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.
#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.
#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.
- 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
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’ve already decided, should I ever need a yellow cake or cupcake, I’ll be using this recipe and this recipe only.
Southern Bundt Cakes
- Bourbon Praline Bundt Cake from The Sweet Sensations
- Bundt Cake Hummingbird from Merce`s Cake
- Buttermilk Bundt Cake with Caramel Icing from Sneha’s Recipe
- Coconut Bundt Cake from Palatable Pastime
- Cream of Coconut Bundt Cake with Chocolate-Coconut Glaze from katin špajz
- Hot Milk Cake from Cookaholic Wife
- Kentucky Butter Bundt Cake from All That’s Left are The Crumbs
- Key Lime Bundt Cake from I Love Bundt Cakes
- Lemon Drizzle Pound Cake from Food Lust People Love
- Peach Bundt with Cardamom Whipped Cream from A Day in the Life on the Farm
- Peanut Butter Bundt Cake from Tartacadabra
- Sweet Potato Bourbon Bundt Cake from Patty’s Cake