My baby turned 3 yesterday.
It’s almost too much for me to handle. I mean, she’s basically almost married and having her own children. Waaaaah! When Zoe turned one, I thought about what cake I would make for her birthday. I wanted to start some sort of tradition that was meaningful to her and our family. What cake tastes like home?
My mom’s Hot Milk Cake.
I now make it every year. Technically this recipe was my mom’s mom’s, so it felt only appropriate to make it for my daughter, as my mom made it for me, and her mom made it for her! Have I lost you yet?
This cake was (and still is) legendary in my house growing up. My mom used to make this for holidays, brunches, birthdays, or just because days. It was always perfect, and always freaking delicious with that “mom touch”. I still haven’t figured out how to make it taste as good as hers. Having said that, it’s still pretty darn good.
This cake is made slightly differently than a traditional cake. You melt butter in a pot with milk until it’s very hot, then pour it into the flour mixture to create a very thin batter.
So don’t be alarmed with the batter consistency.
It’s one of those cakes that’s better than expected. I love those.
Light and fluffy cake that’s perfect for any occasion.
- 2 cups cake flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup whole milk
- 4 extra large eggs, (at room temperature)
- 2 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- powdered sugar for dusting
- Lightly butter and flour (or spray with baking spray) a plain 9 inch tube pan. Set aside.
- Preheat oven to 350 degrees. In a medium bowl sift the cake flour and salt together. Set aside.
- Place the butter and milk in a saucepan and bring just to a boil over medium heat.
- In the bowl of an electric mixer, beat the eggs on high speed for 2-3 minutes. Beat in the sugar in 3 additions. Blend in the vanilla. Add the flour in 2 additions.
- When the butter and milk mixture has reached a boil, remove it from the heat and carefully pour it into the flour mixture as it revolves in the mixture. Add the baking powder and mix at moderate speed for 1 minute.
- Pour the batter into the prepared pan. Bake the cake on the lower third level rack for 45-55 minutes, or until nicely risen and golden. Let cool in the pan on a wire rack for 5-6 minutes, then invert onto a wire rack to cool completely.
- Dust the top with powdered sugar. Serve and enjoy!
What’s your favorite family cake?