Baking DessertsdessertVegetarianPescatarian

Hot Milk Cake

Name: Hot Milk Cake
Yield: 10 servings
Cuisine: Baking, Desserts
Ingredients: 1 cup (240 ml) whole milk; ½ cup (120 ml) butter; 1 tsp (5 ml) vanilla extract; 2 cups (480 ml) cake flour or, 4 T (60 ml) cornstarch and enough all-purpose flour to equal 2 cups; 2 tsp (10 ml) baking powder; 1 pinch of salt; 4 large eggs; 2 cups (480 ml) white granulated sugar

Hot milk cake is a traditional two-layer cake, possibly from the Mid-Atlantic States. It can be frosted with mocha icing. The cake can be fabulous, but the recipe is not for the timid. Expect a couple attempts that fail to rise before getting it right. Beating the eggs very well is important.

From Wikibooks CookbookNo reviews yet· 0 commentsMedium0 made it

An illustration of the kind of dish. There is no photo of this recipe yet.

Ingredients

Makes

1 cup (240 ml) whole milk
½ cup (120 ml) butter
1 tsp (5 ml) vanilla extract
2 cups (480 ml) cake flour or, 4 T (60 ml) cornstarch and enough all-purpose flour to equal 2 cups
2 tsp (10 ml) baking powder
1 pinch of salt
4 large eggs
2 cups (480 ml) white granulated sugar

Ingredients for 10 servings (1.2 kg) · the original recipe

Method

1
An hour before baking, take eggs and butter out of the refrigerator to reach room temperature.
2
Heat together milk and butter until butter melts. Cool to just warm, then add vanilla.
3
If you sift the flour, do so after measuring. Combine dry ingredients.
4
In a large bowl whip the eggs until light and lemon-colored—this could take 5–10 minutes.
5
Add sugar slowly, beating well.
6
Add the dry ingredients.
7
Add milk mixture very slowly, folding it in by hand toward the end.
8
Divide the batter into 2 greased and floured 9-inch (230 mm) round cake pans.
9
Bake about 30 minutes at 350 °F (175 °C).
Oven
10
Cool on racks for 10 minutes (you may need to run a knife around the edge first), then turn out to cool completely.
11
Frost with mocha icing, other icing, or with strawberries.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.