HOT MILK CAKE
This Hot Milk Cake is an old fashioned recipe that never disappoints. It is wonderful with a cup of coffee or a tall glass of milk. This cake is so easy to make, it’s perfect if you need a quick dessert. Serving it with any kind of fruit only makes it better… if that is even possible. This is just a great old-fashioned cake that everyone loves.
Ingredients need for Hot Milk Cake:
Eggs
Sugar
Vanilla extract
All-purpose flour
Baking powder
Milk (I use 2% milk)
Butter
Strawberry Topping Ingredients:
Fresh or frozen strawberries
Water
Cornstarch
This cake is a classic for reason and makes a wonderful birthday cake. As you can see it is made with super simple ingredients and has a very light texture. It is moist and delicious and super versatile. Yes, this cake is made with hot milk.. and that is what makes it unique, however do not substitute the milk with buttermilk. I use 2% but you can use whole milk too.
What is the history of Hot Milk Cake?
This cake recipe goes as far back as the early 1900’s and was made popular during the Great Depression. In a time when people stretched their ingredients down to the last drop, this cake was popular. This cake was a good way to use up the last bit of milk before it ruined.
Can you freeze this cake?
Yes, you can freeze this cake. You will want to let the cake fully cool and then double wrap it in plastic wrap and it will keep for around 3 months.
Do you top this cake with anything?
We love this cake with powdered sugar or with fruit. It’s wonderful as a shortcake too. Check out this delicious recipe for a strawberry version! This cake is very versatile, you could put a caramel sauce on it too. Just a wonderful all around white cake.
“I printed this recipe many months ago with the intention of making it soon; however, the opportunity didn’t arise until today! I had extra eggs to use before a very near expiration date, so today was the day! I was skeptical about this recipe because of the “hot milk”, but pleasantly surprised of the outcome. I had fresh blueberries to use as well, so I made a blueberry sauce to serve with a slice of cake. Oh my word was it good!!! I have made many recipes of yours and I’m so happy to have found you! Thank you for this recipe…well worth the wait!” – Dee
“Just made this on a whim. Easy and wonderful and light. I was a little concerned with how soupy the batter was before baking, but I needn’t have worried. This will be my go-to white cake. I can imagine it as birthday cupcakes or topped with fruit for the Fourth. So happy I found you and thankful for this delightful recipe!”
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Hot Milk Cake
Ingredients
- 4 eggs
- 1 3/4 cups sugar
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1 1/2 cups milk I use 2% milk
- 10 tablespoons butter
Strawberry Fruit Topping (if using frozen)
- 1 (12 ounce package frozen strawberries)
- 1/2 cup white granulated sugar
- 1/4 cup water
- 2 teaspoons cornstarch
Instructions
- Beat the eggs with a mixer until lemon colored. Add sugar and vanilla and continue mixing. Whisk together the flour and baking powder and add to the batter. Combine milk and butter in a pan on top of the stove and heat just until butter is melted. Pour into cake batter and mix until smooth.
- Spray a 9 x 13 baking pan with cooking spray. Spread batter in pan and bake in preheated 350 degree oven about 35 minutes or until center is done. You can top with fresh fruit or use canned or frozen with this cake.
Fruit Topping Directions
- Combine ingredients and bring to boil on top of stove. Cook until thickens like a sauce. You can do this with any frozen fruit. No need to thaw first.
Notes
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I can just imagine what this cake would be like to sub out fresh peaches for the strawberries and continue with everything else! Served warm and topped with some homemade whipped cream – oh yeah – I bet it’d knock your socks off! Luckily, I put up some fresh peaches this summer so guess what’s for dessert this evening?! Of course, you ladies realize that when my bathroom scale jumps up 5 lbs I’m gonna be blaming you for it, right?
HAHA! You can blame us! Hope you love the cake!
I made this cake and discovered something from a mistake I made…I thought I had a 13×9” pan and had forgotten it was out on loan. So I baked it in a jelly roll pan.
I did not intend on rolling the cake. But when it cooled, it seemed so pliable that I gave it a try.
I spread a very thin layer of ganache and it rolled right up beautifully. After it chille, it sliced like a dream. Huge hit!!
