Hot Milk Cake
I've been looking for a more perfect cake recipe to use in my Coconut Cake. Who knew this old-fashioned recipe would be such a great combination with 7 Minute Frosting ?
Print
Pin
Ingredients
- 4 large eggs-room temperature
- 2 c granulated sugar
Dry Ingredents:
- 2 c all-purpose flour-spooned and leveled
- 2 t baking powder
- 3/4 t salt
Hot Milk Mixture:
- 1 c whole milk
- 1/2 c butter, cubed-(1 stick)
- 2 t vanilla-added to cake mix WITH hot milk, but not while on stove
Instructions
- Prep baking pans-Line bottoms with parchment paper AFTER coating pans.
- Preheat oven to 350℉ with rack positioned in the middle.
- Place 4 room temperature eggs in a stand mixer and fitted with whisk attachment. Whisk on HIGH for approximately 5 minutes. Mixture should appear a bright yellow and thick.
- Add sugar into egg mixture and continue to whisk on HIGH for about another 5 minutes. Scrape around sides and bottom of mixing bowl halfway to ensure thorough incorporation, Mixture should appear a pale yellow that is light and fluffy.
Hot Milk Mixture Part 1:
- Place milk and cubed butter in small saucepan over LOW heat. Simmer until butter has melted and small bubbles begin to appear along the edges. DO NOT ALLOW IT TO BOIL! Remove from heat.
Dry Ingredients:
- Sift together the flour, baking powder and salt into a small bowl.
- Add dry ingredients in two parts, while mixer is on LOW speed. Combine just until fully incorporated, but DO NOT OVERMIX!
Hot Milk Mixture Part 2:
- On LOW speed, slowly add hot milk/butter mixture along with vanilla just until combined evenly throughout the mix. Mixture will appear thin.
Baking:
- Pour into prepared pan(s) lined with parchment paper. You can weigh to help pans cook more evenly, if desired, and adjust quantity of batter in each.
- 2-round 8" pans- Bake for 30-35 minutes until toothpick comes out clean.