Soft, sponge-like, melt in your mouth tender and incredibly delicious, Hot Milk Cake couldn’t be easier to make! It is a wonderful, versatile cake that is delicious on its own with a sprinkle of powdered sugar or frosted with your fave buttercream!
Preheat the oven to 350 degrees. Using non-stick spray or butter, grease a 13x9 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!
A frosted hot milk cake can be left at room temperature for a day or two. Just be sure to cover it with a cake keeper or an overturned bowl to keep away dust, pet hair, and other things in the air. Alternatively, you can refrigerate your cake and it should stay fresh for 3-4 days.If you’ve pre-sliced the entire cake, I recommend wrapping each individual leftover piece with plastic wrap. Once tightly wrapped, place the slices in the fridge. Allow to sit out at room temperature for 15-30 minutes before consuming.