Kirbie's Cravings

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

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


  • 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.


Recipe adapted from Sweet Revelations, originally from Taste of Home

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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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