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Old-Fashioned Hot Milk Cake

Featured in Sweet Treats for Every Occasion.

Hot milk cake, a cherished classic, boasts a melt-in-your-mouth crumb thanks to scalded milk and whipped eggs. Beating eggs until thick gives the cake its airy texture, while warm milk and melted butter add a rich flavor. Vanilla lends a lovely aroma and sweetness, balanced by a tender crumb from all-purpose flour. Baking at 350°F allows the cake to set perfectly in a greased pan. Let it cool before enjoying a soft, nostalgic bite, perfect for sharing at gatherings or as a simple treat with tea or coffee.

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Updated on Wed, 21 May 2025 18:43:35 GMT
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Old-Fashioned Hot Milk Cake | lottirecipes.com

This old-fashioned hot milk cake recipe is the answer when you want something soft tender and not overly fussy. The cake is stunningly simple yet impossibly moist with a rich buttery flavor that reminds me of my grandma’s Sunday desserts. Whether you eat it alone or with a spoonful of jam this cake always hits the spot.

My love for this recipe started when I baked it for my family on a rainy afternoon. The scent alone brought everyone into the kitchen and now it is our rainy day tradition.

Ingredients

  • Eggs: give the cake structure and fluffiness use very fresh large eggs for best results
  • Sugar: provides necessary sweetness and helps with the delicate crumb try to use fine granulated sugar for smoothness
  • Vanilla extract: brings warmth and aroma always go for pure vanilla instead of imitation for the deepest flavor
  • All-purpose flour: acts as the foundation sift it if possible for a lighter texture
  • Baking powder: adds just the right amount of lift check that yours is fresh for full rise
  • Milk: scalded milk gives the cake its signature moistness and delicate crumb use 2 percent for the creamiest texture
  • Butter: makes everything rich and tender real unsalted butter is best because it lets you control the salt

Step-by-Step Instructions

Prep the Pan:
Grease a 9 by 13 inch baking pan with butter or spray making sure to fully coat corners for easy release later
Combine Dry Ingredients:
In a medium bowl whisk together the flour and baking powder until evenly blended this prevents clumps in your batter
Beat the Eggs:
In a stand mixer whip the eggs on medium high for at least 3 minutes until they become thick pineapple yellow and visibly increase in volume this step is the secret to a fluffy cake
Warm Milk and Butter:
In a small saucepan gently heat the butter and milk until the butter melts and you see a ring of tiny bubbles at the edge of the milk do not let it boil
Add Sugar and Vanilla:
Gradually pour the sugar and vanilla into the mixing eggs still beating this helps the sugar dissolve without deflating the volume
Incorporate the Flour:
With the mixer running on medium slowly add the flour mixture stopping to scrape the sides as needed keep mixing until just smooth and lump free
Blend in Hot Milk and Butter:
Lower the mixer to medium low and drizzle in the hot milk and butter mixture very slowly so it does not cook the eggs just blend until combined
Bake the Cake:
Pour the batter immediately into the prepared pan smooth the top and bake for 30 to 35 minutes check with a toothpick in the center it should come out clean
Cool and Serve:
Let the finished cake rest in the pan for 10 minutes then flip onto a wire rack and cool completely before slicing
Old-Fashioned Hot Milk Cake Pin it
Old-Fashioned Hot Milk Cake | lottirecipes.com

Storage Tips

Storage Tips

Keep leftover hot milk cake tightly covered at room temperature for two days or refrigerate for up to five days The texture gets even silkier after a day For longer storage slice and freeze well wrapped for a quick snack or dessert on demand

Ingredient Substitutions

If you want to switch things up try whole milk for a richer cake or make it lactose free by using your favorite non dairy milk Just remember the flavor may change slightly For a vanilla free spin a little almond extract is lovely

Serving Suggestions

This cake shines on its own but you can dress it up with a dusting of powdered sugar fresh strawberries or a puddle of chocolate sauce I also enjoy it with lemon curd or as the base for strawberry shortcake

A Bit of History

Hot milk cake has been around American kitchens since at least the 1920s It was especially popular in times when simple pantry sweets were in fashion The milk and butter combination gives it a tender crumb unlike any other

Frequently Asked Questions

→ Why is the milk heated before adding to the batter?

Scalding the milk enhances the cake’s texture, helping it blend smoothly with melted butter and the batter for a finer crumb.

→ Can I use whole milk instead of 2%?

Yes, whole milk will work and yield an even richer flavor and slightly more tender texture.

→ How do I ensure the eggs are mixed properly?

Whip eggs until pale and thick; this creates volume for a light, fluffy cake. A stand mixer or electric mixer works best.

→ What’s the best way to check if the cake is done?

Insert a toothpick into the center. If it comes out clean, the cake is fully baked and ready to cool.

→ Can this cake be made ahead of time?

Yes, it keeps well covered at room temperature for two days or refrigerated for up to a week.

Old-Fashioned Hot Milk Cake

Light, fluffy sponge cake with warm milk, eggs, vanilla, and butter for a moist classic dessert.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 16 Servings

Dietary: Vegetarian

Ingredients

01 4 large eggs
02 400 grams granulated sugar
03 1 teaspoon vanilla extract
04 280 grams all-purpose flour
05 2 1/4 teaspoons baking powder
06 300 millilitres 2% milk
07 140 grams unsalted butter

Instructions

Step 01

Preheat oven to 175°C. Grease a 23x33 cm baking pan with butter or nonstick spray.

Step 02

In a medium bowl, whisk flour and baking powder until evenly mixed. Set aside.

Step 03

In a stand mixer, whisk eggs on medium-high speed for 3–5 minutes until pale, thick, and fluffy.

Step 04

Place butter and milk in a small saucepan. Warm over medium-low heat until butter melts and bubbles form around pan edges. Do not boil.

Step 05

Gradually add sugar and vanilla extract to the whipped eggs while continuing to whisk.

Step 06

Gradually add the flour mixture to the egg and sugar blend, mixing on medium speed just until smooth and cohesive.

Step 07

With mixer on medium-low speed, carefully stream the hot milk and melted butter into the batter. Mix until just combined.

Step 08

Pour batter into prepared pan. Bake for 30–35 minutes or until a toothpick inserted in the centre comes out clean.

Step 09

Allow cake to cool in pan for 10–15 minutes, then turn out onto a wire rack to fully cool.

Step 10

Slice and serve once completely cooled.

Notes

  1. Whip eggs until very pale and thick for optimal cake structure.
  2. Scald milk to 82–85°C, ensuring milk is heated until bubbles form around edges, but do not let it boil.

Tools You'll Need

  • Stand mixer or electric hand mixer
  • Medium mixing bowl
  • Small saucepan
  • Measuring cups and spoons
  • Whisk
  • 23x33 cm baking pan
  • Wire rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs, dairy, and wheat (gluten).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 219
  • Total Fat: 10 g
  • Total Carbohydrate: 24.6 g
  • Protein: 4.9 g