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Hot Milk Cake


  • 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.

Nutrition Facts

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


Average Rating:
  • 2124arizona
    Mar 25, 2018

    This cake is so easy to make! It's top off a meal nicely. Old-fashioned goodness!!

  • Leo
    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!

  • Summy
    Apr 3, 2014

    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.

  • Christina
    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.

  • Denise
    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 !!

  • Charlene
    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

  • Katharine
    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.

  • v
    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.

  • Lisa
    Dec 31, 1969

    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!!!

  • fhquilting
    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

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