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
Scale
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.
