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Milk Cake
Milk cake is a classic cake recipe that is rich, full of sweet vanilla and milk flavor, and made with simple ingredients. Enjoy a slice for dessert or a snack.
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Milk Cake is an old-fashioned cake, made with simple ingredients, that tastes amazing. If you’re a fan of pound cake or shortbread then you are bound to adore this easy milk cake recipe that has a sweet vanilla and milk flavor and a soft, moist texture.
If you love scrumptious vintage cake recipes then you’ll want to make Bumpy Cake, Vanilla Crazy Cake, and Mayo Cake.
Milk Cake Ingredients
You will need:
- 4 large eggs, room temperature
- 1½ cups granulated sugar
- ½ cup light brown sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 cup whole milk
- ½ cup butter, unsalted
- 1 tablespoon vanilla extract
- powdered sugar, for dusting
Substitutions and Additions
BROWN SUGAR: We added brown sugar to the traditional recipe for added flavor but you can switch it to granulated sugar if you prefer.
How to Make This Milk Cake Recipe
PRO TIP: Milk cake has baking powder that helps with leavening, in addition to the eggs.
STEP ONE: Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick baking spray and set aside.
PRO TIP: You can also cook this simple cake in a bundt pan!
STEP TWO: In a medium mixing bowl at medium speed, beat eggs with a whisk attachment for 5 minutes, until very thick and light yellow.
PRO TIP: Make sure your mixer is at medium speed for this step as this speed is needed to whip air into the eggs.
STEP THREE: With the mixer still running, gradually add granulated sugar and continue whisking for five additional minutes. The mixture will be thick and light in color.
STEP FOUR: Add brown sugar and mix a few minutes longer.
STEP FIVE: In a separate bowl, combine flour, salt, and baking powder. Add the dry ingredients to the egg/sugar mixture and beat at low speed just until combined.
PRO TIP: The low speed is needed so you don’t fling the mixture out of the bowl.
STEP SIX: Heat the milk and butter in the microwave (or on the stovetop) until the butter is melted and the milk is scalding hot.
PRO TIP: In the microwave, it took us 2 minutes 30 seconds to melt the butter and get the milk hot. If needed, you can heat for an additional 30 seconds depending on your microwave.
STEP SEVEN: Stir the vanilla extract into the milk mixture. Pour the hot milk mixture into the batter and beat at low speed until combined.
PRO TIP: The hot milk helps break up the batter and is a tried and true technique used in some “old-fashioned” recipes. The hot milk and melted butter add flavor and contribute to a pound cake-like texture.
STEP EIGHT: Pour batter into the prepared baking dish.
STEP NINE: Bake approximately 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out with just a few crumbs, and the cake has pulled away from the edges of the pan.
PRO TIP: I only needed to bake mine for 30 minutes but the baking time will depend on your individual oven.
STEP TEN: Cool the cake in the pan and dust with powdered sugar just before serving.
How to Serve
The next time you are looking for an easy cake recipe, this hot milk cake is just the thing. Serve your milk cake with a dusting of powdered sugar, a scoop of vanilla ice cream, a spoonful of whipped cream, or a handful of fresh berries. This simple cake is bound to get great reviews from all cake lovers.
Storage
ON THE COUNTER: Store this delicious hot milk cake covered on the counter for 3 to 4 days.
IN THE FREEZER: You can also freeze the cake for up to 1 month, wrapped tightly in plastic wrap.
Milk cake is a classic cake recipe that is rich and full of flavor. This moist hot milk cake recipe doesn’t even need frosting to finish it off. With a soft, moist, springy texture that you just can’t resist, this sponge cake is a sweet treat for dessert or for an afternoon snack. Take a bite and see if this old-fashioned cake recipe brings back some favorite childhood memories.
Frequently Asked Questions
Can I freeze this delicious cake?
This great recipe will keep in the freezer for up to a month.
What is the best way to eat milk cake?
This cake is perfectly yummy on its own but if you want to add fresh berries, ice cream, or whipped cream, they are all great choices to dress it up.
Do I have to keep the cake in the fridge after it is baked?
This old-fashioned hot milk cake will be fine on the counter for up to four days.
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Milk Cake
Milk cake is a classic cake recipe that is rich, full of sweet vanilla and milk flavor, and made with simple ingredients. Enjoy a slice for dessert or a snack.
Ingredients
Cake Ingredients
- 4 large eggs, room temperature
- 1½ cups granulated sugar
- ½ cup packed light brown sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 cup whole milk
- ½ cup unsalted butter
- 1 tablespoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick baking spray and set aside.
- In a medium mixing bowl at medium speed, beat eggs with a whisk attachment for 5 minutes, until very thick and light yellow.
- With the mixer still running, gradually add granulated sugar and continue whisking for five additional minutes. The mixture will be thick and light in color.
- Add brown sugar and mix a few minutes longer.
- In a separate bowl, combine flour, salt, and baking powder. Add the dry ingredients to the egg/sugar mixture and beat at low speed just until combined.
- Heat the milk and butter in the microwave (or on the stovetop) until the butter is melted and the milk is scalding hot.
- Stir the vanilla extract into the milk mixture. Pour the hot milk mixture into the batter and beat at low speed until combined.
- Pour batter into the prepared baking dish.
- Bake approximately 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out with just a few crumbs, and the cake has pulled away from the edges of the pan.
- Cool cake in the pan and dust with powdered sugar just before serving.
Notes
- Milk cake has baking powder that helps with leavening, in addition to the eggs.
- You can also cook this simple cake in a bundt pan!
- Make sure your mixer is at medium speed for this step as this speed is needed to whip air into the eggs.
- The low speed is needed so you don’t fling the mixture out of the bowl.
- In the microwave, it took us 2 minutes 30 seconds to melt the butter and get the milk hot. If needed, you can heat for an additional 30 seconds depending on your microwave.
- The hot milk helps break up the batter and is a tried and true technique used in some “old-fashioned” recipes. The hot milk and melted butter add flavor and contribute to a pound cake-like texture.
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