Hot Milk Cake
User Reviews
5
Hot Milk Cake
Description
Hot Milk Cake starts by beating eggs until pale, then mixing in sugar and vanilla. Dry ingredients including flour, baking powder, and salt are whisked together separately and gradually added to the egg mixture. Milk and butter are heated to boiling and stirred into the thin batter, lending moisture and a subtle richness. The cake bakes in a tube pan or a 13x9" pan until golden and set.
The cake has a tender texture with a lightly sweet, vanilla aroma that complements the chocolate fudge icing. The fudge topping, prepared from chopped unsweetened chocolate, butter, milk, salt, vanilla, and powdered sugar, adds a creamy, sweet layer with a hint of salt balancing the richness.
After baking and cooling, the fudge icing is poured over the cake. For bundt pans, allow the icing to thicken slightly before applying to avoid running off. When using a sheet pan, the cake can be iced directly in the pan to catch excess.
This cake keeps well stored in an airtight container at room temperature for up to five days. The recipe’s original method included shortening for frosting, which can be substituted with butter for a softer result.
Ingredients
- 4 egg large
- 1 cup milk whole
- ½ cup butter 1 stick, cut into pieces
- 2 cups granulated sugar
- ¾ teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder note: I say "baking soda" in the video but this is incorrect, you need baking powder.
- 1 teaspoon vanilla extract
FUDGE ICING
- 3 oz unsweetened chocolate chopped
- 4 Tablespoons butter cut into 4 pieces, unsalted
- ⅓ cup milk whole
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350F (175C) and grease and flour a tube pan (you may instead make this recipe in a 13x9” sheet pan). Set aside.
- In the bowl of a stand mixer or in a large bowl using an electric mixer, beat eggs until well-beaten and pale yellow (about 30 seconds on medium speed).
- Add sugar and vanilla extract and stir until well-combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add flour mixture to egg mixture, stirring until combined.
- Combine milk and butter in a small saucepan and bring to a boil over medium/high heat. Set aside.
- Add melted milk/butter mixture and stir until combined. Batter will be thin.
- Pour into prepared pan and bake 350F (175C) for 40 minutes (if using a 13x9” pan, cake will need to bake 25-30 minutes).
- If you made this cake in a 13x9" pan, allow to cool completely in baking dish. If you baked in a bundt pan, allow cake to cool for 15 minutes and then invert onto cooling rack. Allow cake to cool completely before covering with Fudge Icing.
FUDGE ICING
- Combine chopped chocolate, butter, and milk in a small saucepan over low heat. Stir frequently until chocolate and butter are completely melted².
- Remove from heat and stir in vanilla extract and salt. Whisk in powdered sugar until fudge icing is smooth and glossy. Allow to cool, whisking frequently, until icing is cool and no longer runny, then pour over cake.³
- Allow icing to set and then slice and enjoy!
Notes
- You may use shortening in the frosting for a firmer texture, but butter works well for a softer icing.
- If the butter separates when making the frosting, continue mixing—the sugar will bring it back together.
- When using a bundt pan, let the fudge icing thicken slightly before pouring to prevent it from running off the sides.
- For a sheet pan, leave the cake in the pan to ice so the edges contain the frosting and avoid mess.
- Store the cake in an airtight container at room temperature for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18slices
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 306kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 199mg | 8% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 317IU | 6% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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