Hot Milk Sponge Cake with Broiled Topping
Elevate your dessert game with this irresistible Hot Milk Sponge Cake with Broiled Topping, a delightful throwback to classic comfort baking. This light and tender sponge cake, made with simple pantry staples like hot milk, eggs, and vanilla, achieves a unique airy texture that’s both moist and fluffy. What truly sets this recipe apart is its decadent broiled topping: a rich blend of buttery brown sugar, shredded sweetened coconut, and optional chopped nuts. Quickly caramelized under the broiler, this topping forms a sweet, golden-bubbly layer that adds a perfect crunch to the soft cake beneath. Ready in just under an hour, this nostalgic treat is perfect for gatherings or an indulgent weeknight dessert. Serve it warm, and watch as each bite melts in your mouth!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 2 Eggs
- 0.5 cups Milk
- 2 tablespoons Unsalted butter
- 1 teaspoons Vanilla extract
- 0.5 cups Brown sugar
- 3 tablespoons Unsalted butter (for topping)
- 2 tablespoons Milk (for topping)
- 0.75 cups Shredded sweetened coconut
- 0.25 cups Pecans or walnuts (optional, chopped)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, sift together the flour, sugar, baking powder, and salt. Set aside.
In a separate large bowl, beat the eggs using a hand or stand mixer until they are pale and thick, about 3-4 minutes.
Gently heat the milk and 2 tablespoons of butter in a small saucepan over medium heat until the butter melts and the milk is hot but not boiling. Remove from heat and stir in the vanilla extract.
Gradually add the dry ingredients to the beaten eggs, mixing gently to combine. Slowly pour in the hot milk mixture while stirring. The batter will be thin—this is normal.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the broiled topping. In a small saucepan, melt 3 tablespoons of butter over medium heat. Stir in the brown sugar, 2 tablespoons of milk, shredded coconut, and optional chopped nuts. Cook for 1-2 minutes until combined.
Remove the cake from the oven and switch the oven to the broil setting.
Spread the topping evenly over the warm cake. Place the cake under the broiler for 2-3 minutes, watching closely to prevent burning, until the topping is bubbly and golden brown.
Allow the cake to cool before serving. Enjoy the warm, gooey topping with the light sponge cake!
Nutrition Facts
Calories |
3513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.9 g | 176% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 539 mg | 180% | |
| Sodium | 1561 mg | 68% | |
| Total Carbohydrate | 549.3 g | 200% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 367.7 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 388 mg | 30% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1178 mg | 25% | |
*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.
