Soft and light as a cloud, the fluffiest that exists, Hot Milk Cake, also known as hot milk sponge cake, is very easy to prepare and can be eaten for breakfast, as a snack, or filled, perhaps with classic custard or orange cream, although I think it would also go well with a milk and ricotta cream or lemon. But I have to say, in its simplicity, it is delicious on its own. An ideal dessert for breakfast and snacks for both adults and children, or to be served at the end of a meal. In short, I recommend trying it, in the meantime, I’ll leave you with the ingredients and procedure.
- Difficulty: Very easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 539.55 (Kcal)
- Carbohydrates 79.78 (g) of which sugars 46.40 (g)
- Proteins 11.05 (g)
- Fat 21.75 (g) of which saturated 9.32 (g)of which unsaturated 11.81 (g)
- Fibers 1.43 (g)
- Sodium 57.25 (mg)
Indicative values for a portion of 167 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Hot Milk Cake
- 1 1/3 cups all-purpose flour
- 3 eggs
- 2 tbsps corn oil
- 2 tbsps butter
- 3/4 cup sugar
- 1/2 cup milk
- 1 packet baking powder
- 1 tbsp butter
- 2 tbsps all-purpose flour
- 1 tbsp vanilla icing sugar
What you need for the Hot Milk Cake
- 1 Bowl
- 1 Baking Pan
- 1 Mixer
- 1 Spatula
- 1 Sieve
- 1 Saucepan
Preparation of the Hot Milk Cake
Pour the milk into a saucepan. Put it on the heat along with the butter and wait for it to melt. The milk should come almost to a boil. Turn off the heat and keep warm.
Crack the room-temperature eggs into a bowl and add the sugar. Beat with electric whisks for at least ten minutes to obtain a very soft and frothy mixture.
At this point, gradually add the corn or sunflower oil and the milk with butter, continuing to beat with the whisks until completely incorporated.
Now, also add the flour by placing it in a sieve and adding it gradually. Mix with a spatula to incorporate it into the mixture, making upward and downward movements.
In this way, the preparation will incorporate air, remain soft, and will not deflate. Do the same with the baking powder, always passing it through a strainer or sieve, so there are no lumps.
Now add the hot, but not boiling, milk and butter gradually. Continue to mix until a smooth and soft batter is obtained.
Butter and flour a 9-inch baking pan, preferably a springform pan. Pour the cake inside and put it in a preheated static oven at 340°F for 45 minutes, or for 35 minutes at 300°F in a fan oven.
After the time has passed, check that the cake is fully cooked by doing the toothpick test. If it comes out completely dry, turn off the oven; otherwise, continue to bake for another 5 minutes.
Wait fifteen minutes before removing from the pan. Place it on a wire rack and, once completely cooled, sprinkle with powdered sugar.
At this point, all that’s left is to sit down and enjoy the Hot Milk Cake with a nice cup of coffee, tea, or latte.
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