Print

Hot Milk Cake Recipe

Hot Milk Cake Recipe
Print Recipe

★★★★★

4.7 from 22 reviews

Hot Milk Cake is a moist and tender classic American cake known for its unique preparation where hot milk is incorporated into the batter, resulting in a soft crumb and rich flavor. This simple yet delightful cake is perfect for any occasion and pairs wonderfully with a dusting of powdered sugar or your favorite frosting.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (plus more for dusting the pan)
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Wet Ingredients

  • 1/2 cup butter
  • 1 cup milk (see note 1)
  • 2 teaspoons vanilla extract
  • 4 eggs (at room temperature)
  • 2 cups granulated sugar

Optional

  • Powdered sugar (for dusting)

Instructions

  1. Preheat and Prepare Pan: Adjust an oven rack to the middle position and preheat your oven to 325 degrees Fahrenheit. Grease and flour a 12-cup tube pan or Bundt cake pan to ensure the cake doesn’t stick.
  2. Melt Butter and Heat Milk: In a small saucepan over low heat, melt the butter. Stir in the milk and vanilla extract, then continue heating until small bubbles form around the edges. Make sure the mixture is very hot but not boiling, then reduce the heat to very low to keep it warm.
  3. Beat Eggs and Sugar: Using an electric mixer fitted with the whisk attachment, beat the eggs and granulated sugar on medium-high speed for about 5 minutes. The mixture should triple in volume, becoming thick and pale.
  4. Add Hot Milk Mixture: Slowly pour the hot milk and butter mixture into the egg and sugar mixture while mixing on low speed. This step ensures the batter stays light and fluffy.
  5. Add Dry Ingredients: Sift together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients in two batches, mixing after each addition just until incorporated to avoid overmixing.
  6. Bake the Cake: Pour the batter into your prepared pan. Bake for about 1 hour, checking at the 55-minute mark. A toothpick inserted in the center should come out clean or with a few crumbs, but avoid overbaking.
  7. Cool and Serve: Let the cake cool in the pan for 10 to 15 minutes. Then, invert it onto a cooling rack set over a baking sheet and allow it to cool completely. Dust with powdered sugar if desired before serving.

Notes

  • Make sure eggs are at room temperature for better volume when beaten.
  • Keep the milk and butter mixture hot but not boiling to avoid cooking the eggs prematurely.
  • Do not overbake; the cake should be moist and springy.
  • This cake pairs well with fresh berries or a light glaze if desired.

Nutrition

Keywords: Hot Milk Cake, Classic Cake Recipe, Moist Cake, American Dessert, Bundt Cake

Find it online: https://www.sanacooks.com/hot-milk-cake-recipe/