Name: Hot Milk Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup whole milk; 1/2 cup unsalted butter; 4 large eggs, room temperature; 2 cups granulated sugar; 2 teaspoons vanilla extract

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Hot Milk Cake is the kind of sweet, fluffy treat that instantly transports you to cozy afternoons at grandma’s kitchen table. With its delicate vanilla flavor and impossibly tender crumb, this old-fashioned classic has stood the test of time for a reason! Whether you’re serving it plain, dusted with powdered sugar, or heaping on fresh berries and whipped cream, this cake always feels special. If you’re craving a dessert that’s simple to make and full of nostalgic charm, you absolutely need Hot Milk Cake in your life.

Ingredients You’ll Need

Hot Milk Cake is famously straightforward, using ingredients you probably already have on hand. Each one plays a starring role in giving the cake its signature soft texture, golden color, and rich, buttery flavor.

Whole Milk: The key ingredient that gives Hot Milk Cake its moist, tender crumb—don’t use low-fat for best results!
Unsalted Butter: Melting butter into hot milk delivers a subtle richness and irresistibly soft texture.
Large Eggs (room temperature): Beating the eggs well is essential for that airy, sponge-like lift Hot Milk Cake is famous for.
Granulated Sugar: Gives the cake just the right touch of sweetness without overwhelming the comforting vanilla notes.
Vanilla Extract: Rounds out the flavor and brings warmth to each bite—don’t skip it!
All-Purpose Flour: Creates the perfect base and structure, ensuring the cake is sturdy yet soft.
Baking Powder: Propels the rise and guarantees a delicate, fluffy crumb.
Salt: Enhances every other flavor and keeps the cake from tasting flat.

How to Make Hot Milk Cake

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 350°F (175°C) so it’s perfectly hot when your batter is ready. Give a 9×13-inch baking dish a thorough greasing and flouring to prevent any sticking—this makes for a smoother release and beautiful slices.

Step 2: Heat the Milk and Butter

In a small saucepan over medium heat, combine the whole milk and unsalted butter. Warm them together just until the butter is fully melted and the milk is hot (but make sure it doesn’t come to a boil). This magical step gives Hot Milk Cake its unique texture. Once combined, set the mixture aside so it’s ready when the batter needs it.

Step 3: Beat the Eggs

Crack your room temperature eggs into a large bowl and beat them on high for a full five minutes. This isn’t busy work—the extra time creates a thick, pale yellow base and ensures your Hot Milk Cake is light and tender. Don’t rush it!

Step 4: Add Sugar and Vanilla

While mixing, gradually add the granulated sugar to the fluffy eggs. Blend well until everything’s beautifully thickened, then stir in the vanilla extract. Your kitchen should already be smelling heavenly by now.

Step 5: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gently add these dry ingredients to your egg mixture, using the mixer on low just until everything is combined—no overmixing, or your cake might get tough.

Step 6: Incorporate the Hot Milk Mixture

Now for the special twist: slowly pour in the hot milk and butter mixture, mixing just until your batter is smooth and silky. This is what gives Hot Milk Cake its signature moist, sponge-like quality.

Step 7: Bake and Cool

Pour the batter into your prepared pan, smoothing out the top for an even bake. Pop it into the oven and bake for 30 to 35 minutes. When a toothpick inserted in the center comes out clean, your cake is ready. Let it cool in the pan on a wire rack—resist cutting too soon, so the crumb stays perfect!

How to Serve Hot Milk Cake

Garnishes

This lovely cake shines with a simple dusting of powdered sugar or a dollop of whipped cream. For extra flair (and to impress your guests), scatter fresh berries on top for a pop of color and brightness.

Side Dishes

Pair your Hot Milk Cake with a cup of perfectly brewed coffee, fragrant tea, or even a small glass of cold milk for extra nostalgia. If you want to go all out, a scoop of homemade vanilla ice cream on the side makes for an unbeatable treat.

Creative Ways to Present

Try slicing the cake into neat squares and layering with fruit and cream for a quick trifle. Or serve Hot Milk Cake in mason jars for a fun dessert at picnics and parties. Drizzle with chocolate or caramel sauce to make it extra indulgent!

Make Ahead and Storage

Storing Leftovers

Store any leftover Hot Milk Cake tightly covered at room temperature for up to 2 days. If your kitchen is especially warm, you can refrigerate it, being sure to bring the cake back to room temperature before serving for the best texture.

Freezing

This cake freezes beautifully! Wrap individual slices (or the whole cake) tightly in plastic wrap and then in foil. Freeze for up to 2 months. When you’re ready to enjoy, just thaw it overnight in the fridge or at room temperature.

Reheating

If you like your Hot Milk Cake just a little warm, pop a slice in the microwave for 10–15 seconds. This brings back its just-baked silkiness and makes it taste fresh again!

FAQs

Can I make Hot Milk Cake with low-fat milk?

Whole milk produces the classic rich taste and tender crumb, but in a pinch, you can substitute 2% milk. The texture will be a bit lighter, and you might lose some of that signature moistness, but it will still taste delicious!

Can I add flavors or mix-ins to the batter?

Absolutely! Feel free to stir in citrus zest, a sprinkle of cinnamon, or almond extract for a twist. Just avoid adding juicy fruits directly to the batter, as they might disrupt the beautiful texture of the Hot Milk Cake.

What if I don’t have a 9×13-inch pan?

If you have two 8-inch round pans or even a Bundt pan, they work well too—just keep an eye on baking times, as thinner cakes will bake faster.

Why do my eggs need to be at room temperature?

Room temperature eggs whip up to greater volume and blend more smoothly with the sugar, giving the cake a lighter, airier crumb. Let your eggs sit out for about 30 minutes before starting, or put them in a bowl of warm (not hot) water for 10 minutes to speed things up!

Can I make Hot Milk Cake ahead for parties?

Yes, Hot Milk Cake is a great make-ahead dessert! Bake it the day before, cover tightly, and let it rest at room temperature. It actually tastes even better the next day since the flavors meld beautifully overnight.

Final Thoughts

If you’re searching for a dessert that’s as easy as it is crowd-pleasing, give Hot Milk Cake a try. It’s the kind of recipe you’ll come back to again and again, and it’s sure to become a cherished favorite at your table. Happy baking!

Hot Milk Cake Recipe

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4.6 from 14 reviews

Author: admin
Total Time: 50 minutes
Yield: 12 slices 1x
Diet: Vegetarian

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Description

Hot Milk Cake is a classic, old-fashioned dessert that’s simple yet delicious. This easy vanilla cake is moist and tender, making it a perfect treat for any occasion.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Wet Ingredients:

1 cup whole milk
1/2 cup unsalted butter
4 large eggs, room temperature
2 cups granulated sugar
2 teaspoons vanilla extract

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Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish.
Prepare Milk Mixture: Heat milk and butter in a saucepan until melted. Set aside.
Beat Eggs: In a large bowl, beat eggs until thick and pale yellow.
Add Sugar: Gradually add sugar and beat until combined. Stir in vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Add to egg mixture.
Add Milk Mixture: Slowly pour in hot milk mixture and mix until smooth.
Bake: Pour batter into the prepared dish and bake for 30-35 minutes until a toothpick comes out clean.
Cool and Serve: Cool the cake in the pan on a wire rack. Serve plain or with toppings.