Prepare to indulge in an old fashioned cake that is both delightfully simple to make and surprisingly elegant. Hot milk cake has been a beloved classic for generations thanks to its delicate crumb, subtle buttery flavor, and springy texture. If you enjoy the richness of pound cake or the tender bite of shortbread, you’ll savor every slice.
The magic comes from scalding the milk with butter before adding it to the batter—this step deepens the flavor and creates its signature texture. Serve it with powdered sugar, macerated berries, or sliced peaches for a light summer treat, or dress it up with chocolate or caramel icing for a sweeter finish.
INGREDIENTS:
4 eggs
1 1/2 cups sugar
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
1/2 cup butter
2 teaspoons vanilla extract
METHOD:
Preheat oven to 350°F. Lightly mist a 9 x 13-inch baking pan with cooking spray.
Beat eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment. Mix on high speed until very light and fluffy, about 5 minutes. The mixture should look pale, almost white.
Whisk together dry ingredients (flour, baking powder, and salt) in a separate bowl.
Switch to the paddle attachment. Add the dry mixture to the egg mixture and beat just until incorporated.
Heat milk and butter in a small saucepan over medium heat until the butter melts and the mixture is hot but not boiling.
Slowly stream in the hot milk mixture while beating the batter on low speed until smooth. Stir in the vanilla.
Pour batter into pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely in the pan before serving.
To serve: Dust with powdered sugar, top with seasonal fruit, or frost with your favorite icing.
VARIATION:
For cupcakes, line a muffin tin with paper liners and fill each cup about 2/3 full. Bake at 350°F for 20–25 minutes, or until a toothpick comes out clean. Cool and frost as desired.
