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Home » Baking » Cakes

Published: Feb 18, 2016 · Modified: Jun 15, 2022 by Sandhya Ramakrishnan · This post may contain affiliate links

Hot Milk Cake – Simple Vanilla Flavored Plain Cake

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Pound cake is my favorite kind of cake that is free of any topping. I love the simple and clean flavors of the cake and when I bake it, I almost finish the whole thing myself. It is one of the few things that I fight with my boys to eat. This recipe looked very close to the pound cake that I have made except it had hot milk added to it.

It was something very different that I have never done before and hence wanted to give it a try. This week’s theme is to choose 3 recipes from the Taste of Home – Top 100 recipes. This is the first recipe that I chose and I was very happy with the outcome. I halved the recipe to make an 8 x 8 cake.

Hot Milk Cake on a green plat with the whole set in cooling rack

Also, I noticed that my cake browned way too quickly on the top and hence I had to cover the top with foil and continue to bake. Other than this one tiny mishap this cake was a total hit at home and I ate more than half of it.

This cake would be perfect for summer outdoor picnics as it does not have any frosting and yet is very soft and spongy. We can serve it with some fresh berries and a dollop of whipped cream to make it an elegant dessert.

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Sliced Hot Milk Cake with rest in cooling rack

Preparation time – 10 minutes
Cooking time – 25 – 30 minutes
Difficulty level – easy
Recipe adapted from - Taste of Home

Ingredients to make Hot Milk Cake – (makes an 8 x 8 pan)

  • All Purpose flour – 1 cup plus 2 tbsp
  • Baking Powder – 1 ¼ tsp
  • Sugar – 1 cup
  • Eggs – 2 (large)
  • Milk – ½ cup plus 3 tbsp
  • Butter – 5 tablespoon (cubed)
  • Vanilla – 1 tsp
Hot Milk Cake sliced

Procedure

  • Preheat the oven to 350 F.
  • Mix the flour and baking powder in a bowl.
  • Beat the eggs on high until it is thick (about 4 minutes). Gradually add the sugar and beat until the mixture is light and fluffy. Add the vanilla and mix well.
Beating eggs
  • Add the flour mixture gradually until they are well combined and smooth.
  • In a small saucepan, combine the milk and the butter. Heat the mixture in low flame until the butter melts and the milks bubbles up on the sides.
Heating milk and butter
  • Add this hot milk carefully into the batter and beat until combined.
Adding Milk to Batter
  • Pour the batter into a well greased 8 x 8 pan and bake for about 25 minutes or until the toothpick inserted in the center of the cake comes out clean. My cake started browning at the top at about 12 minutes and I had to cover the top of the pan with a foil to prevent it from burning.
Baking batter

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Hot Milk Cake recipe

Hot Milk Cake

5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 16 pieces
Calories: 122kcal
Author: Sandhya Ramakrishnan

Equipment

  • Oven
  • Stand Mixer

Ingredients

  • 1 cup All Purpose flour plus 2 tbsp
  • 1 ¼ teaspoon Baking Powder
  • 1 cup Sugar
  • 2 Eggs large
  • ½ cup Milk plus 3 tbsp
  • 5 tablespoon Butter cubed
  • 1 teaspoon Vanilla

Instructions

  • Preheat the oven to 350 F.
  • Mix the flour and baking powder in a bowl.
  • Beat the eggs on high until it is thick (about 4 minutes). Gradually add the sugar and beat until the mixture is light and fluffy. Add the vanilla and mix well.
  • Add the flour mixture gradually until they are well combined and smooth.
  • In a small saucepan, combine the milk and the butter. Heat the mixture in low flame until the butter melts and the milks bubbles up on the sides.
  • Add this hot milk carefully into the batter and beat until combined.
  • Pour the batter into a well greased 8 x 8 pan and bake for about 25 minutes or until the toothpick inserted in the center of the cake comes out clean. My cake started browning at the top at about 12 minutes and I had to cover the top of the pan with a foil to prevent it from burning.

Nutrition

Calories: 122kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 81mg | Potassium: 26mg | Fiber: 1g | Sugar: 13g | Vitamin A: 153IU | Calcium: 35mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Anu says

    May 30, 2021 at 10:27 pm

    Why boiling milk. That would cook the egg when added to mixture hence crowing of the cake sooner and uneven cooking..

    Reply
    • Sandhya Ramakrishnan says

      June 06, 2021 at 8:56 am

      Anu, we beat the eggs well, add the flour and then then add the hot milk. In this recipe, as we keep beating the mixture when adding the hot milk, it mixes it uniformly and does not cook the eggs. It is what gives the beautiful texture to the cake.

      Reply
  2. Sudha says

    May 29, 2021 at 7:40 am

    Looks yummy!! My boys don’t like cakes too because of the frosting. Will definitely try this 😊

    Reply
    • Sandhya Ramakrishnan says

      May 30, 2021 at 5:10 pm

      Thanks Sudha! Give it a try and let me know.

      Reply
  3. Nanthini says

    May 24, 2018 at 10:02 am

    H Sandhya, I went through your blog. Everything look so perfect. I will use your recipes and update here once I make them.

    Thanks for sharing and wish you good luck.

    Reply
  4. Sara says

    May 04, 2017 at 12:55 pm

    The cake turned out yummy. Thanks for sharing. I can add a lil less sugar as my lil munchkin does not like anything that is too sweet

    Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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