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Hot Milk Cake

Servings: 12

Rich and buttery, this Depression-era classic uses hot milk to thin the batter. Whether you dress it up or down, this easy, moist sponge cake is a classic.


  • 10 Tbs. unsalted butter, plus more for the pan
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 3/4 tsp. kosher salt
  • 4 large eggs, room temperature
  • 2 cups granulated sugar
  • 1 Tbs. pure vanilla extract
  • 1 cup whole milk
  • Confectioners’ sugar, for dusting
  • Fresh strawberries, blueberries, or raspberries, for garnish


Preheat the oven to 350°F. Butter and flour a 10- to 12-cup Bundt pan.

In a medium bowl, whisk together flour, baking powder, and salt. In the large bowl of a stand mixer, beat eggs until pale and frothy, about 3 minutes. Add sugar and beat until thickened and very pale yellow, about 2 minutes more, then add vanilla and beat until combined. Add flour mixture, beating again until combined, and scraping down the sides to incorporate everything completely.

Meanwhile, melt butter in a small pot over medium heat. Add milk and bring just to a boil, whisking to combine. With the mixer on low, drizzle hot milk mixture into batter. Pour batter into prepared pan, and bake on the middle rack of the oven until golden brown and cake bounces back in the center when pressed, about 45 to 50 minutes.

Set aside to let cool for 10 minutes, then turn out onto a wire rack and let cool completely. Dust with confectioners’ sugar, garnish with berries, and serve.


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