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
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 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
