some variation in spices, is eaten over all of northern India. Paneer is a fresh milk cheese with an interesting, slightly chewy consistency. It's easy to make, but requires planning ahead. You can substitute a diced 6- or 8-ounce cake of pressed tofu for it in this recipe.