Hot Milk Cake
User Reviews
5
Hot Milk Cake
Description
Hot Milk Cake uses whole milk heated with butter poured into a well-aerated egg and sugar batter combined with flour, baking powder, and salt. The heat from the milk mixture adds moisture and tenderness to the final cake. The baking at 350°F in a greased pan creates a cake with a golden exterior and a soft, spongy interior. The vanilla extract adds gentle flavor and the powdered sugar dusting adds a touch of sweetness and visual appeal.
The cake's texture is light due to the eggs being beaten to fluffiness before folding in the dry ingredients and milk mixture. The structure holds well so it can be sliced neatly once fully cooled in the pan on a wire rack.
This cake works well on its own or can be paired with fresh fruit, whipped cream, or a simple glaze. It is a straightforward cake that benefits from careful temperature control during the milk heating and thorough beating of the eggs and sugar.
Notes emphasize careful heating of milk to avoid curdling and beating eggs until the batter forms ribbons for maximum fluffiness. Cooling fully before slicing helps achieve clean cuts and minimal crumbs. Lining the pan with parchment can allow removal of the whole cake if desired.
Ingredients
- 1 cup milk 240mL, whole
- ½ cup butter 113g, unsalted
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups granulated sugar (400g)
- 4 large egg
- 1½ teaspoons vanilla extract
- powdered sugar for dusting
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking pan with baking spray.
- Heat the milk and butter in a small saucepan, stirring occasionally, just until bubbling and butter is melted, about 5 minutes.
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 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.
- 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
- Heat milk and butter over medium heat, stirring occasionally to avoid scorching or curdling.
- Beat eggs and sugar for at least 3 minutes until mixture thickens and forms ribbons when lifted.
- Let hot milk mixture cool slightly before adding to the batter to prevent cooking the eggs.
- Allow the cake to cool completely in the pan set on a wire rack for easier slicing.
- Lining the pan with parchment makes it easier to remove the cake whole for serving or display.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 312 kcal
% 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.
User Reviews
Overall Rating
5
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