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

Hot Milk Cake Recipe

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 serving (1 piece) equals 254 calories, 9 g fat (5 g saturated fat), 75 mg cholesterol, 154 mg sodium, 39 g carbohydrate, trace fiber, 4 g 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

Nutritional Facts

1 serving (1 piece) equals 254 calories, 9 g fat (5 g saturated fat), 75 mg cholesterol, 154 mg sodium, 39 g carbohydrate, trace fiber, 4 g protein.

Reviews for Hot Milk Cake

AVERAGE RATING
   (90)
RATING DISTRIBUTION
5 Star
 (71)
4 Star
 (12)
3 Star
 (3)
2 Star
 (1)
1 Star
 (3)
MY REVIEW
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MY REVIEW
Reviewed Sep. 12, 2014

I tried this recipe and it came out really well. I was short of 1 egg but the outcome was still good. Thanks for sharing!!

MY REVIEW
Reviewed Sep. 1, 2014

I think what the reviews with low stars are missing is QUALITY ingredients. The first time I made this, I made no alterations and it was perfect. I topped with some homemade peach marmalade and that added just enough sweetness that coffee goes perfect with it. Now, I do use farm fresh eggs, fresh dairy milk and fresh dairy butter, so I'm thinking that that has something to do with it. With "old" recipes, it makes a huge difference.

MY REVIEW
Reviewed Jul. 28, 2014

Read the reviews and was a little nervous to make this. I added the 1/4 tsp of salt and I changed the vanilla to 2 Tablespoons. It turned out very good. It's a good "base cake". Plenty of options came to mind after I tasted it.

MY REVIEW
Reviewed Jun. 11, 2014

This cake is awesome. I did add 1/4 tsp. salt to the recipe & increased vanilla to about 2 tsp. Sprinkled with powdered sugar & served with fresh strawberries and cream. Unbelievably delicious. Sometimes I want sweet - but not too sweet - this does it. I like this better than pound cake because it's lighter & softer.

MY REVIEW
Reviewed Jun. 6, 2014

My granny made this cake all the time for my pappy. It was from scratch & made in a pyrex bowl. (smaller scale) But what she did that made it so great was to add while hot, the coconut and brown sugar icing. While the cake is baking, in a pan she melted 6 T butter, 3/4 c brown sugar, 3 T. milk and 1/2 to 1 c. coconut. Bring to a boiling point and pour over the warm cake. I punch holes in mine to let it seep in. Heaven! I have to tell you that I have looked for this recipe for years and this is as close to my granny's as you can get. Thank you for the recipe. So to those ladies who complained, sorry but cake is priceless to me.

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