Hot Milk Cake - The Southern Lady Cooks

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:



Vanilla extract

All-purpose flour

Baking powder

Milk (I use 2% milk)


Frozen unsweetened raspberries



Recipe Feedback: “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.”-Nancy

“I loved this cake! I’ve been a baker for 60 years and this is one of the best plain cake recipes ever.”-Pat

Hot Milk Cake - The Southern Lady Cooks

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Print Recipe
5 from 6 votes

Hot Milk Cake

This is an old dessert that is easy to make and always delicious.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Cake, Dessert
Cuisine: American
Keyword: Hot Milk Cake
Servings: 8 servings
Author: The Southern Lady Cooks


  • 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

Raspberry Fruit Topping

  • 1 (12 ouncpackage frozen unsweetened raspberries
  • 1/2 cup white granulated sugar
  • 1/4 cup water
  • 2 teaspoons cornstarch


  • 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.

Raspberry 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.


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Recipe Rating


  1. 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!5 stars

    1. The Southern Lady says:

      So glad it was a hit!!

  2. 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!5 stars

    1. The Southern Lady says:

      Thank you so much for the kind words. We’re thrilled you enjoyed this recipe!

  3. Sylvia Loeding says:

    Is it freeze able

    1. The Southern Lady says:

      I have not tried freezing this cake but I think it would freeze ok, Sylvia.

  4. 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.5 stars

  5. Sue Erskine says:

    This does look very good. and very easy.. Must give it a try.. thank you for the recipe…

  6. Dreaming someone could make a cake diabetics could eat a piece of.

    1. All you have to is substitute the sugar for splenda

  7. Mrs Kim dalton says:

    Can someone tell me what is one cup equal to in fluid and grams please

    1. The Southern Lady says:

      Just google this. There are all kinds of charts on the internet showing this information.

  8. Pat Luffman Rowland says:

    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.5 stars

    1. The Southern Lady says:

      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.

  9. Karen McCausland says:

    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.

    1. The Southern Lady says:

      Mine is not usually very dense but maybe more dense than a regular cake.

  10. That cake looks good enough to eat.. 😉 Will definitely give it a try…

  11. Linda Eager says:

    This is one of my favorites. Easy to prepare and delicious with or without any toppings.