Souring Milk: If you don't have soured milk on hand, you can easily make it by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes until it curdles slightly. Spice Variations: Feel free to adjust the spices to your liking. A pinch of nutmeg or allspice would also be delicious. Nut Addition: Consider adding 1/2 cup of chopped walnuts or pecans for added texture and flavor. Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days.
Waste Not Cake
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING12 People
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VIEWS18
Transform your kitchen 'waste' into a delightful treat! This cake cleverly uses soured milk, resulting in a moist, flavorful, and surprisingly easy-to-make dessert. You'd never guess its humble origins!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol53 mg
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Fiber1 g
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Protein4 g
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Saturated Fat5 g
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Sodium127 mg
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Sugar18 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. (5 minutes)
02 Step
Recipe View 7 mins In a large bowl, cream together the sugar and softened butter until light and fluffy. (7 minutes)
03 Step
Recipe View 3 mins Beat in the eggs one at a time, then stir in the cocoa powder, cinnamon, and ground cloves. (3 minutes)
04 Step
Recipe View 5 mins Gradually add the flour alternately with the soured milk, beginning and ending with flour. Mix until just combined; do not overmix. (5 minutes)
05 Step
Recipe View 2 mins Gently fold in the raisins. (2 minutes)
06 Step
Recipe View 2 mins In a separate small bowl, dissolve the baking soda in the boiling water. Immediately add this mixture to the cake batter and stir to incorporate. (1 minute)
07 Step
Recipe View 1 mins Pour the batter into the prepared baking pan and spread evenly. (1 minute)
08 Step
Recipe View 35 mins Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. (35 minutes)
09 Step
Recipe View 10 mins Let the cake cool completely in the pan before slicing and serving. (60 minutes)
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Carrie Waters
Jun 23, 2025The recipe was easy to follow, and the cake was a success. I'll definitely be making this again.
Jewel Marquardt
Jun 21, 2025A great way to use up milk that's about to expire. The cake is easy to make and tastes wonderful.
Lea Beer
Jun 18, 2025I was skeptical about using sour milk, but this cake turned out amazing! So moist and flavorful.
Yasmeen Borer
May 2, 2025My family loved this cake! I added walnuts and it was a big hit.