#BundtBakers: Hot Milk Cake


Two years ago we hosted a training at work and had a local place, Richardson Farms, cater the food for us. Their catered meals come in quantities of twenty or so each with a dessert. We ordered enough food to feed 80 people, which meant that 4 desserts were delivered. The dessert that they delivered to us was called Hot Milk Cake. I’d never heard of it before, but thought the concept seemed pretty interesting and had to try a slice to see what it was like.



There’s no real way to describe how good this cake is. It’s just the perfect combination of simple ingredients baked in a Bundt pan and then magic happens. It’s not too sweet, not too dense, it’s just perfect.


Of course after trying the cake, I knew I wanted to make one, but I knew I should wait a while since my coworkers were more than sick of it after eating 3 Bundt pan sizes (the 4th went to a coworkers family party). I never intended to wait two years, but the cake just never made its way back onto my radar again until this month’s Bundt Bakers theme was announced:
Southern Cakes. 

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page. Our host for this month is Sue of Palatable Pastime



As soon as I saw the theme I immediately searched to see if my suspicions that hot milk cake was a southern cake or not. I ended up with mixed results, some saying it was an old southern staple and others convinced that it was created in the Mid-Atlantic states, but I decided to go for it. 



#BundtBakers: Hot Milk Cake

While it’s origins aren’t clear, Hot Milk Cake is a buttery, vanilla cake that stands the test of time for a delicious, easy to make cake.

  • Author: NicholeL
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 12-16 slices 1x
  • Category: Cake
  • Method: Baking


For the Cake:

  • 1 stick unsalted butter
  • 1 cup 2% or whole milk
  • 1 tbsp vanilla extract
  • 4 eggs, at room temperature
  • 1 ½ cups sugar
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt

For the Caramel Frosting:

  • 14 oz. can sweetened condensed milk
  • 1 cup brown sugar, packed
  • 2 tbsp butter
  • 1/2 tsp vanilla extract


1. Preheat the oven to 325 degrees. Grease and flour a Bundt pan.
2. Add the butter to a saucepan over low heat and stir until melted. Stir in the milk and vanilla and heat until the mixture begins to bubble around the edges, but does not boil.
3. Meanwhile, add the eggs and sugar to a mixer and beat on medium speed until light and fluffy, about 5 minutes. In a medium bowl, whisk together the flour and baking soda.
4. Slowly pour some of the milk mixture into the mixer while it’s running. Add ½ of the flour mixture, then the remainder of the milk mixture, then remainder of the flour mixture.
5. Pour the batter into the prepared Bundt Pan and bake for 1 hour.
6. Let cake cool in the pan for 10 minutes before inverting over a wire rack to continue cooling.
7. While the cake is cooling, prepare the frosting.
8. Combine the sweetened condensed milk and brown sugar in a small saucepan over medium high heat and bring to a boil, whisking constantly.
9. Then reduce the heat and allow the mixture to simmer for 5 minutes, continuing to whisk. Remove from the heat and whisk in the butter and vanilla until smooth.
10. Let cool for 10 minutes or until it is cool enough to handle, then pour over the cooled cake. Remaining frosting will keep in the refrigerator for 7-10 days.


Cake Source: Culinary Hill 

Keywords: hot milk cake, cake, baking, sweetened condensed milk

Recipe Card powered byTasty Recipes


The history of where Hot Milk Cake originated seems to vary by source. There are references of the cake back in the mid 1900’s, which lends to the story that it’s a depression-era cake as the ingredients are simple and were easy to acquire, at least in the beginning of the depression. Other references say the cake was created in the 1940’s and the idea to add icing on top came in the 1960’s.

Regardless of when or where it was created, this cake is an old-fashioned staple that has managed to stand the test of baking time, still able to compete with the likes of such things as edible cookie dough or donuts made from croissants. Hot Milk cake holds her own as the perfect mixture of buttery, vanilla cake where frosting is entirely optional.


I know, a cake without frosting seems a little odd, but I can 100% promise you this cake doesn’t need it. You could opt to add in a powdered sugar glaze if frosting isn’t your thing, but I thought this just called for a sweet caramel drizzle on top.

I’ve already decided, should I ever need a yellow cake or cupcake, I’ll be using this recipe and this recipe only.


If you’re not a fan of cake making yourself, you can pick one up from Richardson Farms located in Baltimore, MD or visit us in early June where the cake is served at the Strawberry Festival put on by the Anne Arundel County Historical Society.


Bundt Bakers

Southern Bundt Cakes

Come see what we have baked up for you this month!

No Comments

  1. Looks delicious! Hotmilk cake, another for my list (everyone here is going to eat a lot of cake 😉 ). The caramel frosting with the sweetened condensed milk sounds heavenly!

  2. Yummy!!! I have to try it!! It looks really good. XOXO

  3. That glaze is absolute perfection and this is going on my must make soon list.

  4. I am a cake lover and the less frosting (or none) the better. Happy you decided to go for it and share this cake. I had never heard of it before today.

  5. The last time I tried to make a hot milk cake didn’t go so well. Yours looks beautiful and delicious so maybe I’ll have to try again.🌵🐝💜

  6. I have to try this!

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