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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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4.5 145 147
Publisher Photo
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

Ingredients

  • 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, 0g fiber), 4g protein .

Directions

  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.
Originally published as Hot Milk Cake in Taste of Home February/March 1993, p35


Reviews for Hot Milk Cake

AVERAGE RATING
(147)
RATING DISTRIBUTION
5 Star
 (118)
4 Star
 (15)
3 Star
 (7)
2 Star
 (2)
1 Star
 (5)
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MY REVIEW
Mumzy64 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!"

MY REVIEW
jesmeg32 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."

MY REVIEW
naaniz 249121
Reviewed Jun. 6, 2016

"Love homemade milk cake? Your very own naaniz is here for help! Visit http://naaniz.com/product/milk-cake-2/ 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"

MY REVIEW
Jacksjojo 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!"

MY REVIEW
lvarner 245353
Reviewed Mar. 13, 2016

"My grandmother made a cake very similar to this which she topped with fresh strawberries and whipped cream. When I saw fresh strawberries on special yesterday at the grocery store, I thought of her cake and found this recipe. The taste and smell were so familiar! The recipe was easy to make and tasted great. I also served some of the cake topped with chocolate icing and it was fantastic too. This recipe will become a permanent addition to my recipe collection! It's very versatile and oh so easy and tasty."

MY REVIEW
235gbt 243245
Reviewed Feb. 5, 2016

"I poked holes n the top of the cake and poured some cream of coconut over the top... oh so moist! I did a change tho' - I didn't put 2 cups of sugar in it (i is a diabetic) - I used 1 cup of sugar - had rave reviews from every1! loved it..."

MY REVIEW
sharonella 242540
Reviewed Jan. 25, 2016

"Delicious! Easy too. I would like to hear about some different frosting ideas for it. I did like it plain and also with a little powdered sugar. I'm just curious."

MY REVIEW
divyas 241305
Reviewed Jan. 8, 2016

"I got the credit of making a tasty cake"

MY REVIEW
suzanneconrad 240489
Reviewed Dec. 28, 2015

"This is the perfect cake to top with your favorite fruit topping. I take it to almost every summer time picnic and it never fails to disappear."

MY REVIEW
sandyu44 237953
Reviewed Nov. 23, 2015

"I am 71 and this was my favorite cake growing up. This was the base for our strawberry shortcake. My mother also made it with a maple fudge frosting which I loved. When I started to make it at age 10, my mother couldn't understand why mine always tasted better than hers. We found out why, years later, when I discovered that I had mis-read her recipe and was adding twice the butter! To this day, I still mis-read her recipe.....yummmmm."

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