This Old-Fashioned Hot Milk Cake is a moist, fluffy dessert that’s easy to make and perfect for any occasion. Made with simple pantry staples like eggs, sugar, flour, and butter, this cake gets its richness and tenderness from the addition of hot milk. It’s often enjoyed with whipped cream, but you can top it with your favorite icing or leave it plain for a lighter treat. This vintage recipe is a perfect homage to Depression-era baking and a great addition to your dessert repertoire.

Full Recipe:

Ingredients

• 4 large eggs

• 2 cups sugar

• 1 teaspoon vanilla extract

• 2 ¼ cups all-purpose flour

• 2 ¼ teaspoons baking powder

• 1 ¼ cups 2% milk

• 10 tablespoons butter

Directions

1. Preheat the Oven and Prepare the Pan:
   Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with butter or cooking spray.

2. Whip the Eggs:
   In a stand mixer, whisk the eggs for 3-5 minutes on medium-high speed until pale, thick, and fluffy.

3. Heat the Milk and Butter:
   In a small saucepan, heat the milk and butter over medium-low heat until the butter melts and bubbles appear around the edges. Do not bring it to a full boil.

4. Mix the Ingredients:
   Gradually add the sugar and vanilla to the eggs while they continue to whisk. Slowly add the flour and baking powder, mixing until smooth.

5. Add the Hot Milk:
   With the mixer on medium-low, carefully stream the hot milk and butter into the batter. Mix until just combined.

6. Bake the Cake:
   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.

7. Cool and Serve:
   Let the cake cool in the pan for 10-15 minutes, then turn it onto a wire rack to cool completely. Serve with whipped cream or frosting if desired.

Nutritional Information (Per Serving):

• Calories: 219 kcal

• Fat: 10g

• Saturated Fat: 5.5g

• Sodium: 41mg

• Potassium: 64mg

• Carbohydrates: 24.6g

• Fiber: 0.4g

• Sugar: 13.9g

• Protein: 4.9g

• Calcium: 27mg

• Iron: 1mg

This classic hot milk cake is a delightful treat that’s simple to make and full of nostalgic flavor. Enjoy it as-is, or add your favorite toppings to make it even more indulgent!

The Role of Hot Milk: A Key to Tenderness

One of the standout features of this cake is the addition of hot milk, which sets it apart from other cakes. The hot milk, combined with butter, is gradually poured into the batter, adding moisture and richness. This step helps create a cake that’s incredibly tender and moist without being overly heavy. The milk is heated gently, ensuring it doesn’t reach a full boil, which helps it incorporate smoothly into the batter.

This method is a key factor in the cake’s light texture and makes it a great choice for those who prefer a fluffier, less dense dessert. The heat from the milk also helps activate the baking powder, contributing to the cake’s rise, and giving it that perfect airy consistency.

Simple Ingredients: Pantry Staples

The beauty of this cake lies in its simplicity. With just eggs, sugar, flour, butter, and baking powder, you likely have all the ingredients in your kitchen already. The eggs provide structure and stability, while the sugar sweetens the batter. The flour serves as the base, giving the cake body, while the baking powder helps the cake rise and gives it the desired fluffiness.

The butter adds richness and flavor to the batter, making it taste indulgent without being overly heavy. It’s crucial to use 2% milk for the recipe, as it provides just the right balance of creaminess without being too thick. This combination of ingredients results in a light, tender cake with a subtle buttery flavor.

Whipping the Eggs: A Crucial Step

The key to achieving a light and airy texture in Hot Milk Cake is properly whipping the eggs. The recipe calls for whisking the eggs for 3 to 5 minutes on medium-high speed until they become pale, thick, and fluffy. This step introduces air into the batter, which helps the cake rise and results in a soft, airy texture. It’s important not to skip this step, as the eggs are responsible for the cake’s structure and overall lightness.

The Mixing Process: Gradual Addition

Once the eggs are whipped, the remaining ingredients are gradually added to the batter. First, the sugar and vanilla extract are added, followed by the dry ingredients—flour and baking powder—which are mixed until the batter is smooth. The next step is to add the hot milk and butter mixture, which is done slowly and carefully to ensure the batter doesn’t deflate. This gradual process allows the ingredients to combine seamlessly, resulting in a smooth, creamy batter ready for baking.

Baking the Cake: Perfect Timing

Once the batter is ready, it is poured into a greased 9×13-inch baking pan and baked at 350°F (175°C) for 30-35 minutes. The baking time may vary slightly depending on your oven, but the cake is done when a toothpick inserted into the center comes out clean. The result is a beautifully golden cake with a slightly domed top.

It’s important to allow the cake to cool in the pan for about 10-15 minutes before turning it out onto a wire rack. This helps the cake firm up and makes it easier to remove from the pan without breaking apart.

Serving Suggestions: A Versatile Dessert

Old-Fashioned Hot Milk Cake is incredibly versatile and can be served in many ways. It is delicious on its own, with its light and tender texture and subtle sweetness. For an extra indulgence, you can top it with whipped cream, a drizzle of chocolate ganache, or a layer of frosting—chocolate or vanilla work beautifully. Fresh fruit, such as berries or sliced peaches, can also be added for a refreshing contrast to the sweetness of the cake.

For a more decadent option, consider serving it alongside a scoop of ice cream or a dusting of powdered sugar. The cake can be enjoyed warm or at room temperature, making it a great option for a dessert buffet or an afternoon tea.

Make-Ahead and Storage

This cake is easy to make in advance and stores well. Once it has completely cooled, you can cover it with plastic wrap and store it at room temperature for up to 3 days. If you plan to store it for a longer period, you can refrigerate the cake, where it will stay fresh for about a week. If you want to freeze it, you can wrap the cake tightly in plastic wrap and foil, then freeze it for up to 3 months. Thaw the cake at room temperature before serving.

Nutritional Information and Health Considerations

While Old-Fashioned Hot Milk Cake is a rich and indulgent treat, it’s relatively moderate in calories. Each serving contains about 219 kcal, with 10g of fat and 13.9g of sugar. The cake also provides 4.9g of protein and small amounts of vitamins and minerals, including calcium and iron. Since it is not overly sweet or heavy, it’s a great option for a treat that satisfies your sweet tooth without being too overwhelming.

Conclusion: A Classic, Comforting Cake

In conclusion, Old-Fashioned Hot Milk Cake is a simple yet incredibly satisfying dessert that brings together nostalgia and comfort in every bite. With its soft, airy texture and subtle buttery flavor, it’s a perfect choice for any occasion, from family dinners to afternoon teas. Whether served plain or dressed up with your favorite toppings, this cake is sure to become a staple in your dessert repertoire. Easy to make, delicious, and versatile, this vintage cake is a timeless treat that everyone will enjoy.