I've had a customer ask if I can use a lighter milk in my cake recipe, like a 1% or 2%. I always use a store bought cake mix, but will be willing to make a cake from scratch. I was just wondering if it mattered which milk you use. I've always used my regular 2% milk for all my "scratch" recipes and never gave much thought to it, so now I'm just wondering. Thanks in advance.
The only difference between whole milk and 2% is the fat content, which, for the amount you will be using, is so minimal it won't make a difference. If you are worried about the texture, add an extra drop or two of oil. Remember, though, that adding that little bit of oil defeats the purpose of using 2% milk.
There is no reason why you can't use milk with a cake mix, either. Lots of our members do so, and never have a problem.
Theresa 
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