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hot milk cake

Hot Milk Cake

A classic vanilla cake from the mid-Atlantic.
Prep Time 10 mins
Cook Time 50 mins
Course Dessert
Cuisine American
Servings 10

Ingredients
  

  • 4 eggs
  • 2 cups sugar
  • 1 cup milk
  • 1/4 lb butter, cut into 1/2 inch slices
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla

Instructions
 

  • Preheat oven to 350. Butter and flour your preferred baking vessel (this recipe will yield 1 layer cake with 8-inch layers, 26 cupcakes, 1 13x9 inch sheet cake or 1 loaf cake and 6 cupcakes)
  • In a large bowl or bowl of a stand mixer beat the eggs and sugar and light and fluffy.
  • Meanwhile, scald the milk and butter in a small saucepan. You want it close to boiling, with little bubbles appearing around the edges but not actually boiling. Allow the butter and milk mixture to cool a few couple minutes.
  • Slowly stream in the slightly cooled milk mixture into the eggs with the beater running. It is a very wet batter at this point so watch for splattering. Once incorporated beat in the flour, baking powder and vanilla.
  • Pour into prepared pan(s) and bake about 25 minutes for single layers or cupcakes or 55 minutes in a loaf pan. Try not to open the oven while baking--this cake has a tendency to rise then fall. It will still be perfect texture-wise but it will dip in a little.
  • Cool briefly in pan on a wire rack.
  • Remove to wire rack and cool completely. Ice or glaze as desired.

Notes

Yield: 1 layer cake with 8-inch layers, 26 cupcakes, 1 13x9 inch sheet cake or 1 loaf cake plus 6 cupcakes
Keyword cake, dessert