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 in 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.
Serving Size: 1 slice
Amount Per Serving: Calories: 234 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 49mg Sodium: 98mg Carbohydrates: 47g Fiber: 0g Sugar: 35g Protein: 3g