Hot Milk Cake is an old-fashioned treat. It’s moist and wonderfully tasty. It also whips up quite quickly. I always bake this 9×13 cake when my kids are having friends over and they all want to eat cake. It also goes very well with breakfast coffee or evening tea. You can also bake it for parties and hostess gifts.
Making it with hot milk may surprise you but it turns out amazing. It is fine- grained and oh so moist.
I like it plain without any topping. But you can always top it with whipped cream or chocolate frosting. To keep things simple, you can dust it with powdered sugar. You can also serve it with fresh fruit or ice-cream. The ideas are endless. Let me know how would you like to serve yours 🙂
Let’s get to the recipe 🙂
Hot Milk Cake is an old-fashioned treat. It’s moist and wonderfully tasty. It also whips up quite quickly.
- 2 cups (397g) sugar (I used half white sugar and half light brown sugar)
- 4 large eggs, at room temperature
- 1/3 cup (67g) vegetable or canola oil
- 2 cups (241g) K All-Purpose Flour
- 1 1/4 teaspoons salt
- 2 teaspoons baking powder
- 4 tablespoons (57g) unsalted butter
- 1 cup (227g) milk (whole milk preferred)
- 2 teaspoons vanilla extract
- Preheat the oven to 325°F. Lightly grease a 9″ x 13″ pan with butter or non-stick-cooking spray.
- Beat the eggs and sugar together until they’re light and fluffy, about 3 to 4 minutes at medium-high speed using an electric mixer.
- Add in the canola oil and slowly beat it.
- Add the flour, salt, and baking powder in a bowl and mix well using a whisk.
- Add the flour mix to the egg mixture in the bowl, beating just enough to combine. Scrape the bottom and sides of the bowl, then beat again, to fully incorporate any sticky bits.
- In a microwave set over medium heat, in a glass container bring the butter and milk just to a boil. Keep an eye over it to save yourself from a disaster! You could also boil the milk and butter on a stove in a saucepan.
- Add the vanilla and stir the mixture until the butter is completely melted.
- Slowly add the hot milk mixture to the cake batter, mixing until everything is well combined. Scrape the bowl, and mix briefly, just until smooth.
- Pour the batter into the prepared pan.
- Bake the cake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean, and the top feels set. Remove the cake from the oven, and place it on a rack to cool.
Always weigh your ingredients using a kitchen scale to match the results. Recipe is adapted from King Arthur Flour.