A cross between a sponge cake and a pound cake this Hot Milk Cake is airy and tender with a delicate crumb. Whether you want to eat it as it is or decorate it with indulgent icing this cake is perfect to be the show-stopper dessert or a simple accompaniment to your humble tea.
This Hot Milk Cake is a classic treat. Many of us had it throughout our growing years. For some made by grandmothers or mothers and for some from old bakeries. One of the reasons why Hot Milk Cake is such a staple treat is because of how simple is to make from everyday ingredients. Mix ingredients, add hot milk, and tada… you have a delicious treat. Even if you mess up a step you’ll still have a perfect cake thus making this recipe foolproof.
Try my pound cakes like vanilla pound cake, chocolate pound cake, and coconut pound cake.
Hot milk cake’s main component is.. yes you guessed it right Hot Milk. Hot/scalded milk not only participates in enhancing the flavours of cake by making it richer and merrier but also improves the texture of the cake. It loosens the proteins in the egg, thus creating more air to lift the cake making it soft with a delicate crumb.
A light, soft, and tender cake with subtle vanilla and buttery flavours makes it ideal for decorating, garnishing, and flavour exploration. I prefer to dust some sugar powder and enjoy the cake with my tea. You can pair it with a dollop of cream and seasonal fruits or berries. Pair it with some jam for your breakfast.
When drizzled with custard or fudge sauces they will make a perfect dessert. Or you can go all out by icing with buttercream or fresh whipping cream and decorating and thus making it a showstopper cake at your gatherings or parties.
Whether you are a nostalgia-driven fellow or somebody who never had fluffy delicate cake, this recipe can be perfect for you. Give this super simple hot milk cake a try after all there is no wrong time to enjoy a cake.
Ingredients required
Below you can find a recipe card with complete list of ingredients.
Eggs- The proteins in the egg help in lifting the cake thus creating a light cake.
Sugar
Veg oil and Butter- I have used both oil and butter in this recipe. Oil provides moisture and butter for rich flavour. Remember to use flavourless neutral oil. Butter is unsalted, no need to bring it to room temperature as it will be melted.
All-purpose flour
Cornflour- Helps in creating delicate, soft, and tender crumbs.
Baking powder-Leavening agent
Salt
Milk- I’ve used dairy milk. If you want to use non-dairy milk the texture and taste of cake may change.
Vanilla extract
How to make Hot Milk Cake?
Find the recipe card below for detailed instructions.
Sugar, Eggs, and Oil- Beat sugar and eggs till light and fluffy. Add oil and mix well.
Dry ingredients- Sift in all dry ingredients and beat until the batter is smooth.
Scalding Milk and melting butter- Heat milk in a saucepan till tiny bubbles appear near the edges or walls of the saucepan. Add butter and mix till it melts. Add vanilla extract and mix.
Mixing everything- Mix the scalded milk and batter on low speed just till everything is mixed and a smooth batter is formed.
Baking- Pour the batter into a greased and lined baking pan and bake in a preheated oven till a skewer inserted in the center of the cake comes out clean.
How to Store Hot Milk Cake?
After the cake has cooled completely, you can wrap it, place it in an airtight container and store it for up to three days at room temperature and up to a week in the refrigerator. Freeze slices of milk cake, or the entire cake for up to 4 months. Be sure to wrap each piece well with plastic wrap and foil before placing it in a ziplock bag or container for freezing.
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Hot Milk Cake
Ingredients
- 2 Eggs (room temperature) medium size
- 75 g Sugar(granulated) 5½ tbsp
- 40 g Vegetable Oil 3 tbsp
- 100 g All-purpose flour ¾ cup
- ½ tsp Vanilla Extract
- a pinch Salt
- 1 tsp Baking powder
- 100 ml Milk 7 tbsp
- 40 g Butter (unsalted) 3 tbsp
Instructions
- 2. In a large bowl, beat eggs and sugar on high to medium speed until the mixture is light and fluffy.
- 3. Add vegetable oil and mix till incorporated.
- 4. Sift in flour, salt, and baking powder, beating on low speed until smooth.
- 5. In a small saucepan, heat milk till tiny bubbles start to appear around the edges. Reduce the heat to low flame and add butter, mix till butter is melted. Remove from flame and add vanilla extract.
- 6. Add to batter, and beat on low speed just until combined.
- 8. After 5 minutes transfer to a wire rack dust with powdered sugar and let it cool completely before storing or serving.