Name: Hot Milk Sponge Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 2 large eggs; 1 cup granulated sugar; 1/2 cup whole milk; 1/4 cup unsalted butter; 1 tsp vanilla extract

Why You’ll Love This Recipe

Hot Milk Sponge Cake stands out for its simplicity, texture, and versatility. The warm milk method creates a cake that’s both light and moist—perfect for layering, frosting, or enjoying plain. You’ll love how effortlessly it comes together using basic pantry ingredients and how beautifully it holds its structure. It’s ideal for birthdays, afternoon tea, or as a base for trifles and other desserts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Eggs
Granulated sugar
Whole milk
Unsalted butter
Vanilla extract

Directions

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan.
In a bowl, sift together the flour, baking powder, and salt. Set aside.
In a separate large mixing bowl, beat the eggs and sugar until thick, pale, and fluffy—about 5–7 minutes.
In a small saucepan, heat the milk and butter until the butter melts and the mixture is hot but not boiling. Remove from heat and stir in the vanilla extract.
Slowly add the hot milk mixture to the egg mixture while mixing continuously on low speed.
Gently fold in the dry ingredients until just combined. Do not overmix.
Pour the batter into the prepared pan and tap gently to remove air bubbles.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe serves 8 and takes about 15 minutes to prepare, with a baking time of 30–35 minutes. Total time is approximately 50 minutes.

Variations

Lemon Version: Add lemon zest and replace vanilla with lemon extract for a citrus twist.
Chocolate Swirl: Swirl in melted chocolate or cocoa batter for a marbled look.
Layer Cake: Slice and fill with jam, whipped cream, or buttercream for an elegant presentation.
Cupcake Adaptation: Divide the batter into cupcake liners and reduce baking time to 18–20 minutes.
Gluten-Free: Use a 1:1 gluten-free flour blend designed for baking.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. You can also freeze it, wrapped tightly, for up to 2 months. Thaw at room temperature. To reheat slices, microwave for 10–15 seconds or warm slightly in the oven.

FAQs

What makes hot milk sponge cake different from regular sponge cake?

The hot milk method gives the cake a finer, more tender crumb and a slightly richer taste compared to traditional sponge cakes.

Can I use skim milk instead of whole milk?

Yes, but whole milk adds more richness. Skim milk will result in a slightly lighter texture.

Why do I need to heat the milk and butter?

Heating helps dissolve the sugar, enhances the batter’s texture, and adds a unique softness to the cake.

Can I make this cake in advance?

Yes, it’s great for making ahead and holds up well for layering or frosting a day later.

Can I add flavors like almond or coconut?

Absolutely. You can substitute or combine vanilla extract with other extracts like almond or coconut for variation.

Is this cake suitable for stacking in layered cakes?

Yes, it holds structure well and can be used as a base for layered or frosted cakes.

Can I use oil instead of butter?

Butter is preferred for flavor, but neutral oils like canola can be used in a pinch, though the texture may vary slightly.

How do I prevent the cake from deflating?

Make sure not to overmix the batter and avoid opening the oven door during baking.

Can I use a hand whisk instead of an electric mixer?

You can, but achieving the same level of volume with eggs and sugar will take more time and effort.

Can I bake this in a bundt pan?

Yes, but grease and flour the pan thoroughly and adjust the baking time, as bundt pans may take longer to bake through.

Conclusion

Hot Milk Sponge Cake is a beautifully simple and versatile dessert that showcases how a few humble ingredients can create something truly special. With its moist, fluffy texture and rich buttery taste, it’s perfect for everyday enjoyment or dressed up for special occasions. Once you try this classic, it’s bound to become a staple in your baking repertoire.