Got Milk Cake Food

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HOT MILK CAKE



Hot Milk Cake image

This simple, old-fashioned milk cake tastes so good it will surprise you! As I remember my mom's delicious meals, this dessert was always the perfect ending. Mom always used "a dash of this and dab of that" to come up with what we thought was "the best"! -Rosemary Pryor, Pasadena, Maryland

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 7

4 large eggs, room temperature
2 cups sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1-1/4 cups 2% milk
10 tablespoons butter, cubed

Steps:

  • Preheat oven to 350°. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter beating on 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 into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack.

Nutrition Facts : Calories 254 calories, Fat 9g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 154mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 0 fiber), Protein 4g protein.

HOT MILK CAKE



Hot Milk Cake image

This fluffy vanilla cake gets it name (and flavor!) from the scalded milk in the batter. Martha made this recipe on episode 705 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch layer cake

Number Of Ingredients 9

2 tablespoons unsalted butter, plus more for pans
3 cups all-purpose flour, plus more for pans
1 tablespoon baking powder
1 teaspoon salt
6 large eggs
3 cups sugar
2 teaspoons pure vanilla extract
1 1/2 cups whole milk
Chocolate Whipped Cream Frosting

Steps:

  • Preheat the oven to 325 degrees. Lightly butter and flour two 9-inch round baking pans; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, combine eggs and sugar. Beat until very thick and the batter falls from the whisk in a thick ribbon, 4 to 5 minutes. Beat in vanilla.
  • Meanwhile, heat milk and butter until simmering in a small saucepan. Add to the egg mixture in a slow, steady stream as you continue beating until combined. Gradually add dry ingredients and beat on low speed until just combined (or remove the bowl from the mixer and fold in dry ingredients until just combined). Pour the batter into the prepared pans. Bake until golden brown and starting to pull away from the sides of the pans, 55 to 60 minutes.
  • Remove from oven and cool on a wire rack for 15 minutes. Using an offset spatula or a knife, loosen cakes from pans. Invert onto a wire rack to cool completely. Re-invert one cake layer onto a serving plate; spread with 1 cup frosting. Top with remaining cake layer, spread frosting over the sides and top of cake to cover, and serve.

HOT MILK CAKE



Hot Milk Cake image

Hot milk cake is one of those classic, old-fashioned recipes that taste just as wonderful today as they did back in your grandma's day.

Provided by Kristina Vanni

Categories     Dessert     Cake

Time 45m

Number Of Ingredients 9

2 cups sugar
4 large eggs
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1 1/4 cups whole milk
1/2 cup unsalted butter
2 teaspoons vanilla extract
Powdered sugar , for dusting

Steps:

  • Gather the ingredients. Preheat the oven to 350 F. Grease a 9-x 13-inch baking pan and set aside.
  • In a large mixing bowl, beat the sugar and eggs until light and fluffy.
  • In a separate bowl, combine the flour, baking powder, and salt.
  • Gradually add the flour mixture to the egg mixture, beating on low until smooth.
  • In a small saucepan over medium heat, bring the milk and butter just to a boil.
  • Remove from the heat, then stir in the vanilla extract.
  • Gradually add the milk mixture to the batter, beating on low until just combined.
  • Pour into the prepared baking pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  • Cool on a wire rack.
  • When ready to serve, dust with confectioners' sugar.

Nutrition Facts : Calories 333 kcal, Carbohydrate 55 g, