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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Calories: 312kcal
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