Hot Milk Cake is the easy cake recipe you need. Made with warm milk, this old-fashioned vanilla cake is just like your grandma used to make! It is a light and fluffy cake that is incredibly simple to make.
4tablespoonsunsalted butterplus more greasing the pan
1cupwhole milk
powdered sugar, whipped cream, and fresh berriesfor serving
Instructions
Take the eggs out of the refrigerator 30-60 minutes before baking the cake to allow them to fully come to room temperature before baking this cake.
Preheat the oven to 350°F. Generously grease a 9×13 baking pan with butter and set aside.
Over a medium mixing bowl, sift the flour, baking powder, and salt together. Whisk together to ensure that everything is evenly combined.
In a large mixing bowl or stand mixer, beat the eggs on medium-high speed for 3-4 minutes, until thick and bubbly.
Gradually add sugar and beat on medium-high speed for another 3-4 minutes until light and fluffy. Add the vanilla and blend until just combined.
Add the dry ingredients to the wet ingredients and mix with a wooden spoon or spatula to combine and fully moisten the flour. Set this mixture aside.
In a small saucepan, combine the milk with butter. Heat over medium heat and cook until the butter has melted, whisking often. Once the butter has fully melted, remove the pan from the heat.
While whisking, or with the mixer running on low, slowly drizzle the milk and butter into the cake batter, mixing until fully combined.
Pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick comes out clean from the center of the cake.
Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar and serve with whipped cream and berries.
Notes
Storage: Store any leftover cooled cake covered tightly at room temperature for up to 3 days or in the refrigerator for up to 5 days. Alternatively, wrap tightly in two layers of plastic wrap followed by a layer of foil, and freeze for up to 2 months. Defrost overnight in the refrigerator. Milk: If you don't have whole milk on hand, any fat percentage will work. Gluten-Free Hot Milk Cake: Use 1:1 all-purpose flour in place of the all-purpose flour.Dairy-Free Option: Use unflavored, unsweetened almond or soy milk in place of the milk and your favorite non-dairy stick butter. Because non-dairy butter is typically hard to find unsalted, omit the added salt from the cake batter.