Hot Milk Cake
Hot Milk Cake
Ingredients
- 2 large eggs, beaten
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1/2 cup whole milk
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F. Grease and flour two 6-inch round cake pans, or line them with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a small saucepan, combine the 1/2 cup of whole milk and the 3 tablespoons of unsalted butter. Heat over medium-low heat until the butter is completely melted and the milk is hot (scalded), but not boiling. Remove from heat.
⏱️ 5 min
- 3
In a large mixing bowl, beat the 2 large eggs with an electric mixer until they are light and frothy, about 2-3 minutes.
⏱️ 3 min
- 4
Gradually add the 1 cup of granulated sugar to the beaten eggs, continuing to mix with the electric mixer until the mixture is pale yellow and well combined.
⏱️ 3 min
- 5
In a separate bowl, whisk together the 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.
⏱️ 2 min
- 6
Gradually add the dry ingredients to the egg and sugar mixture, mixing on low speed with the electric mixer until just combined and a smooth batter forms. Be careful not to overmix.
⏱️ 2 min
- 7
Slowly pour the hot milk and butter mixture into the batter, mixing with the electric mixer on low speed until everything is well incorporated.
⏱️ 2 min
- 8
Stir in the 1 teaspoon of vanilla extract using a spatula until evenly distributed.
⏱️ 1 min
- 9
Divide the batter evenly between the two prepared 6-inch cake pans.
⏱️ 1 min
- 10
Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. Baking times may vary depending on your oven.
⏱️ 25 min•🌡️ 350
- 11
Remove the cakes from the oven and let them cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Allow at least 15 minutes for cooling before frosting.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Milk Cake
- 2 large eggs, beaten
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1/2 cup whole milk
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F. Grease and flour two 6-inch round cake pans, or line them with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a small saucepan, combine the 1/2 cup of whole milk and the 3 tablespoons of unsalted butter. Heat over medium-low heat until the butter is completely melted and the milk is hot (scalded), but not boiling. Remove from heat.
⏱️ 5 min - 3
In a large mixing bowl, beat the 2 large eggs with an electric mixer until they are light and frothy, about 2-3 minutes.
⏱️ 3 min - 4
Gradually add the 1 cup of granulated sugar to the beaten eggs, continuing to mix with the electric mixer until the mixture is pale yellow and well combined.
⏱️ 3 min - 5
In a separate bowl, whisk together the 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.
⏱️ 2 min - 6
Gradually add the dry ingredients to the egg and sugar mixture, mixing on low speed with the electric mixer until just combined and a smooth batter forms. Be careful not to overmix.
⏱️ 2 min - 7
Slowly pour the hot milk and butter mixture into the batter, mixing with the electric mixer on low speed until everything is well incorporated.
⏱️ 2 min - 8
Stir in the 1 teaspoon of vanilla extract using a spatula until evenly distributed.
⏱️ 1 min - 9
Divide the batter evenly between the two prepared 6-inch cake pans.
⏱️ 1 min - 10
Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. Baking times may vary depending on your oven.
⏱️ 25 min•🌡️ 350 - 11
Remove the cakes from the oven and let them cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Allow at least 15 minutes for cooling before frosting.
⏱️ 15 min