Milk Chocolate Refrigerator Cake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Here's a dessert that has become my go to when I need something impressive but don't have much time. This milk chocolate refrigerator cake comes together in under an hour total, which means you can have a homemade treat ready before dinner without any stress. The cocoa powder in here is packed with antioxidants, so you can feel a little better about indulging. Best of all, the recipe uses simple pantry staples that most of us already have on hand, making it incredibly budget friendly. Once it's baked and chilled, it slices beautifully and tastes absolutely divine.
Ella x
Ingredients
- 250 gall-purpose flour
- 250 gsugar
- 100 gunsweetened cocoa powder
- 50 gmilk powder
- 100 gunsalted butter, softened
- 2large eggs
- 250 mlmilk
- 1 mlvanilla extract
- 400 gmilk chocolate chips
- 10 gbaking powder
- 5 gsalt
Detail level
Instructions
- 1
Preheat your refrigerator to 4°C (39°F).
- 2
In a large mixing bowl, whisk together flour, sugar, cocoa powder, and baking powder.
- 3
In a separate bowl, whisk together milk powder, milk, and vanilla extract.
Tip: Use a high-quality vanilla extract for the best flavor.
- 4
Add the softened butter to the dry ingredients and mix until well combined.
Tip: Make sure to use room temperature butter for the best results.
- 5
Pour the wet ingredients into the dry ingredients and mix until smooth.
- 6
Fold in the milk chocolate chips.
- 7
Pour the batter into a 20cm (8 inch) round cake pan lined with parchment paper.
- 8
Refrigerate the cake for at least 4 hours or overnight.
Tip: The longer it chills, the better it will be.
- 9
Remove the cake from the refrigerator 30 minutes before serving.
Tip: Let it sit at room temperature for 30 minutes before serving.
- 10
Slice and serve.
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