Description
Hot Milk Sponge Cake is a classic, light, and airy cake with a tender crumb created by adding warm milk and butter to the batter. Simple yet versatile, it’s delicious on its own or as a base for layered and frosted cakes.
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
Instructions
Preheat oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan.
- Sift together flour, baking powder, and salt in a bowl. Set aside.
- In a large bowl, beat eggs and sugar until pale, thick, and fluffy (about 5–7 minutes).
- In a small saucepan, heat milk and butter until butter melts and mixture is hot but not boiling. Stir in vanilla extract.
- Gradually add the hot milk mixture to the egg mixture while mixing on low speed.
- Gently fold in the dry ingredients until just combined. Do not overmix.
- Pour batter into the prepared pan and tap gently to release 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.
Notes
- Add lemon zest and swap vanilla for lemon extract for a citrus version.
- Swirl in cocoa or melted chocolate for a marbled effect.
- Divide batter into cupcake liners for a quick cupcake adaptation (18–20 minutes bake time).
- Store in an airtight container at room temperature up to 3 days or freeze up to 2 months.
- Best texture achieved with whole milk and butter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 20g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
