Hot Milk Cake
A moist and fluffy cake made with simple ingredients, perfect for any occasion and easy to prepare.
Equipment
- Oven
- 9x13 inch Pan
- Mixing Bowl
- Saucepan
Ingredients
- 1 cup whole milk (240 mL)
- 1/2 cup unsalted butter (113 g)
- 2 cups all-purpose flour (240 g)
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 cups granulated sugar (400 g)
- 4 large eggs
- 1 1/2 tsp. vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan.
- In a saucepan over medium heat, combine the milk and butter. Stir until bubbling and butter is melted, about 5 minutes.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the sugar and eggs with an electric mixer until fluffy and pale, about 3-4 minutes.
- Gradually add the flour mixture, mixing on low speed until just combined.
- With the mixer running on low, pour in the hot milk and melted butter mixture, mixing until fully combined.
- Stir in the vanilla extract.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 28 to 32 minutes, or until lightly browned and a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
- Dust the cooled cake with powdered sugar before slicing and serving.
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Notes
Store leftover cake at room temperature for a couple of days, or refrigerate for up to a week.