This post may contain affiliate links.For more information, please see our affiliate policy.Leave a ReviewJump to Recipe If you’re looking for the fluffy, perfect vanilla cake your grandma (and mine) used to make, this Hot Milk Cake recipe is definitely the one.

Made with scalded milk, this lovely, old-fashioned cake is soft, sweet, and absolutely foolproof.Dressed up in a million different ways or eaten as-is, one bite of Hot Milk Cake will take you back to your childhood.For that reason, this time-tested family recipe is the near and dear to my heart.

And of course, it makes a fabulous birthday cake, too! Maurice Sendak said it best in his book “In the Night Kitchen:” milk in the batter, milk in the batter, we bake cake and nothing’s the matter! He’s right.When there’s Hot Milk Cake, very little can go wrong.Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsCaramel Coconut Topping for Hot Milk CakeRecipe FAQsHot Milk Cake Recipe Recipe ingredients At a Glance: Here is a quick snapshot of what ingredients are in this recipe.

Please see the recipe card below for specific quantities.Ingredient notes Milk: This recipe uses a technique called scalding which heats the milk, thus the name Hot Milk Cake.Do not substitute buttermilk.

Step-by-step instructions Adjust an oven rack to the middle position and preheat oven to 325 degrees.Grease and flour a 12-cup tube pan or Bundt cake pan.

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