Hot Milk Cake

Author: Maria Jose Martin
Print Recipe

Ingredients

  • 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

Instructions

  • 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.

Notes

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.