This hot milk cake is a timeless classic! With its soft, tender crumb and light vanilla flavor, it’s perfect for any occasion. Whether served plain, topped with a dusting of powdered sugar, whipped cream, or fresh fruit, this easy-to-make cake will have everyone coming back for seconds.

A slice of Hot Milk Cake dusted with powdered sugar, served on a decorative plate. The cake has a golden top and a soft, fluffy texture, accompanied by a gold fork.

A top-down view of a rectangular hot milk cake dusted generously with powdered sugar. The cake rests on a piece of parchment paper with a sifter filled with powdered sugar beside it. The cake's surface appears slightly cracked and golden brown around the edges.

Top view of several pieces of Hot Milk Cake on a decorative plate, showcasing their soft, fluffy texture and golden-brown tops. A gold fork is placed next to the cake slices.

Hot Milk Cake is a sweet, buttery, one-layer cake that comes together effortlessly and bakes in a 9×13 pan. With a spongy, delicate texture, it’s made using just a few basic ingredients, making it perfect for a quick and easy baking session. The cake got its unique name from the technique of heating the milk and butter together before adding them to the combined wet and dry ingredients.

This milk-based cake is incredibly tender and serves as the perfect base for a variety of toppings. Whether you prefer a dusting of powdered sugar, fresh fruit, whipped cream, or even your favorite frosting, this cake adapts beautifully. Plus, it slices cleanly without crumbling, while still maintaining its soft, melt-in-your-mouth crumb!

Ingredients & Substitutions

Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.)

REFRIGERATED:

milk. You need 240g (about 1 cup) of milk. Whole milk is preferred as this recipe relies on the fat content of the milk.

butter. You need 113g (½ cup) of unsalted butter. The temperature of butter (can be straight from fridge) does not matter because we’ll be melting it anyway. You can substitute with margarine or vegan butter, but keep in mind that the taste and texture might change.

egg. 200g eggs (weight is without shell) – that’s about 4 large eggs if you live in North America.

PANTRY:

flour. 250g (2 cups) of all purpose flour – this provides structure to the cake.

baking powder. 2 teaspoons of baking powder will help the cake rise, giving it a light, airy texture. Baking powder lose its leavening power over time so make sure yours are still good.

salt. You need ½ teaspoon of fine sea salt. Substitute with table salt in equal amount.

white sugar. 400g (2 cups) of granulated white sugar to sweeten the cake and help with browning.

vanilla. 1 teaspoon of vanilla bean paste (I love seeing those vanilla bean flecks in the cake!) Substitute with pure vanilla extract in same amount. You can also try adding ¾ teaspoon of almond extract or a pinch of nutmeg to switch up the flavors.

An overhead shot of the ingredients for Hot Milk Cake, labeled: flour, baking powder, and salt in one bowl; sugar in another; a measuring cup of milk; eggs in a bowl; cubed butter in a dish; and vanilla extract. All ingredients are arranged on a gray surface, ready for baking.

Recommended Tools To Make This Recipe

digital food scale (this is a must…and check-out the cute colors!)
9×13 baking pan
parchment paper
cooling rack

Step-by-Step Instructions

STEP 1. Preheat and Prep: Preheat your oven (NO FAN) to 350°F (175°C).

If you plan to remove the entire cake from the pan to display or serve, line your 9×13-inch 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.

Overhead shot of a small saucepan containing hot milk and melted butter. The mixture is warm and slightly frothy, showcasing the crucial step in making Hot Milk Cake where the milk and butter are heated together before being added to the batter.

STEP 2. Heat the 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 let it cool while doing the next steps.

STEP 3. Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures they are evenly distributed and prevents clumping.

STEP 4. Beat the Eggs and Sugar: In a mixing bowl, beat the eggs and sugar on high speed until thick and lemon colored, and the mixture is light and fluffy. Mine took 3 minutes on medium-low (speed 4) of my stand mixer. This step is crucial for the cake’s texture, so take your time.

STEP 5. Add the Dry Ingredients: Slowly add the flour mixture to the wet ingredients, mixing just until combined using a . Be careful not to overmix, as this can make the cake dense.

STEP 6. Combine: Gradually add the hot milk mixture to the egg mixture, beating constantly. This step may seem unusual, but it helps create the cake’s unique texture. Stir in vanilla.

STEP 7. Bake: Pour the batter into your prepared pan and bake for 24-29 minutes, or until a toothpick inserted into the center comes out clean. The top should be a light golden brown.

Let the cake cool completely in the pan on a wire rack. Dust the cake with powdered sugar before slicing and serving.

Baking Tips

Beat the egg mixture until fluffy. Beat the eggs with the sugar for at least 3 minutes until the mixture becomes fluffy. This step gives a light and fluffy texture to the cake. 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.

Stir the milk as it heats. Warm the milk over medium heat, stirring occasionally to avoid scorching. Heating it too quickly can lead to curdling, which may result in an off taste.

Don’t Overheat the Milk: You want the milk to be hot but not boiling. Overheating can cause the eggs to scramble when added to the batter.

Mixing: Mix the batter gently after adding the dry ingredients. Overmixing can lead to a dense cake.

Baking Time: Check the cake around the 24-minute mark. Every oven is different, and you don’t want to overbake this delicate cake.

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