Hot milk cake is a classic American dessert with a history that dates back to the 19th century. It is widely believed to have evolved from traditional European sponge cakes, particularly those brought to America by early European settlers.
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/2 cup unsalted butter
- For the glaze:
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup evaporated milk
- 1/2 teaspoon vanilla extract
- Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a Bundt pan.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
- In a saucepan, heat the milk and butter over low heat until the butter is melted. Be careful not to boil the mixture; you just want it hot. Once the butter is melted, remove it from the heat and set it aside to cool slightly.
- In a separate mixing bowl, beat the eggs until they are well combined and slightly frothy.
- Gradually add the granulated sugar to the beaten eggs and continue to beat until the mixture becomes light and fluffy. This may take a few minutes.
- Stir the vanilla extract into the egg and sugar mixture.
- Gradually add the dry ingredients to the wet ingredients, alternating with the hot milk mixture. Begin and end with the dry ingredients, mixing until just combined after each addition. This will result in a smooth batter.
- Pour the batter into the prepared baking pan.
- Bake in the preheated oven for 30-40 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
- While the cake is baking, prepare the glaze. In a saucepan, combine the butter, sugar, and evaporated milk. Cook over low heat, stirring constantly, until the sugar is completely dissolved and the mixture begins to thicken slightly. Remove from heat and stir in the vanilla extract.
- Once the cake is done baking, remove it from the oven and immediately pour the hot glaze over the hot cake. Be sure to evenly distribute the glaze.
- Allow the cake to cool in the pan for a while before serving. It’s delicious served warm or at room temperature.
- Slice, serve, and enjoy your homemade hot milk cake!
This hot milk cake is moist, tender, and has a lovely caramelized glaze on top, making it a delightful dessert for any occasion.
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