Hello friend, I Anne Carter welcome you all to Beyond The Bayou Blog with full enthusiasm to bake today’s recipe: Hot Milk Cake. This Hot milk sponge cake Recipe is not only easy to make but tastes absolutely delicious.
So, I recently hosted a kitty party at my place, and let me tell you, the pressure was on to impress all my lovely guests. I decided to whip up a hot milk cake – a classic favorite that never fails to delight.
To complement the cake, I also served some freshly baked Peppermint Chocolate Chip Cookies and a variety of ice cream flavors, it was a match made in heaven.
As soon as my friends took their first bite of the hot milk cake, their faces lit up with delight. The cake was incredibly soft and moist, with a hint of warmth from the hot milk that made it simply irresistible.
So are you all excited to learn something special today. If yes, just be ready with all your equipment and ingredients to create magic on your plate.
Try More Cake Recipes!
Simple Hot Milk Cake Recipe
Hot Milk Cake is a straightforward, traditional one-layer cake that slices well and is moist and buttery. Add whipped cream and fruit or dust with powdered sugar to make it look like it's covered in snow.
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Calories: 312kcal
Servings: 12
Equipment
- Electric hand mixer or stand mixer
- Mixing Bowls
- Saucepan
Ingredients
- 1 cup whole milk
- 1/2 cup unsalted butter
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 tsp vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking pan with baking spray.
- Heat milk and butter in a small saucepan until bubbling and butter is melted, about 5 minutes.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat sugar and eggs until fluffy, about 3 to 4 minutes.
- Gradually add flour mixture to the eggs and sugar, beating on low until just combined. Slowly pour in hot milk mixture while mixing. Stir in vanilla extract.
- Pour batter into the prepared baking pan and bake for 28 to 32 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack before dusting with powdered sugar and slicing to serve.
Notes
- Preheat the oven and heat the milk: Kick things off by preheating your oven and heating the milk and butter mixture on the stove. While the milk cools for about 5 minutes, it’s a great time to measure out the rest of your ingredients, ensuring everything’s ready to go when you need it. This helps to ensure the hot milk is at the perfect temperature when it’s added to the other ingredients.
- Stir the milk as it heats: Heat the milk over medium heat and stir it occasionally to prevent it from burning. Heating it too quickly can cause it to curdle or scald, which can affect the flavor of your cake.
- Line the baking pan with parchment: If you plan to remove the entire cake from the pan, it’s a good idea to line your baking pan with parchment paper. This makes for easier removal and serving. Ensure the parchment paper comes up and over the long edges of the pan for easy lifting.
- Beat the egg mixture until fluffy: Take your time beating the eggs with the sugar, around 3 minutes or more, until the mixture becomes fluffy. This step is crucial for achieving a light and airy texture in your cake. You can test the texture by observing how the mixture falls off the beaters – it should form ribbons that slowly disappear into the bowl.
- Cool the cake in the pan: Once the cake is baked to perfection, let it cool in the pan on a wire rack at room temperature. Allowing it to cool completely helps in achieving clean slices with minimal crumbs. This patience ensures your cake looks as good as it tastes when you serve it up.
Nutrition
Calories: 312kcal | Carbohydrates: 51g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 201mg | Potassium: 80mg | Fiber: 1g | Sugar: 35g | Vitamin A: 359IU | Calcium: 79mg | Iron: 1mg
What to Serve with Hot Milk Cake?
Time for The Tips!
- Get the Oven and Milk Ready: First things first, preheat your oven and heat up the milk and butter on the stove. While the milk cools for a quick 5 minutes, take that time to measure out all your other ingredients. Trust me, having everything ready makes for smooth sailing later on.
- Keep an Eye on the Milk: As you’re heating up the milk, give it a stir every now and then. Medium heat is your friend here. Stirring helps prevent any unwanted burning or curdling. We’re aiming for creamy, not scorched!
- Prep Your Pan Right: If you’re planning to flip the cake out of the pan later on, line it with parchment paper. This little trick ensures your cake slides out effortlessly. Don’t forget to give the parchment a quick spray with cooking spray for good measure.
- Fluff Up Those Eggs: When it’s time to beat the eggs and sugar, don’t rush it. Spend a good 3 minutes giving them a good whisk until they’re nice and fluffy. This step is key for that dreamy lightness in your cake. Wondering if it’s ready? Dip your beater in and watch for ribbons that slowly disappear back into the bowl.
