Description
This Hot Milk Cake is a wonderfully moist and tender cake made by combining whipped eggs with a warm milk and butter mixture, resulting in a light, fluffy texture. Perfect for a comforting dessert or a teatime treat, it bakes up golden with a delicate crumb and pairs beautifully with 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 your oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. Set this mixture aside.
- Beat Eggs: In a separate bowl, beat the eggs on medium-high speed for about 5 minutes until they become thick, pale, and fluffy. This step incorporates air and provides the cake’s light texture.
- Combine Dry Ingredients with Eggs: Gradually add the dry ingredients to the beaten eggs, mixing on low speed just until combined to avoid deflating the eggs.
- Heat Milk and Butter: In a small saucepan over medium heat, warm the milk and butter until the butter is melted and the mixture is hot but not boiling. Remove from heat, then stir in the vanilla extract for flavor.
- Add Hot Milk Mixture: Slowly pour the hot milk and butter mixture into the batter while mixing on low speed until the batter is smooth and fully incorporated.
- Bake: Pour the batter into your prepared pan and bake for 25 to 30 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve dusted with powdered sugar, or alongside whipped cream or fresh fruit for an extra special touch.
Notes
- Be sure not to overmix after adding the dry ingredients to keep the cake light and airy.
- Heating the milk and butter mixture enhances the cake’s tenderness and helps dissolve sugar better.
- This cake is best served the same day but can be stored covered at room temperature for up to two days.
- For a dairy-free version, substitute the butter with a plant-based alternative and milk with almond or oat milk.
- If you want a richer flavor, brush the warm cake with a simple syrup before serving.
