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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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/hot-milk-cake-recipe/