Milk/Cream
Golden Milk Cake
Popular on Food52
4 Reviews
Leah S.
March 20, 2021
Thanks for creating this recipe! I wanted to make golden milk cupcakes and this was a good base. Doubled everything to make 12 cupcakes.
I followed the advice of the review below and almost tripled the spice measurements; also put a few cloves and ground nutmeg in the simmer mixture since I didn’t have cardamom. Turned out perfectly spicy without being overwhelming. I made a simple vanilla buttercream frosting on top with some candied ginger to make them more festive. Will def make again!
I followed the advice of the review below and almost tripled the spice measurements; also put a few cloves and ground nutmeg in the simmer mixture since I didn’t have cardamom. Turned out perfectly spicy without being overwhelming. I made a simple vanilla buttercream frosting on top with some candied ginger to make them more festive. Will def make again!
Carol
September 16, 2020
Good base recipe, but not NEARLY enough spice. I more than doubled the recommended amounts, and I still think it needs more. I doubled the recipe and baked it in a 6 inch round, with one cupcake sized tester scooped out of the batter, as I was making it for someone and I didn't want to give a cake I'd never tasted! Swapped out the icing for a simple cream cheese with cardamom, as the end result is reminiscent of carrot cake. Cake is moist and has a good crumb, just needs more flavor!
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