Hot Milk Cake
Total TimePrep: 20 min. Bake: 30 min. + cooling
- 4 large eggs, room temperature
- 2 cups sugar
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 2-1/4 teaspoons baking powder
- 1-1/4 cups 2% milk
- 10 tablespoons butter, cubed
- Preheat oven to 350°. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter beating on low speed until smooth.
- In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.
- Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack.
Hot Milk Cake Tips
How is hot milk cake made?Milk cake is a simple, old-fashioned cake. It is made by beating eggs until thick and foamy, mixing in the dry ingredients and then finishing with warmed milk, which gives the batter a bit of a head start on cooking. It is a good cake base that lends itself perfectly to all manner of decoration, garnishing and flavor experimentation. Watch us make it!
Can I freeze milk?Yes, you can freeze milk! Milk can be frozen for up to 3 to 6 months. For best results, we suggest using it sooner rather than later, because prolonged freezing can change the texture. Freeze the milk in a plastic or glass container, leaving some room for expansion. Better yet, make milk ice cubes! Thaw frozen milk in the refrigerator overnight before using.
How can I ensure success with hot milk cake?As with most cake recipes, bring the eggs to room temperature so that they whip up nicely and provide a delicate airiness to the crumb of your cake. Additionally, for ultimate flavor and richness, use 2% or whole milk.
Nutrition Facts1 piece: 254 calories, 9g fat (5g saturated fat), 75mg cholesterol, 154mg sodium, 39g carbohydrate (26g sugars, 0 fiber), 4g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Aug 23, 2020
I have made this cake multiple times and my family loves it. I topped it with strawberries and some whip cream and it is an instant success.
Aug 17, 2020
Healthy Recipe..Thank you.
Jul 3, 2020
This is an excellent cake. Very tasty, goes really well with Strawberries
Jun 29, 2020
What a delicious cake! I halved the recipe and baked it in a 9 inch round cake pan. I baked it 25 mins. Probably could have used another couple of minutes. And I should have used butter and flour in the pan instead of spray (it did stick). But my son and I were instantly addicted! My only changes were using whole milk (all I had) and adding a pinch of salt (and btw...I also used regular salted butter too). This came together so quickly! And it is perfect eaten warm!
Jun 25, 2020
I made this cake for the first time many years ago when my children still lived at home. I took it out of the oven and my husband and I had a piece and loved it. Then our son and his friend and our daughter came home from high school. They tried it and loved it. Then a friend stopped by to drop something off. She tried it and loved it as well. I'm so glad I still have the recipe
Jun 14, 2020
Delicious. And yes, I beat the eggs for 5 full minutes!
Jun 9, 2020
Halved the recipe and made it to accompany strawberries and and whipped cream. It was excellent! Not too sweet and nice and moist. Will definitely use this one again and again.
May 21, 2020
Love it! So easy and delicious
May 16, 2020
I followed the recipe exactly as written and the cake turned out beautifully. It was light and tasty. It's not a strong flavored cake, but a great light snack or a wonderful dessert with some fruit added to it. My husband said that in the words of the Great British Baking Show, "it's a beautiful sponge"! I will definitely make this cake again. Sometimes I'll make it as is and sometimes I'll play around and add flavors to it or a topping of some kind. This is a great cake recipe.
May 15, 2020
No comment left