Hot Milk Cake Recipe
Hot milk cake is a soft, fluffy and buttery vanilla scented cake made with scalded milk. This old fashioned milk cake has a deliciously rich, moist and tender crumb and is perfect when topped with a light dusting of powdered sugar or your favorite frosting. It’s an easy to make and flavorful cake just like grandma would make.
Equipment
- 1 10 inch (12 cup) capacity bundt pan see notes for other pan sizes
- 1 stand mixer with whisk attachment or hand mixer with beaters
- 1 sauce pan
Ingredients
- 2 cups (240 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, sliced
- 1 cup (240 ml) whole milk
- 4 large eggs, room temperature
- 2 cups (400 g) sugar
- 2 teaspoons (10 ml) vanilla extract
Instructions
- Preheat the oven to 350 F (177 C). Move the middle rack to the next lowest position in your oven. Grease a 10- inch (12 cup capacity bundt pan) with nonstick spray. Use a pastry brush to work the nonstick spray into all the grooves of the pan.
- In a large bowl, whisk the flour, baking powder and salt together until well combined. Set aside for now.2 cups (240 g) all purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- Add the butter and milk to a sauce pan or small pot. Heat the butter and milk to a simmer over medium heat to melt the butter and to bring the mixture to a simmer. Once the milk starts to simmer, stir well and lower the temperature to low to keep the milk warm.½ cup (113 g) unsalted butter, sliced, 1 cup (240 ml) whole milk
- In the bowl of a stand mixer fitted with whisk attachment, whisk in the eggs together on medium-high for 2 - 3 minutes. The eggs should lighten and thicken in texture. Reduce the speed to low and slowly add the sugar to the egg mixture. Once all the sugar has been added, increased the mixing speed to medium-high for an additional 1 - 2 minutes or until the eggs and sugar reach the ribbon stage.4 large eggs, room temperature, 2 cups (400 g) sugar
- Reduce the speed to low and add the dry ingredients to the eggs and sugar ¼ at a time. Once all the dry ingredients have been added slowly add the warm milk and butter mixture to the cake batter. Go slowly to allow the eggs to temper. Continue to mix the cake batter on low until all the warm milk has been added. Scrape the sides and bottom of the bowl. Finally, mix the vanilla extract into the warm milk cake batter on low until the vanilla extract and any stray dry ingredients are incorporated into the cake batter. Evenly pour the hot milk vanilla cake batter into the prepared bundt pan or your preferred cake pan.2 teaspoons (10 ml) vanilla extract
- Bake the bundt cake for 40 - 50 minutes or until a toothpick inserted into the center of the milk cake comes out with a few moist crumbs. Cool the cake in the pan for 10 minutes.
- Invert the bundt cake onto another cooling rack or plate. Cool the cake completely before topping or serving. I recommend a dusting of powdered sugar, and serve alongside fresh fruit and whipped cream.
Notes
Store: In an airtight container at room temperature for 4 days. For longer storage, I suggest freezing the cake.
Other Pan Sizes: Bake this hot milk cake in a 9 x 13 pan for 30 - 35 minutes or in (2) 8 inch or 9 inch cake pans for 25 - 35 minutes to make a layer cake.
See the Variations section of the blog post for frosting ideas.
Serve: This vanilla milk cake is perfect when served with a dusting of powdered sugar, freshly whipped cream and fresh fruit or Strawberry Glaze.
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