My old-fashioned Hot Milk Cake recipe makes a dense yellow cake topped with a thick layer of chocolate fudge frosting. It’s a simple and easy cake, with no layering or decorating required. Recipe includes a how-to video!
Soft & Simple Hot Milk Cake
This old-fashioned hot milk cake is a must-share recipe from my grandmother’s recipe book. It’s a soft, but dense cake that reminds me of a cross between vanilla cake and pound cake. It’s topped off with a decadent fudgy frosting. I’ve re-created so many of my grandmother’s recipes (have you tried her apple dumplings?!), but this is definitely one of my family’s favorites!
There’s a lot to love about this cake, but it’s that thick, luscious, glossy, fudgy layer of chocolate frosting that really gets me. At first glance, the icing resembles a classic chocolate ganache, but it’s actually quite different. It’s very easy to make on the stove, and the end result is a smooth, glossy frosting that reminds me of fudge once it’s cooled.
My grandmother would make this for dessert every Sunday, but it would make a unique birthday cake or snacking cake as well. It’s also a perfect recipe for bakers who struggle with decorating, since the icing just gets poured on. So simple, yet so satisfying!
What You Need
This cake comes together with a few basic ingredients. You’ll need:
- Baking powder. I accidentally say baking soda in the video, but it’s baking powder you need.
- Eggs. For best results, make sure your eggs are at room temperature before you start.
- Milk. The star of the recipe! I prefer to use whole milk in this recipe and recommend you do the same for best results. An alternative or lower fat milk may result in a cake that’s a little dry.
- Chocolate. You’ll need some chopped unsweetened baking chocolate for today’s frosting. Many of you have asked if you can use cocoa powder instead of unsweetened chocolate. While I think this could work I’m not sure exactly how much you’d need.
- Butter. My grandmother’s original recipe used shortening in the frosting, but I prefer butter. You can use whatever you like!
SAM’S TIP: I made today’s cake in a bundt pan, but I use a 13×9 in my video. The recipe includes instructions for baking in either dish.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Hot Milk Cake
- Beat the eggs them until they are pale yellow and well-beaten.
- Add the sugar and vanilla extract.
- Whisk together your dry ingredients in a separate bow, then stir them into your egg mixture.
- Heat together the milk and butter until it comes to a boil, then stir this boiling hot milk mixture into your cake batter. Be careful not to splash yourself!
- Pour the batter (it will be thin!) into a prepared pan.
- Bake until golden brown and a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs! Let it cool before frosting.
SAM’S TIP: Switch to a spatula once you begin combining your wet and dry ingredients to avoid over-mixing your cake. An over-mixed cake will be dry.
Frequently Asked Questions
You can store this cake in an airtight container at room temperature for up to 5 days.
Yes! If you’re using weights, it will be the same amount. If you’re using cups, you’ll need to use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour.
Before we add the milk to the cake, we will scald (or boil!) it first. Most cakes use either cold or room temperature milk, so this cake is unique and certainly lives up to its name!
One of my sisters is known for cutting her slices of this cake extra wide on top and narrowed to practically nothing at the bottom to maximize her frosting to cake ratio. Smart!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Hot Milk Cake
Ingredients
- 4 large eggs
- 1 cup (236 ml) whole milk
- ½ cup (113 g) butter 1 stick, cut into pieces
- 2 cups (400 g) granulated sugar
- ¾ teaspoon salt
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder note: I say "baking soda" in the video but this is incorrect, you need baking powder.
- 1 teaspoon vanilla extract
FUDGE ICING
- 3 oz unsweetened chocolate chopped
- 4 Tablespoons unsalted butter¹ cut into 4 pieces
- ⅓ cup (80 ml) whole milk
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups (250 g) powdered sugar
Recommended Equipment
- Bundt Pan (or 9×13 baking pan)
Instructions
- Preheat oven to 350F (175C) and grease and flour a tube pan (you may instead make this recipe in a 13×9” sheet pan). Set aside.
- In the bowl of a stand mixer or in a large bowl using an electric mixer, beat eggs until well-beaten and pale yellow (about 30 seconds on medium speed).4 large eggs
- Add sugar and vanilla extract and stir until well-combined.2 cups (400 g) granulated sugar, 1 teaspoon vanilla extract
- In a separate bowl, whisk together flour, baking powder, and salt.2 cups (250 g) all-purpose flour, 2 teaspoons baking powder, ¾ teaspoon salt
- Gradually add flour mixture to egg mixture, stirring until combined.
