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Hot Milk Cake Recipe - This vintage sponge cake recipe is simple yet spectacular! Yum!
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5 from 5 votes

Vintage Hot Milk Cake Recipe

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 8
Author: Colleen Kennedy


  • 3 eggs if extra large 4 eggs if regular sized
  • 2 cups sugar
  • 1 stick of butter 1/2 cup
  • 1 cup DairyPure whole milk
  • 2 TBS DairyPure heavy cream
  • 1 TBS vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 tsp salt
  • Caramel optional
  • Pomegranate Arils optional
  • Other optional toppings include: powdered sugar mocha frosting, vanilla frosting, fruit, etc


  • Preheat oven to 325 degrees.
  • Grease a bundt pan (or spring form pan) very well with spray or butter/flour.
  • Combine eggs and sugar in your mixing bowl and mix on medium for 4-5 minutes or until batter has doubled in size and is nice and fluffy.
  • Meanwhile, melt your butter in a saucepan over medium heat, add in milk, cream and vanilla and allow it to just come to a simmer, then immediately lower heat to low. Whisking often.
  • Allow it to bubble for 2 minutes.
  • With mixer running, slowly drizzle in the hot milk mixture.
  • Once that is fully incorporated, add in your flour, baking powder and salt (premix ahead of time), add it in in 3 increments. Scrape down sides of bowl and when mixture is fully incorporated, pour it into your greased bundt pan and bake for 50 minutes.
  • Check cake, if tester comes out clean, remove it from the oven. If not bake another 5 minutes. Repeat process until fully cooked.
  • Allow cake to cool for 10-15 minutes, then carefully remove it (you may want to run a butter knife around gently just in case).
  • Allow cake to cool if you decide to add icing.
  • Serve warm or at room temperature.
  • If you decide to drizzle with caramel like i did, just pour it over-top, so good! Warm your homemade or store-bought caramel sauce up just a bit before drizzling over-top