Description
Hot Milk Butter Cake is a timeless, rich, and buttery cake with a fine, tender crumb and soft texture. Warm milk and melted butter are the secret to this moist and flavorful classic that’s perfect for everyday treats or special occasions.
Ingredients
Scale
- 1 1/4 cups (160g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter
- 1/2 cup (120ml) whole milk
- 2 large eggs
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a small saucepan, heat the butter and milk over low heat until the butter is melted and the mixture is hot but not boiling. Set aside.
- In a mixing bowl, beat the eggs and sugar on high speed until thick and pale, about 5 minutes.
- Stir in the vanilla extract.
- Gently fold in the dry ingredients until just combined.
- Slowly pour in the hot milk-butter mixture while folding the batter, mixing just until smooth.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- This cake can be served plain, dusted with powdered sugar, or topped with whipped cream or berries.
- Use whole milk for the richest texture and flavor.
- Do not overmix once the milk and butter are added—gentle folding preserves the airy texture.
- Perfect for layer cakes, sheet cakes, or a simple snack cake.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
Keywords: hot milk cake, butter cake, classic sponge cake, moist vanilla cake, easy cake recipe