Hot Milk Cake

Servings: 8 mini loaf pans OR one 9x13 cake

Prep Time: 15 minutes

Cook Time: 25 minutes for mini loafs OR 45 minutes for 9x13 cake


Ingredients for Cake:

  • 2 cups (397g) granulated sugar
  • 4 large eggs, at room temperature
  • 2 tablespoons (25g) olive oil
  • 2 cups (240g) unbleached all-purpose flour
  • 1 teaspoons salt
  • 2 teaspoons baking powder
  • 8 tablespoons (114g) unsalted butter
  • 1 cup (227g) milk (whole milk preferred)
  • 2 teaspoons vanilla extract

*this recipe can be halved to make 4 mini loaf pans

Ingredients for Butterscotch Sauce:

  • 4 tablespoons unsalted butter
  • 1 cup dark brown sugar, firmly packed
  • 3/4 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt

Procedure for Cake:

  1. Preheat your oven to 325 F.  
  2. Prepare four mini loaf pans by lightly greasing them with butter or non-stick baking spray. 
  3. In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs and sugar on medium high speed until fluffy and slightly paler in color, about 3 minutes. 
  4. Add the olive oil to the egg and sugar mixture and beat until combined. 
  5. In a separate mixing bowl, whisk your flour, salt and baking powder until everything is evenly distributed.  Add your dry mixture to the egg mixture, beating until just barely combined.  Using a silicone spatula, scrape down the bottom and sides of your bowl to ensure there are no pockets of dry ingredients hiding.  
  6. Place a saucepan on the stove over medium heat and bring your butter and milk to a boil.  Once at a boil, remove your pan from the heat and add the vanilla. If needed, give it a stir to make sure all of the butter has fully melted. 
  7. With your mixer on low speed, add the hot milk and butter to the batter in a steady stream.  Stop mixing when everything has just come together in one cohesive batter.  Finish by scraping the sides and bottom of the bowl again, and doing any remaining mixing by hand to ensure an even and smooth consistency. 
  8. Evenly divide your batter between your four prepared mini loaf pans, going no more than ¾ of the way up the sides.   
  9. Bake your cakes for 20-25 minutes (rotating half way through), or until the tops are just set with the sides beginning to pull away from the edges of the pan.  A toothpick inserted into the middle of the cakes should come out cleanly. Once out of the oven, let them cool completely on a wire rack. 
  10. Serve in slices, or as a whole loaf. Top simply with powdered sugar or a butterscotch sauce (recipe below). If you use butterscotch sauce, a sprinkle of high quality sea salt is highly recommended.

Procedure for Butterscotch Sauce:

  1. In a medium sauce pot over medium high heat, melt the butter. Add the brown sugar and stir, just until the sugar is dissolved. Once the sugar is dissolved, stop stirring and cook, swirling the pan as needed, until it reaches a deep amber color, approximately 10 minutes.
  2. Carefully pour in the heavy cream and once the steam has dissipated lower the heat to medium and stir until the cream and sugar are emulsified and smooth. Remove from the heat and stir in the vanilla extract and salt. Taste (don’t burn your tongue!) and adjust with more vanilla and salt if needed. Set aside to cool.



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