Vanilla Hot Milk Cake – a delicious recipe with butter, milk, vanilla, eggs, sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0F Grease and flour a bundt cake pan and set aside.
2
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.
3
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.
4
In a medium bowl, sift the dry ingredients then set aside.
5
Slowly add the hot milk mixture to the egg mixture on low speed until incorporated.
6
Add the dry ingredients to the egg mixture in two batches, mixing well after each addition but just until incorporated.
7
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.
8
Allow the cake to cool for 10 minutes in the pan before inverting onto a cooling rack to completely cool.
9
Dust with icing sugar before serving.
999
kcal
Calories
35
g
Fat
151
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup butter, 1 cup 2% low-fat milk, 2 teaspoons vanilla extract, 4 large eggs, at room temperature, and more.
Yes, Vanilla Hot Milk Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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