BLENDER SOUFFLÉ MILK CAKE

By Muhammad Faizan

BLENDER SOUFFLÉ MILK CAKE

A super-soft, cloud-like dessert made entirely in a blender. No whisking, no folding — just blend, bake, and enjoy!

Ingredients (6–8 servings)

  • 4 large eggs (room temperature)

  • 500 ml (2 cups) warm milk

  • 200 g (1 cup) sugar

  • 60 g (½ cup) all-purpose flour

  • 40 g (1/3 cup) cornstarch

  • 30 g (2 tbsp) melted butter

  • 1 tsp vanilla extract

  • Pinch of salt

Instructions

1. Prep

  • Preheat oven to 160°C (320°F).

  • Prepare a water bath: place a larger baking tray in the oven and fill it halfway with hot water.

  • Lightly grease a deep baking dish (glass or metal).

2. Blend

Add everything to a blender in this order:

  1. Milk

  2. Eggs

  3. Sugar

  4. Flour + cornstarch

  5. Butter

  6. Vanilla + salt

Blend for 20–30 seconds until completely smooth.

3. Pour

  • Pour the mixture into your greased baking dish.

  • Tap gently to release air bubbles.

4. Bake

  • Place the baking dish into the preheated water bath.

  • Bake for 55–65 minutes, or until the top is lightly golden and set.

5. Cool

  • Let it cool fully, then refrigerate 2–3 hours for the perfect silky, sponge-like texture.

6. Serve

  • Slice with a warm knife.

  • Enjoy as is, or serve with honey, fruit, or powdered sugar.

Description

This dessert is a hybrid between a soufflé and a custard cake. Because everything is blended instead of whisked, the batter becomes ultra-fine and airy. Baking in a water bath creates a cloud-soft, bouncy, melt-in-your-mouth texture with a moist bottom layer and spongy top — exactly like the photos.

Tips for Best Results

✓ Use room-temperature eggs for maximum rise.
✓ Do not overblend — it adds too much air and may cause cracking.
✓ A water bath is essential for the smooth, jiggly texture.
✓ Let it cool completely before cutting; it firms up in the fridge.
✓ You can reduce sugar to 150 g for a lighter sweetness.

Servings

Makes 6–8 large slices or 10 smaller squares.

Estimated Nutritional Info (per slice, 1/8 of tray)

  • Calories: ~165

  • Protein: 6 g

  • Fat: 5 g

  • Carbs: 23 g

  • Sugar: 18 g

  • Calcium-rich and low in heavy fats.

Benefits

  • Fast, beginner-friendly (no whipping or special tools).

  • Light and lower-fat compared to cheesecake.

  • High calcium from milk.

  • Naturally gluten-reduced if you replace flour with extra cornstarch.

  • Kid-friendly, great for snacks or breakfast.

Q & A

Q: Can I make it without a water bath?

A: Yes, but it will be more cake-like and less silky. Water bath gives the signature “soufflé” softness.

Q: Can I use plant milk?

A: Yes, but cow’s milk produces the fluffiest structure. Plant milk results in a slightly denser cake.

Q: How long does it keep?

A: 3–4 days refrigerated in an airtight container.

Q: Can I add flavors?

A: Absolutely! Try matcha, lemon zest, cocoa, or condensed milk for a richer version.

Q: Why did my cake collapse?

A:

  • Oven too hot

  • Underbaking

  • Opening the oven early

  • Skipping the water bath

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