Description
Hot Milk Cake is a classic, moist, and tender cake made by combining beaten eggs with warm milk and butter, resulting in a soft crumb and rich flavor. Perfectly balanced with vanilla, this cake is easy to prepare and ideal for any occasion.
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 oven and prepare pan: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan to ensure the cake does not stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set this mixture aside for later use.
- Beat 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 create a light cake texture.
- Combine dry ingredients and eggs: Gradually add the dry ingredients to the beaten eggs while mixing on low speed. Mix until just combined to avoid deflating the eggs.
- Heat milk and butter: In 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. Remove from heat and stir in the vanilla extract.
- Incorporate hot milk mixture: Slowly add the warm milk and butter mixture into the batter while mixing at low speed until the batter is smooth and homogenous.
- Bake the cake: Pour the batter into the prepared baking pan and bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Serve as is or with powdered sugar, whipped cream, or fresh fruit for added flavor.
Notes
- Beating the eggs well is critical for the cake’s fluffy texture.
- Do not boil the milk and butter mixture; just heat until warm to avoid curdling the batter.
- Use an 8-inch pan for best results; adjust baking time if using a different size.
- Allow the cake to cool completely for easier slicing and better texture.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
