If you’re looking for a classic dessert that combines simplicity with indulgence, the Hot Milk Cake Recipe is an absolute gem. This cake boasts a delightfully tender, sponge-like texture that practically melts in your mouth. With just a handful of everyday ingredients and a straightforward method, it captures the nostalgic charm of old-fashioned baking while delivering a moist and fluffy vanilla-flavored treat that’s perfect for any occasion. Once you try this Hot Milk Cake Recipe, it will surely become your go-to for effortless, crowd-pleasing desserts.
Ingredients You’ll Need
The beauty of this Hot Milk Cake Recipe lies in its humble yet essential ingredients, each playing a vital role to create that perfect texture and rich flavor. From creamy whole milk to fluffy eggs, every component works harmoniously to bring this cake to life.
- Whole milk (1 cup): Adds moisture and a smooth, creamy base that keeps the cake tender.
- Unsalted butter (½ cup): Melted with milk for richness and contributes to the cake’s buttery flavor and soft crumb.
- Large eggs, room temperature (4): Whipped to add volume and lightness, giving the cake its airy sponge quality.
- Granulated sugar (2 cups): Sweetens and helps achieve a fine, delicate crumb texture.
- Vanilla extract (1 teaspoon): Infuses classic warm vanilla aroma that complements the subtle flavors perfectly.
- All-purpose flour (2 cups): The structure behind the cake, carefully combined to maintain tenderness without toughness.
- Baking powder (2 teaspoons): Provides the essential lift ensuring the cake rises beautifully and stays light.
- Salt (½ teaspoon): Balances the sweetness and enhances all other flavors in the cake.
How to Make Hot Milk Cake Recipe
Step 1: Prepare your pans and preheat the oven
Start by preheating your oven to 350°F. Then, grease and flour a 9×13-inch baking pan or two 9-inch round cake pans to ensure your cake releases perfectly after baking. This simple prep step makes a world of difference in your final presentation.
Step 2: Heat the milk and butter
In a small saucepan over medium heat, combine the whole milk and unsalted butter. Warm until the butter is fully melted and the mixture is hot but not boiling—this warmth will help create the cake’s signature tender crumb.
Step 3: Whip the eggs
In a large mixing bowl, beat the 4 room-temperature eggs on high speed for about 5 minutes, until they become thick, pale, and fluffy. This aeration is what gives the Hot Milk Cake its amazing light sponge texture.
Step 4: Incorporate sugar and vanilla
Gradually add the granulated sugar to the whipped eggs, continuing to beat until fully combined and glossy. Stir in the vanilla extract to infuse your batter with that irresistible vanilla essence.
Step 5: Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of your leavening agents and salt for a consistent rise and flavor.
Step 6: Mix dry ingredients with egg mixture
Gently fold the dry ingredients into the egg and sugar mixture just until combined. Be careful not to overmix here, as that could toughen the delicate crumb you’re aiming for. A light hand keeps the cake soft and fluffy.
Step 7: Add the hot milk and butter
Slowly pour the warm milk and butter mixture into the batter, stirring gently until the batter is silky smooth. The heat from the milk helps partially cook the batter, contributing to the unique, tender texture that defines this classic cake.
Step 8: Bake to perfection
Pour the batter into your prepared pan(s) and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
How to Serve Hot Milk Cake Recipe
Garnishes
This Hot Milk Cake Recipe shines beautifully with simple garnishes. A dusting of powdered sugar adds a touch of sweetness and elegance, while fresh berries or a generous swirl of whipped cream elevate it to pure indulgence. For an extra touch, consider a light drizzle of honey or a sprinkle of toasted nuts for texture contrast.
Side Dishes
Pair this cake with fresh fruit compotes, vanilla ice cream, or a scoop of lemon sorbet to balance the cake’s rich, buttery flavor. These sides offer refreshing contrasts that make each bite more interesting and delightful.
