Mohawk Milk Cake

Mohawk Milk Cake


"A wonderful cake given to me by a Mohawk Indian after a bake off at the Fryeburg Fair here in Maine. It is heavy in weight but light in taste."

Ingredients 45 m {{adjustedServings}} servings 466 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 466 kcal
  • 23%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 76.1g
  • 25%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 381 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour and baking powder. Set aside.
  2. In a saucepan heat milk and butter until butter is melted. Remove from heat and set aside.
  3. In a large bowl, cream together the sugar and eggs until light and lemon colored. Stir in the vanilla. Beat in the flour mixture and the milk. Mix thoroughly and pour into prepared 9 inch Bundt pan.
  4. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
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Reviews 13

  1. 15 Ratings


It's difficult to rate this recipe what with the baking powder overload! Two TABLESPOONS? I'll play devil's advocate and give this recipe four stars and the benefit of the doubt that a typo is at work here! I used two TEASPOONS of baking powder and ended up with an absolutely perfect white cake. In fact, I'd consider this a great go-to recipe for all those of us who are constantly searching for that elusive, good and dependable white cake. Nope - this doesn't have a "corn bread texture." Yes, it is light, tender and pleasantly sweet and vanilla scented. Nope - it isn't dry. Yes, it is still sturdy enough for layers. But do NOT use 2 T. of baking powder! I melted the butter and milk together in the microwave while I mixed the eggs and sugar. I didn't bother to sift the flour and baking powder, and I added 1/2 tsp. salt to heighten the flavor. I baked this as cupcakes, pouring the batter easily (don't worry when you see how thin it is!) into the cupcake liners. Baked them about 20 minutes. I can't imagine the issues one might have with this cake if baked with so much baking powder - dryness? Caving in? Coarse, corn bread texture? Perhaps this is why so few have reviewed this recipe, and the last review was nearly three years ago! But with this one change, this just might be a 5-star recipe. With its unusual name, I'm sure I'll remember this recipe the next time I need a good white cake.


Very light, fluffy, easy to make cake. I expected it to be like a pound cake but it was more like a rich sponge cake.I silced in in half and filled it with sugared strawberries and whipped cream for a great strawberry shortcake!


We love this cake. It's quick and easy and tastes great. Dust with confectioners sugar for a finished look. It won me a second prize in the Hardwick Community Fair - oldest fair in the country!