Hot Milk Cake Recipe: Perfect for Any Occasion

Hot Milk Cake Recipe Perfect for Any Occasion
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Simple Hot Milk Cake Recipe
Hot Milk Cake is a straightforward, traditional one-layer cake that slices well and is moist and buttery. Add whipped cream and fruit or dust with powdered sugar to make it look like it's covered in snow.

Hello friend, I Anne Carter welcome you all to Beyond The Bayou Blog with full enthusiasm to bake today’s recipe: Hot Milk Cake. This Hot milk sponge cake Recipe is not only easy to make but tastes absolutely delicious.

So, I recently hosted a kitty party at my place, and let me tell you, the pressure was on to impress all my lovely guests. I decided to whip up a hot milk cake – a classic favorite that never fails to delight. To complement the cake, I also served some freshly baked Peppermint Chocolate Chip Cookies and a variety of ice cream flavors, it was a match made in heaven. As soon as my friends took their first bite of the hot milk cake, their faces lit up with delight. The cake was incredibly soft and moist, with a hint of warmth from the hot milk that made it simply irresistible.

So are you all excited to learn something special today. If yes, just be ready with all your equipment and ingredients to create magic on your plate.

Overview: How To Make Hot Milk Cake?

Overview How To Make Hot Milk Cake

Get ready to whip up a delightful treat with our Hot Milk Cake recipe! This classic dessert is a breeze to make and packs a punch of moist, buttery goodness that’s sure to satisfy your sweet tooth.

To start off, preheat your oven to 350°F and grab a 9×13-inch baking pan. Give it a quick spritz with baking spray to ensure your cake doesn’t stick.

Next up, it’s time to heat up some milk and butter in a saucepan until it’s bubbling and the butter is all melted – should take you about 5 minutes. While that’s bubbling away, whisk together your flour, baking powder, and salt in a separate bowl. Set it aside for later.

Now, in a big mixing bowl or using a stand mixer, beat together granulated sugar and eggs until they’re nice and fluffy – about 3 to 4 minutes should do the trick. Then, slowly add in your flour mixture, beating on low until it’s all mixed in. Gradually pour in that hot milk-butter combo while keeping the mixer running on low. Don’t forget to add in some vanilla extract for that extra flavor boost!

Once everything’s mixed up nicely, pour the batter into your prepared pan and pop it in the oven. Let it bake for around 28 to 32 minutes until it’s lightly browned and a toothpick poked in the center comes out clean.

Now comes the hard part – waiting for it to cool! Once it’s cooled down completely, sprinkle some powdered sugar on top for that extra touch of sweetness, slice it up, and serve. Voila! You’ve got yourself a scrumptious Hot Milk Cake ready to enjoy.

Try More Cake Recipes!

Hot Milk Cake Recipe Perfect for Any Occasion

Simple Hot Milk Cake Recipe

Hot Milk Cake is a straightforward, traditional one-layer cake that slices well and is moist and buttery. Add whipped cream and fruit or dust with powdered sugar to make it look like it's covered in snow.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 312kcal
Author: Anne Carter
Servings: 12

Equipment

  • Electric hand mixer or stand mixer
  • Mixing Bowls
  • Saucepan

Ingredients

  • 1 cup whole milk
  • 1/2 cup unsalted butter
  • 2 cups all-purpose flour 
  • 1/2 tsp salt
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 1/2 tsp vanilla extract
  • Powdered sugar for dusting

Instructions

  • Preheat oven to 350°F and grease a 9×13-inch baking pan with baking spray.
  • Heat milk and butter in a small saucepan until bubbling and butter is melted, about 5 minutes.
  • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, beat sugar and eggs until fluffy, about 3 to 4 minutes.
  • Gradually add flour mixture to the eggs and sugar, beating on low until just combined. Slowly pour in hot milk mixture while mixing. Stir in vanilla extract.
  • Pour batter into the prepared baking pan and bake for 28 to 32 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack before dusting with powdered sugar and slicing to serve.

Notes

  • Preheat the oven and heat the milk: Kick things off by preheating your oven and heating the milk and butter mixture on the stove. While the milk cools for about 5 minutes, it’s a great time to measure out the rest of your ingredients, ensuring everything’s ready to go when you need it. This helps to ensure the hot milk is at the perfect temperature when it’s added to the other ingredients.
  • Stir the milk as it heats: Heat the milk over medium heat and stir it occasionally to prevent it from burning. Heating it too quickly can cause it to curdle or scald, which can affect the flavor of your cake.
  • Line the baking pan with parchment: If you plan to remove the entire cake from the pan, it’s a good idea to line your baking pan with parchment paper. This makes for easier removal and serving. Ensure the parchment paper comes up and over the long edges of the pan for easy lifting.
  • Beat the egg mixture until fluffy: Take your time beating the eggs with the sugar, around 3 minutes or more, until the mixture becomes fluffy. This step is crucial for achieving a light and airy texture in your cake. You can test the texture by observing how the mixture falls off the beaters – it should form ribbons that slowly disappear into the bowl.
  • Cool the cake in the pan: Once the cake is baked to perfection, let it cool in the pan on a wire rack at room temperature. Allowing it to cool completely helps in achieving clean slices with minimal crumbs. This patience ensures your cake looks as good as it tastes when you serve it up.

