Why You’ll Love This Recipe
This cake is the epitome of comfort food with its tender crumb and rich flavor. The hot milk gives it a distinct, moist texture that is hard to beat, while the simplicity of the ingredients makes it a breeze to prepare. Whether you’re new to baking or an experienced baker, this cake is quick, easy, and a great go-to dessert or snack. Its versatility means it pairs beautifully with whipped cream, frosting, or even fresh berries. It’s perfect for birthdays, family gatherings, or just a sweet treat to enjoy any time!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- 4 large eggs
- 2 cups sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- 1 ¼ cups 2% milk
- 10 tablespoons butter
Directions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or cooking spray to ensure the cake doesn’t stick.
2. Prepare the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour and baking powder. Set the mixture aside.
3. Whip the Eggs
Using a stand mixer or hand mixer, beat the eggs on medium-high speed for 3-5 minutes. You want the eggs to become thick, pale, and fluffy.
4. Heat the Milk and Butter
In a small saucepan, combine the milk and butter. Heat over medium-low heat until the butter melts and the milk is scalded (bubbles should form around the edges but it should not boil). Remove from the heat.
5. Mix the Ingredients
Gradually add the sugar and vanilla to the whipped eggs while continuing to mix. Slowly add the flour and baking powder mixture to the egg mixture, and mix until smooth. Reduce the mixer speed to low and carefully stream in the hot milk and butter mixture. Mix until everything is just combined.
6. Bake the Cake
Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve
Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Once cooled, you can serve it as is or top it with whipped cream, frosting, or fresh berries.
Servings and Timing
- Yield: 12 servings
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour 10 minutes (including cooling time)
Nutritional Information (Approx. per serving)
- Calories: 219 kcal
- Fat: 10g
- Saturated Fat: 5.5g
- Sodium: 41mg
- Potassium: 64mg
- Carbohydrates: 24.6g
- Fiber: 0.4g
- Sugar: 13.9g
- Protein: 4.9g
- Calcium: 27mg
- Iron: 0.7mg
Variations and Substitutions
- Gluten-Free Version: You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version. Make sure the blend includes xanthan gum to help with texture.
- Dairy-Free Version: For a dairy-free version, substitute the butter with a dairy-free alternative like margarine or coconut oil, and use a plant-based milk such as almond or oat milk.
- Flavor Add-ins: For extra flavor, try adding a tablespoon of lemon zest or a teaspoon of cinnamon to the batter. You can also incorporate fresh berries into the cake for a fruity twist.
Storage/Reheating
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, refrigerate it for up to a week.
- Freezing: This cake freezes well. To freeze, wrap the cake tightly in plastic wrap and foil and store it in the freezer for up to 1 month. Let it thaw at room temperature before serving.
- Reheating: If you prefer your cake warm, reheat individual slices in the microwave for about 10-15 seconds.
FAQs
Can I use a different size pan for this cake?
Yes, you can use a different size pan, but you will need to adjust the baking time. A smaller pan will require a longer baking time, while a larger pan will cook faster. Keep an eye on the cake as it bakes and test for doneness with a toothpick.
Can I make this cake ahead of time?
Yes! This cake actually tastes even better the next day, as the flavors have more time to develop. You can make it a day or two ahead and store it covered at room temperature.
Can I frost the cake?
Yes! This cake is perfect for frosting. Try topping it with a classic buttercream, whipped cream, or even a simple glaze. It’s also delicious with fruit preserves or fresh berries.
Can I add chocolate chips to the batter?
Absolutely! If you’re a fan of chocolate, you can fold in some mini chocolate chips into the batter for a chocolatey twist.
Conclusion
This Old-Fashioned Hot Milk Cake is a simple yet elegant dessert that will take you back to the classics. It’s incredibly moist, tender, and packed with flavor. Whether served with a dollop of whipped cream, a sprinkle of powdered sugar, or topped with frosting, this cake is perfect for any occasion. It’s a quick and easy recipe that will impress everyone at the table with its delightful texture and flavor!
Old-Fashioned Hot Milk Cake
- Total Time: 1 hour 10 minutes (including cooling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
Old-Fashioned Hot Milk Cake is a simple, moist, and tender dessert made with a hot milk mixture, offering a delicate sweetness perfect for any occasion.
Ingredients
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
2 ¼ teaspoons baking powder
1 ¼ cups 2% milk
10 tablespoons butter
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or cooking spray.
- In a medium bowl, whisk together the all-purpose flour and baking powder. Set aside.
- In a stand mixer or with a hand mixer, beat the eggs on medium-high for 3-5 minutes until thick, pale, and fluffy.
- In a small saucepan, combine the milk and butter. Heat over medium-low until the butter melts and the milk is scalded (bubbles form around the edges, but it shouldn’t boil). Remove from heat.
- Gradually add sugar and vanilla extract to the whipped eggs, mixing well. Slowly add the flour mixture and mix until smooth. Reduce the mixer speed to low, and slowly stream in the hot milk and butter mixture. Mix until combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Serve as is or top with whipped cream, frosting, or fresh berries.
Notes
For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.
For a dairy-free version, substitute the butter and milk with plant-based alternatives like coconut oil and almond milk.
For extra flavor, try adding a tablespoon of lemon zest or cinnamon to the batter, or fold in mini chocolate chips.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 219
- Sugar: 13.9g
- Sodium: 41mg
- Fat: 10g
- Saturated Fat: 5.5g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 24.6g
- Fiber: 0.4g
- Protein: 4.9g
- Cholesterol: undefined
