Old-Fashioned Hot Milk Cake from Insanely Good Recipes

Old-Fashioned Hot Milk Cake - made June 27, 2024, slightly modified from Insanely Good Recipes

2 1/4 cups all-purpose flour

2 1/4 teaspoons baking powder

10 tablespoons unsalted butter, cut into pieces

1 1/4 cups whole milk

4 large eggs

2 cups granulated sugar

1 teaspoon vanilla

1. Preheat oven to 350 degrees F. Line 9 x 13-inch baking pan with foil and lightly spray with nonstick cooking spray.
2. In a small bowl, stir together flour and baking powder; set aside.
3. In a heavy medium saucepan, combine the butter and milk over medium-low heat until melted and smooth. Do not boil.
4. In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium high speed for 3-4 minutes until thick, pale and fluffy.
5. Gradually add granulated sugar and vanilla, mixing until combined.
6. Add the dry ingredients and mix until combined.
7. Add hot butter-milk mixture and mix on low speed until combined. Pour batter into prepared pan and bake 30-35 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs.

This is a quick and easy cake to make for summer gatherings. I don't know about where you are but we're hitting triple digit temps. I'm not a fan of summer. Too hot, especially in recent years. I have to do my baking early in the morning. It's just simply too hot to turn my oven on at any other time of the day.

But a cake that can be made in a 9 x 13-inch pan and doesn't need frosting works well for summer. I also had milk to use up. It's a bit hard to describe the texture of this cake. It's not as dense as a pound cake nor is it as light as a typical cakey texture. It's somewhere in between. Has a firm but soft bite to it and is perfect for vanilla lovers.

Because the flavor is pretty straightforward, it's important to use fresh, quality ingredients, from the butter to real vanilla extract. No margarine and no imitation stuff.