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We always used milk for any cakes instead of water. It makes for a creamier texture, also as weird as this sounds, it helps hold moisture in the cake better than the water does.The water evaporateds too quickly in the baking process.Source(s): Me.DIVAMOBILE Â· 10 years ago.eport Abuse. I used to be part owner of a cake and pastry shop with my grandmother. We always used milk for any cakes instead of water. It makes for a creamier texture, also as weird as this sounds, it helps hold moisture in the cake better than the water does. The water evaporateds too quickly in the baking process.
Here's what to do if your last-minute decision to make this holiday pie recipe is perceivably ruined because you're short on evaporated milk. You can substitute 1 Â½ cups of cream or half and half (or a combination of the two) for the evaporated milk. You can also use milk (any kind from whole to skim); when doing so, add 1 tablespoon cornstarch in with the sugar and spices to help the pie set up. If you need a dairy-free or lactose-free option, you could use one of the lactose-free milks or vanilla almond milk in place of the evaporated milk, but again, add 1 tablespoon cornstarch. You'll also need to cut back a little on the sugar in the recipe because vanilla almond milk and some of the lactose-free milks are sweeter than evaporated milk.