To turn the cake batter into a liquid. Why milk specifically? Because the recipe says so. I've definitely replaced milk with juice before and only good things have resulted, so I doubt that what you add really matters on a chemical level.
of course it can though it works better in cupcakes i think,
It's not the milk alone that makes a cake rise. If the recipe includes milk it probably also contains either baking powder and/or baking soda. This combination of a base (Baking soda or Baking Powder) and an acid (milk) causes a slight chemical reaction which causes the cake to rise.
basic ingredients of a cake are: eggs,baking powder,milk,white flour
2% because the fat in the milk when baked absorbs the sugar , makes the cake more moist
you don't
you need butter. flour, baking soda, baking pouder, vinilla, milk
Water can be substituted for milk with very little difference in the finished cake. You could also use reconstituted dry milk or canned evaporated milk thinned with water.
Yes, almond milk can be used as a substitute for cow's milk in baking recipes.
yes you can use aluminium cake dish in baking mode in oven
The cake is baking in the oven.
Buttermilk has a different acidity than whole milk. If used in a cake mix that calls for whole or 2% milk, a teaspoon of baking soda should be added to balance the acid in the buttermilk.
You can use alternatives like liquid milk, coconut milk, almond milk, or soy milk in place of milk powder when baking.