Hot Milk Cake Is the Easy Retro Dessert You Need To Try

It’s perfectly light and fluffy.

By
Shayma Saadat
shayma-saadat
Shayma Saadat

Shayma Owaise Saadat is a cook, recipe developer, and food photographer, and stylist. She's written for Bon Appetit, BBC, Food52, Globe and Mail, New York Times, Toronto Star, Wine Enthusiast, Simply Recipes, and more.

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Published September 16, 2025
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A slice of cake on a plate with strawberries and a fork

Simply Recipes / Mihaela Kozaric Sebrek

I learnt how to make hot milk cake when I was 12-years old, and I still make it today. Mind you, I didn’t learn how to bake from my mom. She was a fabulous cook but always cooked from instinct rather than written recipes.

Now cakes, as you know, need exact measurements. You have to be precise. So when I started baking in elementary school, I turned to my Aunty Shelly (my mom’s best friend), who was known for her tea-time cookies and cakes. She was always ready to measure and line up the ingredients to bake a cake with me.

One of the first cakes we made together was this classic hot milk cake, which I have made many times over the years. I wasn’t allowed to pour the hot milk into the batter back then (she was a protective aunt!), but now, that’s my favorite part.

A slice of hot milk cake on a scalloped plate with a fork surrounded by glasses and napkins on a table

Simply Recipes / Mihaela Kozaric Sebrek

Why Is It Called Hot Milk Cake?

You’re probably wondering what a hot milk cake is, since the name isn’t intuitive, and usually, baking recipes call for ingredients like milk to be at room temperature. It’s simple, really: you warm milk with butter and then pour it into cake batter. The result? A golden, retro sponge cake that bakes up with the softest crumb. 

The addition of hot milk and butter mixture to the batter is brilliant. When mixed into the batter right at the end, it works like magic, giving you a cake with a perfectly tender crumb. Beating the eggs and sugar until they’re thick and pale gives the cake just the perfect lift, and you don’t have to fuss with whipping and folding in egg whites separately. It’s a foolproof sponge, made with just a few ingredients.

How I Serve This Cake

I love to cut this into squares, add dollops of whipped cream, and serve it with seasonal fruit. Of course, it is such a lovely and simple cake that you can serve it plain, dusted with powdered sugar. It is particularly good with a cup of coffee or tea for breakfast.

A slice of cake on a plate with strawberries and a fork set on a table with another slice and a baking dish in the background

Simply Recipes / Mihaela Kozaric Sebrek

One Cake, Many Variations

There are myriad ways to make this cake your own. 

  • Cardamom: In my home, we love to bake with ground cardamom (it’s my son’s favorite). Add 1/2 teaspoon ground cardamom to the dry ingredients if you love this spice, too!
  • Lemon: If you want a bit of a citrus kick, add the finely grated zest of one lemon to the batter. 
  • Strawberries and Cream: During the summer, because the cake holds so well, you can top it with this whipped cream frosting and macerated strawberries.
  • Layer Cake: You can also slice the cake in half to create two layers (wait for it to completely cool, at least an hour, so the cake doesn’t fall apart), then spread your favorite jam (I love this microwave blueberry jam) or lemon curd on the bottom layer. To make it even more fancy, add a layer of whipped cream on the top layer before serving!

Hot Milk Cake

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 12 servings
Yield 1 (9x13-inch) cake
Cook Mode (Keep screen awake)

Ingredients

  • Nonstick cooking spray

  • 2 cups (300g) all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon sea salt

  • 4 large eggs, room temperature

  • 1 3/4 cups (350g) granulated sugar

  • 1 cup (250ml) whole milk

  • 1/2 cup (1 stick) unsalted butter

  • 2 teaspoons pure vanilla extract

Method

  1. Preheat the oven to 350°F.

    Grease a 9x13-inch baking dish with cooking spray and line with parchment paper.

  2. Combine the dry ingredients:

    In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

  3. Beat the eggs and sugar:

    In a large mixing bowl, using a hand or stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium-high speed until the mixture is pale and thick, about 4 minutes. The mixture should fall in ribbons when you lift the whisk.

  4. Heat the milk and butter:

    While the eggs are mixing, combine the milk and butter in a small saucepan over medium heat. Stir frequently to make sure the milk doesn’t scorch on the bottom of the pot. You want the mixture to be hot, but not bubbling.

    Once the butter has melted and the milk is steaming, remove from heat and let it cool slightly while you finish the batter.

  5. Finish making the batter:

    Reduce your mixer speed to low. Add the dry ingredients in two additions, mixing until combined. Remember to scrape down the sides of the bowl.

    With the mixer still on low, slowly stream in the milk mixture. Add the vanilla extract. Mix until the batter is smooth. Do not overmix.

  6. Bake the cake:

    Pour the batter into the prepared baking pan. Smooth the top and tap the pan on the counter to release any air bubbles. Bake until the top is golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes.

    Let the cake cool in the pan on a wire rack before slicing and serving.

    Cover leftovers tightly with plastic wrap and store at room temperature for up to 3 days, or refrigerate for up to 5. To freeze, wrap the cooled whole cake (or individual slices) tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw at room temperature, then warm gently in the microwave (15 to 20 seconds) before serving.

    Love the recipe? Leave us stars and a comment below!

Nutrition Facts (per serving)
312 Calories
10g Fat
50g Carbs
5g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 312
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 29%
Cholesterol 85mg 28%
Sodium 204mg 9%
Total Carbohydrate 50g 18%
Dietary Fiber 1g 2%
Total Sugars 30g
Protein 5g
Vitamin C 0mg 0%
Calcium 85mg 7%
Iron 2mg 9%
Potassium 82mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.