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