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hot milk cake recipe
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This easy hot milk cake recipe offers a delicate, tender crumb with a warm, sweet vanilla aroma, perfect for a simple yet impressive dessert. It uses pantry staples and is surprisingly easy to make, resulting in an incredibly moist cake every time.
Ingredients
- 2 cups all-purpose flour (1.5 cups for cake, 0.5 cup for crumble)
- 1.75 cups granulated sugar (1.5 cups for cake, 0.25 cup for crumble)
- 1 tbsp baking powder
- 0.5 tsp fine sea salt
- 2 tsp ground cardamom (1 tsp for cake, 1 tsp for crumble)
- 2 large eggs
- 0.5 cup whole milk
- 11 tbsp unsalted butter (8 tbsp for cake, 3 tbsp for crumble), 3 tbsp cubed for crumble
- 1 tsp alcohol-free vanilla extract
- 1 tsp orange blossom water
Instructions
- Preheat Oven & Prep Pan: Preheat your oven to 350F (180C). Grease and lightly flour an 8-inch (20 cm) round or square baking pan. Line the bottom with parchment paper for easy removal.
- Prepare Cardamom Crumble: In a medium bowl, combine 0.5 cup all-purpose flour, 0.25 cup granulated sugar, and 1 tsp ground cardamom. Add 3 tbsp very cold, cubed unsalted butter. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger pea-sized pieces. Set aside.
- Combine Dry Cake Ingredients: In a large bowl, whisk together 1.5 cups all-purpose flour, 1.5 cups granulated sugar, 1 tbsp baking powder, 0.5 tsp fine sea salt, and 1 tsp ground cardamom until well combined and uniform in color.
- Heat Milk Mixture: In a small saucepan over medium heat, combine 0.5 cup whole milk, 8 tbsp unsalted butter, 1 tsp alcohol-free vanilla extract, and 1 tsp orange blossom water. Heat just until the butter is melted and the mixture is hot, but not boiling. Remove from heat immediately.
- Combine Wet and Dry: In a separate medium bowl, lightly beat the 2 large eggs until slightly frothy. Gradually, while whisking constantly, pour the hot milk mixture into the beaten eggs to temper them. Pour this tempered egg-milk mixture into the dry ingredients, mixing with a whisk or spatula until just combined and smooth. (If it looks lumpy, do not overmix; gentle folding will usually smooth it out.) The batter will be thin.
- Bake Cake: Pour the cake batter into your prepared 8-inch baking pan. Evenly sprinkle the prepared Cardamom Crumble over the top of the batter. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown with a crisp crumble.
- Cool Cake: Remove the hot milk cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert it onto a wire rack to cool completely before glazing.
Notes
For quick prep, measure all dry ingredients the night before. Using parchment paper for the pan bottom makes for incredibly easy cake release. If the cake sinks, it might be underbaked or overmixed. If it feels dry, it could be overbaked; always rely on the skewer test for doneness. Do not overmix the batter to avoid developing too much gluten. Avoid scalding the milk as it can affect texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100 g)
- Calories: 350 calories
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg