Description
Hot Milk Cake is a classic, tender sponge cake made with warm milk and butter, yielding a moist and soft texture. This easy-to-make dessert combines whipped eggs with a hot milk mixture to create a light, fluffy cake perfect for any occasion. It’s simple to prepare and boasts a delicate vanilla flavor, making it a delightful treat served plain or with toppings such as powdered sugar, whipped cream, or fresh fruit.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour an 8-inch round or square baking pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set this mixture aside.
- Beat Eggs: In a separate bowl, beat the two large eggs on medium-high speed for about 5 minutes until the mixture becomes thick and pale, which incorporates air and gives the cake its light texture.
- Combine Dry with Eggs: Gradually add the dry ingredients to the beaten eggs, mixing on low speed to combine without deflating the batter.
- Heat Milk and Butter: In a small saucepan, gently heat the whole milk and unsalted butter over medium heat until the butter melts and the mixture is hot but does not boil. Remove from heat and stir in the vanilla extract.
- Incorporate Hot Milk Mixture: Slowly pour the hot milk and butter mixture into the batter, mixing on low speed until the batter becomes smooth and uniform.
- Bake the Cake: Pour the batter into the prepared baking pan. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Serve plain or topped with powdered sugar, whipped cream, or fresh fruit as desired.
Notes
- Ensure the milk and butter mixture is hot but not boiling to avoid cooking the eggs in the batter prematurely.
- Beating the eggs properly is critical for the cake’s light and fluffy texture—don’t rush this step.
- You can substitute the whole milk with 2% milk for a slightly lighter version, though whole milk offers a richer flavor.
- This cake is best eaten the same day but can be stored in an airtight container at room temperature for up to 2 days.
- For added flavor, consider dusting the top with cinnamon sugar or garnishing with fresh berries.
