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Hot Milk Cake with Buttermilk

I grew up in the south – but never had this cake – but this is a pantry cake that my grandmother would have made. Subtle, delicious flavor.


6 to 8 Servings

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr


Hot Milk Cake :

4 large eggs (room temperature)

1 and 3/4 cups granulated sugar

6 tablespoons unsalted butter (plus more for greasing)

1 cup milk

2 teaspoons vanilla extract

2 cups all-purpose flour (plus more for dusting)

2 teaspoons baking powder

1 and 1/2 teaspoons Kosher salt

1 cup buttermilk



Preheat the oven to 350ºF. Grease a bundt pan with butter and lightly dust with flour, tapping out any excess flour. Line a baking sheet with a baking rack and set aside.

In a standing mixer fitted with a whisk attachment, beat together eggs and sugar until light and fluffy, about 3-4 minutes. Set aside.

In a small saucepan over medium heat, melt butter. Stir in milk and vanilla extract and cook until warmed, but not boiling, about 2 minutes.

With the mixer on low, slowly pour the warmed milk mixture into eggs and sugar, mixing until thoroughly combined.

In a large bowl, whisk together the flour, baking powder and salt. With the mixer on low, gradually add the flour, mixing until just combined. Remove the milk cake batter to the prepared bundt pan. Place in the center rack of the preheated oven and bake until an inserted toothpick comes out clean, about 40 minutes. Remove and allow to cool for 10 minutes.

Make small holes all over the top of the cake, and with a toothpick and pour the buttermilk over the cake. Allow the cake to sit and absorb the buttermilk for 5-10 minutes. Invert cake onto the prepared baking sheet and carefully remove the bundt pan. Slice and serve!

Tip: For a tasty twist, serve this cake with a dollop of whipped cream and berries!

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