- 4 eggs
- 2 cups sugar
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 2-1/4 teaspoons baking powder
- 1-1/4 cups 2% milk
- 10 tablespoons butter, cubed
- In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth.
- In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.
- Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.
Reviews for Hot Milk Cake
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"I followed the instruction exactly like it was written without adding any salt! The results were still great though I would agree to add a little salt next time! Could be as a base for any birthday cake with any thing/flavour added! Spongy and moist at the same time! I will make it again for sure!"
"LOVE the recipe!!! Its a keeper! Will make often and don't see why some people don't like it. Crazy!"
"Very yummy and so easy! I only used 1 & 1/2 C sugar and added 2 tsp vanilla and a little salt. It has a great consistency. Thanks for sharing - this will be one of our favorites now!!"
"This is pretty decent but the Magnolia Bakery's Vanilla Birthday Cake is very similar to this and I do like the texture better. I would make this again though, it is quick and easy to make."
"I thought this cake was really easy to make and came out great! The texture is both spongy and slightly dense at the same time. I followed other reviewers' suggestions to add a smidge more vanilla and a pinch of salt. I did also add about 1/2 tsp. of rum extract because I thought the batter tasted good, but needed a little... something! You could really use this cake as a base and add any type of extract or flavoring you're in the mood for. I also agree with the others who said it's very important to beat the eggs for the full 5 minutes, maybe even a little longer. I also made sure I beat the sugar and eggs until they were nice and airy too. 35 minutes in the oven was perfect. The cake tastes great on its own--especially when it's still warm--but I plan on serving it with strawberries and fresh whipped cream later. Can't wait!"