I don’t know why, but just the name hot milk made this cake sound so appealing to me. Images floated in my head of a simple, soft and delicious sponge cake.

I tried making a hot milk sponge cake once before. I was disappointed with the result. It looked so beautiful but it tasted dry and not at all like I imagined.

This recipe seemed promising so I tried again. I was a little sloppy making it so my cake didn’t bake up as pretty as I wanted, but it tasted as wonderful as I imagined. I won’t share how much of the cake I ate myself in one sitting. I’ll just let you know it was a lot…

This is one of my favorite cakes I’ve made. Soft, sweet, spongy. I still don’t really know what the hot milk does to affect the cake. I just know I love this cake and will be making it again. If you’re a fan of sponge cakes or chiffon cakes, definitely give this a try.

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Hot Milk Sponge Cake


4 eggs
2 cups sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1-1/4 cups fat free milk
10 tablespoons butter, cubed


1. Preheat oven to 350F. In a large bowl of a stand mixer, using the wire whip attachment, beat eggs on high speed for 5 minutes or until thick, at least double the size, and egg mixture turns a lighter yellow color. Gradually add sugar, beating until mixture is light and fluffy (about 2-3 more minutes). Beat in vanilla.
2. Combine flour and baking powder in a small bowl. Gradually add to batter, beating at low speed until smooth.
3. In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat on low speed, until just combined.
4. Pour into a greased 10-in. spring foam pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely before cutting and serving.

Adapted from Sweet Revelations, originally from Taste of Home


30 Responses to “Hot Milk Sponge Cake”

  1. Kay — May 17, 2012 at 5:41 am

    Yum, this looks delicious and super fluffy!

    • Kirbie replied: — May 17th, 2012 @ 10:42 am

      It was fluffy and delicious!

  2. Connie — May 17, 2012 at 8:52 am

    I once tried making a hot milk sponge cake to make a Boston Cream Pie. It wasn’t very good, dry and lacked flavor. I’m going to try this version next time :-)

    • Kirbie replied: — May 17th, 2012 @ 10:41 am

      Yes try it! I tried a recipe I didn’t like either but I loved this one.

  3. An — May 17, 2012 at 2:15 pm

    The “Hot Milk” caught my eye too! Saved to my “recipes to try” list. Thank you!

    • Kirbie replied: — May 18th, 2012 @ 10:30 am

      Hehe, I don’t know what it is about hot milk. But it’s a yummy cake. Hope you like it!

  4. Lindsey W.B — May 17, 2012 at 3:16 pm

    Does the milk have to be fat-free? I only have whole milk, but I wonder if the fats will affect the cooking at all? Honestly I can only imagine a richer flavor ;)

    • Kirbie replied: — May 18th, 2012 @ 10:31 am

      I’m pretty sure it will be fine and just make the cake richer. The original recipe said 1 or 2%. I had fat free in my house. But I think whole milk should be fine.

  5. Ann P. — May 17, 2012 at 4:14 pm

    I think yours looks very pretty; I’m not sure what you were talking about! I love that this is such a simple but still delicious recipe :)

    • Kirbie replied: — May 18th, 2012 @ 10:31 am

      Some parts didn’t quite rise properly and it was a little uneven. I got a bit lazy when mixing it all together and spilled a bunch of milk. I’m glad it still turned out right.

  6. Carol — May 24, 2012 at 1:11 am

    wow it looks yum! do you think i can top this with some chocolate ganache and it would hold the shape. Also do you think i wud have to moisten the layers with sugar syrup on layering or its moist and soft enough on its own

    • Kirbie replied: — May 24th, 2012 @ 8:32 am

      It’s sturdy enough to hold chocolate ganache. I don’t think you need sugar syrup and it is pretty moist and soft on its own.

  7. Carol — May 24, 2012 at 11:27 pm

    Thx Kirbie :) planning to try this on my moms bday toppped wit some ganache and praline .. fingers crossed !

    • Kirbie replied: — May 25th, 2012 @ 7:58 am

      Aw, your mom is so lucky! Hope it turns out well.

  8. Esme — December 4, 2012 at 11:52 am

    I only have cake flour should I buy all purpose flour?

    • Kirbie replied: — December 4th, 2012 @ 12:06 pm

      I have only tried this recipe with all purpose flour. Cake flour is a little different and I don’t know if it will work

  9. Rudo — January 2, 2013 at 4:42 pm


    Got a bit confused on the ingredients
    2-1/4 does this mean 2 and a 1/4 ?

    • Kirbie replied: — January 2nd, 2013 @ 5:07 pm


  10. Layal — February 8, 2013 at 9:22 am

    Can I use a bundt cake pan?

    • Kirbie replied: — February 8th, 2013 @ 9:29 am

      I’m not sure if it will rise properly in a bundt pan.

  11. Michelle — March 15, 2013 at 11:25 am

    I just made this and it did come out perfectly! I did add a little salt and a touch of lemon extract. Made it for strawberry shortcake. This was the third recipe I tried and the one I’m keeping!! Thank you!

    • Kirbie replied: — March 15th, 2013 @ 10:59 pm

      Glad it came out so well for you! I love the flavor of this cake

  12. Karen — June 10, 2013 at 3:01 pm

    Hmm 2 cups of sugar sounds a bit too sweet for me >< Is it possible to reduce the amount of sugar used in this recipe? Thanks!

    • Kirbie replied: — June 10th, 2013 @ 4:02 pm

      I think it should be okay to reduce it though I haven’t tried.

  13. Asma — August 23, 2013 at 2:34 pm

    This looks yummy and fluffy. Do you think I can use orange -zest and juice? If so how do incorporate it in the recipe.

    Thanks :)

    • Kirbie replied: — August 24th, 2013 @ 11:28 am

      definitely yes on the orange zest. Just add it to the batter near the end. I don’t know about juice. it might make the batter have too much liquid.

  14. Chichi — October 23, 2013 at 4:21 am

    Does this really taste milky, cos i’m yet to try a cake that will give me that milky taste.

    • Kirbie replied: — October 23rd, 2013 @ 10:54 am

      It doesn’t really taste milky. It just tastes like a soft moist sponge cake

  15. Amanda — August 21, 2014 at 5:20 am

    I just made this and it is just a lovely cake! What a nice recipe. It’s definitely a keeper. 

    I steeped a couple of cardamom pods in the milk and made a honey whipped cream to fill it and it was a really delicious flavor and texture. 

    Thank you!

    • Kirbie replied: — August 21st, 2014 @ 10:43 am

      oh nice idea! i love this cake too. i need to make it again soon

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