Looking for something to bring to a party?! Why not try this recipe! It’s so light, fluffy and easy to make!! Hot Milk Cake is going to fluff the 8th day of 12 DAYS OF CHRISTMAS CAKES!!! Enjoy!!!
Eight maids a milking!!! So for sure the cake has to have milk in it and it is the star ingredient of the cake!!! I was so happy to discover this cake for so many reasons. First, it was easy to make. ? Second it can be made in a 9×13 pan. That means less washing. ? And the third most important reason was it’s delicious. So light and fluffy and you can mix and match it. My version of Hot milk cake has whipped cream as the topping. But you can top it with fruits, chocolate sauce, or even ice cream!! You can do whatever your heart desires!!! The cake is so straightforward that the chance of messing it up is really slim. Let’s go and make this delicious cake!!
So first beat the eggs in your stand mixer. Now this is the key step in making the cake so light and fluffy. You need to beat the eggs on high speed for 5 minutes. You have to be patient in order to make this cake have its height and to make it light and fluffy. Here is where the stand mixer is a big benefit to have. If you don’t have a stand mixer and you love to bake, I would suggest saving up for one. It will change your life for the better!!! You just pour the egg, turn it on and leave it for 5 minutes. If you were doing it by hand, it’s still possible but it will make your arms sore!! There’s usually lots of deals during Christmas or New year on stand mixer so make sure to check them out!! Here’s what the eggs will look like after 5 minutes of beating.
Then gradually add the sugar into the bowl.
Then add the dry mixture of flour and baking powder into the batter. Mix again and remember to scrape the sides.
Add the milk and butter mixture that was warmed up. My tip for this is to make sure that the heat is not too hot so nothing at the bottom of the pan will be scalded. And you don’t have to boil the mixture, you just have to melt the butter.
Pour into the 9×13 pan.
After the cake is done, I spoon the whipped cream on top of the cake. For decoration, I just used the back of a big spoon and start swooping the whipped cream up and down the cake pan.
Ta da!!! It’s too pretty to eat!!! It’s so light and fluffy and the whipped cream is a great topping for it!!
Great dessert to bake for all the potlucks that you’ll be going to this holiday season!!!
Happy baking!!
| Servings |
24 servings
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- 4 large eggs
- 2 cups sugar
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 2 1/4 tsp baking powder
- 1 1/4 cups milk
- 10 tablespoons butter cubed
- 2 cup heavy cream
- 1/2 cup powdered sugar
- 2 tsp vanilla extract
Ingredients
Hot Milk Cake
Whipped Cream
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- Preheat oven to 350 degrees F. Grease a 13x9 baking pan.
- In a stand mixer bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored.
- Gradually add sugar, and mix again until mixture is light and fluffy. Beat in vanilla.
- In a medium bowl, combine flour and baking powder. Add gradually to the batter and mix until everything is combined.
- In a small saucepan, heat milk and butter just until butter is melted.
- Pour into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack.
- In a large bowl, whisk together the heavy cream, powdered sugar and vanilla until stiff peaks are just about to form.
- Pour on top of the cooled cake and use the back of the spoon to make the decorations.
Adapted from : Taste of Home
