How do you use regular milk instead of condensed in a cake recipe?

You can't simply substitute regular milk for condensed milk in a cake recipe without adjusting the recipe. Here's why and how to make the switch:

Why Condensed Milk is Special in Cakes:

* Sweetness: Condensed milk is incredibly sweet, adding a distinct flavor to cakes.

* Moisture: The high sugar content in condensed milk helps retain moisture, making the cake tender and soft.

* Structure: The thick consistency of condensed milk adds structure and stability to the cake.

Substituting Regular Milk:

1. Adjust Sweetness:

* Add Sugar: Since regular milk isn't sweet, you'll need to add extra sugar to compensate. Start by adding 1/4 cup of sugar for every 1/2 cup of condensed milk you're replacing. You can adjust the amount based on your taste preference.

2. Adjust Moisture:

* Add Butter or Oil: Condensed milk helps retain moisture. To achieve a similar result, add a tablespoon of melted butter or oil for every 1/2 cup of condensed milk you're replacing.

3. Adjust Texture:

* Increase Flour: Regular milk is thinner than condensed milk, so you might need to increase the flour slightly to compensate. Start by adding 1 tablespoon of flour for every 1/2 cup of condensed milk you're replacing.

Example:

If a recipe calls for 1 cup of condensed milk, you would:

* Add 1/2 cup of sugar.

* Add 2 tablespoons of melted butter or oil.

* Add 2 tablespoons of flour.

Additional Tips:

* Reduce Liquid: You might need to reduce the total amount of liquid in the recipe slightly, since regular milk is thinner than condensed milk.

* Test the Batter: The batter should be thick and slightly sticky. If it seems too thin, add a little more flour.

* Adjust Based on Your Recipe: The specific adjustments needed may vary depending on the original recipe.

Important Note: Substituting regular milk for condensed milk will change the flavor and texture of the cake. It might not be as sweet or as moist as the original recipe intended.