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

really? where would i add it, in place of the oil? i never thought of that.

No, in place of the water. Don't get rid of the only fat in a recipe unless you have a good sub for it (like applesauce) or you will get a chewy tough cake.

You can sub out lots of different things for the liquid in a box mix.

oh, yeah, that makes sense. some days i just don't know where my head is.....lol thank you