Today, after first tasting a piece of Hot Milk Sponge Cake, I said, “I need to have this delicious cake in my baking collection!”
Hot Milk Cake is a classic, old-fashioned Southern treat. The cakes quirky name spun out of the Depression-Era when ingredients were limited and taking advantage of scarce resources.
It’s a buttery, moist, wonderfully tasting cake that gets its distinctive flavor from scalded milk. The cake starts by beating whole eggs and sugar until fluffy then you gently add the dry ingredients. This cake gets its nutty, toasted flavor from a simply magical addition of brown butter along with hot milk making it wonderfully moist. And oh, poured on top, a delicious chocolaty chocolate ganache glaze, making this tender cake a not to be forgotten one.
This recipe has been around for a very long time and it’s about time you keep it around too!
Top it with ganache, thick caramel sauce, powdered sugar, or just a dollop of whipped cream and fresh fruit.
Meet ya in the kitchen!
For the Cake:
1/2 cup butter
1 cup milk
2 teaspoons vanilla extract
4 eggs at room temperature
2 cups sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
Preheat the oven to 325 degrees. Adjust the oven rack to the middle position. Grease and flour a 12-cup tube or Bundt cake pan.
In the bowl of an electric mixer fitted with the whisk attachment, combine eggs and sugar. Beat until very thick and the batter falls from the whisk in a thick ribbon, 4-5 minutes. Beat in vanilla.
Meanwhile, in a small saucepan over low heat, melt the butter in a light-colored saucepan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. Watch carefully as the butter melts, and foam. The color will progress from lemony-yellow to golden-tan to a toasted-brown. Remove from heat once you smell that nutty aroma and the color of graham crackers. Scrape the saucepan bottom to loosen all the brown specks of flavor. Place saucepan back on the stove, add the milk, and heat to a simmer. Gently whisk warm milk mixture by hand into the egg mixture. Gradually add dry ingredients in 4 additions. Pour the batter into the prepared pan. Use the whisk as you would a rubber spatula to fold the flour into the liquid, gently whisking to incorporate each time. Pour the batter into the prepared pans.
Bake until golden brown and starting to pull away from the sides of the pan 45-55 minutes. Remove from oven and cool on wire rack for 15 minutes before pouring on the ganache glaze. Meanwhile, make the ganache.
1 cup heavy cream
1 2/3 cups of chocolate chips
2 tablespoons corn syrup (optional for a shine)
Pinch of salt
Heat the cream, salt (and corn syrup, if you’re using it) in a saucepan or in the microwave, until the mixture begins to steam.
Pour over the chocolate chips in a bowl. Let sit for 10 minutes. Use the ganache while the chocolate is still warm. Reheat if it begins to thicken, too much for you to pour over the cake. Placing the cake on a wire rack with a cookie sheet underneath to catch the overflow. Spoon or pour the ganache over the top of the cake, letting it drip down the sides. Let the glaze set at room temperature or in the refrigerator, it will take about 15 minutes.
Bake some love!
Thanks for stopping by.