Get the Recipe:
Hot Milk Cake
This hot milk cake is a soft, tender vintage cake with a delicate crumb and simple vanilla flavor. Made with basic ingredients and baked in a 9×13 pan, it’s an easy, classic dessert that’s perfect served plain or with your favorite toppings.
Ingredients
- 2 ½ cups (300 g) all-purpose flour
- 2 ¼ teaspoons baking powder
- 1 teaspoon salt
- 4 large eggs, at room temperature
- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) whole milk
- ½ cup (113 g) unsalted butter
- 2 teaspoons vanilla extract
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Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan. If you like, line the pan with parchment for easy removal after baking.
- Whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs and sugar on medium-high speed for 3–4 minutes, until pale, thickened, and slightly fluffy.
- With the mixer on low (or by hand), add the dry ingredients to the egg mixture just until combined, scraping the bowl only as needed.
- In a small saucepan, heat the milk and butter until the butter is melted and the mixture is very hot and steaming. There may be tiny bubbles around the edges, but it should not be boiling. (160-180°F)
- With the mixer on low, slowly add the hot milk mixture. Start with a thin stream then slightly increase to a steady pour over a total of about 30-45 seconds. Add the vanilla and mix just until smooth. The batter will be thin, smooth, and pourable.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until the top is lightly golden, the center springs back when gently pressed, and a toothpick comes out with a few moist crumbs.
- Place the cake on a wire rack and allow to cool completely. This cake slices best once fully cooled.
You’re looking for volume here; this is where the lift comes from.
Don’t over-mix after adding the flour.
Add the hot milk mixture in a steady stream, not all at once. To make this easier, you can transfer the hot milk mixture to a measuring cup with a spout.
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Notes
- Milk temperature: Heat the milk and butter until steaming and very hot (about 160–180°F), but not boiling. This step is key to the cake’s texture.
- Adding the milk: Pour the hot milk mixture into the batter slowly, over about 30–45 seconds, with the mixer on low to keep the batter smooth.
- Batter consistency: The batter will be thin and pourable — this is expected and helps create the cake’s soft crumb.
- Doneness: Bake just until the center springs back and a tester comes out with a few moist crumbs. Over-baking can dry the cake.
- Servings: Cut smaller or larger pieces as desired. You can get anywhere between 12 large to 24 snack-size slices.
- Serving ideas: Serve plain, with powdered sugar, or topped with berries or whipped cream.
- Storage: Keep in an airtight container at room temperature up to 3 days.
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