If you aren’t familiar with hot milk cake, let me hip you. It’s a super old school dessert that used to be made in the south. The cake comes out soft and buttery with a spongy vibe. Scalded milk really hooks up the batter making the texture almost fine. It’s really delish all on its own. You can dust with powdered sugar or use my chocolate Swiss meringue buttercream on top like I do here. Either way, it’s a hit.
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How to Make Hot Milk Cake
Step 1: Using non-stick spray or butter, grease a 13×9 pan. In a small saucepan, heat milk and butter, just until the butter is melted. Remove from heat and set aside. In a small bowl combine the flour, baking powder and salt, whisk to combine. Crack the eggs into a large bowl and, using a hand-mixer at high-speed, beat the eggs until thick and light yellow (think lemon rind). Gradually add in the sugar and beat until fluffy. Add in vanilla. Turn the mixer down to a slow speed and slowly add in the flour mixture. Mix until smooth. Gradually pour in the milk and melted butter, beat just until combined. Pour the batter into your greased cake pan.
Step 2: Bake for 25-30 minutes in a 350 degree preheated oven or until a toothpick inserted in the center comes back clean. Rest on a wire rack until completely cool.
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Step 3: Meanwhile, prepare the Chocolate Swiss Meringue according to instructions. Spread and smooth the meringue over the top of the cake. Cut into squares and serve!
Hot Milk Cake Recipe
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Ingredients
- 1 1/4 cup whole milk
- 10 tbsp unsalted butter
- 2 1/4 cup all purpose flour
- 2 1/4 tsp baking powder
- 1 tsp kosher salt
- 4 large eggs room temperature
- 2 cups granulated sugar
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees. Using non-stick spray or butter, grease a 13×9 pan.
- In a small saucepan, heat milk and butter, just until the butter is melted. Remove from heat and set aside.
- In a small bowl combine the flour, baking powder and salt, whisk to combine. Set aside.
- Crack the eggs into a large bowl and, using a hand-mixer at high-speed, beat the eggs until thick and light yellow (think lemon rind). Gradually add in the sugar and beat until fluffy. Add in vanilla.
- Turn the mixer down to a slow speed and slowly add in the flour mixture. Mix until smooth.
- Gradually pour in the milk and melted butter, beat just until combined.
- Pour the batter into your greased cake pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes back clean. Rest on a wire rack until completely cool.
- Meanwhile, prepare the Chocolate Swiss Meringue according to instructions. Spread and smooth the meringue over the top of the cake. Cut into squares and serve!
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Hi! I know this would change the TASTE, but would it ruin the texture of the cake if I used 10 T of oil instead of butter?
I just made this today and it’s FANTASTIC! I am from Charleston, SC and I have never heard of a hot milk cake, but it seems like the vanilla version of the Texas Sheet Cake, yes? I am terrified of meringue frostings, so I frosted it with a simple chocolate marshmallow buttercream and I pretty much want to hide it under the bed and have it all to myself. That’s fine right?
omg this is bring back some major childhood memories! My mom always made this cake but for us it was unfrosted, baked in a bundt pan and it was always considered a breakfast food lol. Loved this one though! Somehow a cake gets a creamy taste with this recipe and it’s so unique and tasty