The super soft hot milk cake is a simple, fragrant, and incredibly soft dessert, perfect for breakfast and snack time for the whole family. Thanks to the hot milk added directly to the batter, the consistency becomes light, fluffy, and irresistibly soft, just like a cloud. This hot milk cake is an easy and quick recipe, ideal when you want to prepare a genuine dessert with few ingredients and without too much effort. It is perfect to enjoy plain, but it can also be filled or accompanied by creams, jams, or a simple dusting of powdered sugar. If you are looking for a soft breakfast cake, tall, moist, and that stays soft for days, this is the recipe you cannot miss in your recipe book.
If you like soft desserts, try the lemon plumcake, it is irresistible. Also great is the 12 spoon apple cake or the chocolate cake. If you love bundt cakes, you cannot miss the cloudy bundt cake or the marbled bundt cake, easy and very good.
Find among all my SWEETS the one that suits you!
Follow my page FACEBOOK HERE for many cooking ideas every day!
OTHER DELICIOUS DESSERTS
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the super soft hot milk cake
- 4 medium eggs
- 1 cup Sugar
- cup Milk
- cup Butter
- 1¾ cups All-purpose flour
- 1 packet Baking powder
- 1 pinch Salt
- Half lemon zest
Preparation of the super soft hot milk cake
Beat the eggs with the sugar until you obtain a light and fluffy mixture. Add the sifted flour with the baking powder and mix gently. This simple base is the secret to a hot milk cake that is tall and soft.
Add the sifted flour with the baking powder to the eggs, mixing with a hand whisk. Strain the hot milk and butter with a sieve and add them to the mixture. The milk should be hot, but not boiling.
Finish with a pinch of salt and mix until you have a homogeneous mixture. Pour into a 8.5-inch diameter cake pan, lined with parchment paper or buttered and floured, and bake at 350°F, static, in the middle-lower part of the oven, for about 40 minutes, perform the toothpick test anyway.
In a small pot, heat the milk with the butter. It should be hot, not boiling. Pour the hot milk into the batter gradually, mixing carefully: this step makes the super soft hot milk cake incredibly soft and light.
Transfer the batter into the mold and bake in a static oven at 340-350°F until the surface is golden. Once cold, your hot milk cake will be tall, soft, and ready to enjoy with lots of powdered sugar
Variations, Tips, and Storage
Add chocolate chips for a more indulgent version.
Cut and fill with custard or jam.
Prepare it with plant milk for a lighter hot milk cake.
Use room temperature eggs for a taller super soft hot milk cake.
Pour the hot milk gradually to avoid deflating the batter.
Do not open the oven in the first 25 minutes for a well-risen hot milk cake.
Add vanilla or lemon zest for an even more intense aroma.
The super soft hot milk cake remains soft for 3-4 days under a glass dome. You can also freeze it in slices.
Can I use plant milk?
Yes, you will still get a soft and light hot milk cake.
Why doesn’t the cake rise?
You may have under-beaten the eggs or opened the oven too soon.
Can I add cocoa?
Of course, you will get a super soft hot milk cake with chocolate.
Can it be filled?
Yes, it is perfect with cream, jam, or whipped cream.
