Soft and light as a cloud, the softest that exists, the 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 see it well with a milk and ricotta cream or lemon. But I must say that, in its simplicity, it is also delicious on its own. An ideal dessert for the breakfast and snack of both children and adults or to serve even at the end of a meal. In short, I recommend you try it, in the meantime, here are the ingredients and the procedure.
- Difficulty: Very easy
- Cost: Low-cost
- 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
- 1 tbsp flour
- 1 tbsp vanilla powdered sugar
What You Need for the Hot Milk Cake
- 1 Bowl
- 1 Baking Pan
- 1 Mixer
- 1 Spatula
- 1 Strainer
- 1 Saucepan
Preparation of the Hot Milk Cake
Pour the milk into a saucepan. Place it over 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, so as to obtain a very soft and fluffy mixture.
At this point, slowly add the corn or sunflower oil, continuing to beat with the whisks, until completely incorporated.
Now, also add the flour by putting it in a sieve and adding it gradually. Mix with a spatula to incorporate it into the mixture, making upward and downward movements and also add the melted butter.
In this way, the preparation will incorporate air, remain soft, and not deflate. Do the same with the baking powder, always passing it through a sieve, so there are no lumps.
Butter and flour a 9-inch pan, preferably a springform pan. Pour the cake batter into it and place it in a static oven preheated to 340°F for 45 minutes, or 300°F in a convection oven for 35 minutes.
After the time, check that the cake is completely cooked by doing the toothpick test. If it comes out completely dry, turn off the oven, otherwise continue cooking for another 5 minutes.
Wait fifteen minutes before unmolding it. Place it on a rack and, once it has completely cooled, sprinkle the vanilla powdered sugar on top.
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 coffee with milk.
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