Hot Milk Sponge Cake
This hot milk sponge cake has a soft, spongy texture and is perfect with a cup of tea.
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.
More Cake Recipes
Hot Milk Sponge Cake
Ingredients
- 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
Instructions
- 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.
- Combine flour and baking powder in a small bowl. Gradually add to batter, beating at low speed until smooth.
- In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat on low speed, until just combined.
- 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.
I made this cake and my family loved it!!!
We’re so happy to hear that! Glad you enjoyed it!!
I don’t have a spring form pan. What other type of pan I use instead?
Sorry I have not tested to see if this works in other types of pans.
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!
oh nice idea! i love this cake too. i need to make it again soon
Does this really taste milky, cos i’m yet to try a cake that will give me that milky taste.
It doesn’t really taste milky. It just tastes like a soft moist sponge cake
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.
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!
I think it should be okay to reduce it though I haven’t tried.
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!
Glad it came out so well for you! I love the flavor of this cake
Can I use a bundt cake pan?
I’m not sure if it will rise properly in a bundt pan.
Hie
Got a bit confused on the ingredients
2-1/4 does this mean 2 and a 1/4 ?
yup!
I only have cake flour should I buy all purpose flour?
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
Thx Kirbie 🙂 planning to try this on my moms bday toppped wit some ganache and praline .. fingers crossed !
Aw, your mom is so lucky! Hope it turns out well.
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.
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.
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.
The “Hot Milk” caught my eye too! Saved to my “recipes to try” list. Thank you!
Hehe, I don’t know what it is about hot milk. But it’s a yummy cake. Hope you like it!
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 🙂
Yes try it! I tried a recipe I didn’t like either but I loved this one.
Yum, this looks delicious and super fluffy!
It was fluffy and delicious!