About this Recipe
If you are in the mood to bake a cake, this is one of the best cake recipes we use in Grandmother's Kitchen. This hot milk cake recipe is one of those dessert recipes that is pretty simple to make. We have found that some of the best baking recipes are those tried and true ones passed down from generation to generation. This was a cake our Grandmother made often for the Sunday dinner dessert. Our Sunday dinners generally meant feeding 12 family members plus guests so you needed to have a dessert big enough to go around. Money was on the tight side many a time and a dessert like this one only uses basic baking ingredients so it was a dessert that appeared often. Grandmother ALWAYS had desserts for us with our family Sunday night dinners. She also had a big garden in the back yard and grew a wonderful raspberry patch. In the summertime, the raspberries would be picked and then either made into jam at the time or frozen. A spoonful of sweet jam on a piece of cake was considered to be a pretty special dessert.
1. The single most important tip for this cake recipe is to be sure you mix the eggs for a full five minutes. Use a timer so you don't make a shortcut here.
2. Keep an eye when heating the milk. You don't want to boil it, just make it warm enough to melt the butter.
3. When making buttercream frostings they are forgiving meaning you can add more or less milk and confectioners’ sugar until you reach the consistency you would like and you can do this as you are mixing the frosting.
4. If you have a big group you are making a dessert for, this is a very good choice as you get at least 29 pieces so perfect for a potluck or picnic.
Whenever you’re cleaning up, you also want to be sure that you’re not using a dish soap that is too harsh for your skin. You can use a baby safe dish soap which will be gentle on your hands, plus it will also be safer for any infants in your household to eat from dishes that have only been washed with baby safe dish soap. If you have a baby, getting some baby safe dish soap is essential for washing their baby bottles and other baby dishes.
Baby safe dish soap is also great for delicate dishes and China since it doesn’t have harsh additives to it. If it’s gentle on your skin, it will be gentle on everything else. The best baby safe dish soap that you can get that is useful for other cleaning tasks is castile soap, which is very gentle and also very versatile.
Makes 29 - 2 x 2 inch servings
Hot Milk Cake
4 eggs, at room temperature
2 cups granulated sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
1 3/4 cups all purpose flour (OR 2 cups cake flour)
1 teaspoon pure vanilla extract
1 1/4 cups whole milk
2/3 cup & 1 teaspoon butter, cut into small pieces
6 Tablespoons butter, at room temperature
2 cups confectioners’ sugar
1/3 cup whole milk
1/2 teaspoon pure vanilla extract
Hot Milk Cake
1. Preheat the oven to 350 degrees F.
2. Grease a 9×13 inch baking pan with a little butter and set aside.
3. In a large bowl, beat the eggs with with an electric mixer on medium to high speed for a full five minutes or until they are lemon yellow in color and very thick. TIP* It is important to be sure you mix the eggs for a full five minutes.
4. Gradually add the sugar to the eggs, one cup at a time and beat on medium speed until the mixture is light and fluffy.
5. In a separate bowl, stir the baking powder and salt into the four to combine.
6. Slowly add the dry ingredients to the egg/sugar mixture using low speed on the mixer. Do not over mix.
7. In a small saucepan, heat the milk and butter just until the butter has melted. Stir in the vanilla.
8. Gradually, mix the milk mixture into the batter and beat on low to medium until just combined. Do not over mix.
9. Transfer the batter into the prepared pan and place into the preheated oven.
10. Bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
11. Place the pan onto a wire cooling rack. Wait until completely cooled to frost.
This recipe makes enough to frost one 9×13 inch cake or 24 cupcakes.
1. Using an electric mixer, beat the butter in a mixing bowl until smooth.
2. Mix in one cup of the confectioners’ sugar on low speed until combined.
3. Add the milk a little at a time and beat in.
4. Add the vanilla and beat in.
5. Add the remaining confectioners’ sugar a little at a time and beat until well combined and smooth.
Tip* When you make buttercream frosting you can add more or less milk and confectioners’ sugar until you reach the consistency you would like.
Cakes have a tricky reputation. You need to be careful with the preparation to have good success. Flavor, texture and appearance of a cake depend almost entirely on the ingredients and the way they are combined before the cake is put into the oven.
Flavor and texture are governed by the choice and preparation of the correct ingredients. If you use a reliable recipe that has been tested again and again to find exactly the right balance, you cannot expect a good result unless you follow it exactly. For instance you cannot substitute regular flour for cake flour or corn syrup for honey simply because you don't have the ingredients on hand and expect to the the same results with the cake.
When you are baking a cake you must mix ingredients thoroughly, particularly in the early stages. When instructions say 'cream butter and sugar until light and fluffy' it means just that, and taking a shortcut and not bothering to beat long enough don't be surprised if the cake will be heavy and may have an uncooked streak or layer.
Appearance of the finished cake also depends mainly on correct preparation of the cake pan. When using sugar or flour coating, it must be spread evenly and any bumps and wrinkles must be smoothed from a paper lining or they will show on the finished baked cake. Mind the temperature in the oven. Unneven or incorrect oven heat is almost invariably the reason for a cake scorching or rising unevenly.
References: Grand Diplome Cooking Course (1972, Hardcover), William Anne. Danbury Press.1971 How To Bake Cakes
That is not to say you cannot do substitutions and experimentation and create your own recipe. These days as more and more people are moving away from gluten and whole wheat flour and there are alternative ideas. The textures and flavors are not going to be what we get with these tried and true recipes that are using familiar ingredients. Find a reliable source of someone already very tried and tested in the alternative natural ingredients or go ahead and experiment on your own.
Learning how to remove mold from your home can be a pretty big job, but removing mold from food is much easier. A good rule of thumb is to discard any food that has mold on it before it spreads to other food. It’s not a good idea to eat mold because the dangers of mold in your system include weakening your immune system and increasing allergies and symptoms. Those with allergies will have a lower tolerance to consuming mold, and it could make their allergies worse as well. So it’s just best to get rid of any food with mold on it and make sure you’re eating your food fresh.