A Slice of Nostalgia: Rediscovering the Timeless Magic of Old-Fashioned Hot Milk Cake
A classic American cake that’s soft, tender, and slightly sweet. This Old-Fashioned Hot Milk Cake is perfect on its own, with a dusting of powdered sugar, a drizzle of icing, or a dollop of whipped cream. It’s nostalgic, comforting, and disappears fast!
Ingredients
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4 large eggs
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2 cups sugar
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1 tsp vanilla extract
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2 ¼ cups all-purpose flour
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2 ¼ tsp baking powder
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1 ¼ cups 2% milk
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10 tbsp butter
Instructions
1. Prep the Pan
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Preheat oven to 350°F (175°C).
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Grease a 9×13-inch baking pan with butter or cooking spray.
2. Mix Dry Ingredients
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In a medium bowl, whisk together the flour and baking powder. Set aside.
3. Whip the Eggs
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In a stand mixer, whisk the eggs on medium-high for 3–5 minutes until pale, thick, and fluffy.
4. Heat Milk and Butter
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In a small saucepan over medium-low, combine the milk and butter.
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Heat until the butter melts and bubbles appear at the edges. Do not boil.
5. Combine Wet Ingredients
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Gradually add sugar and vanilla extract to the whipped eggs while continuing to beat.
6. Add Dry Ingredients
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Slowly add the flour and baking powder mixture to the egg-sugar mixture. Whip on medium until smooth.
7. Add Hot Milk Mixture
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Reduce mixer speed to medium-low and carefully stream in the hot milk and butter. Mix until just combined.
8. Bake
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Pour the batter into the prepared pan.
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Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool and Serve
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Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
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Serve as-is or with your favorite frosting, glaze, or whipped cream.
Notes
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Do not overheat the milk and butter—just warm until the butter melts. Boiling can curdle the batter.
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Whip eggs thoroughly for a light, fluffy cake.
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Cool the cake completely before adding frosting to prevent it from melting.
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Dust with powdered sugar for a simple, classic finish.