Hot Milk Cake Recipe
If you’re looking for a cake that feels like a warm hug in dessert form, this Hot Milk Cake Recipe is exactly what you need. With its tender crumb, subtle vanilla aroma, and the magical moistness that comes from hot milk and butter swirling into the batter, it’s a simple yet incredible dessert that’s been winning hearts for generations. Whether you’re an experienced baker or just beginning your journey, this cake’s straightforward ingredients and steps mean you’ll have a show-stopping treat ready in under an hour, perfect for sharing with family or surprising friends on any occasion.
Ingredients You’ll Need
The beauty of this Hot Milk Cake Recipe lies in its simplicity and the classic pantry staples it requires. Each ingredient plays a crucial role, from providing structure and sweetness to adding moisture and depth of flavor, resulting in that perfect balance that makes this cake so memorable.
- 1 cup all-purpose flour: The foundation that gives the cake its tender yet sturdy crumb.
- 1 cup granulated sugar: Sweetens the cake just right without overpowering.
- 1 teaspoon baking powder: The leavening agent that ensures the cake rises beautifully.
- 1/4 teaspoon salt: Enhances and balances the sweet flavors.
- 2 large eggs: Beat until pale and fluffy, they give volume and richness to the cake.
- 1/2 cup whole milk: Heated with butter to add moistness and tenderness.
- 1/4 cup unsalted butter: Melts into the hot milk, infusing the batter with buttery goodness.
- 1 teaspoon vanilla extract: Adds a warm, aromatic depth to every bite.
How to Make Hot Milk Cake Recipe
Step 1: Prepare Your Baking Pan and Oven
Start by preheating your oven to 350°F (175°C). This step sets the stage for perfect rising and even baking. Grease and flour an 8-inch round or square pan thoroughly to ensure the cake releases easily once baked.
Step 2: Mix the Dry Ingredients
Whisk together the flour, sugar, baking powder, and salt in a medium bowl. This blend is the backbone of your cake and combining them well ensures even distribution of leavening and flavor throughout.
Step 3: Beat the Eggs Until Fluffy
In a separate bowl, beat the eggs on medium-high speed for about 5 minutes until they become thick and pale. This creates a light, airy base that helps your cake rise and achieve a soft texture without heaviness.
Step 4: Combine Dry Ingredients with Eggs
Gradually fold the dry mixture into the fluffy eggs on low speed. This gentle mixing keeps as much air in the batter as possible, crucial for that delicate crumb texture you’re aiming for.
Step 5: Prepare the Hot Milk Mixture
Using a small saucepan, heat the whole milk and unsalted butter over medium heat until the butter melts and the mixture is hot, but not boiling. Take it off the heat and stir in the vanilla extract. This warm mixture will help the butter meld perfectly into the batter, adding moisture and richness.
Step 6: Incorporate Hot Milk into the Batter
Slowly pour the hot milk mixture into your batter while mixing at low speed. This crucial step softens the batter and contributes to the cake’s famously soft, moist texture.
Step 7: Bake Your Cake
Pour the batter into your prepared pan and smooth the top gently. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden and spring back lightly to the touch.
Step 8: Cool and Transfer
Let the cake cool in the pan for about 10 minutes to set before moving it onto a wire rack to cool completely. This resting time lets your cake firm up slightly, making it easier to slice and enjoy.
How to Serve Hot Milk Cake Recipe
Garnishes
The gentle flavor of your Hot Milk Cake Recipe opens up wonderful opportunities for garnishes. A dusting of powdered sugar adds a delicate sweetness and pretty presentation, while whipped cream or fresh fruit like berries or sliced peaches complement its tender crumb perfectly.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an indulgent twist. For a lighter option, serve alongside a fresh fruit salad or a cup of tea to balance the sweetness.
Creative Ways to Present
Elevate your Hot Milk Cake Recipe by layering it as a simple trifle with whipped cream and fruit or transforming it into a layered cake by halving the baked cake and filling with jam or frosting. You can also serve it in petite squares for tea parties or drizzle with lemon glaze for a zesty touch.