Creative Ways to Present
Transform your Hot Milk Cake into a showstopper by layering it with pastry cream and fresh berries to create an elegant trifle. Or slice and sandwich it with flavored jams and whipped mascarpone for a sophisticated tea-time treat. The versatility of this cake means you can dress it up or keep it simple, making it perfect for any occasion.
Make Ahead and Storage
Storing Leftovers
Store leftover Hot Milk Cake in an airtight container at room temperature for up to 2 days to keep it moist and tender. If your kitchen is warm, the fridge can help extend its freshness up to 4 days, though you may want to allow it to come to room temperature before serving for the best texture.
Freezing
This cake freezes wonderfully. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in an airtight freezer-safe container. Frozen Hot Milk Cake maintains quality for up to 3 months. Thaw it overnight in the refrigerator before serving.
Reheating
If you prefer your Hot Milk Cake warm, reheat slices gently in the microwave for 10 to 15 seconds. You can also warm it briefly in a low oven (300°F) for about 5 minutes to revive that fresh-baked aroma and softness.
FAQs
Can I use low-fat milk instead of whole milk?
While whole milk is recommended for its richness and moisture, you can substitute low-fat milk. Just know the cake may turn out slightly less tender and rich, so adding a little extra butter can help compensate.
Why do I need to beat the eggs for so long?
Beating the eggs until thick and pale is crucial because it incorporates air, which gives the Hot Milk Cake its signature light and fluffy texture. Don’t rush this step for the best results.
What if I don’t have baking powder?
Baking powder is the key leavening agent in this recipe. If you don’t have it, you can make a substitute with baking soda and cream of tartar, but using the correct amount is important to get the proper rise and texture.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. The texture might be slightly different, but it will still be delicious.
Is this cake suitable for layering?
Absolutely! The firm yet tender crumb of this Hot Milk Cake Recipe makes it an excellent base for layer cakes or trifles. Just make sure it’s completely cooled before slicing or layering to keep it intact.
Final Thoughts
There’s just something so comforting and homey about a Hot Milk Cake Recipe that you can’t help but fall in love with it. Its simplicity, fluffiness, and classic vanilla flavor make it a staple worth baking again and again. Don’t hesitate to make this delightful cake your own and share it with friends and family—it’s one sweet memory you’ll be glad to create.
Print
Hot Milk Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Hot Milk Cake is a classic, old-fashioned American dessert known for its tender, sponge-like texture and subtle vanilla flavor. Made with a simple batter that includes hot milk and butter, this cake is fluffy, moist, and perfect for serving with berries, whipped cream, or powdered sugar. It also serves as a versatile base for layer cakes or trifles.
Ingredients
Wet Ingredients
- 1 cup whole milk
- ½ cup unsalted butter
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans to prevent sticking.
- Heat Milk and Butter: In a small saucepan over medium heat, combine the milk and butter. Heat until the butter melts and the mixture is hot but not boiling. Remove from heat and set aside.
- Beat Eggs: In a large mixing bowl, use a mixer to beat the eggs on high speed for about 5 minutes until they become thick and pale, which incorporates air for a light texture.
- Add Sugar and Vanilla: Gradually add the granulated sugar to the beaten eggs, continuing to beat until fully combined, then mix in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine Batter: Gently fold the dry ingredients into the egg mixture just until combined to avoid overmixing, which can toughen the cake.
- Incorporate Hot Milk Mixture: Slowly pour the hot milk and butter mixture into the batter, stirring carefully until smooth and well combined.
- Bake: Pour the batter into the prepared pan(s) and bake in the preheated oven for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving or using in recipes.
Notes
- This cake’s tender, sponge-like texture makes it perfect with fresh berries, whipped cream, or a dusting of powdered sugar.
- It can be used as a base for layered cakes or trifles, making it versatile for various desserts.
- Avoid overmixing after adding the flour to maintain a light and airy crumb structure.
