Hot Milk Cake

If you’re looking for the fluffy, perfect vanilla cake your grandma (and mine) used to make, this Hot Milk Cake recipe 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 30

Total Time 1 30

Servings servings (1 slice each)

Calories 307kcal

Author Meggan Hill

Equipment

12 cup tube pan

Ingredients

2 cups all-purpose flour plus more for dusting the pan
2 teaspoons baking powder
1 teaspoon Salt
1/2 cup butter
1 cup milk (see note 1)
2 teaspoons vanilla extract
4 eggs at room temperature
2 cups granulated sugar
Powdered sugar for dusting, optional

US Customary - Metric

Instructions

Adjust an oven rack to the middle position and preheat oven to 325 degrees. Grease and flour a 12-cup tube pan or Bundt cake pan. In a medium bowl, sift together flour, baking powder, and salt.
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 very low.
Meanwhile, in an electric mixer fitted with the whisk attachment, combine eggs and sugar on medium-high speed for 5 minutes.
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.
Pour the batter into the prepared pan and bake for 1 hour, checking at 55 minutes. A toothpick inserted into the middle of the cake should come out clean, with a few crumbs attached, but do not over-bake.
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.

Video

Notes

Milk: This recipe uses a technique called scalding which heats the milk, thus the name Hot Milk Cake. Do not substitute buttermilk.
Yield: This cake makes 12 delicious slices of Hot Milk Cake (or more or less depending on how you slice it).
Storage: Store extra cake covered at room temperature for up to 4 days.
Freezer: Cool Hot Milk Cake to room temperature, then wrap tightly in a double layer of plastic wrap, and freeze for up to 3 months. Thaw overnight at room temperature.

Nutrition