Description
Hot Milk Cake is a classic American dessert known for its tender, sponge-like texture and rich vanilla flavor. Made by heating milk and butter together and combining them with a fluffy egg and sugar mixture, this cake offers a moist and airy crumb that’s perfect on its own or as a base for layered desserts. Simple to prepare and irresistibly soft, it pairs beautifully with fresh berries, whipped cream, or a light dusting of powdered sugar.
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 all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups granulated sugar
Instructions
- Prepare the Oven and Pans: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans to ensure the cake does not stick.
- Heat Milk and Butter: In a small saucepan over medium heat, combine the whole milk and unsalted butter. Heat just until the butter is melted and the mixture is hot but not boiling. Remove from heat and set aside.
- Beat Eggs and Sugar: In a large mixing bowl, beat the 4 room-temperature eggs on high speed for about 5 minutes until the mixture is thick, pale, and fluffy. Gradually add the 2 cups of granulated sugar while continuing to beat until fully incorporated and light in texture.
- Add Vanilla Extract: Stir in 1 teaspoon of vanilla extract gently into the egg and sugar mixture to enhance the flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt to evenly distribute the leavening agents and salt.
- Combine Dry Ingredients with Egg Mixture: Gently fold the dry ingredients into the egg mixture, mixing just until combined to avoid overworking the batter and maintaining a light crumb.
- Add Hot Milk Mixture: Slowly pour the hot milk and butter mixture into the batter, stirring carefully until the batter is smooth and fully blended.
- Bake: Pour the batter into the prepared pan(s) and place in the preheated oven. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean, ensuring the cake is cooked through but still moist.
- Cool: Allow the cake to cool in the pan for 10 minutes to set before transferring it to a wire rack. Let it cool completely before serving to achieve the best texture.
Notes
- This cake features a tender, sponge-like texture that pairs wonderfully with fresh berries, whipped cream, or a dusting of powdered sugar.
- It serves well as a base for layer cakes or trifles due to its moist and airy crumb.
- Avoid overmixing the batter after adding the flour to maintain a light and fluffy texture.
