Go Back
0 from 0 votes
A Hot Milk Cake is dusted with powdered sugar and partially sliced, served with fresh berries on the side.
Print Recipe
Hot Milk Cake
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

My Hot Milk Cake recipe creates a soft, buttery cake with a light sponge-like crumb using simple pantry ingredients and one classic technique.

Servings: 12 slices
Author: Gemma Stafford
Ingredients
Hot Milk Cake
  • 1 ½ cups (7 ½ oz/213 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¾ cup (6 fl oz/180 ml) whole milk
  • 6 tablespoons (3 oz/85 g) butter , diced
  • 1 ½ teaspoons vanilla extract
  • 3 large eggs , at room temperature
  • 1 ½ cups (12 oz/340 g) granulated sugar
  • ¾ teaspoon salt
Garnish
Instructions
To Make the Hot Milk Cake
  1. Preheat the oven to 325°F (165°C). Generously butter and flour a 12-cup (about 3 liter) Bundt pan. Set aside.
  2. In a medium bowl, whisk together the flour and baking powder. Set aside.
  3. In a small saucepan, heat the milk and butter over low heat until the butter is melted and the milk is just beginning to bubble around the edges. Turn off the heat, stir in the vanilla extract, and place on a lid to keep warm.
  4. In the bowl of a stand mixer fitted with a whisk attachment (or using a handheld mixer), whip the eggs, sugar, and salt on medium-high speed for about 5 minutes, until thick, pale, and tripled in volume.
  5. Reduce the speed to low and slowly stream in the hot milk mixture.

  6. Add the dry ingredients in 2 additions, mixing just until incorporated after each addition.

  7. Pour the batter into the prepared pan.
To Bake the Hot Milk Cake

  1. Bake for 55–60 minutes, or until the cake is set, lightly golden, and a skewer inserted into the center comes out clean.

  2. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

To Garnish the Hot Milk Cake

  1. Dust with powdered sugar.

To Serve and Store the Hot Milk Cake

  1. Enjoy with a dollop of whipped cream and fresh berries! Store any leftovers in an airtight container at room temperature for up to 2 days.

Recipe Notes
  • Sifting makes dry ingredients light and lump-free. Sift your flour or baking powder if you have to remove any clumps.
  • Keep the milk hot when adding it to the batter. This helps create the cake’s signature fine, tender crumb.
  • Be sure to scald. Scalding the milk denatures some of the proteins, which helps create a fine, velvety crumb.
  • Whip the eggs and sugar fully. Whipping until thick and pale is essential to both the structure and lightness.
  • Stream in the milk slowly. Adding it slowly will prevent the batter from deflating.
  • Don't overmix. Mix gently after adding the flour to ensure the cake is soft rather than dense.
  • Grease the bundt pan thoroughly. This is crucial to prevent sticking.
  • Use a simple syrup to add additional flavor and moisture. To add more flavor and moisture to this cake, you can make an infused simple syrup:
    • Heat up ½ cup (4 oz / 115 g) each of sugar and water with aromatics of your choice (citrus peel, liqueur, whole spices, or vanilla bean).
    • Let simmer until the sugar has dissolved, then let steep for 10 minutes.
    • Strain, then poke holes all over the cake with a skewer and generously brush the syrup onto the cake while it's still warm.
  • Use in trifle. In addition to enjoying on its own, this milk sponge cake is great in trifles or as a base for other layered desserts.