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
Scale
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.
