Hot Milk Cake is a timeless dessert that combines simplicity with elegance. With its light, tender crumb and subtle vanilla flavor, this cake is a perfect choice for any occasion. Whether you’re serving it at a family gathering, a birthday party, or simply enjoying a sweet treat with a cup of tea, Hot Milk Cake will surely delight your taste buds.
Ingredients:
1 cup all-purpose flour
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon baking powder
2 large eggs
1/2 cup whole milk
1/4 cup unsalted butter
1 teaspoon vanilla extract
Instructions:
Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan to prevent the cake from sticking.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set the dry ingredients aside for later.
Beat the Eggs:
In a separate bowl, beat the eggs on medium-high speed for about 5 minutes, or until they become thick and pale in color.
Combine the Dry Ingredients with the Eggs:
Gradually add the dry ingredients to the beaten eggs, mixing on low speed until just combined. Be careful not to overmix.
Heat the Milk and Butter:
In a small saucepan, heat the milk and butter over medium heat until the butter melts and the mixture becomes hot (but not boiling). Remove the saucepan from the heat and stir in the vanilla extract.
Add the Milk Mixture to the Batter:
Slowly pour the hot milk mixture into the batter, mixing on low speed until the batter is smooth and well combined.
Bake:
Pour the batter into your prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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, you can dust the cake with powdered sugar, serve it with whipped cream, or top it with fresh berries for added flavor.
Serving Tips:
Plain or Topped: Hot Milk Cake can be served on its own or dressed up with a variety of toppings. For a simple touch, dust it with powdered sugar. If you’re looking to add more flavor, serve it with fresh berries, whipped cream, or a drizzle of caramel or chocolate sauce.
Serve with Beverages: This cake pairs wonderfully with a hot cup of tea, coffee, or milk. It’s a perfect accompaniment for afternoon tea or dessert after dinner.
As a Layer Cake: You can also cut the Hot Milk Cake into two layers and fill it with frosting, fruit preserves, or a creamy filling for a more festive presentation.
Storage Tips:
Room Temperature: Store the Hot Milk Cake in an airtight container at room temperature for up to 3 days. This will help preserve its moisture and freshness.
Refrigeration: If you plan to keep the cake longer than 3 days, refrigerate it in an airtight container. It will last for up to a week in the fridge. Be sure to bring it to room temperature before serving for the best texture and flavor.
Freezing: Hot Milk Cake can be frozen for longer storage. Wrap individual slices or the whole cake tightly in plastic wrap, then place it in a freezer-safe bag or container. It will stay fresh in the freezer for up to 2-3 months. To serve, thaw it at room temperature for a few hours.
Avoid Frosting Early: If you’re frosting or topping the cake with whipped cream or fresh fruit, it’s best to serve immediately or within a few hours to maintain freshness.
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FAQs:
Can I use a different type of flour for Hot Milk Cake?
You can substitute all-purpose flour with cake flour for a lighter texture, but make sure to adjust the quantity. If using cake flour, use about 1 cup plus 2 tablespoons to replace 1 cup of all-purpose flour. Alternatively, you can try gluten-free flour, but this may slightly affect the texture and flavor.
Can I make Hot Milk Cake in advance?
Yes, Hot Milk Cake can be made in advance. Once cooled, store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. For longer storage, you can freeze the cake, wrapping it tightly in plastic wrap and then in foil or a freezer bag. Thaw before serving.
Can I add other flavors to the cake batter?
Absolutely! You can enhance the flavor by adding a teaspoon of almond extract, lemon zest, or a dash of cinnamon to the batter. Just be sure to adjust the amounts to suit your taste, as these additions can subtly change the flavor profile of the cake.
Why is my Hot Milk Cake dense?
If your Hot Milk Cake turns out dense, it could be due to overmixing the batter after adding the dry ingredients. Be sure to mix just until combined to avoid developing too much gluten. Additionally, make sure the milk and butter mixture is hot but not boiling, as this step helps create the cake’s light texture.
Conclusion:
Hot Milk Cake is the perfect dessert when you want something simple, comforting, and delicious. With its soft texture and delicate vanilla flavor, it’s sure to become a favorite in your recipe rotation. Whether served plain or dressed up with toppings, this cake is guaranteed to be a crowd-pleaser. So, next time you’re looking for an easy yet satisfying dessert, give this Hot Milk Cake recipe a try!
📖 Recipe:
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Hot Milk Cake
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Hot Milk Cake is a simple, classic dessert that boasts a light, tender crumb with a subtle vanilla flavor. Made with just a few pantry staples, including flour, eggs, sugar, and warm milk and butter, this cake is perfect for any occasion. Its moist texture makes it ideal for serving with whipped cream, berries, or a dusting of powdered sugar. Whether you’re a beginner baker or an experienced chef, this easy Hot Milk Cake recipe will become a go-to favorite for your family and friends.
Ingredients
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup whole milk
1/4 cup unsalted butter
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- In a separate bowl, beat the eggs on medium-high speed for about 5 minutes, until thick and pale.
- Gradually add the dry ingredients to the beaten eggs, mixing on low speed until combined.
- In a small saucepan, heat the milk and butter over medium heat until the butter melts and the mixture is hot, but not boiling. Remove from heat and stir in the vanilla extract.
- Slowly add the hot milk mixture to the batter, mixing on low speed until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely. Serve with powdered sugar, whipped cream, or fresh fruit.
Notes
You can add a teaspoon of almond extract or lemon zest for a unique twist on the classic flavor.
The cake can be served plain or topped with fresh berries, whipped cream, or a drizzle of caramel or chocolate for extra flavor.
If you plan to store the cake, keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 180 kcal
