Hot Milk Cake
An old-fashioned recipe for the most tender and delicious Hot Milk Cake! It's just like grandma used to make, and melt-in-your-mouth amazing.
Equipment
- 13 x 9 inch baking pan (22 x 33 cm) or a Bundt Pan
- Electric Hand mixer or Stand mixer
Ingredients
- 2 cups (240 g) all-purpose flour sifted
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 4 large eggs at room temperature
- 2 cups (400 g) granulated sugar
- 1 teaspoon pure vanilla extract
- ½ stick (4 tablespoons) (57 g) unsalted butter
- 1 cup (240 ml) whole milk
For Serving
- whipped cream
- fresh berries
Instructions
- Preheat the oven to 350°F/180°C, and grease or butter a 9x13 inch baking pan. Set aside.
- In a bowl combine the flour with baking powder and salt and set aside.
- In a separate bowl or in a bowl of a stand mixer (or use a hand mixer), beat the eggs until fluffy (3 minutes on medium-high speed), then gradually add sugar and beat until well combined. Beat in vanilla.
- Add the dry ingredients to the wet ingredients and mix to combine.
- In a small saucepan, combine the milk with butter and place over medium heat to melt the butter. Remove from heat, and slowly add it to the cake batter while the mixer running, mixing until well combined.
- Pour the batter into the prepared pan.
- Bake for 40-45 minutes or until a toothpick comes out clean from the center of the cake. Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Notes
- Choose your Pan: This recipe makes enough batter to fill a 9x13 pan or a typical bundt pan. If you make the cake in a rectangular pan, you can let it cool in the pan completely and keep it in the pan for storage. For a bundt cake, you'll want to remove it from the pan after 20 minutes or so, or else it's more likely to stick in the grooves.
- Beat the Eggs Until Fluffy: This is the key to making hot milk cake light and tender! Beat until the eggs and sugar are pastel yellow in color, thick in texture, and will drop from the whisk in ribbons that sit on the surface for a moment.
- Don't overheat the milk: Warm it until it just barely starts to simmer and the butter is melted.
- Low-fat milk can be used: I suggest using either whole milk or 2% in this recipe.
- You can choose how many servings this recipe makes. It's sweet enough that you can cut it into 16 small pieces or let everyone have a big piece and cut twelve 3x3-inch squares.
- Choose your Toppings: I love this cake with a dollop of whipped cream and some fresh berries! You can also drizzle each slice with chocolate or caramel sauce, or try adding a spread of your favorite cake frosting.
- To Store: Wrap and store in an airtight container for 3 days at room temperature, 7 days in the fridge, or 4 months in the freezer.
Nutrition
Calories: 333kcal | Carbohydrates: 71g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 82mg | Potassium: 164mg | Fiber: 1g | Sugar: 41g | Vitamin A: 124IU | Calcium: 70mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/hot-milk-cake/