Go Back
Milk Cake

Hot Milk Cake

Hot Milk cake is a sponge cake and is supposed to be of Mid-Atlantic states origin. The cake gets it's name because the recipe uses hot milk as one of the ingredients. It can be served with your favorite frosting or as a plain tea cake.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 2 4X9 Loaves
Calories 676 kcal


  • 1.5 cups All Purpose Flour or Maida
  • 1.5 cups Sugar
  • 3 Eggs large
  • 1 tbsp Unsalted Butter
  • 1.5 tsp Baking Powder
  • 1 tsp Vanilla Essence
  • ¾ cup Milk


  • Preheat the oven to 325 degree Fahrenheit (165 degree Celsius).
  • Using a pastry brush, coat the loaf pans with butter.
  • Cut a parchment paper exactly to the size of the base of the pan and line the base of the pan.
  • Whisk together all purpose flour, salt and baking powder in a bowl.
  • Break 3 eggs into a large mixing bowl.
  • Add sugar gradually to the eggs, beating it at the same time.
  • Beat the eggs and sugar till the mixture is thick and very pale in color. Check the consistency of the egg batter. (See Recipe Notes).
  • Add milk and butter in a pan and heat over medium heat on the stove top, just until the butter melts.Add the vanilla essence to the milk- butter mixture.
  • Gradually pour the milk-butter-vanilla essence mixture to the egg, beating continuously.
  • Fold in the flour using a wooden spatula.
  • Divide the batter into the two loaf pans and bake at 325 degree Fahrenheit (165 degree Celsius) for 50 minutes (or till the skewer inserted into the cake comes out clean.)
  • Remove from the oven and loosen the edges of the cake using a knife or a sharp spatula. Remove the cakes from the pan and set them on a wire rack to cool down to room temperature.

Serving Suggestions

  • You can serve it as plain tea cake with fruits.
  • If you like, you can frost the cake slice with a little whipped cream frosting or butter cream frosting.


A wonderful tip from Martha Stewart website regarding the egg and sugar batter consistency: "Beat until very thick and the batter falls from the whisk in a thick ribbon".