Milk Cake Recipe
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Milk Cake Recipe

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This is a simple recipe—and especially easy in a well-seasoned cast-iron skillet. The result is a deliciously light, airy cake. —Suzanne Coelman, Rabun Gap, Georgia
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 8 servings


  • 1/2 cup whole milk
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1/3 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 2 tablespoons butter, softened
  • 2 tablespoons whole milk
  • 1 cup sweetened shredded coconut

Nutritional Facts

1 slice: 349 calories, 15g fat (7g saturated fat), 90mg cholesterol, 220mg sodium, 51g carbohydrate (39g sugars, 2g fiber), 5g protein.


  1. Scald milk; set aside. Combine flour, baking powder and salt; set aside. In a bowl, beat eggs until thick and lemon-colored; stir in vanilla. Gradually add sugar, blending well. On low speed, alternately mix in milk and dry ingredients. Pour batter into a greased 10-in. cast-iron skillet.
  2. Bake at 350° for 25-30 minutes or until the cake springs back when lightly touched. Remove cake and preheat broiler. Combine all topping ingredients and sprinkle over cake. Broil 5 in. from the heat until topping bubbles and turns golden brown. Serve warm. Yield: 8 servings.
Originally published as Hot Milk Cake in Country Extra March 1992 , p47

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Thiggy User ID: 6879465 16783
Reviewed Oct. 6, 2012

"The topping was very good but I did not like the taste of the cake. I was very bland."

gerber_baby User ID: 5580090 201693
Reviewed Apr. 9, 2012

"Very good! My husband and son raved about it! It didn't turn out light and airy, more like dense and moist...I may have beat the eggs too much?? Will definately make this again."

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