Okay, friends, gather ’round because I’m about to share a recipe that’s been passed down in my family for generations. It’s my Grandma’s **hot milk cake**, and trust me, it’s not your average cake. It’s got this incredible, delicate crumb, a subtle sweetness, and a comforting flavor that just makes you feel all warm and fuzzy inside. Think of it like a simpler, even more tender version of a vanilla sponge cake, but with a secret ingredient (spoiler alert: it’s the hot milk!). Seriously, this cake is the reason I started baking in the first place – one bite and I was hooked. It’s definitely a family favorite, and I have a feeling it’s about to become one of yours too!
What is hot milk cake?
So, what exactly *is* **hot milk cake**? Well, the name pretty much says it all! It’s a cake that uses hot milk (and butter!) in the batter. But don’t let that simple description fool you. The hot milk does something magical to the cake, creating a super tender, moist crumb that practically melts in your mouth. It’s essentially a Butter Cake, but the addition of the heated milk and butter mixture gives it a lighter, almost airy texture that you just won’t find in other cakes. It’s a classic for a reason – easy to make, delicious to eat, and always a crowd-pleaser.
Why do I love this recipe?
Let me tell you why this **hot milk cake** recipe is a winner in my book. First and foremost, the flavor is simply divine. It’s subtly sweet, with a hint of vanilla that’s just perfect. It’s not overpowering, which makes it a great blank canvas for all sorts of toppings and pairings. But beyond the taste, this cake is surprisingly easy to make. Seriously, don’t let the “hot milk” part intimidate you; it’s just one extra step that takes minutes, and the payoff is HUGE. What I love most about this is that it uses simple, pantry-staple ingredients. No fancy flours or extracts needed here!
Plus, this recipe is incredibly cost-effective. You probably already have most of the ingredients on hand, which makes it a lifesaver when you need a quick dessert. And let’s talk versatility – you can serve it plain with a dusting of powdered sugar, top it with fresh berries and whipped cream, or even use it as the base for a trifle. It’s fantastic on its own, but also plays well with others. It reminds me a lot of another family favorite, the good old-fashioned Pound Cake, but it’s lighter and a little more sophisticated. This is the kind of cake you can whip up for a weeknight treat or serve at a fancy dinner party. It’s always a hit!
How do you make a hot milk cake?
Quick Overview
Making this **hot milk cake** is easier than you think! You’ll start by preheating your oven and prepping your cake pan. Then, you’ll mix the dry ingredients and set them aside. Next, you’ll heat the milk and butter together until melted. Combine the wet and dry ingredients, pour into your prepared pan, and bake until golden brown and a toothpick comes out clean. The secret is the hot milk-butter mixture – it creates a wonderfully tender and moist crumb. Seriously, it’s foolproof!
Ingredients
For the Main Batter: What is the importance of
* 1 ½ cups all-purpose flour: I always use unbleached flour for the best flavor, but bleached works fine too.
* 1 ½ cups granulated sugar: Adjust to your taste, but this amount gives it the perfect sweetness.
* 1 ½ teaspoons baking powder: Make sure it’s fresh! Old baking powder will result in a flat cake.
* ½ teaspoon salt: Enhances the other flavors and balances the sweetness.
* 1 cup whole milk: Whole milk gives the cake the best richness, but you can use 2% in a pinch. I’ve even tried almond milk, and it works surprisingly well.
* 4 tablespoons (½ stick) unsalted butter: Use good-quality butter for the best flavor.
* 2 large eggs: Let them come to room temperature for a smoother batter.
* 1 teaspoon vanilla extract: Use pure vanilla extract for the best flavor, not imitation.
For the Glaze:
* 1 cup powdered sugar: Sift it to avoid lumps in your glaze.
* 2-3 tablespoons milk: Start with 2 tablespoons and add more until you reach your desired consistency.
* ½ teaspoon vanilla extract: Optional, but it adds a nice touch of flavor.
How do I follow
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch Baking Pan. I like to use a baking spray with flour in it – it makes the cake release so easily. If you want extra protection, you can line the bottom of the pan with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. Make sure everything is well combined. What is the best way to make baking powder light and airy?
Step 3: Mix Wet Ingredients
In a small saucepan, combine the milk and butter. Set aside. Heat over medium heat until the butter is melted and the milk is just starting to simmer. Be careful not to boil the milk! Remove from heat and set aside. In a separate bowl, whisk together the eggs and vanilla extract until lightly combined. Set aside.
