Old-Fashioned Hot Milk Cake

Introduction

Old-Fashioned Hot Milk Cake is a classic dessert that brings nostalgia with every bite. Known for its simple ingredients and rich flavor, this cake has been passed down through generations. It is soft, fluffy, and perfectly sweet, making it an ideal dessert for any occasion. Whether you’re serving it as a standalone treat or pairing it with a variety of frostings and toppings, Old-Fashioned Hot Milk Cake offers a timeless charm.

The History of Old-Fashioned Hot Milk Cake

The origins of the Hot Milk Cake date back to the early 20th century. It was a favorite among home bakers due to its simplicity and the fact that it required minimal ingredients, making it perfect during times when ingredients were scarce or rationed. In the past, it was often baked in modest kitchens and shared among family members as a comforting dessert. The cake’s light, airy texture and buttery flavor were a welcome treat, and it became an enduring favorite across many households. Over time, it evolved to include different variations, but the essence of the original recipe remained beloved for its nostalgic, homemade appeal.

Ingredients Breakdown

To make a traditional Hot Milk Cake, you’ll need the following key ingredients:

• All-purpose flour: Forms the base of the cake, giving it structure and texture.
• Baking powder: The leavening agent that helps the cake rise and become fluffy.
• Sugar: Sweetens the cake, providing a delicate balance of flavor.
• Salt: Enhances the sweetness and overall flavor.
• Butter: Adds richness and a buttery flavor to the cake.
• Milk: Used hot, it helps create the signature moistness of the cake.
• Eggs: Bind all ingredients together and contribute to the cake’s structure and texture.
• Vanilla extract: Imparts a lovely, fragrant undertone to the cake.

Step-by-Step Recipe

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×9-inch square pan or an 8-inch round cake pan, ensuring it’s well-prepared for the batter.
2. Heat the Milk: In a saucepan, combine the milk and butter. Heat over medium heat until the butter melts and the milk just begins to boil. Once the milk mixture is hot, remove it from the heat and set it aside.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar. This ensures the dry ingredients are evenly distributed.
4. Whisk the Eggs: In a separate bowl, beat the eggs until they are light and fluffy. This helps create a delicate texture in the cake.
5. Combine Wet and Dry Ingredients: Gradually add the egg mixture to the dry ingredients, stirring gently to combine. Once the mixture is smooth, pour in the hot milk mixture. Stir well until fully incorporated. The batter will be runny, which is normal.
6. Bake the Cake: Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the cake should spring back when touched.
7. Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve as desired.

Tips for the Perfect Hot Milk Cake

• Room Temperature Ingredients: Make sure your eggs and butter are at room temperature. This helps the batter come together smoothly and ensures even mixing.
• Do Not Overmix: When combining the wet and dry ingredients, mix until just incorporated. Overmixing can result in a dense cake.
• Use Fresh Baking Powder: Ensure your baking powder is fresh and not expired. This is crucial for the cake to rise properly.
• Hot Milk: Be sure to use hot milk. The heat helps the cake’s texture remain soft and moist, which is characteristic of Hot Milk Cake.
• Pan Size: The size of the pan matters. If you use a larger pan, the cake will bake thinner and faster, so adjust the baking time accordingly.

Variations and Customizations

• Frosting: While the Hot Milk Cake is delicious on its own, you can add frosting for extra sweetness. A simple buttercream or cream cheese frosting pairs wonderfully.
• Flavor Add-ins: You can add flavorings like almond extract, lemon zest, or even cocoa powder for a different twist. For a chocolate version, mix in cocoa powder with the dry ingredients.
• Berries or Fruit: Top the cake with fresh berries or fruit compote for a refreshing addition. The sweetness of berries contrasts nicely with the soft texture of the cake.
• Glaze: If you prefer a lighter topping, drizzle the cake with a sugar glaze or lemon glaze for extra flavor.

Health Considerations and Nutritional Value

While Old-Fashioned Hot Milk Cake is a delicious dessert, it’s also quite rich in butter and sugar, which makes it high in calories and fat. If you’re looking to make it a bit healthier, consider reducing the amount of sugar or substituting with a sugar alternative. You can also try using lighter versions of butter or milk, though it may affect the texture. For those with dietary restrictions, the cake can be adapted to gluten-free by using a gluten-free flour blend, but this may require additional adjustments to baking time and texture.

FAQ

• Can I use a different type of milk? Yes, you can use plant-based milk (such as almond or oat milk) in place of regular milk, but keep in mind it may alter the flavor slightly.
• Can I freeze Hot Milk Cake? Yes, this cake freezes well. Just wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. Thaw at room temperature before serving.
• Can I use a different pan size? Yes, you can use different-sized pans, but you may need to adjust the baking time. A larger pan will cook the cake more quickly, while a smaller pan will make it thicker and take longer to bake.

Old-Fashioned Hot Milk Cake

Old-Fashioned Hot Milk Cake is a timeless, simple dessert that’s perfect for any occasion. With its light, fluffy texture and rich, buttery flavor, it’s a classic treat that’s sure to please anyone who tries it. Whether you enjoy it as-is or customize it with frosting or fruit, it’s a cake that’s easy to make and always delicious.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Servings 16

Ingredients

  

• 4 large eggs
• 2 cups granulated sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 1 1/4 cups 2% milk
• 10 tablespoons unsalted butter

Instructions

 

• Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with butter or cooking spray.
• In a medium-sized bowl, whisk together the flour and baking powder until fully combined. Set aside.
• In the bowl of a stand mixer, whisk the eggs on medium-high speed for 3-5 minutes until they become pale, thick, and fluffy.
• While the eggs are whipping, place the butter and milk in a small saucepan over medium-low heat. Heat until the butter melts and small bubbles form around the edges, but do not bring it to a boil.
• Once the eggs are thick and fluffy, gradually add the sugar and vanilla extract while continuing to whisk.
• Slowly incorporate the dry ingredients into the egg and sugar mixture, mixing on medium speed until smooth and well-blended.
• Reduce the mixer speed to medium-low and carefully stream the hot milk and butter into the batter. Mix just until combined.
• Pour the batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10-15 minutes before transferring it onto a wire rack to cool completely.
• Serve and enjoy!

Notes

Whip the eggs thoroughly until they are thick and a very pale yellow, which should take about 3-5 minutes. For the best results, use a stand mixer or electric mixer.
Scald the milk, but avoid bringing it to a boil. Scalding milk occurs when small bubbles form on the surface and around the edges (around 180-185°F). It shouldn’t reach a full rolling boil like you would see with water in a kettle.