Do you need a reason to bake a cake? Honestly, you don’t. However, I like to have a reason to bake, so that it makes me feel less guilty. As I’ve said many times before, I love cakes! Give me cake anytime of the day and I’m game.
When I say I love cakes, I’ve a weakness for plain cakes, I don’t enjoy the pastry cakes so much. But Plain cakes, I’ve to stop myself from overeating it ;) For the past few weeks, I’ve been craving for some good old homemade plain cake and this is what I ended up with.
I had marked this recipe sometime ago and last week, I finally got around to baking it. It reminded me of the cakes that we used to bake at home. My grandmother used to have a very old cooking range and I baked my first cake in that one. I remember being very happy and pleased with myself after my first baking experience.
This cake reminded me of that day and may be because of that it tasted extra special ;)
If you love plain cakes like me , this is for you. You can have it for breakfast or as a mid morning snack or with your evening cuppa. But if you wanna dress it up for an occasion, you can do that also. Please check out the notes section. It’s a soft Vanilla cake with a slightly sticky top. You can bake it as cupcakes too.
Hope you get to try this soon.
Here is the recipe…
Beat the eggs and sugar together until they’re light and fluffy, about 2 minutes at medium-high speed using an electric or stand mixer…
Slowly beat in the oil…
Add the flour, salt, and baking powder to the egg mixture in the bowl, beating just enough to combine. Scrape the bottom and sides of the bowl, then beat again, to fully incorporate any sticky bits…
In a saucepan set over medium heat, bring the butter and milk just to a boil. Add the vanilla. Remove the pan from the heat, and stir the mixture until the butter is completely melted…
Slowly add the hot milk mixture to the cake batter, mixing until everything is well combined. Scrape the bowl, and mix briefly, just until smooth…
Pour the batter into the prepared pan. Bake the cake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean, and the top feels set…
Recipe from here
Hot Milk CakePrint
- 2 Cups Sugar
- 4 large Eggs
- 1/3 Cup Vegetable or canola oil I used Sunflower oil
- 2 Cups All-Purpose Flour
- 1 1/4 tsp Salt
- 2 tsp Baking powder
- 4 tbsp Unsalted butter 57 gms
- 1 Cup Milk whole milk preferred
- 2 tsp Vanilla extract
- Preheat the oven to 325°F. Lightly grease a 9" x 13" pan that's at least 2" deep.
- Beat the eggs and sugar together until they're light and fluffy, about 2 minutes at medium-high speed using an electric or stand mixer.
- Slowly beat in the canola oil.
- Weigh your flour; you’ll find its weight by toggling to “ounces” at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess. Add the flour, salt, and baking powder to the egg mixture in the bowl, beating just enough to combine. Scrape the bottom and sides of the bowl, then beat again, to fully incorporate any sticky bits.
- In a saucepan set over medium heat, bring the butter and milk just to a boil. Add the vanilla. Remove the pan from the heat, and stir the mixture until the butter is completely melted.
- Slowly add the hot milk mixture to the cake batter, mixing until everything is well combined. Scrape the bowl, and mix briefly, just until smooth.
- Pour the batter into the prepared pan.
- Bake the cake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean, and the top feels set. Remove the cake from the oven, and place it on a rack to cool.
- Serve in squares, as is. Or top with icing or sauce. If you use caramel sauce, a sprinkle of flaked sea salt is a wonderful addition.
- Yield: one 9" x 13" cake, 2 dozen servings.
Please let the cake cool for 20-30 mins, before cutting it. If you are using a bundt pan, make sure you invert the cake onto a baking/parchment paper, since the top portion tends to get sticky.
The batter is quite liquidy. Please keep in mind that the cake rises very well, so choose your baking pan accordingly. You can choose any shape for the cake as long as you leave enough space for it to rise. I used a 12 cup bundt tin.
If you want to serve it as dessert, you can serve it with some whipped cream and berries or serve it with caramel sauce or chocolate ganache or mascarpone cream with berries or a coffee icing drizzle. The choice is endless!
To make cupcakes: Preheat the oven to 350°F. Prepare the batter as directed above. Line two standard muffin pans with muffin papers; grease the papers. Pour the batter into the prepared pans (to make a total of 24 cupcakes). Bake until the tops are light gold, about 20 minutes; a toothpick inserted into the center of one cupcake should come out clean. Remove from the oven and cool on a rack. When cool, ice and serve.