Our take on the classic recipe first appeared in the Better Homes & Gardens Cookbook in 1941.
Jake Sternquist
Hot milk cake is a tendersponge cakethat’s full of vanilla flavor.
Our Test Kitchen Director Lynn Blanchard calls it her “all-time favorite recipe to use for layer cakes.”
Credit:Jake Sternquist
The classic cake recipe has been beloved for more than 100 years.
If you own a copy of ourRed Plaid Cookbook, it’s also called Hot Milk Sponge Cake.
baking powder, 1/4 tsp.
salt, 1 cup sugar, 1/2 cup milk, 2 Tbsp.
butter, and 1 tsp.
The cake also freezes beautifully, Simply follow our instructions forhow to freeze a cake.
If you want to ice the cake, choose from one of ourhomemade frosting recipes.
Meanwhile, grease a 13x9x2-inch baking pan and line with parchment paper; set pan aside.
In small bowl stir together flour, baking powder, and salt; set aside.
Beat Eggs
Preheat oven to 350F.
In a medium bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick.
Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy.
Add the flour mixture; beat on low to medium speed just until combined.
Pour batter into the prepared pan.
Cool completely in pan on a wire rack.
you might also freeze leftover cake for up to 3 months.
2,000 calories a day is used for general nutrition advice.
