Hot Milk Cake
Light, fluffy, and irresistibly buttery, Hot Milk Cake is a timeless dessert that blends simplicity with sophistication. This old-fashioned favorite gets its signature texture from the unique addition of warmed milk, which results in an incredibly moist and tender crumb. Made with pantry staples like all-purpose flour, sugar, and eggs, this cake comes together in under an hour, making it the perfect choice for last-minute gatherings or casual weeknight treats. Its subtle vanilla flavor is a versatile backdrop for a variety of toppings—enjoy it plain, dusted with powdered sugar, layered with whipped cream, or accompanied by fresh fruit. Whether you’re searching for a nostalgic classic or a quick yet elegant dessert, this Hot Milk Cake recipe is sure to become a staple in your baking repertoire.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 4 large Eggs
- 2 cups Granulated sugar
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 0.5 cups Unsalted butter
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan, or line it with parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs with an electric mixer on high speed until thick and pale in color, about 3 minutes.
Gradually add the sugar to the eggs, continuing to beat until the mixture is light and fluffy. Mix in the vanilla extract.
In a small saucepan, heat the milk and butter over medium heat until the butter is melted and the mixture is hot, but not boiling. Stir occasionally and ensure it does not scorch.
Reduce the mixer to low speed. Gradually add the dry ingredients to the egg mixture until just combined. Do not overmix.
Slowly add the hot milk mixture to the batter, beating on low speed until smooth. The batter will be thin; this is normal.
Pour the batter into the prepared baking pan, spreading it evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and place it on a wire rack to cool completely.
Slice and serve as is, or pair with whipped cream, a dusting of powdered sugar, or fresh fruit for added flavor.
Nutrition Facts
Calories |
3275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 897 mg | 299% | |
| Sodium | 2467 mg | 107% | |
| Total Carbohydrate | 601.2 g | 219% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 414.0 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 458 mg | 35% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 929 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
