Hot Milk Cake

Hot Milk Cake — a cake recipe, 8 ingredients.

Cake

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

1 cup (240 ml) whole milk
½ cup (120 ml) butter
1 tsp (5 ml) vanilla extract
2 cups (480 ml) cake flour or, 4 T (60 ml) cornstarch and enough all-purpose flour to equal 2 cups
2 tsp (10 ml) baking powder
1 pinch of salt
4 large eggs
2 cups (480 ml) white granulated sugar

Make it lactose-friendly

1 cup (240 ml) whole milk → lactose-free milk, oat milk, or almond milk
½ cup (120 ml) butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

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.

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