Hot milk cake is a classic dessert that is perfect for any occasion. It is moist, fluffy, and delicious, and it can be easily customized to your liking. This article will provide you with a comprehensive guide on how to make a perfect milk cake, from the history of the recipe to the best tips and tricks for getting the perfect results.
History of Hot Milk Cake
Hot milk cake is thought to have originated in England in the 18th century. It was originally made with a simple batter of flour, milk, eggs, and sugar, and it was often baked in a skillet over an open fire. Over time, the recipe evolved to include other ingredients such as butter, baking powder, and vanilla extract. Milk cake became increasingly popular in the 19th and 20th centuries, and it is now a beloved dessert all over the world.
Benefits of Hot Milk Cake
This sumptuous cake is not only delicious, but it is also nutritious. It is a good source of protein, carbohydrates, and calcium. It is also relatively low in fat and calories, making it a healthy choice for people of all ages.
How to Make Hot Milk Cake
Indulge in the creation of a heavenly treat with this delightful recipe that transforms basic ingredients into a moist and flavorful cake. Let’s delve into the key components that make this dessert a true masterpiece.
All-Purpose Flour:
- Introduction: The backbone of this recipe, all-purpose flour provides structure to the cake. It contains the right balance of proteins and starches to ensure a tender yet sturdy texture.
- Contribution: Flour acts as the foundation, binding the other ingredients together while creating the perfect crumb structure.
Baking Powder and Baking Soda:
- Introduction: These leavening agents are the secret behind the cake’s light and airy texture. Baking powder provides a quick rise, while baking soda contributes to the cake’s browning and tenderness.
- Contribution: Together, they create the ideal lift, ensuring a soft and fluffy interior that will leave your taste buds craving more.
Salt:
- Introduction: A pinch of salt may seem insignificant, but it plays a crucial role in enhancing the overall flavor profile of the cake. It balances the sweetness, intensifying the other ingredients’ taste.
- Contribution: Salt is the flavor enhancer that elevates the entire dessert, making each bite a harmonious blend of sweet and savory notes.
Unsalted Butter:
- Introduction: Butter is the magic ingredient that imparts richness and a velvety mouthfeel to the cake. Opting for unsalted butter allows you to control the salt content precisely.
- Contribution: Creamed with sugar, butter forms the base of the cake, creating a luscious and flavorful foundation for the other ingredients.
Granulated Sugar:
- Introduction: Sugar is not just about sweetness; it contributes to the cake’s structure, tenderness, and moistness. Creamed with butter, it creates a light and fluffy consistency.
- Contribution: Besides sweetness, sugar enhances the cake’s texture, ensuring a moist crumb and a satisfyingly sweet taste.
Large Egg:
- Introduction: Eggs are the binding agents that bring cohesion to the batter. They add richness, and moisture, and contribute to the cake’s structure.
- Contribution: The egg, when beaten into the butter and sugar mixture, provides stability, ensuring a well-balanced and velvety cake.
Hot Milk:
- Introduction: Hot milk may seem unconventional, but it’s the secret to a tender and moist cake. It helps to dissolve the sugar and contributes to the cake’s overall richness.
- Contribution: The addition of hot milk, alternating with the flour mixture, ensures a smooth and homogenous batter, resulting in a moist and delectable final product.
Vanilla Extract:
- Introduction: A touch of vanilla extract adds depth and warmth to the cake, enhancing its overall flavor. It complements the sweetness while imparting a delightful aroma.
- Contribution: Vanilla extract is the finishing touch that elevates the cake, leaving a lingering and aromatic essence that enhances the overall indulgence.
Follow these carefully crafted instructions, and you’ll soon be savoring a delectable cake that embodies the perfect balance of flavors and textures.
Hot Milk Cake Recipe
Ingredients
- 2 cups all-purpose flour 250 grams
- 2 teaspoons baking powder 6 grams
- 1 teaspoon salt 6 grams
- 1/2 cup butter 1 stick or 113 grams
- 1 cup milk 240 grams
- 2 teaspoons vanilla extract 10 grams
- 4 eggs 200 grams
- 2 cups granulated sugar 400 grams
- Powdered sugar for dusting optional (optional)
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup tube pan or Bundt cake pan.
- In a medium bowl, sift together flour, baking powder, and salt.
- In a small saucepan over low heat, melt butter. Stir in milk and vanilla until heated through.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Add dry ingredients to wet ingredients alternately with milk mixture, beginning and ending with dry ingredients. Mix until just combined.
- Pour batter into prepared pan and bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
- Dust with powdered sugar, if desired.
Notes
- To scald milk, heat it in a saucepan over medium heat until it just begins to simmer and small bubbles form around the edge of the pan. Do not allow to boil.
- To grease and flour a pan, coat the inside of the pan with a thin layer of butter or shortening, then dust with flour. Tap out any excess flour.
- To cream together butter and sugar, beat them together until they are light and fluffy. This will take about 5 minutes with an electric mixer or 10 minutes with a hand mixer.
- To sift dry ingredients together, whisk them together in a bowl until they are well combined. This helps to break up any clumps and ensures that the ingredients are evenly distributed.
- To add dry and wet ingredients alternately, start with adding some of the dry ingredients to the wet ingredients. Stir until just combined, then add some of the milk mixture. Stir until just combined, then repeat with the dry ingredients and milk mixture until all of the ingredients have been added.
- To test if a cake is done, insert a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done.
- To invert a cake, place a wire rack over the top of the cake pan. Carefully flip the pan and cake over, then lift off the pan.
Tips and Tricks for Making Hot Milk Cake
For a richer flavor, use whole milk instead of skim milk.
To make a chocolate-flavored milk cake, add 1/4 cup of unsweetened cocoa powder to the flour mixture.
To make a vanilla cake, add 1 teaspoon of vanilla extract to the batter.
For a fruity cake, add 1/2 cup of chopped fresh fruit to the batter.
To make a nutty cake, add 1/2 cup of chopped nuts to the batter.
To make a frosted hot milk cake, frost it with your favorite frosting recipe.
Frequently Asked Questions
What is the best way to store hot milk cake?
Hot milk cake can be stored in an airtight container at room temperature for up to 3 days. It can also be stored in the refrigerator for up to 1 week.
Can I freeze hot milk cake?
Yes, hot milk cake can be frozen for up to 3 months. To freeze, wrap the cake tightly in plastic wrap and then place it in a freezer-safe bag. When you are ready to eat the cake, thaw it overnight in the refrigerator.
How do I reheat hot milk cake?
To reheat hot milk cake, microwave it on low power for 30-60 seconds, or until heated through. You can also reheat the cake in a preheated oven at 350 degrees F (175 degrees C) for 10-15 minutes, or until heated through.
Conclusion
Hot milk cake is a delicious and easy-to-make dessert that is perfect for any occasion. With a little bit of practice, you will be able to make a perfect hot milk cake every time. So what are you waiting for? Start baking today!
Looking for something fancy to bake, try our brand-new mocha cake recipe.
