Soured Milk Cake

Soured Milk Cake

  • Prep Time: 5 mins
  • Total Time: 30 mins
  • Yield: 12slices
  • About This Recipe

    “Our milk here sours quickly and I would rather use it than throw it away.This was given to me when I was first married by my sister-in-law It’s an old favourite.”


  • 4ouncesbutter
  • 1cupsugar
  • 1teaspoonbaking soda
  • 2eggs
  • 1 1/2 cupsflour
  • 2teaspoonscocoa
  • 1cupsoured milk
  • 1/2 cupraisins
  • 1teaspoonvanilla
  • Directions

  • Cream butter and sugar, add eggs and beat well.
  • Add flour, cocoa, raisins and milk.
  • Lastly add vanilla and soda dissolved in a little boiling water.
  • Bake in moderate oven until skewer comes out clean.
  • Reviews

  • “I was pleasantly surprised by this cake. It is _incredibly_ moist and yet has an almost crunchy crust to it. Elegant, indeed, Woodland Hues! Simple-tasting, but still “more-ish”. My changes: 2 t. malted milk powder (Horlicks) instead of cocoa, and 3 t. baking powder added to self-raising flour (instead of baking soda). I baked mine in three bread tins — the two tins with two inches of batter for an extra ten minutes. These latter two browned very nicely in the extra time.”

  • “This is really good, my hubby had his doubts that something made with milk that has gone bad could be good but hee was very impressed.He suggested I leave the milk out on the counter so I would have to make more.I left the recipe as-is except I hate raisins so I tried it with dried cranberrys and another time I used various dried fruit and both times it was wonderful.”

  • “This is a modest yet elegant little cake, moist, almost spicy, not quite chocolaty.I used Splenda in place of sugar, worked fine.I baked at 350F for 25 minutes, using an 8” round pan. “

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    Soured Milk Cake