Hot milk cake is a simple and delicious cake recipe that gained popularity in the 1940s. It’s a soft, sponge-like cake that pairs perfectly with fresh fruit.
Hot milk cakes have been around for a long time, I found one recipe from 1911. They were also popular in the 1940s during sugar rationing and their popularity went through the 1950s.
It’s not a surprise they have been popular for many decades they are simple to make and delicious. They are also lower in calories and sugar than most cakes.
I started making this cake several years ago and it’s the cake I make the most often. I don’t actually like frosting so I really like that this a recipe that doesn’t call for it.
It’s easy to adapt as well. I often add frozen blueberries to the cake or I’ve even turned it into a cranberry cake for a holiday treat. Topping it with fresh strawberries and a bit of whipped cream is a great summer treat. It’s also delicious as is with just some powdered sugar sprinkled on top.
The other day my family was coming over for pizza and game night. I decided it was a great time to make this hot milk cake again. All of us are trying to eat a bit better so a light dessert sounded perfect.
Surprisingly I hadn’t made this cake for my family before. Everyone commented on how good it was. That is always the best recipe, one that is simple but still impressive.
We didn’t eat all of the cake so I took the rest of it over to my in-laws on Mother’s Day. It was a hit there as well.
This cake is similar to a sponge cake and you will often see it called hot milk sponge cake. However, it’s not a true sponge cake as it contains baking powder to help with rising.
Next time you need a simple dessert for guests, be sure to try this recipe. It’s sure to impress and you won’t have to stand in the kitchen baking all day.
Vintage Hot Milk Cake Recipe
A delicious sponge cake-like dessert that is simple to make.
Ingredients
- 2 eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup sugar
- 1/2 cup milk
- 2 tablespoons butter
- Optional: powdered sugar
Instructions
- Preheat oven to 350 degrees.
- Allow eggs to stand at room temperature for 30 minutes. Grease a 9x9 pan, set pan aside.
- Stir together flour and baking powder, set aside.
- In a medium mixing bowl beat eggs with electric mixer on high for about 4 minutes or until thick. Gradually add sugar, beating on medium speed until light and fluffy, about 4 to 5 minutes.
- Gradually add flour to the batter; mix until smooth.
- In a small saucepan heat milk and butter until butter melts; add to batter, mix until combined. Pour into prepared pan.
- Bake for 20 to 25 minutes or until a toothpick comes out clean. Allow cake to cool.
- Once cool, dust with sifted powder sugar.
- Serve as is or with fresh fruit.
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Nutrition Information:
Yield:
9Serving Size:
1 sliceAmount Per Serving: Calories: 234Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 49mgSodium: 98mgCarbohydrates: 47gFiber: 0gSugar: 35gProtein: 3g
These nutritional facts are estimated.
How to Find Vintage Recipes
One of the most frequent questions I get is where do I find vintage recipes. The answer is I find some online, some have been passed down in my family, vintage magazines, and vintage cookbooks.
I love to try vintage recipes and adapt them to fit modern tastes. Some recipes like this one don’t really need adapting but others sometimes need a bit of work. I love creating both.
You can also find a lot more vintage recipes on my blog! I’m always adding more so be sure to stick around to see what I share next.
Krista says
Made this today to go with freshly picked strawberries ?. Delicious and light!
Lisa Sharp says
Sounds wonderful!
Ruth says
I don’t normally comment on recipes but this one is amazing! Super easy and super delish! Not to mention inexpensive.
This is so good we are eating it plain.
Thanks so much for this recipe.
Lisa Sharp says
I’m so glad you enjoyed it! Thanks for sharing.
Lau says
I can’t wait to try this! After heating the milk and butter, do you need to let it cool before adding it to the rest of the batter?
Lisa Sharp says
No, you don’t need to cool it.