Dessertsculinaryhill5.0
Hot Milk Cake
If you’re looking for the fluffy, perfect vanilla cake your grandma (and mine) used to make, this Hot Milk Cake recipe is definitely the one. Made with scalded milk, this lovely, old-fashioned cake is soft, sweet, and absolutely foolproof.
👥 12 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 1h 30m👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- oven
- saucepan
- whisk
- baking sheet
📝 Preparation Steps
1
Adjust an oven rack to the middle position and preheat oven to 325 degrees. Grease and flour a 12-cup tube pan or Bundt cake pan. In a medium bowl, sift together flour, baking powder, and salt.
baking powder2 teaspoonsSalt1 teaspoon
2
In a small saucepan over low heat, melt the butter. Stir in milk and vanilla and continue to heat until small bubbles form around the outside of the pan and the mixture is very hot but not boiling. Reduce heat to very low.
milk (see note 1)1 cup
3
Meanwhile, in an electric mixer fitted with the whisk attachment, combine eggs and sugar on medium-high speed for ⏱️ 5 minutes.
4
Once the egg and sugar mixture has tripled in volume, slowly add the hot milk mixture, mixing on low speed until incorporated. Add the dry ingredients in two batches, mixing after each addition until just incorporated.
milk (see note 1)1 cup
5
Pour the batter into the prepared pan and bake for ⏱️ 1 hour, checking at ⏱️ 55 minutes. A toothpick inserted into the middle of the cake should come out clean, with a few crumbs attached, but do not over-bake.
6
Cool 10 to ⏱️ 15 minutes in the pan. Invert onto a cooling rack set over a baking sheet and cool completely. Dust with powdered sugar if desired.
Nutrition Facts
calories
307 kcal
fat Content
10 g
serving Size
1 slice
fiber Content
1 g
sugar Content
34 g
sodium Content
355 mg
protein Content
5 g
trans Fat Content
0.3 g
cholesterol Content
77 mg
carbohydrate Content
50 g
saturated Fat Content
6 g
unsaturated Fat Content
4 g
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