If you’re chasing a dessert that feels like a warm hug from the inside out, this Hot Milk Cake Recipe is your new best friend. With its tender, sponge-like crumb and delightful vanilla aroma, it’s the kind of cake that bridges nostalgic old-fashioned charm with effortless elegance. Whether you’re serving it plain or dressing it up, the moist texture and delicate flavor make every bite pure joy. Dive in, and you’ll quickly see why this cake remains a timeless favorite in kitchens everywhere.
Ingredients You’ll Need
One of the best things about this Hot Milk Cake Recipe is how straightforward and approachable the ingredients are. Each one plays a crucial role — from the creamy richness of whole milk and butter to the lightness achieved by beating eggs just right, all combining to create that signature fluffy yet tender texture.
- Whole milk (1 cup): Adds moisture and a subtle creaminess that keeps the cake tender and soft.
- Unsalted butter (½ cup): Provides rich flavor and helps create a beautiful golden crust when melted with the milk.
- Large eggs, room temperature (4): Beaten to give structure and airy lift, creating a light sponge-like crumb.
- Granulated sugar (2 cups): Sweetens the cake evenly and helps achieve a tender texture when blended thoroughly.
- Vanilla extract (1 teaspoon): Infuses the cake with a warm and comforting flavor profile.
- All-purpose flour (2 cups): The base of the cake providing structure while keeping it soft and moist.
- Baking powder (2 teaspoons): This leavening agent ensures that perfect rise and fluffiness.
- Salt (½ teaspoon): Balances the sweetness and enhances all the flavors.
How to Make Hot Milk Cake Recipe
Step 1: Preheat and Prepare
Begin by setting your oven to 350°F and greasing and flouring your baking pan—either a 9×13-inch one or two 9-inch round pans. This simple prep ensures your cake will release easily after baking and get those lovely crusty edges everyone loves.
Step 2: Heat Milk and Butter
In a small saucepan over medium heat, melt the butter into the whole milk. Warm the mixture until it’s hot but not boiling. This step is key because the warmth helps to merge fat and liquid for a smooth batter and a tender crumb in the final cake.
Step 3: Beat Eggs and Sugar
In a large bowl, beat the eggs on high speed for about 5 minutes until they turn thick and pale. Gradually add the sugar and continue beating—this aeration step adds crucial volume and lightness that makes this Hot Milk Cake Recipe so special.
Step 4: Add Vanilla and Dry Ingredients
Mix in the vanilla extract for aroma. Then, whisk together the flour, baking powder, and salt in a separate bowl. Gently fold the dry ingredients into the egg mixture just until combined to avoid overmixing, which could toughen the cake.
Step 5: Combine with Hot Milk Mixture and Bake
Slowly pour the warm milk and butter mixture into the batter, stirring until smooth and uniform. Pour the batter into your prepared pan and bake for 30 to 35 minutes, testing for doneness with a toothpick. When it comes out clean, your Hot Milk Cake Recipe is ready to cool.
How to Serve Hot Milk Cake Recipe
Garnishes
While this cake shines on its own, garishing with a dusting of powdered sugar or a dollop of freshly whipped cream elevates its charm beautifully. Fresh berries also pair perfectly, adding a burst of color and a pleasing tart balance to the gentle sweetness.
Side Dishes
If you’re enjoying this cake as part of a larger spread, complement it with a scoop of vanilla ice cream or a drizzle of homemade fruit compote. These sides add texture and flavor without overpowering the subtle vanilla notes of the cake.
Creative Ways to Present
Try slicing the Hot Milk Cake Recipe into layers and filling with jam, lemon curd, or pastry cream for an impromptu layer cake. Alternatively, use it as a base in trifles, layering with custards, fruit, and whipped cream for an irresistible dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to three days to keep it moist and fresh. Avoid refrigeration unless your kitchen is very warm, as this can dry out the cake.
Freezing
You can freeze slices of this Hot Milk Cake Recipe wrapped tightly in plastic wrap and then foil for up to two months. Thaw overnight in the refrigerator or at room temperature before serving.
Reheating
If you want to enjoy your cake warm, gently reheat slices in the microwave for 10 to 15 seconds or briefly in a preheated oven. This helps revive the soft texture and brings out the cozy vanilla aroma again.
FAQs
Can I substitute low-fat milk in this recipe?
Whole milk is best for the richness and texture in this Hot Milk Cake Recipe, but you can use 2% milk if needed. Keep in mind the cake might be slightly less moist.
Why is it called Hot Milk Cake?
This cake gets its name because the milk is heated with butter before adding to the batter, which contributes to its tender crumb and moist texture, setting it apart from many other vanilla cakes.
Can I make this recipe gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free baking blend that includes xanthan gum, you can enjoy a gluten-free version without sacrificing the cake’s softness.
Is it necessary to beat the eggs for 5 minutes?
Yes! Thoroughly beating the eggs and sugar incorporates air, giving the cake its delicate, sponge-like lift. Skipping or shortening this step can result in a denser cake.
What is the best pan to use?
Both a 9×13-inch pan or two 9-inch round pans work well. The rectangular pan creates a single-layer cake great for squares, while rounds allow for layering. Just be sure to adjust baking time slightly if using different pans.
Final Thoughts
This Hot Milk Cake Recipe is a true treasure that turns simple ingredients into a moist, tender cake bursting with old-fashioned charm. It’s incredibly versatile, reliably delicious, and a joy to bake for both everyday moments and special gatherings. Once you try it, it’s sure to become a cherished staple in your dessert repertoire. So go ahead, whip up a batch and share a slice of pure comfort with your favorite people today.
Print
Hot Milk Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Hot Milk Cake is a classic American dessert known for its tender, sponge-like texture and delightful vanilla flavor. This easy-to-make cake uses a hot milk and butter mixture to create a moist and fluffy crumb, perfect for serving with fresh berries, whipped cream, or as a base for layered cakes and trifles.
Ingredients
Wet Ingredients
- 1 cup whole milk
- ½ cup unsalted butter
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your 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 doesn’t stick.
- Heat Milk and Butter: In a small saucepan, combine the whole milk and unsalted butter. Heat over medium heat 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 room temperature eggs on high speed for about 5 minutes until they become thick and pale. Gradually add the granulated sugar while continuing to beat until fully combined and fluffy.
- Add Vanilla Extract: Mix in the vanilla extract to the egg and sugar mixture for added flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Dry and Wet Ingredients: Gently fold the dry ingredients into the egg mixture just until combined, being careful not to overmix to maintain a light texture.
- Incorporate Hot Milk Mixture: Slowly pour the hot milk and butter mixture into the batter, stirring until smooth and fully incorporated.
- Pour Batter and Bake: Pour the batter into the prepared pan(s). Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving or decorating.
Notes
- This cake features a tender, sponge-like texture perfect for light desserts.
- Pairs wonderfully with fresh berries, whipped cream, or a dusting of powdered sugar.
- Works well as a base for layered cakes or trifles.
- Avoid overmixing once the flour is added to keep the crumb light and delicate.
