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Hot Milk Cake
5 from 66 votes

Hot Milk Cake

Hot Milk Cake is a classic, tender cake made from a thin, light batter that combines beaten eggs, sugar, and dry ingredients with milk and melted butter heated to boiling. The cake bakes to a soft crumb with a delicate vanilla flavor and is topped with a smooth fudge icing made from chocolate, butter, milk, and powdered sugar. This results in a moist, rich dessert ideal for gatherings or afternoon tea.

Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
Servings: 18 slices
Calories: 306 kcal
Course: Dessert, Cake
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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).
  3. Add sugar and vanilla extract and stir until well-combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add flour mixture to egg mixture, stirring until combined.
  6. Combine milk and butter in a small saucepan and bring to a boil over medium/high heat. Set aside.
  7. Add melted milk/butter mixture and stir until combined. Batter will be thin.
  8. Pour into prepared pan and bake 350F (175C) for 40 minutes (if using a 13x9” pan, cake will need to bake 25-30 minutes).
  9. 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
  1. Combine chopped chocolate, butter, and milk in a small saucepan over low heat. Stir frequently until chocolate and butter are completely melted².
  2. 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
  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

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%)

Nutrition Facts

Serving: 18 slices

Amount Per Serving

Calories 306

% 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.