Description
A soft, fluffy classic hot milk cake with a tender crumb and lightly sweet flavor, finished with a dusting of powdered sugar.
Ingredients
- 1 cup whole milk
- 1/2 cup unsalted butter
- 2 teaspoons pure vanilla extract
- 2 cups all purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 4 large eggs (room temperature)
- 2 cups granulated sugar
- 2 to 3 tablespoons powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F and spray a 9×13 baking dish with baker’s spray.
- In a small saucepan over medium heat, combine the milk and butter. Stir until the butter melts and the milk just begins to simmer, then stir in the vanilla.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Using a stand mixer or handheld mixer on medium-high speed, beat the eggs and granulated sugar for 4 1/2 to 5 minutes until pale yellow and fluffy.
- Reduce the mixer speed to low and add the flour mixture gradually, about 1/2 cup at a time.
- With the mixer on low, slowly drizzle in the warm milk and butter mixture. The batter will be thin.
- Pour the batter into the prepared baking dish and bake for about 30 minutes, or until golden brown and a toothpick inserted comes out with a few moist crumbs.
- Allow the cake to cool completely, then dust with powdered sugar and slice into 12 servings.
Notes
- Ensure eggs are at room temperature for best volume and texture.
- Do not overmix after adding flour to keep the cake tender.
- Serve with fresh berries or whipped cream for extra flavor.
- Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
