Hot Milk Cake
User Reviews
5
Hot Milk Cake
Description
Hot Milk Cake combines all-purpose flour, baking powder, salt, butter, milk, vanilla extract, eggs, and sugar. The milk and butter are heated together until very hot but not boiling, then incorporated into whipped eggs and sugar, which have been beaten to increase volume. Dry ingredients are folded in gently before baking in a tube pan at 325°F for about an hour. The baking process results in a cake that is moist with a tender crumb and a golden outer crust.
This cake can be dusted with powdered sugar and served as a simple dessert or snack. Its gentle flavor profile pairs well with tea or coffee. It is best stored covered at room temperature and remains good for several days. The cake also freezes well for long-term storage when properly wrapped, and should be thawed overnight before serving.
Ingredients
- 2 cups all-purpose flour plus more for dusting the pan
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter
- 1 cup milk (see note 1)
- 2 teaspoons vanilla extract
- 4 egg at room temperature
- 2 cups granulated sugar
- powdered sugar for dusting, optional
Instructions
- Adjust an oven rack to the middle position and preheat oven to 325 degrees. Grease and flour a 12-cup tube pan or Bundt cake pan. In a medium bowl, sift together flour, baking powder, and salt.
- In a small saucepan over low heat, melt the butter. Stir in milk and vanilla and continue to heat until small bubbles form around the outside of the pan and the mixture is very hot but not boiling. Reduce heat to very low.
- Meanwhile, in an electric mixer fitted with the whisk attachment, combine eggs and sugar on medium-high speed for 5 minutes.
- Once the egg and sugar mixture has tripled in volume, slowly add the hot milk mixture, mixing on low speed until incorporated. Add the dry ingredients in two batches, mixing after each addition until just incorporated.
- Pour the batter into the prepared pan and bake for 1 hour, checking at 55 minutes. A toothpick inserted into the middle of the cake should come out clean, with a few crumbs attached, but do not over-bake.
- Cool in the pan for 10 minutes before inverting onto a cooling rack or serving plate to cool completely. Dust with powdered sugar if desired.
Notes
- This cake uses heated milk to achieve its characteristic moist texture and tender crumb; avoid substituting buttermilk.
- The recipe yields approximately 12 servings, depending on slice size.
- Store leftover cake covered at room temperature for up to 4 days to maintain freshness.
- For longer storage, wrap the cooled cake well and freeze for up to 3 months; thaw overnight before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (1 slice each)
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 307kcal | 15% |
| Carbohydrates | 50g | 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 | 77mg | 26% |
| Sodium | 355mg | 15% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 349IU | 7% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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