Hot Milk Cake Recipes

Steps:

• Preheat oven to 350°F.
• Beat eggs on high until thick, (5 minutes).
• Gradually add sugar and beat until light and fluffy.
• Combine flour and baking powder.
• Add to batter and beat on low until smooth.
• Add vanilla.
• In saucepan, heat milk and butter just until the butter melts.
• Add to batter, beat until combined.
• Pour into a well-greased 13x9 pan.
• Bake for 35 minutes.
• Test for doneness.

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter beating on low speed until smooth. , In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack.

Steps:

• Position rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C).
• Butter a 9-inch round layer pan and line with a parchment circle.
• In a small saucepan, heat the milk and butter to almost boiling.
• Set aside.
• Sift together the flour, baking powder, and salt in a triple sifter.
• Set aside.
• Beat the eggs on medium-high speed in an electric mixer fitted with beaters or a whip attachment for about 2 minutes.
• Gradually add the sugar, 1 tablespoon at a time, taking about 4-5 minutes to blend it in well.
• Scrape the sides of the bowl occasionally.
• The mixture will thicken and turn light yellow in color.
• Reduce mixer speed to medium.
• Add the vanilla, then pour in the hot milk IN A STEADY STREAM, taking about 10 seconds.
• Immediately add the dry ingredients all at once, and beat just until blended, scraping the sides of the bowl as necessary.
• Increase mixer speed to medium-high and beat 10 seconds.
• The batter will be very thin.
• Remove the bowl from the mixer and quickly pour the batter into the prepared pan.
• Bake 30-35 minutes, or until the cake begins to come away from the sides of pan and is golden brown and springy to the touch.
• Set on a cake rack to cool for about 10 minutes.
• Run a thin knife around the sides of the pan to loosen.
• Invert pan onto the rack sprayed with nonstick coating and peel off the parchment paper.
• Invert again to finish cooling right-side up.
• Store the plain sponge layer under a glass dome or covered with aluminum foil at room temperature for up to 3 days.
• For longer storage, freeze.

Steps:

• Preheat the oven to 325 degrees. Lightly butter and flour two 9-inch round baking pans; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, combine eggs and sugar. Beat until very thick and the batter falls from the whisk in a thick ribbon, 4 to 5 minutes. Beat in vanilla.
• Meanwhile, heat milk and butter until simmering in a small saucepan. Add to the egg mixture in a slow, steady stream as you continue beating until combined. Gradually add dry ingredients and beat on low speed until just combined (or remove the bowl from the mixer and fold in dry ingredients until just combined). Pour the batter into the prepared pans. Bake until golden brown and starting to pull away from the sides of the pans, 55 to 60 minutes.
• Remove from oven and cool on a wire rack for 15 minutes. Using an offset spatula or a knife, loosen cakes from pans. Invert onto a wire rack to cool completely. Re-invert one cake layer onto a serving plate; spread with 1 cup frosting. Top with remaining cake layer, spread frosting over the sides and top of cake to cover, and serve.

Steps:

• Heat the milk until it's boiling (2 1/2 minutes in microwave at HIGH). Add the butter. Set aside.
• In another bowl, beat the eggs and add the sugar in small quantities.
• In a bowl, sift the flour, baking powder, salt and add to egg mixture.
• Pour the hot milk to the egg mixture-flour and add the vanilla. With a mixer, mix well until smooth.
• Pour the batter in an ungreased tubular pan.
• Cook in the oven at 350 F for 45-50 minutes until golden.
• It could be 2 round pans.
• If you double the recipe, cook in a rectangular pan 45 minutes.

Steps:

