Vanilla Hot Milk Cake Recipes

HOT MILK CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter beating on low speed until smooth. , In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack.

HOT MILK CAKE

Steps:

• Preheat the oven to 325°F. Adjust an oven rack to the middle position. Grease and flour a 12-cup tube pan or Bundt cake pan.
• In a small saucepan over low heat, melt the butter. Stir in milk and vanilla and continue to heat until small bubbles form around the outside of the pan and the mixture is very hot but not boiling. Reduce heat to low.
• Meanwhile, in an electric mixer fitted with the whisk attachment, combine eggs and sugar on medium-high speed for 5 minutes. In a medium bowl, sift together flour, baking powder, and salt.
• Once the egg and sugar mixture has tripled in volume, slowly add the hot milk mixture, mixing on low speed until incorporated. Add the dry ingredients in two batches, mixing after each addition until just incorporated.
• Pour the batter into the prepared pan and bake for 1 hour, checking 5 minutes prior to baking end time. A toothpick inserted into the middle of the cake should come out clean, with a few crumbs attached, but do not over-bake.
• Cool in the pan for 10 minutes before inverting onto a cooling rack or serving plate to cool completely. Dust with powdered sugar if desired.

HOT MILK SPONGE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
• In a large mixing bowl, beat eggs for 4 minutes with electric mixer. Gradually add sugar; beat until light and fluffy, 4 to 5 minutes.
• Whisk together the flour and baking powder, and add to egg mixture until just combined.
• In a saucepan, heat 1/2 cup milk and 2 tablespoons butter until butter is melted. Gradually pour into the batter, mixing constantly. Pour into prepared pan.
• Bake in preheated oven until cake is golden and a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes.
• Remove cake from oven; preheat oven's broiler.
• Beat 1/4 cup brown sugar and 2 tablespoons butter until combined. Stir in milk to desired consistency. Stir in coconut and nuts. Spread over warm cake. Broil 4 inches from heat for 3 to 4 minutes, till golden.

HOT MILK CAKE

Steps:

• Preheat oven to 350°F.
• Beat eggs on high until thick, (5 minutes).
• Gradually add sugar and beat until light and fluffy.
• Combine flour and baking powder.
• Add to batter and beat on low until smooth.
• Add vanilla.
• In saucepan, heat milk and butter just until the butter melts.
• Add to batter, beat until combined.
• Pour into a well-greased 13x9 pan.
• Bake for 35 minutes.
• Test for doneness.

HOT MILK CAKE

Steps:

• Preheat the oven to 325 degrees. Lightly butter and flour two 9-inch round baking pans; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, combine eggs and sugar. Beat until very thick and the batter falls from the whisk in a thick ribbon, 4 to 5 minutes. Beat in vanilla.
• Meanwhile, heat milk and butter until simmering in a small saucepan. Add to the egg mixture in a slow, steady stream as you continue beating until combined. Gradually add dry ingredients and beat on low speed until just combined (or remove the bowl from the mixer and fold in dry ingredients until just combined). Pour the batter into the prepared pans. Bake until golden brown and starting to pull away from the sides of the pans, 55 to 60 minutes.
• Remove from oven and cool on a wire rack for 15 minutes. Using an offset spatula or a knife, loosen cakes from pans. Invert onto a wire rack to cool completely. Re-invert one cake layer onto a serving plate; spread with 1 cup frosting. Top with remaining cake layer, spread frosting over the sides and top of cake to cover, and serve.

VANILLA HOT MILK CAKE

Steps:

• Preheat oven to 325°F Grease and flour a bundt cake pan and set aside.
• In a small saucepan over low heat, melt the butter. Stir in the milk and vanilla and continue to heat until small bubbles form around the outsides of the pan, and the milk is very hot (do not boil). Reduce the heat to low and keep hot.
• In a large bowl, combine the eggs and sugar and beat on medium high speed using an electric beater with a whisk attachment for 5 minutes, or until tripled in volume.
• In a medium bowl, sift the dry ingredients then set aside.
• Slowly add the hot milk mixture to the egg mixture on low speed until incorporated.
• Add the dry ingredients to the egg mixture in two batches, mixing well after each addition but just until incorporated.
• Pour the batter into the bundt pan and bake for 40 - 45 minutes, or until a cake tester inserted into the middle comes out clean with a few crumbs attached -- do not over bake.
• Allow the cake to cool for 10 minutes in the pan before inverting onto a cooling rack to completely cool.
• Dust with icing sugar before serving.