Hot Milk Cake
Because this cake is so plain, and it is usually served plain, it is essential that you don't overbake it. Be sure to check the cake a few minutes before the recommended baking time is up.
- 12
Ingredients
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
- 8 Tbsp. (1 stick) unsalted butter
- 1 cup milk
- 2 tsp. vanilla extract
- 4 large eggs, room temperature
- 2 cups sugar
Preparation
Step 1
Adjust an oven rack to the middle position and heat the oven to 325 degrees. Grease and flour a 12-cup tube pan. Whisk the flour, baking powder, and salt in a large bowl. Heat the butter and milk in a medium saucepan until the butter melts and the mixture is very hot, but not boiling. Stir in the vanilla.
With an electric mixer on the medium-high speed, beat the eggs and sugar until tripled in volume, about 6 minutes. Reduce the speed to medium and slowly beat in the hot milk mixture until incorporated. Add the flour mixture in two batches, beating after each addition until just incorporated. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool the cake in the pan for 10 minutes, then turn out onto a rack to cool completely; at least 1 hour. Serve. (The cake can be stored at room temperature for up to 3 days.)