Print Friendly, PDF & Email

I revised a Hot Milk Cake recipe for a friend today.  I just love having friends on Instagram!  I never knew how much fun it could be to interact with people from all over the world that have the same interest that I have. This recipe is for one of those friends.  We met because of a comment on a post and have been communicating about cookbooks, she recommended a new favorite of mine (French Women Don’t Get Fat by Mireille Guiliano)! The other day she posted a picture of a cake she had baked following someone’s recipe that she called an epic fail.  She asked me what I would recommend she do differently, so I decided to make a Hot Milk Cake myself and see what I thought.  I took the recipe she started with and did a little research into other cakes that use hot milk and let me tell you, the one she followed was way more complicated than it needed to be.  I revised it the way I thought it should be and it turned out *^#@*^#!* amazing.  

Adding the hot milk to the cake mix gives it a head start on the baking process.  According to my research, the recipe for traditional hot milk cake dates back to 1955.  I made this one as a two-layer cake.  One layer of which stuck to the pan and found new life as a trifle.  But the other layer was served up with a lemon glaze and some sugared fresh strawberries. Absolutely decadent!  

PREP: 17 minutesCOOK: 30-35 MinutesYIELD: 2- 9in. Round cakes


Sugared Strawberries

NOTE: stir together and refrigerate until serving

Lemon Glaze

NOTE: Whisk together and drizzle over cooled cake.


  1. Preheat the oven to 325 degrees.
  2. Spray and flour 2 9 inch round cake pans. (Spray and flour the heck out of them!)
  3. Using a hand or stand mixer with a whisk attachment, mix on medium – speed the eggs and sugar until light and fluffy.
  4. Turn the mixer to low and slowly (drizzle) add the oil.
  5. Swap the attachment to a regular paddle, and mix in (on low speed) the flour (suggestion-add ½ cup, mix, add ½ cup, mix, etc..), then add salt, and baking powder.
  6. Make sure to scrape the sides and bottom with a spatula to get all the dry ingredients incorporated.
  7. Now, in a small pot, melt the butter. Add the milk and vanilla, and bring to a bubble.  Once it starts to bubble around the edges, remove from heat, and stir to make sure all the butter is melted.
  8. Start your mixer back up on low speed and pour the milk mixture into the mixing bowl approximately ¼ cup at a time.  NOTE: you do this so the milk mixture does not splash out of the bowl and also so it incorporates smoothly.
  9. Use a spatula before placing the batter into the pans to make sure the mixture is mixed consistently.
  10. Divide evenly into the pans.
  11. Bake for 30-35 minutes (or until the center of cake is firm)
  12. Cool in pans for 10 minutes and then continue cooling on wire rakes until completely cool.
  13. Serve with the topping of your choice.  


Maurie Kay

Leave a Reply