Hot milk cake has America in a chokehold

MEMPHIS, Tenn. (Youdle) – Hot Milk Cake may not be as widely known as other classic desserts, but it has been quietly gaining attention for its simple ingredients and soft, tender texture. Often described as a no-frills cake, it relies more on technique than on rich add-ins or heavy frosting.

What sets Hot Milk Cake apart is its use of a neutral oil rather than butter. Bakers note that oil coats flour proteins more evenly, which can result in a softer crumb. The cake’s structure, however, depends heavily on how the eggs are handled.

Whisking the eggs until they become pale, thick, and noticeably increased in volume creates the base for the cake’s light texture. That aeration helps the batter hold its shape during baking, giving the finished cake a gentle lift without the need for complicated steps.

• Ingredient note: Neutral oil contributes to a tender, even crumb.
• Technique note: Fully whipped eggs help support the cake’s structure.

For home bakers curious about trying something slightly different from standard sponge or butter cakes, Hot Milk Cake offers a straightforward option that doesn’t require specialty tools or ingredients.

If you’re planning to make it, Youdle can help you compare prices and find nearby stores that carry the ingredients you need.

For the full recipe and detailed baking instructions, got to Serious Eats.

Have thoughts on Hot Milk Cake or a variation you like? Join the conversation in the Youdle Community!!