Step 4: Combine
Gradually pour the hot milk mixture into the dry ingredients, whisking constantly until just combined. How do I not overmix? If you overmix the flour, the gluten will develop, resulting in a tough cake. Is it necessary to fold in the egg mixture until just combined?
Step 5: Bake
In a small pan, pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until toothpick inserted into the center comes out clean. What should I do if my cake is golden brown on top?
Step 6: Cool & Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. How much milk do you need? Once the cake is completely cool, drizzle the glaze over the top. Let the glaze set before serving.
Step 7: Slice & Serve
Use a serrated knife to slice the cake into squares or rectangles. Serve at room temperature. This cake is delicious on its own, but it’s also great with Fresh Berries, whipped cream, or a scoop.
What should I serve it with?
What is a hot milk cake?For Breakfast:Serve a slice with coffee or tea for breakfast. I love pairing it with a light roast coffee to complement the subtle sweetness of the cake.For Brunch:How do I dress it up with whipped cream and fresh berries for an elegant brunch treat? What is the perfect pairing of a bellini and mimisa?As Dessert:Serve warm with vanilla Ice Cream or a drizzle of chocolate sauce. What’s a good way to serve this cake with whipped cream?For Cozy Snacks:Enjoy a slice of chocolate or milk on chilly evenings. What is the perfect comfort food? My family loves eating this cake with a side of fresh fruit. The bright, juicy flavors of the fruit contrast beautifully with the soft, tender cake. Is it a simple combination that’s always hit?
How do you make a perfect hot milk cake?
How do I make the best hot milk cake?Mixing Advice:How do I not overmix the batter? Overmixing develops gluten in the flour, resulting in a tough cake. Mix until just combined.Ingredient Swaps: For a richer flavor, use browned butter in place of regular melted butter. To make it gluten-free, substitute the all-purpose flour with a gluten-free all-purpose blend. Just be sure to add a little xanthan gum to help with the texture.
Baking Tips:Keep an eye on the cake while it’s baking. Ovens can vary, so it might need a few extra minutes or less time. When a toothpick comes out clean, you’ll know it’s done. If the top starts to brown too quickly, tent it with foil.Glaze Variations:For a LEMON GLAZE, substitute lemon juice for milk. For a chocolate glaze, add 1 tablespoon of cocoa powder to the powdered sugar. How do you add coffee liqueur to your favorite recipes?Vanilla Matters: What Don’t skimp on the vanilla extract! It really enhances the flavor of the cake. Use pure vanilla extract, not imitation, for the best results. I’ve even used vanilla bean paste and it was amazing!
One time, I accidentally used salted butter instead of unsalted, and while it wasn’t bad, it definitely wasn’t as good as when I use unsalted. Trust me on this one – stick to unsalted! Also, I always let my eggs come to room temperature. It really does make a difference in the texture of the cake.
What are some Storing and Reheating Tips?
How do I store a hot milk cake?Room Temperature: 15 You can store it at room temperature for up to 2 days, covered tightly. To keep it from drying out, I like to store it in an airtight container.
Refrigerator Storage: HowFor longer storage, keep it in the refrigerator for up to 5 days. Make sure it’s covered tightly to prevent it from drying out.What is the proper temperatureCan you freeze this cake for up to 2 months? Wrap it tightly in plastic wrap and then place it in a freezer bag. To thaw, let it sit at room temperature for several hours or overnight.Glaze Timing Advice: If you plan to freeze the cake, it’s best to wait to glaze it until after it’s thawed. The glaze can get a little sticky when frozen.
I usually store leftover slices in individual containers in the fridge. That way, they’re easy to grab for a quick snack. They also reheat really well in the microwave for about 30 seconds.
Frequently Asked Questions
Final Thoughts
So there you have it – my Grandma’s secret **hot milk cake** recipe! I truly believe this is one of those recipes that everyone should have in their repertoire. It’s simple, delicious, and always a crowd-pleaser. Plus, it brings back so many wonderful memories for me. I hope you’ll give it a try and create some memories of your own. If you love this cake, be sure to check out my other classic dessert recipes! And don’t forget to leave a comment below and let me know how yours turns out. Happy baking!
Hot Milk Cake
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 tsp baking powder
- 0.5 tsp salt
- 1 cup milk warmed
- 0.5 cup unsalted butter melted
- 2 large eggs
- 1 tsp vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, melted butter, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving.
