If you’re craving a nostalgic dessert with a rich, buttery crumb and ultra-moist texture, Hot Milk Butter Cake is your answer. This vintage-style cake gets its tender bite and deep flavor from an old-school method of pouring hot milk and melted butter into a fluffy batter. The result? A soft, golden cake that’s comforting, flavorful, and perfect with a cup of coffee or a dollop of whipped cream.

Why You’ll Love This Hot Milk Butter Cake

Old-Fashioned Goodness: Classic ingredients and a simple method never go out of style.
Super Moist Texture: The hot milk and butter combo makes each bite rich and velvety.
One-Bowl Simplicity: Easy prep with pantry staples.
No Frosting Needed: Deliciously buttery and soft on its own or serve with fruit and cream.
Perfect Anytime: Ideal for birthdays, afternoon tea, or cozy nights in.

Ingredients in Hot Milk Butter Cake

Eggs (room temperature)

Create structure and add richness.

Granulated Sugar

Sweetens and helps whip up volume with the eggs.

All-Purpose Flour

Gives the cake body and structure.

Baking Powder

For a light rise and soft crumb.

Salt

Enhances the buttery sweetness.

Whole Milk

Heated with butter this is the magic that makes the texture so tender.

Unsalted Butter

Melted into the milk for deep flavor and moistness.

Vanilla Extract

Warm, aromatic, and essential.

(Full measurements and detailed steps in the recipe card below.)

Instructions

Step 1: Preheat & Prepare

Preheat oven to 175°C (350°F). Grease and line an 8-inch square or round cake pan.

Step 2: Beat Eggs and Sugar

In a mixing bowl, beat the eggs and sugar together on high speed until light, thick, and pale (about 5–7 minutes). This gives the cake its airy texture.

Step 3: Sift Dry Ingredients

In a separate bowl, sift together flour, baking powder, and salt. Gently fold the dry mix into the egg mixture in three additions, being careful not to deflate it.

Step 4: Heat Milk and Butter

In a small saucepan, heat the milk and butter until the butter melts and the mixture is hot but not boiling. Remove from heat and stir in the vanilla.

Step 5: Combine Warm Milk Mixture

Slowly pour the hot milk mixture into the batter, folding continuously. It may seem thin at first but will come together.

Step 6: Bake

Pour the batter into your prepared pan.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.

Step 7: Cool

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts:

Servings: 9
Calories per serving: ~290

Preparation Time

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes

How to Serve Hot Milk Butter Cake

• Sprinkle with powdered sugar for a simple finish
• Add fresh berries and a spoonful of whipped cream
• Serve warm with a scoop of vanilla ice cream
• Layer with lemon curd or jam for a tea-time treat
• Enjoy plain with coffee or tea—it’s that good!

Additional Tips

• Use full-fat milk for the best flavor and texture
• Don’t let the milk boil—just heat until steaming and butter is melted
• Fold gently after adding hot milk to avoid deflating the batter
• Let it cool before slicing for clean cuts
• Store covered at room temperature for 2 days or refrigerate for longer

FAQ’s

1. Can I use low-fat milk?
You can, but whole milk gives the richest result.

2. Can I use salted butter?
Yes—just reduce or omit the added salt.

3. Why heat the milk and butter?
Hot milk “cooks” the flour slightly, creating a finer crumb and extra moistness.

4. Can I make cupcakes with this recipe?
Absolutely—fill liners 2/3 full and bake for 18–20 minutes.

5. Can I add lemon or orange zest?
Yes! Zest adds a lovely fresh twist to the classic flavor.

6. Can I use brown sugar instead of white?
You can substitute part of the sugar for brown to add a deeper, caramelized taste.

7. Is this cake good for layering?
It is! Just be sure to let it cool completely first.

8. Can I freeze it?
Yes, wrap well and freeze for up to 2 months.

9. Is this similar to a pound cake?
It’s lighter and more moist than a traditional pound cake thanks to the hot milk method.

10. What’s the best way to reheat slices?
Microwave for 10–15 seconds to bring back that fresh-baked warmth.

Conclusion

Hot Milk Butter Cake is a beautiful blend of tradition and flavor. With its soft, melt-in-your-mouth crumb and buttery richness, it’s the kind of recipe you’ll come back to again and again. Serve it simple or dress it up it’s always a winner on the dessert table.

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