Hot Milk Cake Recipe

Introduction

Hot Milk Cake is a classic, tender cake with a light crumb and a subtle vanilla flavor. It’s quick to make and perfect for a comforting dessert or afternoon treat. This recipe yields a moist, fluffy cake that’s sure to please any crowd.

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 and ensure even baking.
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 they become 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: In a small saucepan, heat the milk and 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.
6. Step 6: Slowly pour the hot milk and butter mixture into 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, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• For extra flavor, try adding a teaspoon of lemon zest or almond extract along with the vanilla.
• Dusting the cooled cake with powdered sugar or serving it with fresh berries and whipped cream enhances its delicate taste.
• If you prefer a richer cake, substitute whole milk with half-and-half or add a tablespoon of sour cream to the batter.

Storage

Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Reheat slices gently in the microwave or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, you can substitute whole milk with 2% or skim milk, but whole milk provides a richer flavor and tender crumb. Non-dairy milks like almond or oat milk may also work but can slightly alter the taste and texture.

Why is the milk heated before adding?

Heating the milk with the butter helps melt the butter and gently cooks the batter when added, contributing to the cake’s tender texture and moist crumb.

Hot Milk Cake Recipe

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★★★★★

4.5 from 149 reviews

This Hot Milk Cake is a wonderfully light and fluffy dessert made by incorporating warm milk and butter into a tender egg-based batter. The cake is easy to prepare, with simple pantry ingredients, and offers a delicate vanilla flavor perfect for any occasion. Its moist texture and subtle sweetness make it an ideal treat served plain or with accompaniments like powdered sugar, whipped cream, or fresh fruit.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and 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 flour, sugar, baking powder, and salt until well combined. Set aside.
3. Beat eggs: In a separate bowl, beat the eggs on medium-high speed for about 5 minutes until thick, pale, and slightly fluffy. This incorporates air for a lighter cake texture.
4. Add dry ingredients to eggs: Gradually add the dry ingredients to the beaten eggs, mixing on low speed just until combined to keep the cake tender and avoid overmixing.
5. Heat milk and butter: In a small saucepan over medium heat, warm the milk and butter together until the butter melts and the mixture is hot but not boiling. Remove from heat and stir in the vanilla extract for flavor.
6. Combine hot milk mixture with batter: Slowly add the hot milk and butter mixture to the batter, mixing gently on low speed until smooth and uniform.
7. Bake the cake: Pour the batter into the prepared pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
8. Cool and serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve plain or dusted with powdered sugar, whipped cream, or fresh fruit as desired.

Notes

• Beating the eggs thoroughly is key to achieving the cake’s light and fluffy texture.
• Do not boil the milk and butter mixture; it should be hot but gentle to prevent curdling the batter.
• Avoid overmixing once the dry ingredients are added to maintain tenderness.
• The cake can be stored in an airtight container at room temperature for up to 3 days.
• For added flavor, a teaspoon of lemon zest can be mixed in with the dry ingredients.

Keywords: Hot Milk Cake, light cake recipe, easy cake recipe, moist cake, vanilla cake