The hot milk cake is super soft and creamy, an easy and quick recipe for a surprising result. Since Grandma Benedetta discovered it, she makes it often, and to make it more delicious, she cuts it in half and fills it with a cream made with Greek yogurt and homemade jam. This cake can be prepared with electric beaters, a stand mixer, or with a Thermomix.
Recipe WITHOUT butter and low in sugar.
CAKES with 2 eggs
- Difficulty: Medium
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4 eggs
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 278.79 (Kcal)
- Carbohydrates 44.28 (g) of which sugars 16.54 (g)
- Proteins 7.49 (g)
- Fat 9.21 (g) of which saturated 2.55 (g)of which unsaturated 6.16 (g)
- Fibers 0.72 (g)
- Sodium 82.88 (mg)
Indicative values for a portion of 100 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
Hot Milk Cake
Use the buttons – – 4 + +
to adjust the ingredient quantities
with 2 eggs (8-inch pan)
or 6 eggs (10-11 inch pan)
- 4 eggs (medium – about 7.76 oz)
- 120 g sugar
- 270 g all-purpose flour
- 50 g cornstarch (or potato starch)
- to taste vanilla (powdered – optional)
- 1 pinch fine salt
- 8 g baking powder (half a packet)
- 200 g milk (for lactose intolerant, use plant-based milk)
- 50 g peanut oil (alternatively 2.3 oz of butter)
For a chocolate hot milk cake, replace the cornstarch with cocoa powder.
Tools
- Baking Pan 9.5 inches
- Electric Beaters
- Spatula kitchen
BAKING: in a preheated static oven at 350 °F for about 45 minutes.
Hot Milk Cake
First, butter and flour the baking pan, then prepare all the ingredients.
With electric beaters (or a stand mixer), beat on medium-high speed the eggs with the sugar for at least 5 minutes or until the mixture is light and fluffy.
Sift the flour, cornstarch, and baking powder on top.
Gently fold the sifted flour (with electric beaters or better with a kitchen spatula) into the beaten eggs.
In a saucepan, pour the milk, oil, preferred flavoring, and a pinch of salt. Bring the liquids to a boil.
Then add them hot and in a thin stream to the batter.
Mix gently just until the mixture is homogeneous, then pour it into the previously buttered (or lined with parchment paper) baking pan.
Bake the hot milk cake in a static oven at 350 °F for about 45 minutes, adjusting cooking time according to your oven. The toothpick test always applies.
STORING the hot milk cake
The hot milk cake keeps for 5 days at room temperature, better if covered to keep it soft.
In the refrigerator, well sealed, it lasts up to a week.
To freeze it, wrap it well in food wrap. It keeps in the freezer for 4 months, whole or already sliced.
FAQ (Questions and Answers)
When to remove the cake from the pan, hot or cold?
It’s better to remove the cake from the pan while it’s still warm, after letting it cool for about 10 minutes. If the cake doesn’t detach from the edges, use a thin-bladed knife to gently run it along the entire circumference, between the pan and the cake, until it’s released. Then turn it over onto a plate.
How to keep the hot milk cake moist?
To keep the hot milk cake moist, make sure not to overbake it and store it in an airtight container. It’s helpful to wrap it with plastic wrap while it’s still slightly warm to retain moisture.
What makes a cake moist?
The cake remains moist thanks to the use of ingredients like hot milk, yogurt, butter, and eggs, which add moisture and richness to the batter.
How to cover a hot cake?
To cover a hot cake, use a sheet of plastic wrap or a clean kitchen towel. This helps retain moisture without creating excessive condensation.
How to soften a cake that’s too dry?
To soften a cake that’s too dry, poke it lightly and then brush it with sugar syrup or a soak of fruit juice, milk, or liqueur. Then top it with cream or a chocolate glaze. Alternatively, you can cut it in half, lightly soak it, and then fill it with a milk cream, Chantilly cream, or simply Greek yogurt and jam.
Why doesn’t the cake rise?
The cake may not rise due to expired or improperly sifted baking powder, incorrect oven temperature, or because the batter was mixed too much (causing it to deflate) or too little (making it uneven).
