Hot Milk Cake

This hot milk cake is a simple yet elegant dessert that has been a favorite in my kitchen for years. Its tender crumb and delicate vanilla flavor make it perfect for nearly any occasion, from casual family dinners to special celebrations. Once you try this cake, you might find yourself reaching for it whenever you want something comforting and flawless from scratch.

I remember making this cake during a weekend when the power flickered and I wanted something easy and satisfying. Since then, this cake has become a reliable crowd-pleaser every time I serve it.

Ingredients

• Whole milk: provides richness and moisture opt for full fat for the best flavor
• Unsalted butter: adds creaminess and depth fresh butter gives a nicer aroma
• Pure vanilla extract: boosts the cake’s sweetness and aroma use a good quality extract for noticeable difference
• All purpose flour, spooned and leveled: forms the cake’s structure measure carefully to avoid dryness
• Baking powder: the leavening agent that makes the cake rise evenly
• Table salt: balances the flavors and enhances sweetness
• Large eggs at room temperature: help with the cake’s lightness and incorporate air when whipped
• Granulated sugar: provides sweetness and works with eggs to create a tender crumb
• Powdered sugar for dusting: an elegant finishing touch that adds subtle sweetness

Instructions

Sauté the Butter and Milk:

Heat the milk and butter together in a small saucepan over medium heat. Stir occasionally until the butter melts and the milk just begins to simmer. Add the vanilla extract and stir once more to mix everything evenly. This warm mixture helps create a smooth batter later.

Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour baking powder and salt. Combining these well ensures even rising and balances the cake’s flavor.

Whip the Eggs and Sugar:

Using a stand mixer with a paddle attachment or a handheld mixer, beat the eggs and granulated sugar on medium-high speed for about 4 and a half to 5 minutes. You want the mixture light and fluffy with a pale yellow color. This aeration is key to the cake’s light texture.

Combine Dry Ingredients with Egg Mixture:

Lower the mixer speed to low and gradually add the flour mixture in half-cup increments. Adding slowly prevents flour clouds and keeps the batter even.

Incorporate the Warm Milk and Butter:

Keep the mixer on low speed and pour the warm milk and butter mixture into the bowl slowly. The batter will look a bit thin but do not worry—this is exactly what it should be.

Bake the Cake:

Pour the batter into a greased or sprayed 9 by 13 inch baking dish. Bake in a 350 degree Fahrenheit oven for about 30 minutes. Start checking at 27 minutes by inserting a toothpick it should come out with just a few moist crumbs.

Cool and Finish:

Allow the cake to cool completely in the pan before dusting with powdered sugar. Cut into 12 even slices and serve.

One of my favorite things about this cake is the way the warm milk and butter mixture comes together with the whipped eggs to create a texture unlike many other cakes. It’s like magic how moist yet fluffy the crumb is. My family always asks for seconds, especially when we dust it lightly with powdered sugar as the final touch.

Storage Tips

To keep your cake fresh store it in an airtight container at room temperature for up to three days. For longer storage wrap tightly in plastic wrap and freeze. Thaw overnight in the refrigerator and dust fresh powdered sugar before serving.

Ingredient Substitutions

If you need a dairy-free version substitute the whole milk with any plant-based milk such as oat or almond milk. Use a vegan butter or coconut oil in place of unsalted butter. For gluten-free try a 1 to 1 gluten-free baking flour blend but note texture may vary slightly.

Serving Suggestions

This cake pairs beautifully with fresh berries whipped cream or a drizzle of warm fruit sauce. For a more decadent treat add a scoop of vanilla ice cream on the side.

This hot milk cake offers a perfect balance of simplicity and elegance sure to impress any dessert lover.

FAQs about Recipes

→ What makes hot milk cake moist?

Warm milk and melted butter are mixed into the batter, adding moisture and tenderness to the cake's crumb.

→ Can I use a handheld mixer instead of a stand mixer?

Yes, a handheld mixer on medium-high speed works well for beating eggs and sugar to a pale yellow stage.

→ How do I know when the cake is done baking?

The cake is ready when its top is golden brown and a toothpick inserted comes away with a few moist crumbs.

→ Why is the batter thin before baking?

The addition of warm milk and melted butter creates a thinner batter, which helps produce a soft, fluffy texture after baking.

→ What is the best way to cool and serve this cake?

Let the cake cool completely in the pan before dusting with powdered sugar and slicing into even portions.