Nutrition

Calories: 312kcal | Carbohydrates: 51g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 201mg | Potassium: 80mg | Fiber: 1g | Sugar: 35g | Vitamin A: 359IU | Calcium: 79mg | Iron: 1mg
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What to Serve with Hot Milk Cake?

What to Serve with Hot Milk Cake

Time for The Tips!

  1. Get the Oven and Milk Ready: First things first, preheat your oven and heat up the milk and butter on the stove. While the milk cools for a quick 5 minutes, take that time to measure out all your other ingredients. Trust me, having everything ready makes for smooth sailing later on.
  2. Keep an Eye on the Milk: As you’re heating up the milk, give it a stir every now and then. Medium heat is your friend here. Stirring helps prevent any unwanted burning or curdling. We’re aiming for creamy, not scorched!
  3. Prep Your Pan Right: If you’re planning to flip the cake out of the pan later on, line it with parchment paper. This little trick ensures your cake slides out effortlessly. Don’t forget to give the parchment a quick spray with cooking spray for good measure.
  4. Fluff Up Those Eggs: When it’s time to beat the eggs and sugar, don’t rush it. Spend a good 3 minutes giving them a good whisk until they’re nice and fluffy. This step is key for that dreamy lightness in your cake. Wondering if it’s ready? Dip your beater in and watch for ribbons that slowly disappear back into the bowl.
  5. Let it Cool: Once your cake is baked to perfection, resist the urge to dive in right away. Pop that pan onto a wire rack and let it cool down completely at room temperature. Patience pays off here – a cooled cake means clean cuts and minimal crumbles when it’s time to serve.

Possible Variations and Substitutions!

  1. Yield: This recipe serves up 12 mouthwatering slices of Hot Milk Cake. But hey, feel free to slice it thicker or thinner based on your cravings!
  2. Storage: Got leftovers? No worries! Pop any extra cake under a cozy cover and leave it at room temperature. It’ll stay fresh and tasty for up to 4 days.
  3. Freezer Friendly: Want to stash some cake for later? Cool it down, wrap it up snugly in a couple of layers of plastic wrap, and chuck it in the freezer. It’ll stay good for up to 3 months. When you’re ready for a slice, just let it thaw out overnight at room temperature.
  4. Spice it Up with Cinnamon: Feel like adding a little extra oomph to your cake? Sprinkle in a pinch of cinnamon for a cozy, spicy kick.
  5. Almond Twist: Fancy a nutty flavor? Swap out the vanilla extract for almond extract and sprinkle some slivered almonds on top for an extra crunchy delight.
  6. Chocolate Lover’s Dream: Craving chocolate? Mix in ¼ cup of cocoa powder and swap out regular milk for chocolate milk for a heavenly chocolate cake that’s just as simple to whip up.
  7. Fruity Delight: Turn your Hot Milk Cake into a fruity sensation! Whether it’s peaches, plums, or pineapples, this cake is a perfect match. Just layer your chosen fruit at the bottom of the cake pan, pour the batter over it, bake as usual, and voila! Flip it upside down before serving for a dazzling presentation.

Frequently Asked Questions (FAQs)

Q: Can I Freeze Milk?

A: You can freeze milk, yes! Milk is kept for three to six months in the freezer. We recommend utilizing it as soon as possible for optimal results, as prolonged freezing can alter the texture. Pour the milk into a glass or plastic container and freeze, allowing space for expansion. Make milk ice cubes instead! Before usage, let frozen milk thaw in the fridge for a full night.

Q: How Can I Ensure Success with Hot Milk Cake?

A: Bring the eggs to room temperature, like with most cake recipes, to ensure that they whisk up smoothly and give the crumb of your cake a little airiness. Additionally, use whole or 2% milk for the richest flavor and consistency.

Q: Can You Reduce the Amount of Sugar in A Hot Milk Cake?

A: While I haven’t personally tested this, readers have successfully made this cake with as little as half the amount of sugar. That can be helpful if you’re looking to cut back on your sugar intake, or you’re planning to serve it with my caramel coconut topping.

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