United States / Cakes & baking
Hot Milk Cake
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.
Ingredients
- whole milk, 240 ml1 cup
- butter, 120 ml1/2 cup
- vanilla extract, 5 ml1 tsp
- cake flour, 480 ml; or 4 tbsp (60 ml) cornstarch plus all-purpose flour to make 2 cups2 cup
- baking powder, 10 ml2 tsp
- salt1 pinch
- large eggs, large4
- white granulated sugar, 480 ml2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
An hour before baking, take eggs and butter out of the refrigerator to reach room temperature.
Heat together milk and butter until butter melts. Cool to just warm, then add vanilla.
If you sift the flour, do so after measuring. Combine dry ingredients.
In a large bowl whip the eggs until light and lemon-colored—this could take 5–10 minutes.
Add sugar slowly, beating well.
Add the dry ingredients.
Add milk mixture very slowly, folding it in by hand toward the end.
Divide the batter into 2 greased and floured 9-inch (230 mm) round cake pans.
Bake about 30 minutes at 350 °F (175 °C).
Cool on racks for 10 minutes (you may need to run a knife around the edge first), then turn out to cool completely.
Frost with mocha icing, other icing, or with strawberries.
