Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Hot Milk Cake Recipe
    Lost? Site Map

    Hot Milk Cake

    Hot Milk Cake. Photo by Dimpi

    1/1 Photo of Hot Milk Cake

    Total Time:

    Prep Time:

    Cook Time:

    47 mins

    12 mins

    35 mins

    MizzNezz's Note:

    An old fashioned cake, that's been around for years. So easy and so good.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Beat eggs on high until thick, (5 minutes).
    3. 3
      Gradually add sugar and beat until light and fluffy.
    4. 4
      Combine flour and baking powder.
    5. 5
      Add to batter and beat on low until smooth.
    6. 6
      Add vanilla.
    7. 7
      In saucepan, heat milk and butter just until the butter melts.
    8. 8
      Add to batter, beat until combined.
    9. 9
      Pour into a well-greased 13x9 pan.
    10. 10
      Bake for 35 minutes.
    11. 11
      Test for doneness.

    Ratings & Reviews:

    • on April 19, 2007


      I halved the recipe to make a dozen cupcakes for Easter (which was plenty of batter - actually filled one small heart pan too) and these were great! very easy due to the mixing method and the cupcakes had a great texture - I had the one that was left over from Easter dinner, on Tuesday evening and it was still perfectly moist and yummy. Next time I will reduce the sugar just a little; I did keep the vanilla the same and enjoyed the flavor. I will definitely make this again, and I think the thin batter will work well in really detailed pans so I am looking forward to trying that. Edit: I've just realised I read teaspoons of butter as Tablespoons! I'll have to try the real version now.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 29, 2003


      A very simple recipe, and a great tasting cake. I made one variation to the recipe in that I added about a half cup of shredded coconut to the mix and so I had a cocunut milk cake which was very tasty.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 30, 2003


      Made this cake today, loved it. Texture was wonderful. Will cut down the sugar though next time. Thanks for a great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

    You Might Also Like...

    View All Dessert Recipes


    Nutritional Facts for Hot Milk Cake

    Serving Size: 1 (134 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 408.8
    Calories from Fat 133
    Total Fat 14.8 g
    Saturated Fat 8.6 g
    Cholesterol 109.2 mg
    Sodium 227.4 mg
    Total Carbohydrate 63.3 g
    Dietary Fiber 0.7 g
    Sugars 40.1 g
    Protein 6.5 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites