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Hot Milk Cake
Hot Milk Cake – A classic cake that is a great way to use up extra milk that you have on hand! Made in less than an hour with simple ingredients, this is going to be a new favorite!
Classic cow’s milk is a favorite in our house and it seems like I can never keep enough of it stocked! Whether it is in cereal, oatmeal, mac and cheese, alfredo sauce, or even a glass of just milk, something about it is just so refreshing, creamy, and delicious. It just adds dimension to dishes and helps accentuate flavors. It’s a simple way to tap into your inner gourmet!
One of my favorite things to do when my milk is nearing the expiration date (or if I just have a sweet tooth) is to use it to make a hot milk cake. Now this classic American dessert is one that everyone needs to try making because it is SO simple, yet tasty. The secret to its magic is that you cook 1 cup of milk (I like to use whole milk) with butter in a pan over the stove before adding it into the batter. It may sound crazy, but what you get is a silky smooth cake! I love to serve it with a glass of 2% milk because it goes perfectly with a big slice of my hot milk cake!
To get everything I needed for this cake, I popped over to my local grocery store. They had a wide variety of dairy milks from local farms and I picked up some whole milk for the making the cake and some 2% for serving with the cake. It was easy to find, right in the dairy department by all of the other milks.
Something that’s worth noting is that this is a recipe that you can’t just substitute non-dairy beverages into. Dairy milk is naturally nutrient-rich with few alternatives being able to match the full list of nutrients that are found in milk such as calcium, phosphorus, protein, potassium, and B vitamins. Plus, I’ve found that using dairy milk delivers the consistency and flavor I’m looking for. Real milk has nutrients such as B vitamins (riboflavin, B-12, and niacin) which are needed to convert your food to energy and Vitamin A which helps maintain a healthy immune system.
Did you know that real dairy milk has just three simple ingredients? It’s just milk, vitamin A, and vitamin D with minimal processing! It’s very different some the ingredient list of some non-dairy alternatives that may include things such as salt, sugar, or thickeners such as gums. Even the sugar that you see on the nutrition label for a gallon of milk is naturally-occurring lactose unlike many types of non-dairy milk, like almond milk, which contain added sugars. Make sure to check and see if ingredients like cane sugar or cane juice are on the list, those are indicators of added sugars. Another great thing about dairy milk is that has the biggest bang for your buck in terms of nutritional value per penny of just about any other beverage. At about a quarter per serving, it beats out soy milk at $.44 per 8-ounce serving, almond milk at $.45 per 8-ounce serving, coconut milk at $.56, flax milk at $.61, and rice milk at $.79 (Sales data from IRI, calendar year 2017, and average online grocery prices for top markets and based on an average family size of 2.58 people per the 2010 US Census. Additional Reference: U.S. Department of Commerce Economics and Statistics Administration. U.S. Census Bureau, 2010 Census Summary.).
Now my favorite way to serve up this cake is topped with homemade whipped cream and with fresh fruit on top. It is a great way to add in a pop of color and a bit more creaminess to the dish. Whenever I make this cake, my husband and I always sit down and enjoy it over a glass of milk and a movie as a tiny at-home date night. It is a part of creating special memories with those that I care about and I hope that it will be a part of making memories for you too. Enjoy!
- 4 large eggs
- 2 cups sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup milk (2% or whole milk)
- 12 tablespoons butter
- Pinch of salt
- Preheat oven to 350 degrees.
- In a large bowl, beat eggs for about 5 minutes. Slowly add in sugar, vanilla extract, flour, baking powder, and salt.
- In a small saucepan, combine milk and butter. Cook over medium heat until butter has fully melted, stirring occasionally.
- Add butter and milk mixture into cake batter and beat until well combined.
- Transfer batter to 9"x13" pan and then place in oven for 35-40 minutes or until you can put a toothpick into the cake and it comes back dry.
Amount Per Serving: Calories: 342 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 94mg Sodium: 219mg Carbohydrates: 51g Net Carbohydrates: 0g Fiber: 1g Sugar: 33g Sugar Alcohols: 0g Protein: 5g