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Hot Milk Cake

Hot Milk Cake

Recently, my dad celebrated his birthday. These days, since I’ve discovered a love for cooking and baking, it only makes sense for me to bake something every time a family member or close friend has a birthday.

As long as I can remember (and probably since before I was born), my dad’s favorite cake has been this Hot Milk Cake. Known as such because, you guessed it, it uses hot milk as one of the main ingredients. It’s a slightly dense, moist cake, with a delicious caramelized frosting. Although it is fantastic fresh out of the oven, it’s even better if you let it sit for a few hours and allow the cake to soak up some of the frosting.


  • 2 eggs
  • 1 c granulated sugar
  • 1 c all-purpose flour
  • 1/8 tsp salt
  • 1 tsp baking powder
  • 1/2 c milk
  • 1 tbsp unsalted butter
  • 6 tbsp unsalted butter, melted
  • 2/3 c brown sugar
  • 1/4 c heavy whipping cream
  • 1/2 c unsweetened, shredded coconut
  • 1/2 c walnuts, chopped
  • 1/2 tsp vanilla extract

Cooking Directions

  1. Preheat the oven to 350° F.
  2. Line an 8″ square cake pan with parchment paper.
  3. Beat eggs until light and thick.
  4. Slowly add sugar.
  5. Beat with a spoon for 5 minutes, or 2 1/2 minutes with an electric mixer.
  6. Sift the flour, salt, and baking powder together, then fold into the egg and sugar mixture all at once.
  7. Heat the milk in a saucepan until it is hot but not boiling.
  8. Melt 1 tbsp of butter into the hot milk.
  9. Add all at once to mixture. The folding in of dry ingredients and adding milk should take only 1 minute.
  10. Pour the cake batter into the prepared pan.
  11. Bake for 30 minutes.
  12. To make the frosting, combine 6 tbsp of melted butter, brown sugar, cream, coconuts, walnuts, and vanilla extract.
  13. Spread the frosting over the warm cake.
  14. Brown the top of the frosted cake lightly in a broiler.
  15. Enjoy!


10 Responses

  1. Your cake looks absolutely amazing. Great job!

    Wendy´s last blog post… Polenta-style Teff Wedges, two-ways.

  2. Does the hot milk do something different chemically than cold milk?

    Nate´s last blog post… Broiled Salmon Collar Recipe

  3. Yet again I am annoyed that none of this will make its way into the office…

  4. Wendy – Thanks!

    Nate – I would assume so, though I’m certainly not about to waste the ingredients to test making the cake with cold milk.

    jlo – This was made for my dad’s birthday, so it all went to my dad… sorry. 😉

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  8. I don’t think I’ve ever heard of a hot milk cake though I’ve heard of a cake recipe in which boiling water is poured over the ingredients.

    It sounds delicious though I do have some questions about the ingredients list: whipping or table cream, shredded, dessicated or fresh, sweetened or unsweetened coconut. And do you chop the walnuts coarsely or finely, or does it matter?

  9. A_Boleyn – You can tell this is a really old recipe/blog post from how well I wrote the recipe! 😉

    Whipping cream, desiccated unsweetened coconut, I usually chop the walnuts coarsely but it probably doesn’t matter that much. I’ve also updated the recipe to reflect those details.

  10. Thank you for the clarification. It looks worth giving a try. 🙂

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