Why You’ll Love Old-Fashioned Hot Milk Cake Recipe

Old-Fashioned Hot Milk Cake is a timeless dessert that’s been loved for generations. With its soft, fluffy crumb and delicate vanilla flavor, this cake is simple yet elegant—perfect on its own or topped with fresh fruit, whipped cream, or a dusting of powdered sugar. It’s the kind of classic recipe that feels nostalgic, bringing comfort and sweetness to any occasion.

Ingredients

1 cup whole milk
1/2 cup (1 stick) unsalted butter
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
4 large eggs
2 cups granulated sugar
1 tsp vanilla extract

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round pans.
Heat milk & butter: In a saucepan, heat the milk and butter together until the butter melts and the mixture is hot (do not boil). Set aside.
Mix dry ingredients: In a medium bowl, whisk flour, baking powder, and salt.
Beat eggs & sugar: In a large bowl, beat eggs and sugar with an electric mixer on high speed for 4–5 minutes until thick, pale, and ribbon-like.
Combine: Gently fold in the dry ingredients. Slowly add the hot milk mixture and vanilla, mixing until smooth.
Bake: Pour batter into prepared pan(s) and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool & serve: Let cool in the pan, then slice and enjoy plain or with your favorite toppings.

Servings and Timing

Servings: 12–16 slices
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Total Time: ~45 minutes

Variations

Citrus Twist: Add lemon or orange zest to the batter.
Spiced Version: Mix in a teaspoon of cinnamon or nutmeg for a warm flavor.
Layer Cake: Bake in two rounds and frost with chocolate or buttercream.
Topping Ideas: Fresh berries, whipped cream, caramel drizzle, or powdered sugar.

Storage/Reheating

Room Temp: Keep covered for up to 3 days.
Fridge: Store in an airtight container for up to 5 days.
Freezer: Wrap tightly and freeze up to 2 months. Thaw at room temperature.

FAQs

Q: Why is it called “Hot Milk Cake”?
Because the batter uses milk that’s heated with butter before mixing in, giving it a unique texture and flavor.

Q: Can I use skim milk?
Whole milk is best for richness, but 2% works fine. Skim milk will make the cake less tender.

Q: What’s the texture like?
It’s moist, light, and slightly spongy—similar to a chiffon cake but richer.

Conclusion

This Old-Fashioned Hot Milk Cake is proof that simple ingredients can make the most memorable desserts. Whether enjoyed plain with a cup of tea or dressed up for a celebration, this vintage classic will always hold a special place at the table.

Old-Fashioned Hot Milk Cake

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Old-Fashioned Hot Milk Cake is a timeless classic that’s soft, fluffy, and rich in buttery vanilla flavor. Made with simple pantry ingredients, this vintage cake has a delicate crumb and a slightly caramelized flavor from the warm milk and butter. It’s perfect on its own with a dusting of powdered sugar or dressed up with fresh fruit and whipped cream.

Author: Emily
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 cup (240 ml) whole milk
½ cup (1 stick, 113 g) unsalted butter
4 large eggs
2 cups (400 g) granulated sugar
2 tsp vanilla extract
2 cups (240 g) all-purpose flour
2 tsp baking powder
½ tsp salt

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round pans.
Heat milk & butter: In a small saucepan, heat the milk and butter over medium heat until the butter melts and the mixture is hot (do not boil). Set aside.
Beat eggs & sugar: In a large bowl, beat the eggs with sugar using an electric mixer until thick, pale, and fluffy (about 5 minutes).
Add vanilla and mix until combined.
Whisk dry ingredients: In a separate bowl, combine flour, baking powder, and salt. Gradually fold into the egg mixture until smooth.
Add hot milk mixture: Slowly pour the hot milk and butter into the batter, mixing until fully incorporated. Batter will be thin.
Bake: Pour batter into prepared pan(s). Bake for 30–35 minutes (rectangular pan) or 25–30 minutes (round pans), until a toothpick inserted in the center comes out clean.
Cool & serve: Let the cake cool before slicing. Serve plain, dusted with powdered sugar, or topped with whipped cream and berries.

Notes

For extra flavor, top with a simple chocolate glaze or caramel drizzle.
This cake pairs beautifully with strawberries and cream.
Store covered at room temperature for up to 3 days or refrigerate for up to a week.