Hot Milk Cake Recipe

Introduction

Hot Milk Cake is a classic, tender dessert known for its moist crumb and delicate flavor. This simple recipe uses a warm milk and butter mixture to create a soft, airy texture that’s perfect for any occasion.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan to prevent sticking.
2. Step 2: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
3. Step 3: In a separate bowl, beat the eggs on medium-high speed for about 5 minutes, until thick, pale, and slightly fluffy.
4. Step 4: Gradually add the dry ingredients to the beaten eggs, mixing on low speed until just combined. Avoid overmixing.
5. Step 5: Heat the milk and butter in a small saucepan over medium heat until the butter melts and the mixture is hot but not boiling. Remove from heat and stir in the vanilla extract.
6. Step 6: Slowly add the hot milk and butter mixture to the batter, mixing on low speed until smooth and uniform.
7. Step 7: Pour the batter into the prepared pan and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
8. Step 8: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve with powdered sugar, whipped cream, or fresh fruit if desired.

Tips & Variations

• For extra flavor, add a teaspoon of lemon zest or almond extract to the batter along with the vanilla.
• Ensure eggs are beaten thoroughly to create a light, fluffy texture.
• Use whole milk for the best richness, but you can substitute with 2% milk if needed.
• Try adding a handful of fresh berries or chocolate chips to the batter before baking for a fun twist.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. Reheat gently in the microwave or enjoy chilled. This cake also freezes well; wrap it tightly and freeze for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, you can use 2% or even plant-based milk alternatives, but whole milk is preferred for the best texture and flavor.

What if my cake turns out dense?

Make sure to beat the eggs well and avoid overmixing once you add the dry ingredients. The hot milk mixture helps keep it moist, but the initial egg volume is key for a light crumb.

Hot Milk Cake Recipe

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★★★★★

4.8 from 63 reviews

• Author: Matteo
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Hot Milk Cake recipe delivers a tender, moist cake with a light, fluffy texture achieved by beating eggs thoroughly and adding warm milk and butter. With simple ingredients and straightforward steps, it’s perfect for a comforting dessert or an elegant tea-time treat.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Wet Ingredients

• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract

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Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and lightly flour an 8-inch round or square baking pan to prevent sticking and ensure even baking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined. Set aside.
3. Beat eggs: In a separate bowl, beat the eggs on medium-high speed for about 5 minutes until they turn thick, pale, and slightly fluffy. This step incorporates air, which helps create a lighter cake texture.
4. Add dry ingredients to eggs: Gradually add the dry ingredient mixture to the beaten eggs, mixing on low speed just until combined. Be careful not to overmix to keep the cake tender.
5. Heat milk and butter: In a small saucepan, warm the whole milk and unsalted butter over medium heat until the butter melts and the mixture is hot but not boiling. Remove from heat and stir in the vanilla extract to infuse flavor.
6. Combine hot milk mixture with batter: Slowly pour the hot milk and butter mixture into the batter, mixing gently on low speed until the batter is smooth and uniform.
7. Bake the cake: Pour the batter into the prepared baking pan. Bake in the preheated oven for 25-30 minutes. The cake is done when a toothpick inserted in the center comes out clean.
8. Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve with a dusting of powdered sugar, whipped cream, or fresh fruit as desired.

Notes

• Ensure eggs are beaten well to incorporate enough air for a fluffy texture.
• Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
• Be careful not to boil the milk and butter mixture to prevent altering the batter consistency.
• The cake pairs wonderfully with fresh berries or a light glaze for added flavor.
• This cake is best served on the day it is baked or within 1-2 days for optimal freshness.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Hot Milk Cake, moist cake recipe, simple cake, homemade cake, easy dessert, classic cake