Classic Old-Fashioned Hot Milk Cake made with eggs, sugar, vanilla, flour, butter, and milk. Simple, sweet, and incredibly comforting.
Alright, let me set the scene for you. It was one of those lazy Sunday mornings where the weather couldn’t decide if it wanted to be gloomy or cheerful. You know, the kind of day that makes you crave something cozy and familiar? So, naturally, I found myself rifling through my grandmother’s old recipe box.
This Old-Fashioned Hot Milk Cake was scribbled on a faded index card, in her handwriting—perfectly imperfect cursive, with smudges where the ink had bled just a bit. And it was like I could almost hear her chuckling about how “simple recipes are the best ones, honey.” She was right, as always.
The first time I made it, I was probably 12 or 13. And, not gonna lie, I botched it completely. Forgot the baking powder and ended up with a dense, sad little pancake of a cake. But that’s the thing about this recipe—it’s forgiving. Even when it turns out less than perfect, it’s still delicious.
So, I gave it another try. And another. And before long, it became a go-to comfort cake in my own kitchen. I’d bake it whenever I needed something easy that didn’t require a trip to the store. Somehow, it always tasted like home.
Now, making this cake feels like a little connection to the past. But also, it’s just really good cake. Moist, fluffy, buttery goodness that’s somehow both rich and light at the same time. Plus, it’s so versatile—top it with fruit, drizzle with caramel, or just eat it plain like I usually do when I can’t wait another second.
Why You’ll Love This Old-Fashioned Hot Milk Cake Recipe?
This cake’s got that old-school charm that’s practically impossible to beat. It’s not trying to be fancy or trendy. It’s just… good. Like, really good.
The hot milk technique is the secret weapon here. It gives the cake that insanely soft texture and a slightly chewy crust that’s to die for. And because the flavor is simple, it pairs well with just about anything. Fruit, whipped cream, caramel sauce, even a little sprinkle of cinnamon sugar. You name it, this cake can handle it.
But, for me? It’s the nostalgia factor. The fact that it’s been passed down through generations, scribbled on recipe cards and shared at family dinners. It’s the kind of dessert you make when you need something comforting and uncomplicated.
Ingredient Notes:
The ingredients are straightforward, but they each do their part to make this cake downright irresistible. Here’s the lowdown:
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Eggs: Whipping them until they’re pale and fluffy is key. It gives the cake its lift and airy texture. Plus, it’s kinda fun to watch them transform.
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Sugar: Good ol’ granulated sugar. It’s what gives the cake that golden crust and perfect sweetness.
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Vanilla Extract: Adds warmth and depth. Don’t skimp here—it makes a difference.
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All-Purpose Flour: The sturdy base of the cake. Keeps everything together without making it heavy.
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Baking Powder: The magic behind the rise. Forget it and you’re looking at a sad, flat cake (yep, I’ve done that).
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Milk: Heating it up before adding it to the batter makes all the difference. It gives the cake that soft, tender crumb.
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Butter: Richness, flavor, moisture—what more could you ask for?
How To Make Old-Fashioned Hot Milk Cake?
Ready to make this simple beauty? Here’s how it goes down:
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Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray. -
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour and baking powder. Simple enough, right? Just set that aside for now. -
Whip the Eggs:
Crack the eggs into a stand mixer and whisk on medium-high speed for 3-5 minutes. You want them pale, thick, and fluffy—like clouds.Want To Save This Recipe?
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Heat the Milk and Butter:
While the eggs are whipping, heat the milk and butter over medium-low heat until the butter melts and tiny bubbles appear around the edges. But don’t boil it, unless you’re into curdled milk. -
Add Sugar and Vanilla:
Gradually add the sugar and vanilla to the whipped eggs while the mixer’s still going. It should turn smooth and glossy. -
Combine Dry Ingredients:
Add the flour mixture to the egg mixture, mixing on medium speed until well blended. No need to overdo it—just get it smooth. -
Add the Hot Milk:
Turn the mixer to low and slowly pour in the hot milk and butter. Mix until everything’s just combined. Seriously, don’t overthink it. -
Bake:
Pour the batter into your prepared pan and bake for 30-35 minutes. When a toothpick comes out clean, you’re good to go. -
Cool and Serve:
Let it cool in the pan for 10-15 minutes, then transfer to a wire rack. Slice and enjoy—preferably before anyone else can get their hands on it.
Storage Options:
Keep your Old-Fashioned Hot Milk Cake in an airtight container at room temperature for up to three days. Refrigerating it can dry it out, but if you absolutely must, it’ll last about a week in the fridge. Oh, and it freezes well, too—just wrap it up tightly.
Variations and Substitutions:
You can have a lot of fun with this cake. Here are a few ideas:
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Add Spices: Cinnamon, nutmeg, or cardamom for a cozy twist.
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Switch the Flour: Cake flour gives it an even softer crumb.
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Milk Alternatives: Try almond milk or coconut milk if that’s your thing.
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Frosting: Top it with chocolate ganache or buttercream if you’re feeling fancy.
What to Serve with Old-Fashioned Hot Milk Cake?
This cake is a blank canvas. Here’s what I love to pair it with:
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Fresh berries and whipped cream.
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A drizzle of caramel or chocolate sauce.
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A hot cup of coffee or tea.
Frequently Asked Questions:
Can I make this cake ahead of time?
Absolutely. It actually gets better the next day.
How do I keep it from drying out?
Don’t overbake it, and keep it stored properly. Easy peasy.
Have you tried making this Old-Fashioned Hot Milk Cake? Or maybe you’ve got a family recipe that’s been passed down, too? I’d love to hear all about it!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Old-Fashioned Hot Milk Cake
Ingredients
- 4 large eggs
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- 1 ¼ cups 2% milk
- 10 tablespoons unsalted butter
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or a non-stick cooking spray to ensure easy removal of the cake after baking.
Prepare Dry Ingredients:
- In a medium-sized mixing bowl, combine the all-purpose flour and baking powder. Whisk thoroughly to ensure the baking powder is evenly distributed within the flour. Set aside.
Whip the Eggs:
- Using a stand mixer or a hand mixer on medium-high speed, whisk the eggs for approximately 3 to 5 minutes until they become pale, thick, and fluffy. This process is essential for achieving a light, airy texture in the final cake.
Heat Milk and Butter:
- In a small saucepan, combine the milk and unsalted butter. Warm the mixture over medium-low heat until the butter melts completely and small bubbles appear around the edges. Avoid boiling.
Incorporate Sugar and Vanilla:
- Gradually add the granulated sugar and vanilla extract to the whipped eggs, continuing to beat the mixture on medium-high speed. The result should be a smooth and glossy mixture.
Combine Dry Ingredients with Wet Mixture:
- Add the flour mixture to the egg and sugar mixture in increments, mixing at a medium speed until fully incorporated. Be cautious not to overmix.
Add Heated Milk and Butter:
- Reduce the mixer speed to low. Carefully and slowly pour the hot milk and butter mixture into the batter. Continue mixing until just combined. The batter should be smooth and slightly thin.
Bake:
- Pour the prepared batter into the greased baking pan and transfer it to the preheated oven. Bake for approximately 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
- Allow the cake to cool in the pan for about 10 to 15 minutes. Then, carefully transfer it to a wire rack to cool completely before serving. This cake pairs wonderfully with whipped cream, fresh berries, or a drizzle of chocolate sauce.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
