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Hot Milk Cake


Hot Milk Cake

Patricia Reitz

Today I'm going to share an old fashioned recipe for Hot Milk Cake.  I don't know why it's fallen off the grid, but this is my attempt to put it back.  So simple and satisfying.  It's sweet and really doesn't need any frosting, but I love to serve it with macerated strawberries and a dollop of freshly whipped cream.  I promise you will not be disappointed with this one.   

Items used to make this recipe:

Hot Milk Cake

Printable Recipe


  • 2 1/4 cups all purpose flour

  • 2 1/4 teaspoons baking powder

  • 1/4 teaspoon fine salt

  • 1 1/4 cups whole milk

  • 10 tablespoons unsalted butter

  • 4 eggs, room temperature

  • 2 cups granulated sugar

  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350F.

  2. Spray a 9x13-inch cake pan with Baker's Joy; set aside.

  3. In a small bowl, whisk together the flour, baking powder, and salt; set aside.

  4. In a small saucepan, heat milk and butter just until butter is melted; set aside.

  5. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs on high speed for a full 5 minutes until very light yellow in color.

  6. Add the sugar and vanilla; mix until combined.

  7. Add flour mixture; mix until combined and smooth.

  8. Slowly add the milk mixture; mix until combined and smooth.

  9. Pour batter into prepared cake pan.

  10. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.

  11. Cool completely on a wire rack before cutting. Serve with fresh fruit and whipped cream. Makes 12 servings.

To macerate strawberries:  toss sliced strawberries with granulated sugar to taste; stir well and refrigerate for at least 30 minutes until they darken and turn nice and juicy.