Hot Milk Cake (Butter Cake)

14
Servings
15m
Prep Time
30-35m
Cook Time
45m
Ready In


"I don't make a lot of cakes but since I had a ton of butter in my fridge that I was lucky to receive from my son's work place, I came accross this recipe in my boxed favorite cakes recipes files, I can't remember even making it but I guess I did way back so I decided this was the one I would make, well, I can see why it was stashed in my favorites, this cake is buttery yummy! I also added in a teaspoon of Watkins butter extract because I had it in my cupboard. This cake is so good all that's needed is a light dusting of powdered sugar . IMPORTANT! you must beat the eggs for minimum 5 minutes, and after adding the sugar beat for another 5-6 minutes, the sugar granules should be dissolved and the egg/sugar batter must be very thick."

Original recipe yields 14 servings
OK

Nutritional

  • Serving Size: 1 (107.4 g)
  • Calories 343.8
  • Total Fat - 13 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 90.3 mg
  • Sodium - 186.1 mg
  • Total Carbohydrate - 52.5 g
  • Dietary Fiber - 0.5 g
  • Sugars - 36.5 g
  • Protein - 4.9 g
  • Calcium - 94 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350 degree F.

Step 2

Butter a 13 x 9-inch baking pan.

Step 3

In a large bowl, using an electric mixer, beat eggs on high speed for 5 minutes. Add in sugar, continue beating until thick and lemon-colored (about 5-7 minutes). Beat in vanilla and the butter extract (if using).

Step 4

In a small bowl, Combine flour and baking powder; add to batter; beat at low speed until smooth (about 1 minute.

Step 5

In a small saucepan, heat milk and light cream with butter just until butter is melted (this will not take long) if the milk is very hot, cool until warm. Gradually add to batter; beat just until combined.

Step 6

Pour into a the baking pan. Bake for 35-40 minutes or until cake tests done.

Tips & Variations


  • 13 x 9-inch baking pan

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