Description
A classic Hot Milk Cake recipe that yields a soft, moist, and tender cake with a delicate crumb. This old-fashioned cake uses simple pantry ingredients and a unique step of adding hot milk and butter to create a deliciously light texture perfect for any occasion.
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 the oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined and set aside.
- Beat Eggs: In a separate large bowl, beat the eggs on medium-high speed for about 5 minutes until they become thick, pale, and fluffy, which helps incorporate air for a light texture.
- Combine Dry Ingredients with Eggs: Gradually add the dry ingredient mixture to the beaten eggs, mixing on low speed just until combined to avoid overmixing.
- Heat Milk and Butter: In a small saucepan over medium heat, warm the milk and butter together until the butter is fully melted and the mixture is hot but not boiling. Remove from heat and stir in the vanilla extract.
- Add Hot Milk Mixture: Slowly pour the hot milk and butter mixture into the batter while mixing on low speed to ensure a smooth, homogenous batter without curdling the eggs.
- Bake the Cake: Pour the batter into the prepared baking pan. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Serve plain or topped with powdered sugar, whipped cream, or fresh fruit for an added touch.
Notes
- Do not boil the milk and butter mixture to prevent curdling.
- Beating the eggs until pale and fluffy is crucial for a light texture.
- You can substitute all-purpose flour with cake flour for an even softer cake.
- Serve the cake warm or at room temperature.
- Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days.
