This tender, airy, fluffy Vanilla Hot Milk Cake measures in at two inches tall. The addition of whole milk makes it extra flavorful without being dense and adds a beautiful, slightly crunchy top crust. I love it when a cake is so delicious that it doesn’t need any frosting. It’s no surprise that this is one of my favorite vanilla cake recipes.
Vanilla Hot Milk Cake
(from King Arthur Flour)
Makes one 9×13 inch cake, about 2 dozen servings
2 cups (14 ounces) sugar
4 large eggs
1/3 cup (2 3/8 ounces) canola oil
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla extract
4 tablespoons (2 ounces) butter
1 cup (8 ounces) milk
- Preheat the oven to 325°F. Lightly grease a 9″ x 13″ pan that’s at least 2″ deep.
- Beat the eggs and sugar together until they’re light and fluffy, about 2 minutes at medium-high speed using an electric or stand mixer.
- Slowly beat in the canola oil.
- In a separate medium size bowl, whisk together the flour, salt, and baking powder.
- Add the flour mixture to the egg mixture and mix at medium speed. Scrape the bottom and sides of the bowl, then beat again, to fully incorporate any sticky bits.
- In a saucepan set over medium heat, bring the butter and milk just to a boil. Add the vanilla. Remove the pan from the heat, and stir the mixture until the butter is completely melted.
- Slowly add the hot milk mixture to the cake batter, mixing until everything is well combined. Scrape the bowl, and mix briefly, just until smooth.
- Pour the batter into the prepared pan.
- Bake the cake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean, and the top feels set.
- Remove the cake from the oven, and place it on a rack to cool.
- Serve in squares, as is. Or top with icing or caramel sauce.