If you’re craving a dessert that feels like a warm hug from the inside, this Hot Milk Cake Recipe is exactly what you need. This classic, old-fashioned cake is beautifully simple yet incredibly tender, boasting a sponge-like texture that melts in your mouth. The magic lies in the hot milk and butter mixture that gently cooks the batter as it bakes, creating a fluffy, moist cake that pairs perfectly with just about anything. Whether you’re serving it for a casual family dinner or a special occasion, this Hot Milk Cake Recipe is sure to become a beloved staple in your baking repertoire.
Ingredients You’ll Need
The beauty of this Hot Milk Cake Recipe is in its simplicity. Each ingredient plays a crucial role in building the cake’s delicate crumb, moistness, and rich flavor, proving you don’t need a long list to make something truly spectacular.
- Whole milk (1 cup): Adds moisture and richness, and when heated with butter, it helps create the cake’s tender crumb.
- Unsalted butter (½ cup): Provides a luscious, creamy texture and enhances flavor without overpowering.
- Large eggs, room temperature (4): Give structure and lift, helping the cake rise to its fluffy perfection.
- Granulated sugar (2 cups): Sweetens the cake and contributes to its tender texture.
- Vanilla extract (1 teaspoon): Adds a warm, aromatic note that compliments the simple flavors beautifully.
- All-purpose flour (2 cups): Forms the cake’s base, providing structure and body.
- Baking powder (2 teaspoons): Essential for leavening, making sure your cake springs up light and airy.
- Salt (½ teaspoon): Balances the sweetness and enhances all the flavors.
How to Make Hot Milk Cake Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan or two 9-inch round cake pans. This step ensures the cake won’t stick and will have a perfect golden crust.
Step 2: Heat the Milk and Butter
In a small saucepan, gently heat the milk and butter over medium heat until the butter is completely melted and the mixture is hot but not boiling. This warm mixture is the secret behind the cake’s moist and tender crumb.
Step 3: Beat the Eggs
In a large mixing bowl, beat the eggs on high speed for about 5 minutes until they turn thick and pale. This aeration is key for a light texture, and patience here pays off big time.
Step 4: Add Sugar and Vanilla
Gradually add the granulated sugar to the eggs while continuing to beat. Once combined, stir in the vanilla extract. The sugar not only sweetens the cake but helps give it that delicate, springy bite.
Step 5: Combine Dry Ingredients
Whisk together the flour, baking powder, and salt in a separate bowl. Mixing these thoroughly prevents lumps and helps the cake rise evenly.
Step 6: Mix Dry Ingredients with Egg Mixture
Add the flour mixture to the egg mixture and stir just until combined. Be gentle here—overmixing can toughen the crumb, and we want this cake tender and soft.
Step 7: Incorporate the Hot Milk Mixture
Slowly pour the warm milk and butter mixture into the batter, stirring until smooth. The heat partially cooks the batter and helps create the cake’s characteristic texture.
Step 8: Bake Your Cake to Perfection
Pour the batter into your prepared pan(s) and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Hot Milk Cake Recipe
Garnishes
This Hot Milk Cake Recipe is a dreamy canvas for so many toppings. A simple dusting of powdered sugar, a dollop of freshly whipped cream, or a handful of sweet berries can elevate the experience to something truly special. The light sponge texture invites creativity without overpowering your garnishes.
Side Dishes
The subtle flavor of this cake pairs exceptionally well with fresh fruit salads, a scoop of vanilla bean ice cream, or even a drizzle of homemade chocolate or caramel sauce. It’s a perfect ending to a meal without feeling too heavy.
Creative Ways to Present
Turn this classic Hot Milk Cake Recipe into a layered delight by slicing it horizontally and adding layers of frosting or fruit preserves. You can also cube it to create a stylish trifle or serve it alongside tea for an afternoon treat that will delight your guests with its nostalgic charm.
Make Ahead and Storage
Storing Leftovers
Store leftover cake in an airtight container at room temperature for up to three days. This keeps the crumb moist and the cake fresh, ready to enjoy whenever the craving hits again.
Freezing
If you want to keep your Hot Milk Cake Recipe fresh for longer, wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It freezes beautifully for up to three months. Thaw overnight in the fridge before enjoying.
Reheating
To bring back that just-baked warmth, pop a slice in the microwave for about 15-20 seconds or briefly warm it in a low oven. This makes the cake taste freshly made and enhances its soft, tender texture.
FAQs
Can I use low-fat milk instead of whole milk?
While low-fat milk can work in a pinch, whole milk’s fat content contributes greatly to the cake’s moistness and tender texture. For best results, stick with whole milk if possible.
Why is it called Hot Milk Cake?
The name comes from the step where hot milk and butter are mixed together before being folded into the batter, a technique that gives this cake its distinct moistness and softness.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum for structure. Be sure to test the baking time as gluten-free flours sometimes require adjustments.
Is this cake suitable for layering and frosting?
Absolutely. The light yet sturdy crumb of this Hot Milk Cake Recipe makes it an excellent base for layering with creams, jams, or frostings without becoming soggy.
How do I know when the cake is fully baked?
Use a toothpick or cake tester inserted into the center of the cake; it should come out clean or with just a few crumbs clinging to it. The edges will also pull away slightly from the pan when done.
Final Thoughts
If you’ve been searching for a cake that’s both classic and comforting with a texture that’s soft and inviting, this Hot Milk Cake Recipe is your new best friend. It’s easy enough for a weekday dessert but elegant enough to serve at special occasions. Give it a try—you might just find yourself reaching for this recipe over and over again.
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Hot Milk Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Hot Milk Cake is a classic American dessert known for its tender, sponge-like texture and rich vanilla flavor. Made with heated milk and butter, this moist cake is perfect on its own or as a base for layered cakes and trifles. Light, fluffy, and easy to prepare, it’s a delightful treat for any occasion.
Ingredients
Wet Ingredients
- 1 cup whole milk
- ½ cup unsalted butter
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups granulated sugar
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans to prevent sticking.
- Heat milk and butter: In a small saucepan over medium heat, combine the whole milk and unsalted butter. Heat until the butter is melted and the mixture is hot but not boiling. Set aside to keep warm.
- Beat eggs and sugar: In a large mixing bowl, beat the room temperature eggs on high speed for about 5 minutes until they become thick and pale in color. Gradually add the granulated sugar while continuing to beat until the mixture is well combined.
- Add vanilla extract: Mix in the vanilla extract into the egg and sugar mixture for flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly to ensure even distribution.
- Mix dry ingredients into egg mixture: Gradually add the dry ingredients to the egg mixture and mix gently just until combined. Avoid overmixing to keep the cake light and airy.
- Add hot milk mixture: Slowly pour the warm milk and butter mixture into the batter, stirring gently until smooth and fully incorporated.
- Bake the cake: Pour the batter evenly into the prepared pan(s) and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- This cake features a tender, sponge-like texture with a delicate crumb.
- It pairs beautifully with fresh berries, whipped cream, or a light dusting of powdered sugar for serving.
- Perfect as a base for layered cakes or trifles.
- Avoid overmixing after adding the flour to maintain a light and fluffy texture.
- Ensure milk and butter mixture is hot but not boiling to activate the leavening properly.
