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Hot Milk Cake

Hot Milk Cake is a simple and classic one-layer cake that is moist, buttery, and slices perfectly. Top with powdered sugar for a snow-covered appearance or add whipped cream and fruit.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 12 servings
Calories: 312 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup whole milk (240mL)
  • ½ cup unsalted butter (113g)
  • 2 cups all-purpose flour (240g)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups granulated sugar (400g)
  • 4 large eggs
  • 1½ teaspoons vanilla extract
  • powdered sugar for dusting

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Grease a 9x13-inch baking pan with baking spray.
  2. Heat the milk and butter in a small saucepan, stirring occasionally, just until bubbling and butter is melted, about 5 minutes.
  3. Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the granulated sugar and eggs on medium-high until fluffy, 3 to 4 minutes. Add the flour mixture and beat on low until just incorporated. With the mixer running on low, gradually pour in the hot milk mixture. Stir in vanilla extract. Pour batter into the prepared baking pan.
  5. 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 in the pan on a wire rack. Dust the cake with powdered sugar before slicing and serving.

Notes

  • Start with preheating the oven and heating the milk. Begin by preheating the oven and getting the milk and butter mixture heated on the stove. I like to measure out the rest of my ingredients while the milk cools for 5 minutes, ensuring the hot milk is at just the right temperature when it is added to the other ingredients.
  • Stir the milk as it heats. Heat milk at medium heat and stir it occasionally to prevent it from burning. If the milk is heated too quickly, it may curdle or scald, creating an undesirable flavor.
  • Line the baking pan with parchment if you plan to remove the entire cake from the pan. If you plan to remove the entire cake from the pan to display or serve, line your baking pan with parchment and add another spray of cooking spray on top of the paper. Use a large enough piece of parchment that comes up and over the long edges of the pan.
  • Beat the egg mixture until fluffy. Beat the eggs for at least 3 minutes with the sugar until the mixture becomes fluffy. Taking the time for this step will result in a cake with the most light and fluffy texture. You can test the texture by dipping the beater into the egg mixture and then lifting it up to see how the excess runs off. If it leaves little ribbons that disappear into the bowl within a few seconds, not immediately, the mixture is fluffy enough.
  • Cool the cake in the pan. Once the cake is done, place the pan on a wire rack and allow it to cool completely at room temperature. A room-temperature cake will cut cleanly with minimal crumbs.

Nutrition Information

Calories 312kcal (16%) Carbohydrates 51g (17%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.3g Cholesterol 85mg (28%) Sodium 201mg (8%) Potassium 80mg (2%) Fiber 1g (4%) Sugar 35g (70%) Vitamin A 359IU (7%) Calcium 79mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 312

% Daily Value*

Calories 312kcal 16%
Carbohydrates 51g 17%
Protein 5g 10%
Fat 10g 15%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.3g 15%
Cholesterol 85mg 28%
Sodium 201mg 8%
Potassium 80mg 2%
Fiber 1g 4%
Sugar 35g 70%
Vitamin A 359IU 7%
Calcium 79mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.