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Hot Milk Vanilla Cake

The traditional ‘Hot Milk Cake’ is a light & fluffy vanilla cake; its texture lies somewhere between a butter cake and a pound cake. It is an absolute favourite in my home!
Course Dessert
Cuisine Cakes
Keyword hot milk cake, vanilla cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Noopur

Ingredients

  • 250 g All-Purpose Flour - 2 cups
  • 2 tsp baking powder
  • 1/2 tsp Salt
  • 255 g whole eggs - 5 large or 6 small, room temperature
  • 300 g caster sugar - 1 ½ cup
  • 2 tsp vanilla extract
  • 240 ml Milk - 1 cup
  • 100 g unsalted butter, cubed - about 7 tbsp

Instructions

  • Preheat the oven to 160C/300F. Grease a bundt pan (or a large 13" x 9" pan or two 8" pans) generously with butter and keep aside.
  • In a separate bowl, sift the flour, baking powder and salt and keep aside.
  • In the stand mixer with whisk attachment (or you can use a hand mixer), beat whole eggs for about 5-7 minutes till you reach the ribbon stage and it gets fluffy and double in volume. If using a hand mixer, it might take a little longer. THIS STEP IS THE MOST IMPORTANT to get good texture and rise.
  • Meanwhile, in parallel, heat the butter and milk together in a saucepan over low heat until the butter melts completely. Milk should be just about to boil but not boiling hot.
  • Keeping the mixer at low speed, gradually add the sugar and beat again for another 5 minutes. Add vanilla and mix well. The batter will almost be triple in volume by now.
  • Gradually add the flour mixture to the batter and mix them at low speed until just combined.
  • Pour in the hot milk-butter mixture into the batter and mix well till combined. Don't overmix.
  • Pour it immediately into the greased pan. Tap the pan gently on the platform couple times to remove any large air bubbles. Bake it for 45-50 minutes till a skewer inserted comes out clean.
  • Remove from oven and let it cool inside the pan for about 10 minutes. Remove from pan and cool on a rack completely.

Notes

  • You can use half of this recipe and bake in a 7" or 8" pan. Chill it to make layers for a birthday cake.
  • You can serve it plain, or dust some icing sugar on top, or even serve it with fruit & whipped cream.
  • Some flavour variations that I would love to try - add lemon zest to get lemon freshness; replace vanilla with almond extract and top it with slivered almonds; poke holes into the cake and soak it with coconut flavoured frosting.