Hot Milk Cake

Hot Milk Cake is a simple and classic one-layer cake that is moist, buttery, and slices perfectly. Top with powdered sugar for a snow-covered appearance or add whipped cream and fruit.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 312kcal

Author John Kanell

Equipment

9x13" baking pan
Electric hand mixer or stand mixer
Mixing Bowls
Saucepan

Ingredients

1 cup whole milk (240mL)
½ cup unsalted butter (113g)
2 cups all-purpose flour (240g)
2 teaspoons baking powder
½ teaspoon salt
2 cups granulated sugar (400g)
4 large eggs
1½ teaspoons vanilla extract
Powdered sugar for dusting

Instructions

Preheat the oven to 350°F. Grease a 9x13-inch baking pan with baking spray.
Heat the milk and butter in a small saucepan, stirring occasionally, just until bubbling and butter is melted, about 5 minutes.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the granulated sugar and eggs on medium-high until fluffy, 3 to 4 minutes. Add the flour mixture and beat on low until just incorporated. With the mixer running on low, gradually pour in the hot milk mixture. Stir in vanilla extract. Pour batter into the prepared baking pan.
Bake for 28 to 32 minutes or until lightly browned, and a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack. Dust the cake with powdered sugar before slicing and serving.

Video

Notes

Start with preheating the oven and heating the milk. Begin by preheating the oven and getting the milk and butter mixture heated on the stove. I like to measure out the rest of my ingredients while the milk cools for 5 minutes, ensuring the hot milk is at just the right temperature when it is added to the other ingredients.
Stir the milk as it heats. Heat milk at medium heat and stir it occasionally to prevent it from burning. If the milk is heated too quickly, it may curdle or scald, creating an undesirable flavor.
Line the baking pan with parchment if you plan to remove the entire cake from the pan. If you plan to remove the entire cake from the pan to display or serve, line your baking pan with parchment and add another spray of cooking spray on top of the paper. Use a large enough piece of parchment that comes up and over the long edges of the pan.
Beat the egg mixture until fluffy. Beat the eggs for at least 3 minutes with the sugar until the mixture becomes fluffy. Taking the time for this step will result in a cake with the most light and fluffy texture. You can test the texture by dipping the beater into the egg mixture and then lifting it up to see how the excess runs off. If it leaves little ribbons that disappear into the bowl within a few seconds, not immediately, the mixture is fluffy enough.
Cool the cake in the pan. Once the cake is done, place the pan on a wire rack and allow it to cool completely at room temperature. A room-temperature cake will cut cleanly with minimal crumbs.

Nutrition