When I was growing up, my mother made this Hot Milk Cake often. It was a staple in our home, especially for big family dinners. The ingredients were always simple, just pantry staples—flour, sugar, eggs, butter, and milk. My mother had a knack for making desserts less sweet than the conventional ones; she always cut down the sugar because our family preferred our desserts that way. However, in this recipe, I’m sharing the full amount of sugar, and it’s up to you to experiment with the sweetness level to suit your taste. One of the best things about this cake is its adaptability. If you don’t have heavy cream for the frosting, you can easily substitute it with milk, and it still turns out delicious. It’s a simple, traditional cake that’s been a part of my family for generations, easy to whip up in just one 9x13 pan—perfect for those big family gatherings.
Did You Know?
Hot Milk Cake is a traditional American cake that dates back to the early 1900s. It gets its name from the method of heating milk and butter together before incorporating them into the batter. This technique results in a tender and moist cake with a fine crumb. Hot Milk Cake is often enjoyed plain, dusted with powdered sugar, or with a simple frosting. It’s a versatile cake that can be flavored with various extracts or spices and is perfect for both everyday treats and special occasions.
Yield:
12 servings
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs
2 cups granulated sugar
1 cup whole milk
1/2 cup unsalted butter
2 teaspoons vanilla extract
For the Buttercream Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch of salt
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
Personal Tip: Greasing and flouring the pan ensures the cake doesn’t stick and makes for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Personal Tip: Whisking the dry ingredients together first helps distribute the baking powder and salt evenly throughout the flour.
Beat Eggs and Sugar: In a large mixing bowl, beat the eggs with an electric mixer on high speed until thick and pale. Gradually add the sugar, beating until the mixture is light and fluffy.
Personal Tip: Beating the eggs and sugar until they are pale and fluffy creates a lighter cake with a tender crumb.
Heat Milk and Butter: In a small saucepan, heat the milk and butter over medium heat until the butter is melted and the mixture is hot but not boiling. Remove from heat.
Personal Tip: Heating the milk and butter together is the key to achieving the characteristic texture of Hot Milk Cake.
Combine Ingredients: Gradually add the dry ingredients to the egg mixture, beating on low speed until just combined. Add the hot milk mixture and vanilla extract, beating until smooth.
Personal Tip: Pour the hot milk mixture into the batter gradually to avoid cooking the eggs and ensure everything blends smoothly.
Bake: Pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Personal Tip: Don’t overbake the cake; start checking at the 30-minute mark to avoid a dry cake.
Cool: Allow the cake to cool completely in the pan on a wire rack.
Personal Tip: Cooling the cake completely before frosting prevents the frosting from melting and sliding off.
For the Buttercream Frosting:
Beat Butter: In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy.
Personal Tip: Beating the butter until it’s creamy helps create a smooth base for your frosting.
Add Sugar and Cream: Gradually add the powdered sugar, beating on low speed until combined. Add the heavy cream, vanilla extract, and a pinch of salt, beating on high speed until the frosting is light and fluffy.
Personal Tip: If the frosting is too thick, add a little more cream; if it’s too thin, add more powdered sugar until you reach the desired consistency.
Frost the Cake: Spread the buttercream frosting evenly over the cooled cake. Optional, you can put some colorful sprinkles if desired.
Personal Tip: For a smooth finish, use an offset spatula dipped in hot water to frost the cake.
Nutritional Information (Per Serving):
Calories: 350, Protein: 4g, Carbohydrates: 55g, Sugars: 38g, Total Fat: 14g, Saturated Fat: 8g, Sodium: 150mg, Fiber: 0g
Kitchen Tips, Great Ideas, How to Save Money
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature before mixing. This helps in achieving a smooth batter and consistent texture in the cake.
- Even Mixing: When adding the hot milk mixture to the batter, pour it in gradually while mixing to prevent the eggs from cooking. This ensures a smooth, well-incorporated batter.
- Avoid Overmixing: Mix just until the ingredients are combined to keep the cake light and fluffy. Overmixing can result in a denser cake.
- Buttercream Frosting Consistency: If the frosting is too thick, add a little more heavy cream (one tablespoon at a time) until you reach the desired consistency. If it’s too thin, add more powdered sugar.
- Non-Dairy Milk Substitution: You can substitute whole milk with a non-dairy alternative like almond milk or oat milk. The flavor will be slightly different but still delicious. Ensure that the non-dairy milk is at room temperature.
- Smooth Frosting: For a smooth frosting finish, use an offset spatula. Dip it in hot water, wipe off the excess, and then use it to smooth the frosting.
- Flavor Variations: Add a teaspoon of almond extract to the batter or frosting for a different flavor profile. This simple addition can elevate the taste of your cake.
- Storing the Cake: Store the cake in an airtight container at room temperature for up to 3 days. If you live in a hot climate, consider refrigerating it to keep the frosting firm.
- Freezing the Cake: You can freeze the unfrosted cake. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw before frosting and serving.
- Serving Suggestions: Serve with fresh berries or a drizzle of caramel sauce for an added treat. This complements the cake’s flavor and adds a touch of elegance.
Let's Talk About Granulated Sugar
Granulated sugar, also known as table sugar, is a common sweetener made from sugar cane or sugar beets. It's widely used in baking due to its ability to sweeten without altering the texture of baked goods. However, consuming too much sugar has been linked to various health issues, including obesity, diabetes, and heart disease. In recent years, there’s been a growing interest in reducing sugar intake, and many bakers are experimenting with reducing the amount of sugar in their recipes or substituting with natural sweeteners like honey or maple syrup. While these alternatives can offer a different flavor and potentially lower glycemic impact, it's important to balance taste and health benefits. Try gradually reducing sugar in your favorite recipes to see if you can achieve a satisfying flavor with less.