Hot Milk Cake
Quick answer
- Total time
- 95 min
- Level
- Medium
- Servings
- 9 servings
- Ingredients
- 10
About this dish
Milk and butter heated just to a boil go into a whipped whole-egg batter at the end, making a soft, plain cake served without icing.
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Unlike a chiffon, it leans on both the whole-egg foam and baking powder instead of separately whipped whites. Baked through, the crumb is soft and fine-grained, never wet or custardy in the middle.
Ingredients
Instructions
- 1
Preheat to 165°C and butter a 20 cm square pan at least 5 cm deep.
- 2
Beat eggs and sugar on medium-high for 2-3 minutes until pale and expanded, then slowly beat in oil.
- 3
Add flour, salt and baking powder and mix on low just until incorporated, scraping the bottom and sides.
- 4
Heat milk and butter over medium heat until just boiling, then remove.
Stir until butter melts and add vanilla. Pour slowly into the batter with the mixer on low until smooth.
- 5
Pour immediately into the pan and bake 40-45 minutes, rotating halfway.
Remove when a center skewer has no wet batter and the top springs back lightly.
- 6
Cool the pan on a rack at least 30 minutes before cutting into 9 squares.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Hot Milk Cake
King Arthur Baking · Checked: 2026-09-26
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