Description
This Hot Milk Cake is a classic, tender, and moist cake made by combining warm milk and butter with a light egg batter. With a delicate crumb and subtle vanilla flavor, it’s perfect for any occasion from a simple afternoon treat to a special dessert. The cake is easy to prepare, requiring basic ingredients and simple steps, baking to golden perfection in about 30 minutes.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan to ensure the cake does not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. Set this dry mixture aside.
- Beat Eggs: In a separate large bowl, beat the eggs on medium-high speed for about 5 minutes until they become thick and pale, which will help create a light texture in the cake.
- Combine Dry and Wet Dry Mixture: Gradually add the dry ingredients to the beaten eggs while mixing on low speed just until combined, taking care not to overmix.
- Heat Milk and Butter: In a small saucepan over medium heat, warm the whole milk and unsalted butter until the butter melts and the mixture is hot, but not boiling. Remove from heat and stir in the vanilla extract.
- Add Hot Milk Mixture: Slowly pour the hot milk and butter mixture into the batter while mixing on low speed, blending until the batter is smooth and fully incorporated.
- Bake the Cake: Pour the prepared batter into the greased and floured pan, then bake in the preheated oven for 25 to 30 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve with a dusting of powdered sugar, whipped cream, or fresh fruit for added flavor.
Notes
- Do not boil the milk and butter mixture; it should be hot but not boiling for best texture.
- Beating the eggs until thick and pale greatly contributes to the cake’s lightness.
- You can substitute whole milk with 2% milk if desired, but whole milk provides a richer flavor.
- Ensure the baking pan is properly greased and floured to avoid sticking.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
