Name: Old-Fashioned Hot Milk Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup whole milk; 1/2 cup unsalted butter; 4 large eggs; 2 cups granulated sugar; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt

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A nostalgic classic, Old-Fashioned Hot Milk Cake brings back the charm of simple, homemade desserts. With its soft, tender crumb and subtly sweet vanilla flavor, this cake is one of those comforting bakes I keep coming back to. It uses basic pantry ingredients and a warm milk-butter mixture that gives it an irresistibly delicate texture. Whether I serve it plain, dusted with powdered sugar, or paired with fresh berries and whipped cream, it always hits the spot.

Old-Fashioned Hot Milk Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup whole milk

½ cup unsalted butter

4 large eggs

2 cups granulated sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

Directions

I preheat the oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.

In a small saucepan, I heat the milk and butter together until the butter melts, then set it aside to cool slightly.

In a large bowl, I beat the eggs with sugar until the mixture turns light and fluffy. Then, I stir in the vanilla extract.

In another bowl, I whisk the flour, baking powder, and salt together. I gradually mix the dry ingredients into the egg mixture.

I slowly stir in the warm milk-butter mixture until the batter is fully combined and smooth.

I pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

After baking, I let the cake cool in the pan before serving. Sometimes I leave it plain, or I add powdered sugar, fresh berries, or whipped cream depending on my mood.

Servings and timing

Servings: 12 slices

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Calories: Approximately 280 kcal per slice

Variations

I sometimes add a sprinkle of cinnamon or nutmeg to the batter for a warm spice twist.

When I want something citrusy, I mix in a bit of lemon or orange zest.

For a chocolate version, I’ve stirred in mini chocolate chips or added a cocoa glaze on top.

Swapping vanilla extract for almond extract gives it a nutty depth.

I’ve also used a bundt pan or cupcake tins for different presentations.

Storage/Reheating

I store the cooled cake covered at room temperature for up to 3 days. If I’m keeping it longer, I refrigerate it for up to a week. To reheat, I microwave a slice for about 10–15 seconds—just enough to bring back that soft texture. If I freeze it (up to 2 months), I wrap individual slices tightly in plastic wrap and thaw them at room temperature.

FAQs

What makes hot milk cake different from other cakes?

The key difference is the use of scalded milk and melted butter, which gives the cake its tender crumb and slightly dense, moist texture without needing extra fats like oil.

Can I use a different type of milk?

I usually stick with whole milk for richness, but 2% milk works fine too. I wouldn't recommend skim milk as it can make the cake less flavorful and moist.

Can I make this cake ahead of time?

Yes, I often bake it the day before and keep it covered at room temperature. It actually tastes even better the next day as the flavors settle in.

What’s the best way to serve hot milk cake?

It’s great on its own, but I love topping it with whipped cream and fresh berries or a dusting of powdered sugar. Sometimes I even drizzle a bit of caramel sauce for extra indulgence.

Can I turn this into a layer cake?

Definitely. I divide the batter into two 9-inch round pans and reduce the baking time slightly (about 25–30 minutes). It makes a lovely base for layered frostings or fruit fillings.

Conclusion

Old-Fashioned Hot Milk Cake is one of those reliable, heartwarming desserts I keep in my baking rotation. It’s simple to prepare, versatile, and always crowd-pleasing. Whether I’m baking it for a family gathering or just because, I know I’ll end up with a delicious, comforting treat every time.

Recipe:

Old-Fashioned Hot Milk Cake

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Author: Cheryl
Total Time: 50 minutes
Yield: 12 slices
Diet: Vegetarian

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Description

Old-Fashioned Hot Milk Cake is a nostalgic, tender-crumbed dessert made with basic pantry staples and a warm milk-butter mixture. Lightly sweet and versatile, it’s perfect served plain or dressed up with toppings like whipped cream and berries.