Hot Milk Cake
Every since I saw the recipe for “Hot Milk Cake” I wanted to try it. It just looked so good! I had to play around with it a bit though, I halved the recipe, doubled the vanilla, and added cinnamon and salt. The cake was delicious! It’s definitely my favorite vanilla cakes so far. I frosted it with a cooked frosting from Betty Crocker. You might be hesitant about using a frosting with flour in it, but it’s really dreamy. I would say it’s less buttery than Swiss Meringue Buttercream and less sweet than American Buttercream, but super creamy.
Ingredients: Hot Milk Cake (adapted from here)
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup and 2 tablespoons all-purpose flour
1 and 1/4 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup plus 2 tablespoons 2% milk
5 tablespoons unsalted butter
Cooked Frosting (from here)
1 cup milk
1/3 cup all-purpose flour
1 cup powdered sugar
1/4-1/2 teaspoons ground cinnamon *optional
1 cup butter, softened
1 teaspoon vanilla
Recipe: Hot Milk Cake
Preheat oven to 350F.
In a large bowl, beat eggs on high speed for 5 minutes or until thick and pale yellow.
Gradually add sugar, beating until mixture is light.
Beat in the vanilla.
Combine flour, baking powder, and cinnamon; gradually add to batter; beat at low speed until smooth.
In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.
Pour batter into an 8×8 pan lined with parchment paper and bake for 30-35 minutes, or until a toothpick comes out clean.
Stir milk and flour in 2-quart saucepan until blended. Heat over medium heat until thickened.
Cover and refrigerate about 25 minutes or until cool.
Beat butter, powdered sugar, cinnamon, and vanilla in medium bowl on medium speed until smooth. Gradually beat in flour mixture until blended.