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Milk Cake

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close up shot of milk cakes dusted with powdered sugar on a wooden board
This easy milk cake recipe is an old-fashioned cake recipe that is packed with rich flavor and a soft, moist texture.
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Table of Contents
  1. Milk Cake Ingredients
  2. How to Make This Milk Cake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This old-fashioned milk cake brings back childhood memories for many. The sponge cake is such a simple recipe but has a sweet vanilla and milk flavor and soft moist springy texture that you just can’t resist.

close up shot of milk cakes dusted with powdered sugar on a wooden board

Milk Cake Ingredients

Milk Cake raw ingredients that are labeled

You’ll need:

  • 4 large eggs, room temperature
  • 1½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup whole milk
  • ½ cup unsalted butter
  • 1 tablespoon vanilla extract
  • Powdered sugar for dusting

PRO TIP:

Milk cake has baking powder that helps with leavening, in addition to the eggs.

SUBSTITUTIONS AND ADDITIONS

BROWN SUGAR: We added brown sugar to the traditional recipe for added flavor but you can switch it to granulated sugar if you prefer. 

How to Make This Milk Cake Recipe

STEP ONE: Preheat the oven to 350°F. Spray a 9×13-inch cake pan with nonstick baking spray and set aside.

OUR RECIPE DEVELOPER SAYS

You can also cook this simple cake in a bundt pan!

STEP TWO: In a medium mixing bowl at medium speed with an electric mixer, beat eggs with a whisk attachment for 5 minutes, until very thick and light yellow.

PRO TIP:

Make sure your mixer is at medium speed for this step as this speed is needed to whip air into the eggs.

eggs beat in a measuring cup

STEP THREE: With the mixer still running, gradually add granulated sugar and continue whisking for five additional minutes. The mixture will be thick and light in color.

sugar whisked into the eggs in a measuring cup

STEP FOUR: Add the brown sugar and mix a few minutes longer.

STEP FIVE: In a separate bowl, combine flour, salt, and baking powder. Add the flour mixture to the egg and sugar mixture and beat at low speed just until the dry ingredients are combined.

PRO TIP:

The low speed is needed so you don’t fling the mixture out of the bowl.

flour, salt, and baking powder combined in a bowl then added to the wet ingredients

STEP SIX: Heat milk and butter in the microwave (or on the stovetop in a small saucepan) until the butter is melted and the milk is scalding hot. 

PRO TIP:

In the microwave, it took us 2 minutes 30 seconds to melt the butter and get the milk hot. If needed, you can heat for an additional 30 seconds depending on your microwave.

STEP SEVEN: Stir the vanilla extract into the milk mixture. Pour the hot milk mixture into the batter and beat at low speed until combined. Scrape down the sides of the bowl to make sure that all the milk is evenly incorporated into the egg mixture.

PRO TIP:

The hot milk helps break up the batter and is a tried and true technique used in some “old-fashioned” recipes. The hot milk and melted butter add flavor and contribute to a pound cake-like texture.

vanilla and hot milk mixture stirred into the batter

STEP EIGHT: Pour batter into the prepared baking pan.

STEP NINE: Bake approximately 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out with just a few crumbs and the cake has pulled away from the edges of the pan.

PRO TIP:

I only needed to bake mine for 30 minutes but the baking time will depend on your individual oven.

batter poured into the baking dish then baked

STEP TEN: Cool the baked cake in the pan and dust the top of the cake with powdered sugar just before serving.

How To Serve

The next time you are looking for an easy vintage recipe, this milk cake is it! If you are looking to make this cake something a little bit extra, how about fresh berries, a scoop of vanilla ice cream and whipped cream on top of the cake?

More old-fashioned recipes that we love include our mayo cake and oatmeal cake.

Storage

ON THE COUNTER: Store this delicious hot milk cake covered on the counter for 3 to 4 days. 

IN THE FREEZER: You can also freeze the cake for up to 1 month, wrapped tightly in plastic wrap.

overhead shot of a baking dish of Milk Cakes sprinkled with powdered sugar in a baking dish

It’s amazing how delicious of a cake a few simple ingredients can produce. This moist hot milk cake recipe doesn’t even need frosting to finish it off as it comes out perfect, rich, and full of flavor every time.

FREQUENTLY ASKED QUESTIONS

Can I freeze this delicious cake?

This great recipe will keep in the freezer for up to a month.

What is the best way to eat milk cake?

This cake is perfectly yummy on its own but if you want to add fresh berries, ice cream, or whipped cream, they are all great choices to dress it up.

Do I have to keep the cake in the fridge after it is baked?

This old-fashioned hot milk cake will be fine on the counter for up to four days.

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close up shot of milk cakes dusted with powdered sugar on a wooden board

Milk Cake

5 from 1 vote
This easy milk cake recipe is an old-fashioned cake recipe that is packed with rich flavor and a soft, moist texture.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12

Ingredients
  

  • 4 large eggs, room temperature
  • cups granulated sugar
  • ½ cup light brown sugar
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup whole milk
  • ½ cup butter, unsalted
  • 1 tablespoon vanilla extract
  • powdered sugar, for dusting

Instructions
 

  • Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick baking spray and set aside.
  • In a medium mixing bowl at medium speed, beat eggs with a whisk attachment for 5 minutes, until very thick and light yellow.
  • With the mixer still running, gradually add granulated sugar and continue whisking for five additional minutes. The mixture will be thick and light in color.
  • Add brown sugar and mix a few minutes longer.
  • In a separate bowl, combine flour, salt, and baking powder. Add the dry ingredients to the egg/sugar mixture and beat at low speed just until combined.
  • Heat the milk and butter in the microwave (or on the stovetop) until the butter is melted and the milk is scalding hot.
  • Stir the vanilla extract into the milk mixture. Pour the hot milk mixture into the batter and beat at low speed until combined.
  • Pour batter into the prepared baking dish.
  • Bake approximately 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out with just a few crumbs, and the cake has pulled away from the edges of the pan.
  • Cool cake in the pan and dust with powdered sugar just before serving.

Notes

  • Milk cake has baking powder that helps with leavening, in addition to the eggs.
  • You can also cook this simple cake in a bundt pan!
  • Make sure your mixer is at medium speed for this step as this speed is needed to whip air into the eggs.
  • The low speed is needed so you don’t fling the mixture out of the bowl.
  • In the microwave, it took us 2 minutes 30 seconds to melt the butter and get the milk hot. If needed, you can heat for an additional 30 seconds depending on your microwave.
  • The hot milk helps break up the batter and is a tried and true technique used in some “old-fashioned” recipes. The hot milk and melted butter add flavor and contribute to a pound cake-like texture.
  • I only needed to bake mine for 30 minutes but the baking time will depend on your individual oven.

Nutrition

Calories: 315kcal | Carbohydrates: 51g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 290mg | Potassium: 160mg | Fiber: 1g | Sugar: 35g | Vitamin A: 359IU | Calcium: 77mg | Iron: 1mg
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