Hot Milk Cake Recipe

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 4 large eggs 4 large eggs
• 2 cups (400g) granulated sugar 2 cups (400g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 11g, 6g
• Carbohydrates (total, sugars): 51g, 36g
• Protein: 5g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. 3.
   In a large mixing bowl, beat the eggs until light and fluffy. Gradually add the sugar and continue beating until well combined.
4. 4.
   In a small saucepan, heat the milk and butter over low heat until the butter is melted. Remove from heat and stir in the vanilla extract.
5. 5.
   Gradually add the flour mixture to the egg mixture, alternating with the hot milk mixture. Begin and end with the flour mixture, mixing until just combined after each addition.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. 7.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before beating them to achieve maximum volume.
• Milk — Use whole milk for a richer and creamier texture in the cake batter.
• Butter — Unsalted butter is preferred to control the salt content in the recipe.

Tips & Tricks

• To enhance the flavor, you can add a teaspoon of lemon zest or almond extract to the batter.
• For a decorative touch, dust the cooled cake with powdered sugar or drizzle with a simple glaze made from powdered sugar and lemon juice.
• Serve the cake with fresh berries and a dollop of whipped cream for a delightful summer dessert.
• To ensure a moist cake, do not overbake. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready.
• Leftover cake can be stored in an airtight container at room temperature for up to 3 days.

Serving advice

Serve slices of Hot Milk Cake on dessert plates or cake stands. Dust with powdered sugar or drizzle with a glaze for an elegant presentation. Add a scoop of vanilla ice cream or a dollop of whipped cream on the side for an extra indulgence.

Presentation advice

To create an eye-catching presentation, garnish the cake with fresh berries, mint leaves, or edible flowers. Place the cake on a decorative cake stand or serving platter. Use a cake slicer or a sharp knife to cut clean slices for serving.