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Old-Fashioned Hot Milk Cake

A simple, tender cake that balances butter and milk for a moist crumb and subtle richness, perfect for casual gatherings or quiet afternoons.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large Eggs Provide structure and richness.
  • 1 cup Sugar Adds sweetness and moisture.
  • 1 teaspoon Vanilla Extract Enhances flavor significantly.
  • 2 cups All-Purpose Flour Essential structural component.
  • 1 tablespoon Baking Powder Gives lift and tenderness.
  • 1 cup 2% Milk Moistens the batter.
  • 1/2 cup Butter Imparts moisture and flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9-inch round cake pan or line a loaf pan.
  3. In a mixing bowl, beat 3 large eggs with 1 cup sugar until pale and slightly thickened.
  4. Stir in 1 teaspoon vanilla extract.
Batter Preparation
  1. In a small saucepan, combine 1 cup 2% milk and 1/2 cup butter and warm until the butter melts and the mixture is hot but not boiling.
  2. Sift together 2 cups all-purpose flour and 1 tablespoon baking powder.
  3. Fold the dry ingredients into the egg mixture in two additions, mixing gently to combine.
  4. Slowly pour the hot milk and butter mixture into the batter while stirring steadily to form a smooth batter.
  5. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 25–35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve slices plain for a simple dessert. A light dusting of powdered sugar enhances the presentation. Store at room temperature for up to 2 days or refrigerate for up to 5 days.