- 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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"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!"
"Great recipe but with the omissions I deleted 2 stars. For taste I would give it 4. I am an experienced baker and made this recipe as written except for the notes I made below.If someone were a novice baker this should be a simple enough recipe, but it will not turn out as expected unless you recognize and/or correct the following:Salt: Salt is necessary UNLESS you are using salted butter. Most people bake with unsalted butter since it allows the baker to control the salt in the recipe. This recipe may have been written for use with salted butter, but since it is not noted to use salted butter instead of the usual unsalted, it will come out bland without the addition of salt. I added 1/2 tsp and it came out perfect.Batter: My batter was unusually runny, I would even call it watery. I have made cakes with very runny batter previously, but I was unsure if this was one of those super moist types since the recipe didn't mention the consistency of the batter. I added 1/2 cup of ap flour just to be on the safe side and it came out very dense and moist without a lot of rise. Your results may vary, however."
"This is to DIE for!! I don't know what happened to the others that said this had no flavor as it is so sweet and delicious! Now I just need some strawberries! YUM! Thanks for the fantastic recipe."
"Great recipe ....I made it tonight and the cake came out delicious"