Recipe Background
So light, clouds seem heavy. So rich, pound cakes feel more like pence cakes. Hot Milk Cake tastes how you imagine a cake should... and actually, it tastes even better! This buttery, airy treat is perfect for topping with powdered sugar or a cream sauce, for pairing alongside ice cream and fresh fruit, or for draping with melted chocolate. Hot Milk Cake will become the red-hot favorite at your next party.
So light, clouds seem heavy. So rich, pound cakes feel more like pence cakes. Hot Milk Cake tastes how you imagine a cake should... and actually, it tastes even better! This buttery, airy treat is perfect for topping with powdered sugar or a cream sauce, for pairing alongside ice cream and fresh fruit, or for draping with melted chocolate. Hot Milk Cake will become the red-hot favorite at your next party.
Ingredients
- 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 milk not skim
- 10 tablespoons butter cubed
- powdered sugar optional, for dusting
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish.
- In the bowl of a stand mixer, beat the eggs on high speed until thick and bright yellow, about 5 minutes.
- Gradually add in the sugar, beating the mixture until light and fluffy.
- Beat in the vanilla.
- In a separate bowl, mix the flour and baking powder.
- Gradually add the dry ingredient mixture to the egg mixture while the stand mixer beats on low speed, scraping the sides of the bowl as you do so, until smooth.
- In a saucepan on the stove-top, heat the butter and milk until just combined.
- Gradually add the milk mixture to the batter as it runs on medium speed, a little at a time so as to temper the eggs in the batter. Beat until just combined.
- Pour the batter into the prepared baking dish.
- Bake until a toothpick inserted into the center comes out clean, about 30-35 minutes.
- Let cool on a wire rack.
- Dust with powdered sugar.
- Serve!
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