Description
This Hot Milk Cake is a moist and tender cake made with a unique technique of adding hot milk and butter to the batter, resulting in a delicate crumb and rich flavor. It’s a classic, old-fashioned dessert that’s easy to make and perfect for any occasion. Lightly sweet and fluffy, it pairs wonderfully with a dusting of powdered sugar, whipped cream, or fresh fruit.
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 and prepare pan: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside to keep dry ingredients well combined.
- Beat eggs: In a separate bowl, beat the eggs on medium-high speed for about 5 minutes, until they become thick, pale, and slightly fluffy, which adds air for a lighter texture.
- Add dry ingredients to eggs: Gradually add the dry ingredients to the beaten eggs, mixing on low speed until just combined, careful not to overmix to maintain cake tenderness.
- Heat milk and butter: In a small saucepan, heat the milk and 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 for flavor.
- Combine hot milk mixture with batter: Slowly add the hot milk and butter mixture to the batter, mixing on low speed until the batter is smooth and uniform.
- Bake the cake: Pour the batter into the prepared baking pan. Bake in the preheated oven for 25-30 minutes, until a toothpick inserted into the center comes out clean, indicating the cake is done.
- 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 with a dusting of powdered sugar, whipped cream, or fresh fruit as desired.
Notes
- Beating the eggs thoroughly is key to a light and fluffy cake texture.
- Make sure the milk and butter mixture is hot but not boiling to avoid curdling the batter.
- You can substitute whole milk with 2% milk if desired, but whole milk provides the best richness.
- Use fresh baking powder for best leavening results.
- Allow the cake to cool before slicing to maintain its structure.
