I have not made this cake in a long time. The other night I wanted to make something for dessert that I knew would be quick and not “fussy”. As I was flipping through my recipes (I use a photo album to hold recipe cards), I spotted this one and remembered how much we enjoyed it in the past.
The verdict after making again? Yep, we absolutely love this cake! So much so that most of it was gone by the end of the weekend (and there are only two of us in the house).
What makes this cake so wonderful is that it doesn’t need anything! No frosting, no fruit toppings (although that would be good!), no ice cream or whipped topping. Nothing. This cake stands on it’s own without any help!
The cake did dry out a some overnight (that’s where the fruit would come in handy), however I don’t have a cover for my glass cake pans so we have to rely on just plastic wrap. I would guess that having a covered pan would help keep it moist. Regardless, it disappeared very quickly.
I made this using my Kitchen-aid stand mixer. I wouldn’t go smaller. By the time you mix the batter and then start pouring in the heated milk, you need a large bowl. The batter ends up quite thin, but I’m sure that’s why the resulting cake is so moist.
Hot Milk Cake
- 4 eggs
- 2 cups sugar
- 2 1/4 cups all-purpose flour
- 2 1/4 tsp baking powder
- 1 tsp vanilla extract
- 1 1/4 cups milk
- 10 Tbsp butter
- In a large mixing bowl, beat eggs at high speed until thick, about 5 minutes. Gradually add sugar, beating until mixture is light and fluffy.
- Combine flour and baking powder; add to batter with vanilla and beat at low speed until smooth.
- In a saucepan, heat milk and butter just until the butter melts, stirring occasionally. Slowly add to the flour/egg mixture.
- Pour into a greased 9 x 13 x 2-inch baking pan.
- Bake at 350°F for 30-35 minutes or until cake tests done. Cool on a wire rack.