This simple, old-fashioned Hot Milk Cake tastes so delicious. It is a fluffy, moist cake for any occasion It is a traditional cake served in the Southern America.
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Author -Moumita
Preparation Time-10 Minutes
Baking Time-40 Minutes
Servings-8-10 Pieces
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Ingredients
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All purpose flour-1.5 cup
Baking powder-1.5 tsp
Baking soda-1 pinch
Granulated Sugar-1 cup
Eggs -2 (Vegetarians people can use 1/3 cup beaten yogurt/ curd /100 ml condensed milk instead of using eggs )(if you are using condensed milk then use 1/2 cup sugar as condensed milk is also sweet)
Milk-3/4 cup
Butter-1/4 cup
Vanilla Essence -2 tsp
Method
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Preheat the oven to 180 degree.
Grease a medium sized cake pan with butter.
Start by combining the milk and butter in a small saucepan.
Heat this mixture on low flame until the butter has melted (make sure do not boil the milk butter mixture,just heat ).Add vanilla essence and mix.
Pour the mixture in a heatproof bowl.
Take another bowl, add eggs or beaten yogurt and sugar mix them very well until become a creamy texture.
Add flour, baking powder and baking soda in a bowl and mix well.
Add the milk butter mixture to the egg mixture slowly and beat them until combined.
Gradually add flour mixture slowly to the liquid mixture, then fold with spatula until the dry and wet ingredients are well combined.
Pour the batter in the greased pan,tap the pan a couple of times so the batter is spread evenly and there are no air bubbles.
Bake for about 40 minutes,or insert a toothpick,if inserted toothpick comes out clean then your cake is ready.
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looks soft and spongy..yummy
ReplyDeleteThanks dear
DeleteThanks dear
DeleteWoww perfect
ReplyDeleteThanks dear
Deletesoft and spongy...this is a must try
ReplyDeletehello, tried your recipe but mine was never as white as yours, Pl help
ReplyDeleteWhich rack do u use..if u have OTG then always put the pan in center wrack..and make sure both rods are on
DeleteHi! This looks yum. A must try I would say. One quick question, do you wait for the milk and butter mix to cool down to room temperature before you mix it with butter and sugar mixture?
ReplyDeleteThanks!
sorry, I had meant yogurt and sugar mix. Typo
DeleteJust warm the milk and butter mixture..no need to boil..as I have mentioned do the following two steps after doing it..in the mean time it will get little bit cooled down..then pour into the yoghurt sugar mixture
ReplyDeleteI have oven.what we should choose to make both rods on.bake...grill..?pls help.
ReplyDeleteHey dear..yes make sure both rods are on..normally in Toast option both rods are on..but it varies from oven to oven..so just check..and keep your pan in center wrack
DeleteThis is so perfect.. Lovely Share!!
ReplyDeleteThanks dear
DeleteHi Moumita, this cake looks perfectly baked, I bet it is delicious!
ReplyDeleteSuch soft and spongy milk cake.. loving it.
ReplyDeleteWow! This hot milk cake looks so delicious. Perfectly made, Moumita.
ReplyDeleteCan I use salted butter for this cake?
ReplyDeleteYes you can dear
Deleteeta bhishon bhalo khete hoy. ssudhu jam die ki bhalo lage
ReplyDeleteHay go..cake,jam r icecream r layer kore fridge e rekhe kheteo ki bhalo lage. .but tar agei sab sesh
DeleteThis comment has been removed by the author.
DeleteGosh! This heaven. Super moist. The recipe must be treasured.
ReplyDeleteHi Amrita, this cake looks soft and spongy.
ReplyDeleteWhat is the cup size u r using 200 ml r 250 ml
ReplyDeleteTried this recipe ..the cake was soft n spongy ..Tx for the recipe
ReplyDeleteThe cake looks so soft and delicious, would love to try this sometime soon..
ReplyDeleteso perfect
ReplyDeleteHi dear, can u provide the measurement in gms
ReplyDeleteAwesome :) one quick question.. they say that the youghurt/ curd gets spoil in summers? I donno if its true.. so will that affect the cake? I know its a dumb question �� but that just got stuck in my mind so asked�� hope you can answer my doubt
ReplyDeleteUse fresh one . nothing will be happened dear..after baking keep the cake in airtight container if you will have later..just before having the cake Microwave few seconds..it tastes well
DeleteThankyou so much you are awesome��<3
DeleteI used condensed milk instead of yogurt or eggs. Cake came out fine. But was little dense. I didn't have baking soda so used eno.
ReplyDeleteFrom next time if you do not have baking soda. Skip it. But do not use eno
ReplyDeleteShall I double the quantity for bigger cake
ReplyDeleteSure dear..and take also a big pan
DeleteSure dear..and take also a big pan
DeleteHi dear. How to get a golden colour on top of the cske
ReplyDeleteI tried Ur cake n the taste was awesome.
DeleteHi, Can you please provide measurement in grams. Badly wanna try. Because one I tried was sticky and this looks heavenly so want to try this. But I don't have measurement cups. So will be good if you can provide measurement in grams
ReplyDeleteHey dear..Use any cup of your kitchen..Just make sure cup and spoon you are using for this recipe would be same size then adjust the measurements
DeleteSuch a spongy milk cake..❤ I'll definitely try this one.
ReplyDeleteShould the milk be really hot when adding to the flour
ReplyDeleteDon't boil milk..Just warm and pour the warm milk
DeleteHi...can we make this in cooker?
ReplyDeleteHey Moumita, thanks for the awesome recipe and that name 'hot milk cake' is a genius work! Super catchy and the very name is so yummy!
ReplyDeleteI tried this cake today after many teard of baking as I stopped baking coz I could never get that spmgys texture no matter what I do. This cake was much better but still never spongy or airy. It was ok, but dense. What could be reason? I followed everything as per your instructions.
Hey Moumita. Just one confusion, if I am using eggs and NO condensed milk what quantity of sugar should I use?
ReplyDeleteHi dear.if you are using eggs..Then you should use 1 cup sugar
DeleteThis comment has been removed by the author.
ReplyDeleteHi Moumita, Thanks for this easy recipe. It turned out perfectly. I used condensed milk, to replace eggs. The only difference I found was the base color is not the rich cream like above, but a light brown. What maybe the reason for that? Just curious to know. Thanks again for sharing a foolproof recipe!
ReplyDelete
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Cake looks so good !
ReplyDeleteGreat & awesome blog that is...keep it up.
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I was reading your article and wondered if you had considered creating an ebook on this subject. Your writing would sell it fast. You have a lot of writing talent. baking class
ReplyDelete