Original recipe: Hot Milk Cake – Preppy Kitchen
INGREDIENTS
- 1 cup whole milk (240mL)
- ½ cup unsalted butter (113g)
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups granulated sugar (400g)
- 4 large eggs
- 1½ teaspoons vanilla extract
- Powdered sugar for dusting
INSTRUCTIONS
- Preheat the oven to 350°F. Grease a 9×13-inch baking pan with baking spray.
- Heat the milk and butter in a small saucepan, stirring occasionally, just until bubbling and butter is melted, about 5 minutes.
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the granulated sugar and eggs on medium-high until fluffy, 3 to 4 minutes. Add the flour mixture and beat on low until just incorporated. With the mixer running on low, gradually pour in the hot milk mixture. Stir in vanilla extract. Pour batter into the prepared baking pan.
- Bake for 28 to 32 minutes or until lightly browned, and a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack. Dust the cake with powdered sugar before slicing and serving.
NOTES
Please go to the linked original recipe or watch the embedded video below for detailed instructions regarding this amazing cake. I am copy/pasting for posterity’s sake, but the step-by-step instructions are recipe specific details provided in the original recipe are so important to understanding the magic of this recipe.
According to Zach, this is his favorite cake. It is also the cake that I use to make my cake pops. It is a great way to use up milk that is going to expire soon. There’s something so perfect about the crumb and the outer edges of this cake … and so simple with its coating of powdered sugar instead of icing. I will never tire of it!
Health & Happiness 