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Hot Milk Cake

I first tasted Hot Milk Cake at a friend's place. It was just a simple vanilla cake but it was the simplicity that I loved. It didn't have any extra frosting or toppings and was so good with my cup of tea. It is a very old and traditional cake recipe and you can't go wrong with it.

I used the recipe by Rosemary Pryor as listed on Taste of Home's website. Give it a try and let me know what you think. I followed the recipe exactly and I had no problems with the cake.

Servings - 12-15

Cooking time - Prep (20 min), Bake (30 min), Total (50 minutes) + cooling time


- 4 large eggs

- 2 cups sugar

- 1 teaspoon vanilla extract

- 2 1/4 cups all-purpose flour

- 2 1/4 teaspoons baking powder

- 1 1/4 cups 2% milk

- 10 tablespoons butter, cubed


1. Preheat oven to 350 degrees F. Grease a 13 x 9 inch baking pan and set aside.

2. In a large bowl, beat the eggs and vanilla on high speed until its a nice lemon color.

3. Slowly add in the sugar and continue to beat until light and fluffy.

4. In a separate bowl, combine the flour and the baking powder. Switch the beater to a low speed and then gradually add the flour. Beat until smooth.

5. Meanwhile, in a small saucepan, heat the milk and butter until the butter is completely melted.

6. Add the hot milk mix to the batter and beat until just combined.

7. Pour the batter into the greased pan and bake for about 30 minutes or until an inserted toothpick comes out clean. Cool on a wire rack and then cut into slices and serve.

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