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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.

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

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.

Find it online: https://yumfamilyrecipes.com/old-fashioned-hot-milk-cake/