Save on Pinterest

Hot Milk Cake

This simple, old-fashioned milk 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.
  • Makes
    16 servings


  • 4 large eggs, room temperature
  • 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


  • Preheat oven to 350°. 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 beating on 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 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack.

Hot Milk Cake Tips

How is hot milk cake made?

Milk cake is a simple, old-fashioned cake. It is made by beating eggs until thick and foamy, mixing in the dry ingredients and then finishing with warmed milk, which gives the batter a bit of a head start on cooking. It is a good cake base that lends itself perfectly to all manner of decoration, garnishing and flavor experimentation. Watch us make it!

Can I freeze milk?

Yes, you can freeze milk! Milk can be frozen for up to 3 to 6 months. For best results, we suggest using it sooner rather than later, because prolonged freezing can change the texture. Freeze the milk in a plastic or glass container, leaving some room for expansion. Better yet, make milk ice cubes! Thaw frozen milk in the refrigerator overnight before using.

How can I ensure success with hot milk cake?

As with most cake recipes, bring the eggs to room temperature so that they whip up nicely and provide a delicate airiness to the crumb of your cake. Additionally, for ultimate flavor and richness, use 2% or whole milk.
Nutrition Facts
1 piece: 254 calories, 9g fat (5g saturated fat), 75mg cholesterol, 154mg sodium, 39g carbohydrate (26g sugars, 0 fiber), 4g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


Click stars to rate
Average Rating:
  • Micholyn
    Feb 21, 2021

    Seriously easy, super tasty, and the perfect way to use up close-to-date milk. I’ve used whole and 2% with perfect success. Our kids are wild about this cake...especially when paired with a warm caramel sauce. This one is a keeper!

  • Danique
    Feb 17, 2021

    does it has to be done 2% milk? can it be whole?

  • cat
    Feb 6, 2021

    can you make this in a bundt or tube pan? i want to make this tomorrow so if anyone knows please respond asap- thank you!!

  • Rashida
    Jan 4, 2021

    Hi, ilI wanted to try this cake, just wanted to ask the cup size what is it in grams? And also I have a gas cooker so what will be the gas mark for baking it?

  • tarsmommy
    Jan 1, 2021

    This is a great cake for strawberry shortcake. We usually prefer biscuits but this cake is a nice change. I reduce the sugar just a bit (1/8 cup less) as it's a bit sweet. I also add a pinch of salt. I bake in a 9 inch pan for 25 minutes (check with a toothpick 5 minutes before the directions state - you don't want a dry cake). When I sugar my strawberries, I keep them a bit tart to offset the sweetness of the cake. This is a little bit fussy but it really is a delicious cake!

  • Dee
    Nov 24, 2020

    Not sure what all the negative comments are about. I baked this with very little skill and it turned out absolutely perfect! the cake was so soft and wonderful. the only thing I did was reduce the sugar to 1 and 1/4 cup because i frosted the cake. Please do bake this cake :) its such a great ,simple and delicious one

  • Sara
    Oct 30, 2020

    I have used this recipe many times for layer cakes for my kids’ birthdays. I have added a pinch of salt a few times, other times I have poked holes with a chopstick and poured in jello, and I have at times dumped a bunch of cocoa powder in with the dry ingredients. They have all turned out great! I like this cake because it is structurally sound and can withstand icing like a champ. Use a long bread knife to slice off the slight dome. When I use buttercream I do a thin crumb coat, stick it in the fridge, wash a couple of dishes and then the do the real icing. Beautiful every time!

  • angela32
    Oct 29, 2020

    I realized I never reviewed this recipe and what an oversight that was! This cake is amazing! So easy too!

  • Kathy
    Oct 16, 2020

    Delicious and different as I was not prepared for the sponge-like texture. Served with lemon curd and whipped cream. As with most cake recipes I come across and don't see salt, I added about 1/3 tsp plus used one (1) Tbsp high quality vanilla. After greasing glass cake pan, I sprinkled it with sugar before adding batter. And, for me cake took longer to bake than 30 minutes while increased baking time gradually. This cake could definitely be substituted for the biscuits in shortcake. Yum!

  • Jamie
    Oct 1, 2020

    I made this once and it turned out amazing. I have a terrible oven so I set it to 300 and it took longer but worked out. I topped mine with strawberry Jam. Has anyone tried making this into a cupcake?