Hot Milk Cake Recipes

HOT MILK CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter beating on low speed until smooth. , In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack.

GRANDMA'S HOT MILK CAKE

Steps:

• Sift together dry ingredients.
• Add butter to milk; keep hot.
• Beat eggs until thick and lemon-coloured (about 3 minutes at high speed on mixer).
• Gradually add sugar, beating constantly at medium speed for 4 to 5 minutes.
• Quickly add flour ingredients to egg mixture; stir just until blended.
• Stir in hot milk mixture and vanilla: blend well.
• Pour into a 9 x 1 1/2 " round pan.
• Bake at 350 degrees for 25-30 minutes.
• Cool cake in pan; about 15 minutes; then remove to rack.
• Top with your favorite icing or: 1 1/2 cup icing sugar, add milk until creamy texture (about 3 tbsp) and a slpash of vanilla.
• Enjoy!

HOT MILK CAKE

Steps:

• Preheat oven to 350°F.
• Beat eggs on high until thick, (5 minutes).
• Gradually add sugar and beat until light and fluffy.
• Combine flour and baking powder.
• Add to batter and beat on low until smooth.
• Add vanilla.
• In saucepan, heat milk and butter just until the butter melts.
• Add to batter, beat until combined.
• Pour into a well-greased 13x9 pan.
• Bake for 35 minutes.
• Test for doneness.

HOT MILK CAKE

Steps:

• Preheat the oven to 325 degrees. Lightly butter and flour two 9-inch round baking pans; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, combine eggs and sugar. Beat until very thick and the batter falls from the whisk in a thick ribbon, 4 to 5 minutes. Beat in vanilla.
• Meanwhile, heat milk and butter until simmering in a small saucepan. Add to the egg mixture in a slow, steady stream as you continue beating until combined. Gradually add dry ingredients and beat on low speed until just combined (or remove the bowl from the mixer and fold in dry ingredients until just combined). Pour the batter into the prepared pans. Bake until golden brown and starting to pull away from the sides of the pans, 55 to 60 minutes.
• Remove from oven and cool on a wire rack for 15 minutes. Using an offset spatula or a knife, loosen cakes from pans. Invert onto a wire rack to cool completely. Re-invert one cake layer onto a serving plate; spread with 1 cup frosting. Top with remaining cake layer, spread frosting over the sides and top of cake to cover, and serve.