Experience the comfort of a timeless cake with this Hot Milk Butter Cake—a tender, buttery dessert that feels just like homemade. The combination of warm milk and butter creates a soft, melt-in-your-mouth texture that will quickly become a favourite for tea time or dessert.
Hot Milk Butter Cake
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole milk | 120ml (1/2 cup) |
| Unsalted butter | 60g (1/4 cup) |
| All-purpose flour | 160g (1+1/3 cup) |
| Baking powder | 4g (1 tsp) |
| Salt | pinch |
| Eggs, room temperature | 3 |
| Caster sugar or granulated sugar | 160g (3/4 cup) |
| Vanilla paste or extract | 1 tsp |
Instructions:
- Preheat your oven to 345°F (175°C). Grease and line an 8-inch (20 cm) cake pan with parchment paper.
- In a small saucepan, combine the butter and milk and heat over medium-low until it simmers. Meanwhile, sift together the flour, baking powder, and salt, and set aside.
- In a large mixing bowl, whisk the eggs and vanilla with an electric mixer on medium-high speed until foamy. Gradually add the sugar in portions while mixing until the mixture turns pale and thick.
- Gently fold the sifted flour mixture into the egg mixture in three additions using a spatula, being careful not to overmix.
- Slowly incorporate the hot milk and butter mixture into the batter in two additions, folding gently until the batter is smooth and lump-free.
- Pour the batter into the prepared pan and tap it lightly on the counter three times to release any trapped air bubbles.
- Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly in the pan before transferring it to a wire rack to cool completely. Dust with powdered sugar and serve, or add fresh strawberries for an extra touch.
Tips: Store the cake at room temperature, covered, for 3–4 days. This cake is versatile and works beautifully as a base for layered cakes with buttercream frosting.
