![]() ![]() ![]() You can also assemble and frost the cake the day before serving let it stand at room temperature overnight, covered by a large bowl or cake dome (if your kitchen is very hot, chill the cake and let it stand at room temperature for at least one hour before serving). The cake layers can be made a day ahead wrap the cooled layers in plastic and aluminum foil and store at room temperature overnight. Frost the top and sides of the cake with the remaining frosting. To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. When the butter and milk mixture has reached a boil, remove it from the heat and carefully pour it into the flour mixture as it revolves in the mixture. Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny). Add 2 tablespoons of the milk, and beat to incorporate. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Gradually beat in the confectioners' sugar. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.įor the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Rotate the pans about halfway through if they seem to be browning unevenly. Butter two 9-inch-round cake pans and line the bottoms with parchment paper butter the parchment and dust the pans with flour, tapping out the excess. Divide the batter evenly between the prepared pans.īake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 35 to 40 minutes. Heat the eggs,sugar and vanilla until slightly hot, stirring constantly to prevent curdling. Set the bowl over a pan of simmering water. Line the bottom of the cake pans with parchment paper. Take a large mixing bowl and add the eggs, sugar and vanilla in it. Preheat oven to 350☏ and spray two 8-inch round cake pans with nonstick spray. Beat in the eggs, one at a time, and then the vanilla until combined.Īlternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Line and grease two 8 inch round pans and keep them ready. Whisk together the flour, baking powder and salt in a medium bowl set aside.īeat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Butter the bottoms and sides of two 9-inch round cake pans dust with flour, and tap out the excess. Did you know that scalding the milk, in addition to giving a richer flavor, also improves the texture of the cake? It's true! The warm milk makes for a springier cake and a more delicate crumb.Īll of this is to say that we are excited to share this special old-fashioned cake recipe.For the cake: Preheat the oven to 350 degrees F. If you're a fan of shortbread or pound cake, we think you too will enjoy the classic flavors of this hot milk cake! The springy texture is another thing that makes this type of cake special. First of all, we love the simple flavors of vanilla and milk in this cake. If you've never enjoyed a scalded milk cake recipe before, you might wonder what makes it so special. It's a simple cake, made with simple ingredients, that tastes simply amazing. Do you remember when Mom would bring out her famous hot milk cake after dinner and everyone would line up for a piece? Well, we recreated one of your favorites to bring you this Old-Fashioned Hot Milk Cake Recipe.
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