If you don't have whole milk on hand, there are several alternatives you can use in a cake recipe, depending on your dietary preferences and what's available in your kitchen. Here are some common substitutions:
2% or Reduced-Fat Milk: This is a suitable replacement for whole milk in most cake recipes. It has a slightly lower fat content but should still work well in maintaining the cake's texture and moisture.
Skim Milk: Skim milk has even less fat than 2% milk, but it can still be used as a substitute if necessary. Just keep in mind that the cake may be slightly less rich and moist compared to using whole milk.
Buttermilk: Buttermilk can add a tangy flavor and tender texture to cakes. If your recipe calls for whole milk, you can replace it with an equal amount of buttermilk. You might need to adjust the leavening agents (baking powder/baking soda) in the recipe to account for the acidity of the buttermilk.
Almond Milk, Soy Milk, or Oat Milk: These dairy-free milk alternatives can also work as substitutes for whole milk. Choose an unsweetened version to avoid adding extra sweetness to the cake.
Coconut Milk: In recipes where the coconut flavor complements the cake's other ingredients (e.g., coconut cakes), coconut milk can be a tasty alternative to whole milk.
Nutritional milk substitutes: There are various milk substitutes made from nuts, such as cashew milk, hazelnut milk, and macadamia milk, which can be used in cake recipes. Again, opt for unsweetened varieties.
Water: As a last resort, if you don't have any milk substitutes available, you can use water to replace the milk. However, keep in mind that this will result in a plainer-tasting cake.
When substituting milk in a cake recipe, the end result might vary slightly in terms of texture and flavor, but these alternatives should work reasonably well in most cases. Choose the option that best suits your dietary needs and complements the other flavors in the cake.