Hot Milk Cake Recipe

Hot Milk Cake is a classic old-fashioned vanilla sponge that’s light, moist, and tender-think perfect cross between fluffy sponge and rich pound cake. The secret is scalding milk with butter and adding it hot to the batter, creating a fine crumb without much fuss. It’s super easy, uses basic ingredients, and shines plain with powdered sugar or dressed up with fruit and whipped cream. A nostalgic, crowd-pleasing dessert that’s foolproof for beginners.

Hot Milk Cake Recipe

Old-fashioned hot milk cake: fluffy, moist vanilla sponge with a tender crumb. Made with scalded milk and butter for rich flavor. Perfect as a simple snack cake or base for toppings.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 4 large eggs room temperature
• 2 cups granulated sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup whole milk
• ½ cup 1 stick unsalted butter

Equipment

• 9×13-inch baking pan
• Large mixing bowl
• Electric mixer (hand or stand)
• Small saucepan
• Whisk
• Spatula
• Toothpick

Method

 

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan with butter and lightly flour it, tapping out excess. Set aside.
2. In a large mixing bowl, use an electric mixer on high speed to beat the eggs for 5 minutes until thick, pale yellow, and fluffy (they should triple in volume). Add sugar and vanilla. Beat on medium-high for 2-3 minutes until well combined and creamy.
3. In a separate bowl, whisk together flour, baking powder, and salt. Set aside.
4. In a small saucepan over medium heat, combine milk and butter. Heat, stirring occasionally, until butter melts and small bubbles form around edges (about 170°F—hot but not boiling). Remove from heat immediately.
5. With mixer on low speed, gradually add dry ingredients to egg mixture in two batches, mixing just until no dry streaks remain (don’t overmix). Slowly pour in hot milk mixture in a steady stream while mixing on low. Beat 30-60 seconds until batter is smooth and thin. Scrape bowl with spatula.
6. Pour batter into prepared pan. Tap pan gently on counter to release air bubbles. Bake 35-40 minutes until top is golden, cake springs back when lightly touched, and toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pan on wire rack 10 minutes, then cool completely.

Notes

• Use room-temperature eggs for best volume.
• Don’t let milk boil—hot but not bubbling prevents egg curdling.
• Overmixing makes cake tough; stir just until combined.
• Store at room temperature up to 3 days covered, or refrigerate up to 5 days.
• Serve plain, dusted with powdered sugar, with whipped cream and berries, or frost with buttercream.
• For chocolate version: add ¼ cup cocoa to dry ingredients.