OH MY GOSH! Christina.. thank you SO MUCH for sharing this. I am going to try it. See.. this is why we love our people so much, they share how they use our recipes and it helps us too.
Great idea, Christina! You could use any number of fillings inside it – even a custard filling, then roll it up, dust it with some powdered sugar and serve a warm fruit sauce over the top with a dollop of whipped cream! Color me there!
Do you serve the strawberry topping hot or do you bring it to room temperature?
You can do either, I like it warm.
It looked good, but we didn’t like it.
For 1, it was very heavy!
2, it rose beautifully, it was over the top of the pan! Then it fell! It wasn’t in any draft or cool spot. I’ve many many cakes in my 73 years, and not one ever fell! I was disappointed wasting all those ingredients!
Will never make ANY of your recipes!
Aww Betty.. what a shame to be so sour over a recipe you had a problem with.. just so you know.. it’s not the recipes fault you had an issue… this recipe has been around for YEARS! If you read the comments others made it just fine.
You really didn’t have to be so rude. This is a very laid back, peaceful place for recipes that have been made for years. Negativity has no place here.
Thank you Maria. It’s amazing to me when people get so upset about a recipe.
Amen. Don’t bring negativity. Keep it to yourself!
Betty Jane.. I RARELY ever reply to comments but I think you need to take a “chill pill”…here’s a wonderful quote from Lady Dorothy Nevill that I live by every day…”The art of conversation lies not only in saying the right thing at the right time, but, far more difficult, in leaving unsaid the wrong thing at the tempting moment.”
I honestly can’t wait to make this cake…I’m also a senior citizen and I still remember the babysitter we had as kids loved to bake and she would make us this fabulous cake that had warm milk in it and I can’t wait to try this recipe to see if it tastes similar to the one she would make for us.
Thank you Jan! I appreciate the comment and you are correct… people can be so rude over a recipe. Hope you enjoy it!
Would this work with egg substitutes?
I would have no idea as I have only made this cake the way the recipe as written. Thanks!!
I printed this recipe many months ago with the intention of making it soon; however, the opportunity didn’t arise until today! I had extra eggs to use before a very near expiration date, so today was the day! I was skeptical about this recipe because of the “hot milk”, but pleasantly surprised of the outcome. I had fresh blueberries to use as well, so I made a blueberry sauce to serve with a slice of cake. Oh my word was it good!!! I have made many recipes of yours and I’m so happy to have found you! Thank you for this recipe…well worth the wait!
So glad it was a hit!!
Just made this on a whim. Easy and wonderful and light. I was a little concerned with how soupy the batter was before baking, but I needn’t have worried. This will be my go-to white cake. I can imagine it as birthday cupcakes or topped with fruit for the Fourth. So happy I found you and thankful for this delightful recipe!
Thank you so much for the kind words. We’re thrilled you enjoyed this recipe!
Is it freeze able
I have not tried freezing this cake but I think it would freeze ok, Sylvia.
This is my all time favorite cake. My grandmother made this same recipe. i am 65 and have been making it since i was old enough to bake. Really good to use in strawberry shortcake.
This does look very good. and very easy.. Must give it a try.. thank you for the recipe…
Dreaming someone could make a cake diabetics could eat a piece of.
All you have to is substitute the sugar for splenda
Can someone tell me what is one cup equal to in fluid and grams please
Just google this. There are all kinds of charts on the internet showing this information.
I loved this cake! I’ve been a baker for 60 years and this is one of the best plain cake recipes ever. It reminds me of a cake my mother often made that I’ve never been able to duplicate. Thank you.
Thank you so much Pat. So happy you are enjoying this recipe. Happy to have you on the site and have a great week ahead.
I had a question about the texture of the cake. I made it yesterday & it was very dense & more solid than a regular cake. I really liked it (I used frozen strawberries) but was just wondering if this was what it should be or if I did something wrong & mixed it too long or something. Thank you.
Mine is not usually very dense but maybe more dense than a regular cake.
That cake looks good enough to eat.. 😉 Will definitely give it a try…
This is one of my favorites. Easy to prepare and delicious with or without any toppings.