What happens when adding milk to cake recipes?

Hydration and Texture:

* Moisture: Milk is a key ingredient for providing moisture to cakes. It helps to create a tender, soft crumb.

* Structure: Milk proteins interact with gluten in flour, contributing to the cake's structure and preventing it from being too dense or crumbly.

* Fat Content: Milk contains fat, which adds richness and flavor to the cake. It also helps to create a tender texture and prevent the cake from drying out.

Flavor:

* Sweetness: Milk adds a subtle sweetness to the cake.

* Creaminess: The fat in milk contributes to a creamy mouthfeel.

* Lactose: Milk contains lactose, a sugar that gives the cake a slightly sweet flavor.

Other Effects:

* Emulsification: Milk helps to emulsify fats and oils, resulting in a smoother batter.

* Temperature: Milk helps to regulate the temperature of the batter, ensuring even cooking.

* Color: Milk can lighten the color of the cake.

Types of Milk:

* Whole Milk: Provides the most richness and flavor.

* Low-Fat Milk: Offers a slightly lighter texture and less fat content.

* Skim Milk: Results in a slightly drier cake.

* Buttermilk: Adds tanginess and can be used to activate baking soda.

* Almond Milk: Provides a nutty flavor and is a good option for dairy-free cakes.

* Soy Milk: Adds a slightly beany flavor and is suitable for vegan cakes.

In general, adding milk to cake recipes leads to a more tender, moist, and flavorful cake. The specific effects depend on the type of milk used and the other ingredients in the recipe.