I'm making a yellow cake and I always use evaporated milk(carnation) - I would like to make a few changes to my recipe
What kind of milk is better for cakes * whole milk or evaporated *
I use buttermilk.
I use whole, buttermilk, coconut milk, half and half... whatever is right for the recipe. Using any of the above, you may find a richer cake. Instead of subbing, I would suggest trying highly rated recipes and see just what types of milks produce a taste you like. Once you experiment a little, you will start to gravitate to recipes that have the ingredients you prefer in taste.