Hot Milk Cake (Printable Version)
Moist and flavorful hot milk cake with vanilla and a golden crust, ideal for any occasion.
# What You'll Need:
→ Dairy & Flavorings
01 -
1 cup whole milk
02 -
½ cup unsalted butter
03 -
2 teaspoons pure vanilla extract
→ Dry Ingredients
04 -
2 cups all-purpose flour, spooned and leveled
05 -
2 teaspoons baking powder
06 -
½ teaspoon table salt
→ Wet Ingredients
07 -
4 large eggs, room temperature
08 -
2 cups granulated sugar
→ Finishing
09 -
2 to 3 tablespoons powdered sugar, for dusting
# Step-by-Step Guide:
01 -
Preheat oven to 350°F and lightly spray a 9x13 inch baking dish with nonstick baking spray.
02 -
In a small saucepan, combine whole milk and unsalted butter over medium heat; stir occasionally until butter melts and milk begins to simmer. Remove from heat and stir in vanilla extract.
03 -
Whisk together all-purpose flour, baking powder, and salt in a medium bowl until evenly mixed.
04 -
Using a stand mixer with a paddle attachment or handheld mixer, beat eggs and granulated sugar on medium-high speed for 4½ to 5 minutes, until the mixture is pale yellow and fluffy.
05 -
Reduce mixer speed to low and gradually add the dry flour mixture in ½ cup increments, mixing gently after each addition.
06 -
With mixer on low, slowly drizzle the warm milk and butter mixture into the batter, blending until smooth. Batter will be slightly thin.
07 -
Pour batter into prepared baking dish and bake for 30 minutes, or until top is golden and a toothpick inserted comes out with a few moist crumbs. Begin checking at 27 minutes.
08 -
Let cake cool completely in the pan, then dust with powdered sugar. Slice into 12 equal portions before serving.
# Additional Notes:
01 -
Using room temperature eggs helps achieve better aeration and volume in the batter.