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MY REVIEW
Christina User ID: 9222715 269680
Reviewed Jul. 19, 2017

"Made this cake. It was great. Topped it with brown sugar frosting. Everyone loves it. Everyone must try brown sugar frosting. Just cut the powdered sugar in half and it has the perfect amount of sweetness."

MY REVIEW
Denise User ID: 9173998 266213
Reviewed May. 22, 2017

"Wow! I was very impressed with the texture and taste of this cake. It was great served with fresh fruit and next time I may serve it with lemon curd. Sooo easy !!"

MY REVIEW
Charlene User ID: 9146905 264850
Reviewed Apr. 19, 2017

"I just tried it and it is amazing, however I used self-raising flour and baking powder and it came soft like a chiffon cake. Simply amazing"

MY REVIEW
Katharine User ID: 636977 259764
Reviewed Jan. 16, 2017

"I have made this cake for years as my base for Trifle. I split the cake in half and place in bottom of glass bowl, sprinkle with a liqueur that matches my fruit, cover with jam or cooked fruit, add pudding and repeat layers then cover with sweetened whipped cream. It always disappears quickly."

MY REVIEW
v User ID: 9028394 259512
Reviewed Jan. 10, 2017

"Very disappointed with this recipe. I bake a lot and this recipe looked very interesting, but not what I expected, it was very dense, I was expecting it to be much lighter. I followed the recipe exactly. If you want light and fluffy and moist, this is not the cake for you."

MY REVIEW
Lisa User ID: 8978302 257600
Reviewed Dec. 3, 2016

"This cake brings bake so many sweet childhood memories when my family was so close. My aunt France's use to make got milk cake 27th walnuts inside and chocolate icing...that was my favorite part of the holidays...I. Still make them...cooking one tidat!!!"

MY REVIEW
fhquilting User ID: 2569371 256490
Reviewed Nov. 7, 2016

"I grew up with this cake and I am 77 years old. My grandmother's recipe is just about the same with a variance of 1/4 c or so here and there. I want to share the delicious topping that goes with this family recipe: 1-1/2 cups each packed brown sugar and butter, 1/2 c evaporated milk or half and half: bring to a boil to melt the sugar. Remove from heat and stir in 2 c coconut and 3/4 c chopped nuts. Spread on the warm cake and broil the topping until golden. Make this early in the day so that the flavors can develop. At potluck this cake will make you a star!!

FH quilting"

MY REVIEW
Mumzy64 User ID: 8919211 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 User ID: 8914943 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 User ID: 8875668 249121
Reviewed Jun. 6, 2016

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