- Combine milk and butter in a small saucepan and bring to a boil over medium/high heat. Set aside.1 cup (236 ml) whole milk, ½ cup (113 g) butter
- Add melted milk/butter mixture and stir until combined. Batter will be thin.
- Pour into prepared pan and bake 350F (175C) for 40 minutes (if using a 13×9” pan, cake will need to bake 25-30 minutes).
- If you made this cake in a 13×9" pan, allow to cool completely in baking dish. If you baked in a bundt pan, allow cake to cool for 15 minutes and then invert onto cooling rack. Allow cake to cool completely before covering with Fudge Icing.
FUDGE ICING
- Combine chopped chocolate, butter, and milk in a small saucepan over low heat. Stir frequently until chocolate and butter are completely melted².3 oz unsweetened chocolate, 4 Tablespoons unsalted butter¹, ⅓ cup (80 ml) whole milk
- Remove from heat and stir in vanilla extract and salt. Whisk in powdered sugar until fudge icing is smooth and glossy. Allow to cool, whisking frequently, until icing is cool and no longer runny, then pour over cake.³¼ teaspoon salt, 1 teaspoon vanilla extract, 2 cups (250 g) powdered sugar
- Allow icing to set and then slice and enjoy!
Notes
¹Butter in the frosting
My grandmother’s original recipe calls for shortening (like Crisco) rather than butter, and this seems to result in a slightly stiffer frosting. Feel free to use whichever you prefer or happen to have on hand. If the butter begins to separate, don’t panic, everything will come back together when you add your sugar.³A note on pouring the frosting
If you made this hot milk cake in a bundt pan, let the icing thicken a bit before pouring so it doesn’t just run off the sides. If you made this cake in a 13×9″ dish, I recommend leaving it in the dish (I never turn it out onto a cooling rack) and you may pour it as soon as you have your frosting ingredients all whisked together. The edges of the pan will contain the frosting and keep any excess from going anywhere!Storing
Store in an airtight container at room temperature for up to 5 days.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Judith F
Our mother used to make hot milk cake regularly and we love to make it, but we used a different chocolate frosting recipe. I want to try your recipe – could I make this as a layer cake? If so, I assume I would need to at least double the frosting – is that correct/
Sam
Hi Judith! You could make this into a layer cake. I’m not sure you’d need to double the frosting though. You may need a bit extra but without having tried it I can’t say for sure how much you’d need.
Kate
I’ve been making this same recipe for the cake since I can remember. It was passed down from grandma to my mom. It’s an absolute winner!! We always have it with a simple buttercream and chunks of semisweet chocolate on the icing but it’s just as good plain. Maybe I’ll have to try it with a fudge icing now!
Sam
The fudge icing really takes it to the next level! I think you’re going to love it! 🙂
Cheryl
From looking at dates on the comments this looks like a recipe you have reposted from a couple years ago. I think it would be nice to note this and perhaps mention any recipe improvements or new pictures you have added.
Sam
Hi Cheryl! It was published several years ago, the recipe is the same, as are the photos and the video. I just resurfaced it to the front of the blog since many people here are new and hadn’t seen it before, and the old recipes would be lost if they weren’t occasionally resurfaced. If I make changes they are always noted (see my chocolate cupcakes as an example). I hope that helps explain it 🙂
Carol
Sam, I live in an area that’s at about 4,0000 feet elevation. I’ve heard, especially for cake that I need to vary the recipes for that elevation. Do you know if that’s true for me or how that should be done for this recipe, for instance. I’ve baked cookies and it’s not seemed to make a difference but they are denser and don’t require a lit of rising.
Emily @ Sugar Spun Run
Hi Carol! Unfortunately we aren’t familiar with high altitude baking, so we can’t say how this recipe would need to be altered, if at all. Hopefully someone else can chime in and help 🙁
Patty Davis
First time making this hot milk cake. I’ll be taking it to my family reunion tomorrow so wish me luck. We will see how it turns out as I’ll have many cake lovers there to try my cake. Thank you for sharing your Grandmother’s recipe.
