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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.

Hot Milk Cake

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.

Course Dessert
Cuisine American
Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 311 kcal

Ingredients

  • 1/2 cup butter
  • 1 cup milk (see notes)
  • 2 teaspoons vanilla extract
  • 4 eggs at room temperature
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Powdered sugar for dusting, optional
US Customary - Metric

Instructions

  1. Preheat the oven to 325°F. Adjust an oven rack to the middle position. Grease and flour a 12-cup tube pan or Bundt cake pan.
  2. In a small saucepan over low heat, melt the butter. Stir in milk and vanilla and continue to heat until small bubbles form around the outside of the pan and the mixture is very hot but not boiling. Reduce heat to low.
  3. Meanwhile, in an electric mixer fitted with the whisk attachment, combine eggs and sugar on medium-high speed for 5 minutes. In a medium bowl, sift together flour, baking powder, and salt.
  4. Once the egg and sugar mixture has tripled in volume, slowly add the hot milk mixture, mixing on low speed until incorporated. Add the dry ingredients in two batches, mixing after each addition until just incorporated.
  5. Pour the batter into the prepared pan and bake for 1 hour, checking 5 minutes prior to baking end time. A toothpick inserted into the middle of the cake should come out clean, with a few crumbs attached, but do not over-bake.
  6. 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.

Recipe Notes

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.