Description
A classic, tender Hot Milk Cake with a fine, moist crumb and warm vanilla aroma. Simple pantry staples, gently heated milk and butter, and whipped eggs create a nostalgic, melt-in-your-mouth dessert that’s perfect plain or dressed up with fruit and cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 4 large eggs, at room temperature
- 2 cups granulated sugar
- 1 cup whole milk
- 1/2 cup unsalted butter
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan and set aside.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- In a large bowl, beat the eggs and sugar on medium-high speed until thick, pale, and ribbony, about 4 to 5 minutes.
- Heat the milk and butter in a small saucepan over medium heat until the butter melts and the mixture is hot but not boiling. Remove from heat and stir in the vanilla.
- Fold the dry ingredients into the egg mixture just until combined.
- Slowly stream in the hot milk mixture, stirring gently until the batter is smooth and well combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan on a wire rack. Slice and serve plain, dusted with powdered sugar, or with whipped cream and berries.
Notes
- Note: Use room-temperature eggs for maximum volume and a finer crumb.
- Sift the flour for an extra-light texture.
- Do not boil the milk mixture, it should be hot to the touch but not simmering.
- A light-colored metal pan helps prevent over-browning.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24 g
- Sodium: 170 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: hot milk cake, old-fashioned cake, vanilla sponge, easy dessert, classic American dessert, tender crumb, pantry staples