Old Fashioned Hot Milk Cake
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.On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result. Step-by-step photos: My recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://bakeologie.com/hot-milk-cake/
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Ingredients
- 240g (about 1 cup) whole milk
- 113g (1/2 cup) unsalted butter
- 250g (2 cups) all-purpose flour
- 2 tsps baking powder
- ½ tsp fine sea salt
- 200g (about 4 large eggs) eggs weight is without shell
- 400g (2 cups) granulated white sugar
- 1 tsp vanilla bean paste or pure vanilla extract
Instructions
- Preheat and Prep: Preheat your oven (NO fan) to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.
- 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. Stir it occasionally to prevent it from burning. Remove from heat and let it cool while doing the next steps.240g (about 1 cup) whole milk, 113g (1/2 cup) unsalted butter
- 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.250g (2 cups) all-purpose flour, 2 tsps baking powder, ½ tsp fine sea salt
- 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 speed (speed 6) of my stand mixer. This step is crucial for the cake’s texture, so take your time.PRO TIP: To test if you have beaten it enough, dip the paddle attachment (or beater if you're using hand mixer) into the egg mixture and lift it out. The excess should flow off in thin ribbons that dissolve back into the bowl after a few seconds, rather than right away. If it does, the mixture is fluffy enough.200g (about 4 large eggs) eggs, 400g (2 cups) granulated white sugar
- Add the Dry Ingredients: Slowly add the flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the cake dense.
- Combine: Gradually add the hot milk mixture to the egg mixture, beating constantly. Stir in vanilla extract.1 tsp vanilla bean paste or pure vanilla extract
- 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.
