Light & Fluffy Hot Milk Cake (No-Fail Butter Cake)

This Hot Milk Cake is rich, fluffy, and wonderfully tender—thanks to warm milk and melted butter that are folded directly into the batter. It’s a simple yet elegant cake with a soft, tight crumb, perfect for layering or enjoying on its own with a dusting of powdered sugar.

🧾 Ingredients

• ½ cup (120 ml) whole milk

• ¼ cup (60 g / 2.1 oz) unsalted butter

• 1⅓ cups (160 g / 5.6 oz) all-purpose flour

• 1 tsp (4 g) baking powder

• Pinch of salt

• 3 large eggs, room temperature

• ¾ cup (160 g / 5.6 oz) caster sugar or granulated white sugar

• 1 tsp vanilla extract or vanilla paste

👩‍🍳 Instructions

1️⃣ Preheat & Prep

• Preheat your oven to 345°F (175°C).

• Grease and line an 8-inch (20 cm) round cake pan with parchment paper.

2️⃣ Heat Milk & Butter

• In a small saucepan, combine the milk and butter.

• Place over medium heat and bring to a gentle simmer.

🔥 Keep it hot but don’t boil—this will be added to the batter soon.

3️⃣ Beat Eggs & Sugar

• In a large mixing bowl, whip the eggs and vanilla extract using an electric mixer on medium-high speed.

• Once the eggs start foaming, gradually add the sugar, beating until the mixture becomes thick, pale, and ribbon-like (about 5–7 minutes).

4️⃣ Sift & Fold Dry Ingredients

• In a separate bowl, sift together the flour, baking powder, and salt.

• Using a spatula, gently fold the dry ingredients into the egg mixture in three additions.

⚠️ Don’t use a mixer at this stage—fold gently to keep the batter airy.

5️⃣ Add the Hot Milk Mixture

• While the milk-butter mixture is still hot, fold it into the batter in two additions, mixing until smooth.

💡 The warm milk creates a light, tender texture.

6️⃣ Pour & Bake

• Pour the smooth batter into the prepared cake pan.

• Tap the pan gently on the counter 3 times to release air bubbles.

• Optional: Run a skewer through the batter to eliminate any large bubbles.

• Bake in the center of the oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

7️⃣ Cool & Serve

• Let the cake cool in the pan for 10–15 minutes, then run a spatula around the edges and remove it from the pan.

• Transfer to a wire rack and cool completely.

🍓 Serving Suggestions

• Dust with powdered sugar for a classic finish.

• Top with fresh berries and a dollop of whipped cream.

• Slice and layer with buttercream, jam, or fruit compote for a celebration cake.

🧊 Storage & Make Ahead

• Room Temp: Wrap in plastic and store at room temperature for up to 3–4 days.

• Freeze: Freeze whole or sliced for up to 2 months. Thaw at room temperature.

🌟 Why You’ll Love It

✔️ Light, fluffy, and rich
✔️ Perfect for layered cakes or tea-time treats
✔️ Easy, one-bowl mixing method
✔️ No frosting needed—delicious as-is