Hot Milk Cake Recipe

I’ve included some videos below for those who prefer to watch rather than read.

Hot milk cake is a moist and tender dessert that has been a favorite for generations. This simple cake is perfect whether you’re looking for a quick snack or a base for more extravagant toppings.

You make this cake using basic ingredients like milk, butter, sugar, and flour. The key step involves heating the milk with butter before mixing it into the batter. This technique ensures the cake stays light and fluffy.

The versatility of hot milk cake makes it a wonderful addition to any baker’s repertoire. Enjoy it plain, dust it with powdered sugar, or add your favorite icing.

Exact Ingredients (+ Possible Substitutes)

For hot milk cake, you’ll need a few basic ingredients. Here are the exact ingredients:

• 1 cup of milk
  You can use whole milk for a richer flavor.
• 1/4 cup of butter
  Unsalted is best, but salted works if you reduce the added salt.
• 4 large eggs
  Room temperature eggs mix better.
• 2 cups of sugar
  Granulated white sugar is typical.
• 2 cups of all-purpose flour
  Make sure to sift it for a smoother batter.
• 2 teaspoons of baking powder
  This helps the cake rise.
• 1 teaspoon of vanilla extract
  Adds a nice aroma and flavor.

Possible Substitutes

• Milk: Try almond or soy milk if you’re lactose intolerant.
• Butter: Margarine or a plant-based butter can work.
• Eggs: Use flaxseed meal and water for a vegan option.
• Sugar: Replace with coconut sugar or a sugar substitute for a healthier twist.
• Flour: Gluten-free flour blends can be swapped in.

Mix these ingredients properly to ensure a smooth, delicious cake. Feel free to experiment, but keep the proportions balanced for the best results. Enjoy baking!

Instructions

1. 
   

   Preheat your oven to 325°F (165°C). Grease and flour a 9″ x 13″ pan or a Bundt pan.

   
   
2. 
   

   Prepare the dry ingredients. In a medium bowl, sift together 2 cups of flour, 2 teaspoons of baking powder, and a pinch of salt. Set this aside.

   
   
3. 
   

   Heat the milk and butter. In a small saucepan on low heat, melt 1 cup of unsalted butter with 1 cup of whole milk. Warm it until the butter melts and the mixture is hot, but do not boil.

   
   
4. 
   

   Beat the eggs and sugar. In a large mixing bowl, beat 4 eggs with 2 cups of sugar. Beat them until they’re pale yellow and fluffy using a mixer on medium-high speed.

   
   
5. 
   

   Combine the dry and wet ingredients. Slowly add the dry ingredient mix to the egg mixture, blending gently. Then, add in the hot milk and butter mixture, mixing until everything is smooth.

   
   
6. 
   

   Pour the batter into your prepared pan.

   
   
7. 
   

   Bake the cake. Place the pan in the oven and bake for about 30-35 minutes. The cake is ready when a toothpick inserted in the center comes out clean.

   
   
8. 
   

   Cool the cake. Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

   
   
9. 
   

   Optional toppings. You can sprinkle powdered sugar on top, or serve it with fresh fruit. For a fun twist, add sprinkles, chopped nuts, or mini chocolate chips to the batter.

   
   

Enjoy your delicious hot milk cake!

Tips, Tricks & Storing

Tips

• Eggs and Sugar: Whip the eggs and sugar together until they are fluffy and pale. This helps make the cake light and airy.
• Gradual Mixing: Add the ingredients slowly to avoid lumps and ensure the batter mixes well.
• Preheat: Always preheat your oven before baking for even cooking.

Tricks

• Hot Milk: Heat the milk and butter together, but don’t let it boil. Warm milk incorporates better into the batter.
• Flour Addition: Sift the flour to remove any lumps and to make the batter smoother.
• Toothpick Test: Stick a toothpick in the center of the cake. If it comes out clean, the cake is done.

Storing

• Room Temperature: You can store hot milk cake at room temperature for up to 2 days. Wrap it in plastic wrap or place it in an airtight container.
• Refrigeration: For longer storage, keep it in the refrigerator. It will last up to a week. Make sure it’s covered to prevent drying out.
• Freezing: Freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil or a freezer bag. Thaw in the refrigerator before serving.

Recipe Variations & Serving Suggestions

There are many ways to switch up a classic hot milk cake recipe. Here are some fun ideas to make it unique.

• Add-ins: Mix in up to 1 cup of rainbow sprinkles, mini chocolate chips, or finely crushed pecans to the batter.
• Fruit Upside-Down: Line the bottom of the pan with thinly sliced peaches, blueberries, or pineapple before pouring in the batter.

For a different twist, try these flavors:

• Citrus: Add the zest of one lemon or orange to the batter for a fresh flavor.
• Spiced: Stir in 1-2 teaspoons of cinnamon or nutmeg.

When it comes to serving, here are a few suggestions to make your hot milk cake shine:

• Simple: Serve warm with a dusting of powdered sugar.
• With Sauce: Drizzle caramel or chocolate sauce over the cake slices.
• Fruit Topping: Top each piece with fresh berries or a dollop of fruit compote.
• Cream: Serve with a side of whipped cream or a scoop of vanilla ice cream for extra indulgence.

These suggestions are sure to make your hot milk cake a hit at any gathering. Enjoy!