Make Ahead and Storage
Storing Leftovers
You can store leftover Hot Milk Cake wrapped in plastic wrap or in an airtight container at room temperature for up to three days while keeping its moist, tender texture intact. If your kitchen is warm, storing it in the fridge is also fine but may slightly firm the crumb.
Freezing
This cake freezes wonderfully. Wrap it tightly in plastic wrap and then aluminum foil, or place it in a freezer-safe container. Freeze for up to two months. When ready to enjoy, thaw overnight in the fridge for best texture and freshness.
Reheating
To bring your Hot Milk Cake Recipe back to just-baked warmth, reheat slices in the microwave for about 15 to 20 seconds. This quick step revives that soft, buttery feel and makes it taste freshly baked all over again.
FAQs
What makes Hot Milk Cake different from other cakes?
Hot Milk Cake gets its unique moist and tender texture from heating the milk and butter before mixing them into the batter. This step creates a delicate crumb that’s different from denser butter or sponge cakes, and it’s this technique that makes it so special.
Can I use milk alternatives in this recipe?
Yes! You can substitute whole milk with almond milk, oat milk, or any other milk replacer, but make sure it’s unsweetened for best results. The key is the temperature, so heat the milk alternative with butter just as described.
Is this Hot Milk Cake Recipe good for beginners?
Absolutely! The recipe is straightforward with simple ingredients and clear steps, making it ideal for bakers of all experience levels. Plus, beating the eggs well and gently mixing helps ensure success even if you’re new to baking.
Can I add frosting or glaze to this cake?
Definitely! While the cake is lovely on its own or with a dusting of powdered sugar, adding frosting, glaze, or even fruit toppings can enhance flavor and make it more festive, especially for celebrations.
What pan size works best for this cake?
An 8-inch round or square pan is perfect because it allows the cake to bake evenly without becoming too thick or drying out. If using a slightly larger pan, keep an eye on baking time as it may decrease.
Final Thoughts
There’s something deeply comforting about a homemade cake that’s simple yet so rich in flavor and texture, and this Hot Milk Cake Recipe delivers just that. It’s the kind of dessert that feels like a secret family treasure. Give it a try, and you’ll likely find it becoming one of your most cherished and often-requested cakes. Happy baking!
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Hot Milk Cake Recipe
- Total Time: 40-45 minutes
- Yield: 8 servings 1x
Description
This Hot Milk Cake is a classic, tender and moist sponge cake that uses warm milk and butter to create a soft, buttery crumb. With a simple mix of basic pantry ingredients, it bakes up golden and light, making it a perfect treat for any occasion or an everyday dessert.
Ingredients
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 the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt thoroughly to evenly distribute all leavening agents and flavors.
- Beat the Eggs: In a separate bowl, beat the eggs on medium-high speed for about 5 minutes until they become thick, pale, and fluffy, which helps incorporate air for a light texture.
- Add Dry to Eggs: Gradually add the dry ingredients into the beaten eggs while mixing on low speed until just combined to avoid overmixing and developing gluten.
- Heat Milk and Butter: In a small saucepan over medium heat, warm the whole milk with the unsalted butter until the butter melts and the mixture is hot but not boiling. Remove from heat and stir in the vanilla extract for flavor.
- Combine Wet and Dry: Slowly pour the hot milk mixture into the batter while mixing on low speed to create a smooth and cohesive batter without scrambling the eggs.
- Bake: Pour the batter evenly into the prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean, signaling it is fully cooked.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve dusted with powdered sugar, topped with whipped cream, or fresh fruit for an added touch.
Notes
- Make sure the milk and butter mixture is hot but not boiling to avoid cooking the eggs.
- Beating the eggs until thick and pale is essential to get a light and airy cake.
- Do not overmix the batter once dry ingredients are added to keep the cake tender.
- You can substitute whole milk with 2% milk, but whole milk provides the best richness.
- This cake stores well at room temperature covered for up to 2 days or refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
