Hot Milk Cake is a timeless treat that combines simplicity with irresistible flavor. This moist, tender cake boasts a rich, buttery crumb and a delicate sweetness that melts in your mouth. The secret lies in the warm milk infusion, which creates a velvety texture and enhances the cake’s comforting aroma. Perfect for any occasion, it’s a dessert that feels both nostalgic and fresh. Ready in just over an hour, it’s a fuss-free recipe that delivers impressive results every time.
Each slice is a harmonious blend of softness and richness, with a golden crust that adds a satisfying contrast. The subtle vanilla undertones pair beautifully with the cake’s creamy essence, making it a crowd-pleaser. Whether served plain or with a dusting of powdered sugar, this cake is a delightful indulgence. Its balanced sweetness and airy texture make it ideal for pairing with coffee or tea. With just 25 minutes of prep and 40 minutes of baking, you’ll have a dessert that’s as easy to make as it is to love.
Ingredients for Hot Milk Cake
- 4 large eggs
- 1 cup (236 ml) whole milk (can substitute with 2% milk if needed)
- ½ cup (113 g) butter (1 stick, cut into pieces)
- 2 cups (400 g) granulated sugar
- ¾ teaspoon salt
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder (not baking soda!)
- 1 teaspoon vanilla extract
Fudge Icing
- 3 oz unsweetened chocolate (chopped)
- 4 Tablespoons unsalted butter (cut into 4 pieces)
- ⅓ cup (80 ml) whole milk
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups (250 g) powdered sugar
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease and flour a tube pan (or use a 13×9” sheet pan). Set aside.
- In a stand mixer or large bowl with an electric mixer, beat eggs until well-beaten and pale yellow (about 30 seconds on medium speed).
- Add sugar and vanilla extract and stir until well-combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the flour mixture to the egg mixture, stirring until combined.
- In a small saucepan, combine milk and butter and bring to a boil over medium/high heat. Set aside.
- Add the melted milk/butter mixture to the batter and stir until combined. (Batter will be thin.)
- Pour batter into the prepared pan and bake at 350°F (175°C) for 40 minutes (or 25-30 minutes if using a 13×9” pan).
- If using a 13×9” pan, allow the cake to cool completely in the pan. If using a bundt pan, cool for 15 minutes, then invert onto a cooling rack. Cool completely before icing.
Fudge Icing
- In a small saucepan over low heat, combine chopped chocolate, butter, and milk. Stir frequently until melted and smooth.
- Remove from heat and stir in vanilla extract and salt.
- Whisk in powdered sugar until the icing is smooth and glossy. Cool, whisking frequently, until it thickens and is no longer runny.
- Pour icing over the cooled cake, allow it to set, then slice and enjoy!
Perfect Pairings: Sauce and Topping Ideas
While the fudge icing is a classic choice, you can switch things up with other toppings. Try a drizzle of caramel sauce or a dusting of powdered sugar for a simpler finish. For a fruity twist, serve with a side of fresh berries or a dollop of whipped cream.
Slice and Store: Storage and Reheating Tips
Store your Hot Milk Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices in plastic wrap and freeze for up to 2 months. To reheat, microwave a slice for 10-15 seconds or warm it in a 300°F (150°C) oven for 5 minutes.
Mix It Up: Recipe Variations
Add a personal touch by mixing in 1/2 cup of shredded coconut or chopped nuts to the batter. For a citrusy flavor, zest a lemon or orange into the batter. You can also swap the fudge icing for a cream cheese frosting for a tangy contrast.
Quick Tips: Time-Saving Hacks
To save time, prepare the milk and butter mixture while the eggs are beating. Use a 13×9” pan for quicker baking (25-30 minutes) and easier slicing. If you’re short on time, skip the icing and enjoy the cake as a simple, buttery treat.
Essential Equipment: Tools You’ll Need
A stand mixer or electric hand mixer makes beating the eggs and combining ingredients a breeze. Use a tube pan for a classic look or a 13×9” pan for easier serving. A small saucepan is essential for melting the milk, butter, and chocolate for the icing.
Hot Milk Cake
Ingredients
- 4 large eggs
- 1 cup whole milk 236 ml
- ½ cup butter 113 g, 1 stick, cut into pieces
- 2 cups granulated sugar 400 g
- ¾ teaspoon salt
- 2 cups all-purpose flour 250 g
- 2 teaspoons baking powder note: I say ‘baking soda’ in the video but this is incorrect, you need baking powder.
- 1 teaspoon vanilla extract
FUDGE ICING
- 3 oz unsweetened chocolate chopped
- 4 Tablespoons unsalted butter cut into 4 pieces
- ⅓ cup whole milk 80 ml
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups powdered sugar 250 g
Instructions
- Preheat oven to 350F (175C) and grease and flour a tube pan (you may instead make this recipe in a 13×9” sheet pan). Set aside.
- In the bowl of a stand mixer or in a large bowl using an electric mixer, beat eggs until well-beaten and pale yellow (about 30 seconds on medium speed).
- Add sugar and vanilla extract and stir until well-combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add flour mixture to egg mixture, stirring until combined.
- Combine milk and butter in a small saucepan and bring to a boil over medium/high heat. Set aside.
- Add melted milk/butter mixture and stir until combined. Batter will be thin.
- Pour into prepared pan and bake 350F (175C) for 40 minutes (if using a 13×9” pan, cake will need to bake 25-30 minutes).
- If you made this cake in a 13×9″ pan, allow to cool completely in baking dish. If you baked in a bundt pan, allow cake to cool for 15 minutes and then invert onto cooling rack. Allow cake to cool completely before covering with Fudge Icing.
- FUDGE ICING
- Combine chopped chocolate, butter, and milk in a small saucepan over low heat. Stir frequently until chocolate and butter are completely melted.
- Remove from heat and stir in vanilla extract and salt. Whisk in powdered sugar until fudge icing is smooth and glossy. Allow to cool, whisking frequently, until icing is cool and no longer runny, then pour over cake.
- Allow icing to set and then slice and enjoy!