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

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If you’ve never experienced the soft, sweet comfort of Hot Milk Cake, you’re in for a real treat. This classic American dessert bakes up with a delicate crumb, buttery undertones, and an alluring vanilla scent that fills your entire kitchen. Whether you dress it up with toppings or savor it all on its own, Hot Milk Cake is the kind of timeless, bake-anytime recipe you’ll want to pass down, enjoy with a cup of tea, or serve at family gatherings. Its simplicity is part of its magic: a handful of everyday ingredients create the fluffiest, most tender cake you can imagine.

Ingredients You’ll Need

This Hot Milk Cake comes together with kitchen staples you likely already have. Each ingredient brings something important: richness, texture, lift, or flavor. Let’s take a peek at what makes this cake irresistible.

Granulated Sugar: Adds sweetness and helps create the cake’s tender, moist crumb.
Large Eggs: Whipped up with sugar, eggs provide structure and that fluffy, sponge-like texture Hot Milk Cake is famous for.
All-Purpose Flour: The sturdy but light base that gives the cake just the right amount of lift.
Baking Powder: Ensures your cake rises high and stays pillowy-soft.
Salt: Just a pinch deepens all the flavors and brings out the cake’s sweetness.
Whole Milk: Heating the milk with butter is what makes this cake uniquely tender and moist.
Unsalted Butter: Melted into the hot milk, it adds richness and that beautifully buttery finish.
Vanilla Extract: Infuses the cake with lovely aroma and classic flavor.

How to Make Hot Milk Cake

Step 1: Prep the Pan & Oven

Start by preheating your oven to 350°F (175°C), so it’s perfectly ready when your batter is mixed. Grease a 9×13-inch baking pan with a little butter or nonstick spray, making sure you get into every corner. This helps the cake release easily and keeps those golden edges intact.

Step 2: Beat Eggs & Sugar

In a large mixing bowl, combine the eggs and granulated sugar. Use an electric mixer and beat for about 4 to 5 minutes until the mixture is pale, thick, and doubled in volume. Don’t rush this step—this is what gives Hot Milk Cake its signature light, airy texture.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together your all-purpose flour, baking powder, and salt. Mixing them separately ensures even distribution so you won’t have any pockets of baking powder or salt in your cake.

Step 4: Add Dry to Wet

Gradually add the flour mixture to your whipped egg and sugar blend. Mix gently and just until combined—overmixing can make the cake dense, and we want it cloud-soft!

Step 5: Heat Milk & Butter

In a small saucepan, heat your whole milk and butter over medium heat. It should get hot, with the butter fully melted, but stop before it boils. Remove the pan from heat, then stir in your vanilla extract. This step is crucial: the hot milk and butter blend make the crumb extra moist and delicate.

Step 6: Bring It All Together

Slowly pour the hot milk mixture into your batter, stirring gently as you go. The batter will look a little thinner than you might expect—don’t worry, this is exactly what gives Hot Milk Cake its uniquely soft texture.

Step 7: Bake & Cool

Pour the batter into your prepared pan, level the top, and bake for 30 to 35 minutes. The cake is done when the top is golden and a toothpick inserted in the middle comes out clean. Let the cake cool in the pan on a wire rack so it sets up nicely for easy slicing and serving.

How to Serve Hot Milk Cake

Garnishes

Dust the cooled cake with a shower of powdered sugar or top with a big dollop of freshly whipped cream. Fresh berries, sliced peaches, or a spoonful of jam make for a pretty and flavorful finish. For extra decadence, a drizzle of warm chocolate or caramel sauce truly makes Hot Milk Cake shine.

Side Dishes

This cake pairs beautifully with simple sides: a scoop of vanilla or strawberry ice cream, a bowl of fresh fruit salad, or even a sprinkle of toasted coconut. For a retro vibe, enjoy it alongside a hot cup of coffee, tea, or even cool lemonade for a refreshing contrast.

Creative Ways to Present

Make Hot Milk Cake the centerpiece by cutting it into pretty squares or slices and layering them with fruit and whipped cream to create a quick trifle. Or try serving it as the base for strawberry shortcake, with juicy berries and sweet cream. Individual servings in little mason jars or tea cups add a charming touch to any dessert table.

Make Ahead and Storage

Storing Leftovers

To keep your Hot Milk Cake fresh and soft, store any leftovers tightly covered at room temperature for up to two days. For longer storage, pop it into the fridge—the moist crumb stays lovely and tender even when chilled.

Freezing

If you want to make Hot Milk Cake ahead, it freezes beautifully! Once completely cool, wrap individual slices or the whole cake securely in plastic wrap and foil. Store in the freezer for up to three months. Thaw overnight in the refrigerator or at room temperature before serving.

Reheating

To enjoy that just-baked warmth, reheat slices gently in the microwave for 10–15 seconds. You can also wrap pieces in foil and pop them in a low oven until warm. A touch of warmth really brings out the buttery vanilla aroma all over again!

FAQs

Why is it called Hot Milk Cake?

The name comes from the unique method of combining hot milk and melted butter directly into the batter. This technique not only gives the cake its signature texture but also sets it apart from other classic sponge cakes.

Can I use low-fat or non-dairy milk instead of whole milk?

Whole milk adds richness and moisture, but you can swap in 2% or unsweetened non-dairy milk if needed. The cake will still rise nicely, though you might notice a slightly lighter flavor and crumb.

What’s the best pan to use for Hot Milk Cake?

A 9×13-inch baking pan works perfectly for this recipe, giving you a lovely thick slice and even baking. You can also use a bundt or round pan; just keep an eye on baking times as they may vary.

Can I add flavors or mix-ins?

Absolutely! Try a pinch of cinnamon, lemon zest, or almond extract for new twists. For mix-ins, gentle folding in a handful of mini chocolate chips or berries can turn this classic into something new and delicious.

Is Hot Milk Cake good for layered desserts?

Yes! Hot Milk Cake is an all-star base for trifles and layered desserts. Its sturdiness and moisture mean it soaks up syrups, creams, and fruit juices without getting soggy, making it incredibly versatile for all sorts of dessert creations.

Final Thoughts

I truly hope you fall for the charming simplicity and homey comfort of Hot Milk Cake just as I have. It’s a warm, nostalgic dessert that turns ordinary ingredients into something extraordinary and crowd-pleasing. Don’t wait for a special occasion—go ahead and bake a pan of Hot Milk Cake and share a slice of happiness today!

Hot Milk Cake Recipe

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4.6 from 29 reviews

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

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Description

Indulge in the nostalgic flavors of a classic Hot Milk Cake, a soft and sponge-like dessert that pairs perfectly with various toppings or can stand alone as a delightful treat. This simple, old-fashioned recipe yields a moist vanilla cake that is sure to become a family favorite.

Ingredients

Scale

Dry Ingredients:

2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

Wet Ingredients:

4 large eggs
1 cup whole milk
1/2 cup unsalted butter
2 teaspoons vanilla extract

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Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Mix Eggs and Sugar: Beat eggs and sugar until thick and creamy.
Combine Dry Ingredients: Whisk flour, baking powder, and salt together.
Blend Wet and Dry: Gradually add dry ingredients to egg mixture.
Prepare Milk Mixture: Heat milk and butter, then add vanilla extract.
Combine Mixtures: Slowly add hot milk mixture to batter, mixing gently.
Bake: Pour batter into pan and bake for 30–35 minutes.
Cool and Serve: Let cake cool in pan before serving.