Hot Milk Sponge Cake

photo of a slice of Hot Milk Sponge Cake on a plate
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.
photo of the cake with pieces removed
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…
photo of a slice of sponge cake
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.
Hot Milk Sponge Cake

Hot Milk Sponge Cake

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Servings: 8

This cake comes out of the oven soft, sweet, and with a wonderful spongy texture.


  • 4 eggs
  • 2 cups sugar
  • 1 tsp vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2-1/4 tsp baking powder
  • 1-1/4 cups fat free milk
  • 10 tbsp butter cubed


  1. Preheat oven to 350°F. 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.


Recipe adapted from Sweet Revelations, originally from Taste of Home

All images and content are © Kirbie's Cravings.

32 comments on “Hot Milk Sponge Cake”

  1. Yum, this looks delicious and super fluffy!

  2. 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 🙂

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

  4. 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 😉

    • 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. 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 🙂

    • 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. 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

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

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

  9. Hie

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

  10. Can I use a bundt cake pan?

  11. 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!

  12. 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!

  13. Hi,
    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 🙂

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

  15. 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!

  16. I don’t have a spring form pan. What other type of pan I use instead?

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