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Hot Milk Cake Recipe

Hot Milk Cake Recipe

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 YIELD:12-16 servings


  • 4 large 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


  • 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 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.

Recipe Note

Test Kitchen Tips

  • Salted butter really brings out the flavor of this subtle classic.
  • Cube leftovers to layer into a trifle with berries and cream.
  • Swap almond extract for the vanilla, and serve with whipped cream and toasted almonds.
  • Nutritional Facts

    1 piece: 254 calories, 9g fat (5g saturated fat), 75mg cholesterol, 154mg sodium, 39g carbohydrate (26g sugars, 0 fiber), 4g protein.

    Reviews for Hot Milk Cake

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    Reviewed Jan. 10, 2018

    "My mother made this when I was growing up in the '30s & '40s; her recipe is almost exactly the same as this one. She filled the layers and topped the cake with what I know now was a thick lemon curd. Delicious!"

    Reviewed Nov. 6, 2017

    "This recipe has become a family favorite. I'm making it today for my daughter's 22nd birthday. When I told her, she was overjoyed! This cake is absolutely delicious. No frosting at all. It's so quick to make that I can throw it into the oven after dinner, and have a delicious dessert in no time. I don't let it cool too much, because we think it tastes best when it is hot."

    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."

    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 !!"

    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"

    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."

    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."

    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 one tidat!!!"

    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"

    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!"

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