• Liberally butter two 6-by-3-inch cake pans and dust with flour. Tap out the excess flour. Preheat the oven to 350 degrees F. Sift together the flour, baking powder, and salt into a bowl and set aside. In a saucepan over medium-low heat, combine the butter and milk and heat, stirring occasionally, until the butter is melted, 3 to 4 minutes. Alternatively, in a microwave-safe bowl, combine the butter and milk and microwave on high at 10-second intervals, stirring between each, until the butter is melted. Pour the milk mixture into a large bowl. Set aside and let cool to slightly above room temperature; an instant-read thermometer should register between 80 and 85 degrees F. You want the milk and butter to remain incorporated, so whisk the mixture occasionally and vigorously while it is cooling and up until you add it to the batter. In the top pan of a double boiler or in a bowl for a bain-marie, whisk together the sugar, eggs, and vanilla. Fit the top pan or bowl over (but not touching) simmering water in the bottom pan or a saucepan and gently warm the mixture, stirring, just until the sugar is dissolved and the thermometer registers 110 degrees F, about 10 minutes. Pour the egg mixture through a medium-mesh sieve into the bowl of a stand mixer. Fit the mixer with the whisk attachment and whisk on high speed until the mixture is light and fluffy and has cooled to slightly above room temperature (between 80 and 85 degrees F), about 10 minutes. (Note: The batter becomes more stable as the mixture cools; this is an important factor in creating a cake with good structure.) Stop the mixer. Add the sifted dry ingredients and mix until just incorporated, preferably by hand, lifting and folding in from the bottom center. Or, use the mixer set on low and whisk just until incorporated, about 5 seconds. Using a rubber spatula, scrape down the sides of the bowl and mix again just briefly by hand or machine. The batter should be smooth. Check the milk mixture to make sure it is fully cooled, then slowly pour it into the batter, whisking on low speed. Stop mixing as soon as the batter is well blended and smooth. Remove the bowl from the mixer, scrape down the sides of the bowl again, and fold by hand a few times with the spatula. Divide the batter between the prepared pans. Bake until the cakes are golden brown and a tester inserted in the center comes out clean, 30 to 35 minutes. Transfer to wire racks and let cool in the pans for about 20 minutes. When the cakes are cooled enough to handle the pans but still a tad warm to the touch, carefully run an offset spatula around the edges of the pans to loosen them, then invert the cakes onto the racks and remove the pans. Let cool for about 30 minutes longer. Wrap the cakes tightly in plastic wrap and refrigerate to ensure that the interiors are completely cooled before decorating, at least 1 hour or for up to 3 days. To freeze, wrap tightly in a second layer of plastic wrap and store in the freezer for up to 2 months.

Steps:

• Preheat oven to 325 degrees F.
• In mixing bowl, beat eggs.
• Add sugar and vanilla.
• Beat until light.
• In a separate bowl, combine flour, baking powder and salt.
• Fold dry ingredients into egg mixture.
• In a small saucepan, bring milk and margarine to a boil.
• Slowly add milk mixture to batter, stirring carefully.
• Pour into greased and floured cake pan (7 x 12 inch or 9 x 9 inch).
• Bake 30-35 minutes.
• I often make this into a lemony cake. I add the zest of one lemon to the cake batter, and use the juice of the lemon with icing sugar to make a glaze.

Steps:

• Preheat oven to 350 degrees.
• Beat eggs until light and thick.
• Slowly add sugar and beat 2 1/2 minutes.
• Fold in sifted dry ingredients.
• Melt butter in hot milk and stir into batter.
• Pour batter into a 9 x 13 pan sprayed with cooking spray or greased with butter.
• Bake for 30 minute or until light golden brown on top.
• Brush top with melted butter and sprinkle with cinnamon-sugar mixture.

Steps:

• Sift together dry ingredients.
• Add butter to milk; keep hot.
• Beat eggs until thick and lemon-coloured (about 3 minutes at high speed on mixer).
• Gradually add sugar, beating constantly at medium speed for 4 to 5 minutes.
• Quickly add flour ingredients to egg mixture; stir just until blended.
• Stir in hot milk mixture and vanilla: blend well.
• Pour into a 9 x 1 1/2 " round pan.
• Bake at 350 degrees for 25-30 minutes.
• Cool cake in pan; about 15 minutes; then remove to rack.
• Top with your favorite icing or: 1 1/2 cup icing sugar, add milk until creamy texture (about 3 tbsp) and a slpash of vanilla.
• Enjoy!

Steps:

• Preheat oven to 325°F Grease and flour a bundt cake pan and set aside.
• In a small saucepan over low heat, melt the butter. Stir in the milk and vanilla and continue to heat until small bubbles form around the outsides of the pan, and the milk is very hot (do not boil). Reduce the heat to low and keep hot.
• In a large bowl, combine the eggs and sugar and beat on medium high speed using an electric beater with a whisk attachment for 5 minutes, or until tripled in volume.
• In a medium bowl, sift the dry ingredients then set aside.
• Slowly add the hot milk mixture to the egg mixture on low speed until incorporated.
• Add the dry ingredients to the egg mixture in two batches, mixing well after each addition but just until incorporated.
• Pour the batter into the bundt pan and bake for 40 - 45 minutes, or until a cake tester inserted into the middle comes out clean with a few crumbs attached -- do not over bake.
• Allow the cake to cool for 10 minutes in the pan before inverting onto a cooling rack to completely cool.
• Dust with icing sugar before serving.