Hot Milk Cake Recipe
Hot Milk Cake Recipe photo by Taste of Home
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Hot Milk Cake Recipe

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4.5 151 152
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This simple, old-fashioned cake tastes so good it will surprise you! As I remember my mom's delicious meals, this dessert was always the perfect ending. Mom always used "a dash of this and dab of that" to come up with what we thought was "the best"! —Rosemary Pryor, Pasadena, Maryland
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 12-16 servings


  • 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

Nutritional Facts

1 piece: 254 calories, 9g fat (5g saturated fat), 75mg cholesterol, 154mg sodium, 39g carbohydrate (26g sugars, 0 fiber), 4g protein.


  1. 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.
  2. In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.
  3. 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.

Test Kitchen Tips
  • Salted butter really brings out the flavor of this subtle classic.
  • Cube leftovers to layer into a trifle with berries and cream.
  • Swap almond extract for the vanilla, and serve with whipped cream and toasted almonds.
  • Originally published as Hot Milk Cake in Taste of Home February/March 1993, p35

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    Denise User ID: 9173998 266213
    Reviewed May. 22, 2017

    "Wow! I was very impressed with the texture and taste of this cake. It was great served with fresh fruit and next time I may serve it with lemon curd. Sooo easy !!"

    Charlene User ID: 9146905 264850
    Reviewed Apr. 19, 2017

    "I just tried it and it is amazing, however I used self-raising flour and baking powder and it came soft like a chiffon cake. Simply amazing"

    Katharine User ID: 636977 259764
    Reviewed Jan. 16, 2017

    "I have made this cake for years as my base for Trifle. I split the cake in half and place in bottom of glass bowl, sprinkle with a liqueur that matches my fruit, cover with jam or cooked fruit, add pudding and repeat layers then cover with sweetened whipped cream. It always disappears quickly."

    v User ID: 9028394 259512
    Reviewed Jan. 10, 2017

    "Very disappointed with this recipe. I bake a lot and this recipe looked very interesting, but not what I expected, it was very dense, I was expecting it to be much lighter. I followed the recipe exactly. If you want light and fluffy and moist, this is not the cake for you."

    Lisa User ID: 8978302 257600
    Reviewed Dec. 3, 2016

    "This cake brings bake so many sweet childhood memories when my family was so close. My aunt France's use to make got milk cake 27th walnuts inside and chocolate icing...that was my favorite part of the holidays...I. Still make one tidat!!!"

    fhquilting User ID: 2569371 256490
    Reviewed Nov. 7, 2016

    "I grew up with this cake and I am 77 years old. My grandmother's recipe is just about the same with a variance of 1/4 c or so here and there. I want to share the delicious topping that goes with this family recipe: 1-1/2 cups each packed brown sugar and butter, 1/2 c evaporated milk or half and half: bring to a boil to melt the sugar. Remove from heat and stir in 2 c coconut and 3/4 c chopped nuts. Spread on the warm cake and broil the topping until golden. Make this early in the day so that the flavors can develop. At potluck this cake will make you a star!!

    FH quilting"

    Mumzy64 User ID: 8919211 253034
    Reviewed Aug. 22, 2016

    "The first time that I made this cake, I used all purpose flour and all I could taste was the flour. The cake was dense even though it rose beautifully. The second time that I made this cake, I used Swans Down cake Flour and it made a huge difference in the flavor and the texture! I also used this recipe to make 36 cupcakes. I baked them at 325 degrees for exactly 20 minutes and they came out perfect! This is going to be my "go to" recipe every time I make a cake or cupcakes!"

    jesmeg32 User ID: 8914943 252793
    Reviewed Aug. 16, 2016

    "I just made my moms recipe for hot milk cake and decided to search for variations. I was reading the reviews and I just wanted to take the time to say please do not follow the advice given by Jacksjojo. I wish there was a way to report it. You cannot can anything with eggs, milk, or flour. Even if you could these directions are not an appropriate way of canning. Just because the lid seals does not mean that is safe. You could potentially die of botulism or worse kill someone else when you give it as a gift."

    naaniz User ID: 8875668 249121
    Reviewed Jun. 6, 2016

    "Love homemade milk cake? Your very own naaniz is here for help! Visit and get 101% pure homemade products @ doorsteps! We are aimed at women empowerment by providing homemakers an online platform to exhibit their forte in various fields ranging from cooking to crafts, boutiques to jewelleries...Do join us and enjoy ravishing homemade products. Exciting offers for both, sellers and buyers"

    Jacksjojo User ID: 1517754 247995
    Reviewed May. 9, 2016

    "I have been making this cake for over 25 years ... it is one of my husband's favorites ... I do use salted Butter ... if you don't have salted butter just add 1/2 tsp salt ... and I use 1 TBS of Vanilla. The mixture is thin! BUT it works perfectly. I usually make it in a Bundt Pan , just because we like it that way. Too thin for a Tube Pan ... I like to make this to add to Gift Baskets. Use 6 to 7 PINT size wide mouth jars, Grease inside, fill about 2/3 full place on a pan to bake @ 350 about 18 mins. or until touch test works. Place lids and rings on as soon as you can after removing from the oven, they will seal ... tighten after jars have cooled ... if sealed they will be GOOD for at 2-3 months in cabinet. Enjoy!

    I have tried to give this 5 Stars ... But it just won't let me ... Could be me!"

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