Debi
I ran out of unsweetened chocolate can I use another type of chocolate
Sam
Hi Debi! You could use a semi sweet chocolate or even semi sweet chocolate chips, just keep in mind that the frosting will be sweeter. 🙂
Karen
This is such a great recipe! I don’t have a vanilla cake recipe that is no fail for me…until now! They usually end up with a slight cornbread texture for me. But this one! SO good! My girls are 12 and 16 and you are their favorite baker. They’ve tried many of your recipes and haven’t had a fail yet. Many thanks for all your work on this site and especially for encouraging the next generation to try new things.
Sam
Thank you so much, Karen! I’m so glad everyone enjoyed it so much! 🙂
Rehab
amazing baker..all your cakes are so delicious 😋 you make it so easy 👍🏻👍🏻
Thank you Sam for sharing your wonderful recipes with us 🙏
Sam
Thank you so much! I’m so glad you have enjoyed everything. 🙂
Tracy
I put blueberries in it, wonderful tasting cake. Didn’t use icing.
Sam
I’m so glad you enjoyed it so much! 🙂
Chioma
Can two cups of flour be 250g? Even when leveled?
Sam
Hi Chioma! Yes, 2 cups of all-purpose flour is 250g, here is my guide on how to measure flour properly if that is helpful! 🙂
Jacquelyn
Hi Sam, can I use cocoa powder instead of unsweetened chocolate? That’s what I have on hand.
Sam
Hi Jacquelyn! I have honestly never tried it, but I’d be worried it would be too dry. Let me know how it goes if you do try it. 🙂
Cheryl
The frosting recipe is very similar to her Texas Sheet Cake frosting which uses cocoa. It is fudgey and delicious.
Ineke
Hi! I made the hot milk cake and not sure what happened. I followed the recipe too a t. I used a bunds cake for 40 minutes. It looked like it was ready to come out. I even used a cake tester. About 5 minutes, my cake sunk badly. I put it back in the oven for another 30 minutes. It was ok but not nice and fluffy.
Sugar Spun Run
I am so sorry that you experienced an issue, Ineke. From the sound of it, you may have overmixed your batter. When you do this, too much air gets incorporated, it rises, and then as it cools the air escapes causing the cake to sink. This could also be why your cake was dense and not fluffy. Regardless, I hope that it still tasted delicious.
Nick
Nice cake and frosting is perfect accompaniment.
Second time I made it used 11/2Tablespoons extra flour no sunken middle which was very minor the first time
NRS
Hi! For how many days can you store this at room temp? Also, is this something i can make a day ahead? Will it be just as good day 2? Thanks!!!
Sam
Hi! My grandmother always makes hers a day ahead, so long as you keep it covered at room temperature it will be perfect 🙂 I’d say it should be good for at least 5 days at room temp. Enjoy! 🙂
NRS
Sam, do you heat the milk and butter prior to combining the dry ingredients, so that it’s ready to add right after you add the dry to the egg and sugar mix? I’m confused by 4 and 6 in the recipe which seem to be the same. Thanks in advance for clarifying.
Sam
I’m so sorry for the confusion. I will make sure to update that. I typically make the egg mixture, mix together the dry ingredients then combine the egg mixture and dry ingredients and then go on to the milk and butter mixture. This way my egg/dry ingredient mixture is ready when the milk mixture is ready. 🙂
Michael Terndrup
Hi Sam I made this on Saturday with my MOM it was so fun and its so good hope you will see the photos on Instgran
Sam
I am so glad you enjoyed it so much, Michael! I just saw it! It looks awesome! Thanks for sharing. 🙂
MsTerryT
Hi Sam,
Thank you for sharing this recipe! I made it yesterday and it was wonderful. I used cocoa powder instead of the chocolate squares. The frosting tasted like old fashion fudge. The cake was a hit!
Sam
I’m so glad you enjoyed it so much! 🙂
AJ
Hi, Sam! 🙂 Just wondering if I can make the frosting using semi-sweet dark chocolate compound? It’s what’s currently available here. I plan to just decrease the amt of sugar afterwards.
Sam
Hi AJ! I honestly haven’t ever even seen chocolate compound but after researching it I would be worried the frosting wouldn’t taste nearly as good. 🙁
AJ
Hey, Sam! Just got back from the grocery store and I found unsweetened chocolate!! So excited to try this recipe now since all the other ones I got from you have been so good! 😊 Thanks for never getting tired of answering our questions!
Sam
Yay! I think you’ll love this one too. 🙂