Hot Milk Cake (+Video)
Hot Milk Sponge Cake with Strawberries is a super simple, old-fashioned recipe that is light, moist and has incredible flavor!
AN OLD-FASHIONED SWEET SPONGE CAKE RECIPE
When I was a kid, we had strawberry shortcake (or some form of it) a lot as a kid. In the spring and early summer months, we probably had it for dessert at least once a week. It was usually made with those store brought dessert shells. Y’all know the ones I’m talking about right? They have the little dip in the middles to spoon your berries into?
CAN I USE OTHER BERRIES BESIDES STRAWBERRIES?
Absolutely! You can use any topping you’d like on this cake! Any type of berry would work or even peaches! This cake is soft and sweet and is kinda the grown-up version of those little dessert shells you can buy at the grocery store. It is perfectly delicious to eat all by itself but personally, I love it with strawberries and whipped cream.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- fresh strawberries
- sugar
- lemon juice
- all-purpose flour
- baking powder
- eggs
- sugar
- milk
- butter
- vanilla extract
HOW TO MAKE HOT MILK CAKE:
For the strawberries: Hull strawberries, cut in half, and place in bowl. Sprinkle sugar and lemon juice on top and mix together. Place plastic wrap over bowl and place bowl in refrigerator for about 4 hours (until strawberries are very soft.)
For the cake: Preheat oven to 350 degrees F. Spray nonstick cooking spray inside a 9×9-inch baking dish. In a medium bowl, combine flour and baking powder.
In a separate bowl (or stand mixer), beat eggs on high speed for about 4 minutes, until thick. If you’re using a stand mixer, I would suggest using your whisk attachment for this step. Gradually add sugar and beat at medium speed for 4-5 minutes until fluffy.
Now add your flour mixture, and mix at low to medium speed until just combined (don’t overmix or cake will turn out rubbery.)
In a small saucepan, on medium heat, add milk and butter and stir until butter is melted. Do not boil – you just want this mixture to be very warm (scalded is the cooking term). Take off heat.
Add milk and butter mixture to batter, also add vanilla extract and mix until combined.
Pour into baking dish and bake for about 20-25 minutes, or until a toothpick comes out clean.
Serve cake warm with juicy strawberries spooned on top. And of course, a little whipped cream.
Cook’s Note: For a little variety in the cake, try adding different flavored extracts, like lemon or almond. Need more? Just double the recipe and bake in a 9×13-inch baking dish for about 25 minutes (until an inserted toothpick or knife comes out clean.)
CRAVING MORE DESSERTS?
Hot Milk Cake (+Video)
Ingredients
For the strawberries:
- 2 pints fresh strawberries
- ¼ cup granulated white sugar
- 1 Tablespoon lemon juice, optional
For the cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs
- 1 cup granulated white sugar
- ½ cup whole milk
- 2 Tablespoons salted butter
- 1 teaspoon vanilla extract
Instructions
For the strawberries:
- Hull strawberries, cut in half, and place in bowl. Sprinkle sugar and lemon juice on top and mix together. Place plastic wrap over bowl and place bowl in refrigerator for about 4 hours (until strawberries are very soft.)
For the cake:
- Preheat oven to 350F degrees. Spray nonstick cooking spray inside a 9×9-inch baking dish.
- In a medium bowl, combine flour and baking powder.
- In a separate bowl (or stand mixer), beat eggs on high speed for about 4 minutes, until thick. (If you’re using a stand mixer, I would suggest using your whisk attachment for this step.)
- Gradually add sugar and beat at medium speed for 4-5 minutes until fluffy.
- Slowly add the flour mixture, and mix at low to medium speed until just combined (don’t overmix or cake will turn out rubbery).
- In a small saucepan, on medium heat, add milk and butter and stir until butter is melted. Do not boil – you just want this mixture to be very warm (scalded is the cooking term).
- Add milk and butter mixture to batter, also add vanilla extract and mix until combined.
- Pour into baking dish and bake for about 20-25 minutes, or until a toothpick comes out clean.
- Serve slices warm with macerated strawberries spooned on top and fresh whipped cream.
Video
Notes
- I always use hot milk cake as a base for adding strawberries and whipped cream. It is deliciously sweet as-is though! Or you can try adding other toppings that you prefer!
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: March 2011
Updated & Republished: June 2019
