Classic Hot Milk Cake Recipe


Kurt Olsen

Total Time

Prep: 20 min. Bake: 30 min.

Makes 16 servings

This basic, old-fashioned milk cake tastes surprisingly nice! As I remember my mom’s delicious meals, this dessert was always the perfect ending. Mom always used “a dash of this and dab of that” to come up with what we thought was “the best.”


  • 4 large eggs, room temperature
  • 2 cups 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 butter, cubed


  1. Preheat the oven to 350 degrees Fahrenheit. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually whisk in the sugar until the mixture is light and fluffy. Mix in the vanilla extract. Mix together the flour and baking powder; gradually add to the batter, mixing on low speed until smooth.
  2. In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter, mixing just until incorporated.
  3. Pour into a greased 13×9-in. baking pan . Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Allow to cool on a wire rack.

Hot Milk Cake Tips

How is hot milk cake made?

Milk cake is a simple, traditional cake. It is made by beating eggs until thick and foamy, mixing in the dry ingredients and then finishing with warmed milk, which gives the batter a bit of a head start on cooking. It’s a wonderful cake foundation that lends itself well to many kinds of decorating, garnishing, and flavoring. Watch us make it !

Can I freeze milk?

Yes, milk can be frozen! Milk may be stored in the freezer for 3 to 6 months. For best results, we suggest using it sooner rather than later, because prolonged freezing can change the texture. Freeze the milk in a plastic or glass container with sufficient breathing space. much better, create milk ice cubes ! Thaw frozen milk in the refrigerator overnight before using.

How can I ensure success with hot milk cake?

As with most cake recipes , bring the eggs to room temperature so that they whip up nicely and provide a delicate airiness to the crumb of your cake. Additionally, use 2% or whole milk for maximum taste and richness.

Nutrition Facts

1 serving has 254 calories, 9g fat (5g saturated fat), 75mg cholesterol, 154mg sodium, 39g carbohydrate (26g sugars, 0 fiber), and 4g protein.

Related Questions

  • Why is it called hot milk cake?

    After conducting some investigation, I discovered that “hot milk cake” is a traditional, old-fashioned confection from the Mid-Atlantic area. It gets its slightly quirky name from the technique of warming up butter and milk together before adding it to the batter, which supposedly helps to keep the cake moist.

  • What is the history of hot milk cake?

    History. A basic 1911 recipe calls for sugar, eggs, flour, salt, baking powder, and heated milk, with optional chocolate, almonds, or coconut. A recipe from Ruth Ellen Church, a former food editor for the Chicago Tribune who sometimes wrote under the pen name Mary Meade was published in 1955.

  • What does hot milk cake taste like?

    If you’ve never had a scalded milk cake, you may be wondering what makes it so wonderful. First and foremost, we like the cake’s basic tastes of vanilla and milk. If you like shortbread or pound cake, we believe you’ll like the traditional flavors in this hot milk cake!

  • What is the secret to super moist cake?

    Jump to:

    1. Use Buttermilk Instead of Milk.
    2. Add Vegetable Oil.
    3. Use Instant Clearjel or Instant Pudding Mix.
    4. Use the Right Recipe.
    5. Don’t Overbake.
    6. Instead of separate cake pans, bake in sheet pans.
    7. Use a Simple Syrup or Glaze.
  • Why didn’t my hot milk cake rise?

    To enable the cake to rise before the structure hardens, the oven temperature must be adjusted correctly. If the oven temperature is too high, the cake will set too quickly before the air bubbles have formed. If the oven isn’t hot enough, the cake will rise too much and then collapse in the middle before it’s done.

Contact Us

For more information or to make comments and suggestions, please contact:
Kurt Olsen
Dairy Development Coordinator, Missouri Department of Agriculture
Phone: (573) 291-5704
E-mail: [email protected]