© 2017 by Mimi's Kitchen

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Hot Milk Cake

September 15, 2018

 

 Cookies and milk is an American classic; as it should be. Who can resist dunking an Oreo or classic crispy chocolate chip cookie into a glass of cold milk? I think cake and milk is a classic, too, but when you combine cake and milk you are forced to take a bite of cake and then a gurgle of milk. After all, it would be too messy to dunk a slice of soft cake into a glass of milk. The chances of you transporting the milk laden cake from the glass to your mouth are slim at best. Either the cake will fall apart in the glass or it will land in your lap on its way to your mouth. Mimi's Kitchen has attempted to resolve that problem by baking the milk into the soft, rich cake. 

 

Hot milk cake is a comfort food classic that needs to be rediscovered. It is a basic yellow cake with a strong vanilla taste and a most delightful texture courtesy of the hot milk. It requires only 7 ingredients that are commonly found in any pantry. That means you can have your cake and keep your car in the garage. It means no last minute trip to the grocery store or extra expenditures out of you already stressed grocery budget. It takes only 20 minutes to put the batter together and pour into your prepared 9 x 13 pan. So turn on your oven to 350 degrees and then start mixing your cake. In about 1 hour you will be digging into hot from the oven comfort food classic Hot Milk Cake. 

 

This cake can stand alone as a midweek family dessert or brown bag lunch packable but it can also be delightfully dressed up for company with a chocolate frosting.  In fact, when you spread a creamy, melty chocolate frosting over the slightly warm cake it is a culinary delight. It is messy, for sure, but it is a delight! 

 

Hot Milk Cake 

 

4 eggs

2 cups sugar

2¼ cups all-purpose flour

2¼ teaspoons baking powder

2 teaspoons vanilla extract

1¼ cups milk

10 tablespoons butter

 

Adjust an oven rack to the lower third of the oven.  Preheat the oven to 350°. 

 

 

Prepare a 9x13 inch pan by creating a foil sling. To make a foil sling fold an 18 -20 inch piece of foil lengthwise and press it into the corners and up the ends of the pan. Let the excess overhang the pan edges. Next cut a 14 inch length of foil and fit it into the width of the pan so it is perpendicular to the first sheet. Let the excess overhand the pan edges. Spray the foil with nonstick cooking spray. Set the pan aside. 

 

 In a small saucepan slowly heat the milk and butter just until the butter melts, stirring occasionally. Set aside.

Sift the flour and baking powder together into a medium sized bowl. Set aside.

 

In a large mixing bowl beat the eggs at high speed until thick, about 5 minutes. Gradually add the sugar, continuing to beat until the mixture is light and fluffy.

 

Add the flour mixture and vanilla and beat on low speed just until the flour and baking powder are incorporated. Scrape the bottom of the bowl with a spatula to be certain no flour streaks remain.

 

Add the hot milk and melted butter mixture to the batter slowly, beating until combined.

 

Pour the batter into the prepared pan. Smooth the top with a spatula and then bake in preheated oven for 30-35 minutes or until a toothpick inserted into the middle comes out clean.

 

Set baked cake on a wire rack to cool completely.

This cake is practically perfect without frosting but if you want to dress it up  bit try a simple chocolate frosting. This is my favorite. It is easy to prepare and has great chocolate flavor.

 

Chocolate Frosting

 

4 ounces unsalted butter

2 ounces unsweetened chocolate, chopped

⅓ cup unsweetened cocoa powder, sifted

2 teaspoons pure vanilla extract

10 ounces confectioners' sugar, sifted (approximately 2 cups)

⅔- 1 cup sour cream

 

In a saucepan set over low heat, melt the butter and chocolate together until smooth, stirring constantly.

Once combined, pour into a large bowl and whisk in the cocoa powder and vanilla extract.

Whisk in half of the sugar and sour cream (the frosting will be very thick).

Keep adding the sugar and sour cream until the desired texture and flavor is reached. If the frosting seems too thin at any time, additional sugar can be sifted in. Or, to keep the sweetness level the same, place the frosting in the refrigerator and chill for 10-15 minutes, stirring every 5 minutes. This will allow the butter to firm up.

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