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
Scale
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.
