Hot Milk Cake is a recipe that’s been around for years. It’s an old-fashioned cake that whips up in minutes and needs merely a sprinkle of powdered sugar to be fabulous. It get’s its name from the addition of steaming milk as the last step in the batter prep. I often make it in the summer as a quick snacking treat and serve it after dinner with fresh berries and cream. It’s a delicate vanilla- infused sponge cake without all the effort.
That’s definitely my kinda cake.
I steep a whole vanilla bean in the hot milk for a while before adding it to the batter. The end result is a bean speckled cake that is sweet and light. The batter itself tastes exceptional and is so versatile. I’ve used it in bundt pans like here, as cupcakes like here, as a base for trifles and even just in a regular old 9 x 13 pan for convenience.
I glammed it up this week-end for a patio dinner. By glam I mean breaking out the bundt pan and adding a glaze. Sweet, dark, juicy local cherries are in season and I knew this would be the best vehicle to showcase them. They are one of this families favourite summer fruits and the season doesn’t last very long. Strawberries and blueberries are a second favourite but the cherries add a burst of summer flavor and sexiness to the cake.
Yup, that’s right, I just called my cake sexy.
The addition of the White Chocolate Glaze just puts it over the top. I found the recipe while searching on-line and I’m so glad I tried it. It’s made with the best white chocolate you can find and mascarpone cheese. Sounds crazy but the end result is a smooth and creamy glaze that’s out of this world. There was a wee bit left over and I greedily dipped the remaining cherries in it for a snack. Wow.
Happy Summer Everyone!
Hot Milk Cake
*adapted from Taste of Home
- 4 eggs
- 2 cups sugar
- 1 teaspoon vanilla extract
- one vanilla bean split and scraped
- 2-1/4 cups all-purpose flour
- 2-1/4 teaspoons baking powder
- pinch of kosher salt
- 1-1/4 cups whole milk
- 10 tablespoons butter, room temperature, cubed
- 250 grams mascarpone cheese
- 8 oz white chocolate, chopped
1. In a large bowl, beat eggs on high-speed for 5 minutes (don’t skimp on this step!) until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy and increased in volume. Beat in vanilla. Combine flour, salt and baking powder; gradually add to batter just until combined.
2. In a small saucepan, heat milk, vanilla bean, seeds and butter just until butter is melted and mixture begins to bubble slightly at the side of the pan. Steep for 20 mins or more. Reheat if needed (should be steaming slightly). Remove vanilla bean. Gradually add milk to batter, a few tablespoons at a time; beat just until combined
3. Pour into greased and floured 10 inch bundt pan. You can also use a 9 x 13 pan. Bake at 350 degrees until cake springs back when touched. Allow the cake to cool completely before glazing.
4. Heat the mascarpone in a bowl over a pan of simmering water (just until runny). Remove from heat and add chocolate. Stir until combined and smooth. Let the glaze sit for a few minutes to cool before pouring over the cake. Top with your favourite berry!