If you’re looking for the fluffy, perfect vanilla-scented cake your grandma (and mine) used to make, this recipe for Hot Milk Cake is definitely the one. Made with scalded milk, this lovely, old-fashioned cake is soft, sweet, and absolutely foolproof.
Cool in the pan for 10 minutes before inverting onto a cooling rack or serving plate to cool completely. Dust with powdered sugar if desired.
Some users have reported that their cakes fall when substituting buttermilk for the regular milk (and adjusting the leavening ingredients). Therefore, until I have a chance to do more recipe testing, I am no longer recommending a substitution with buttermilk.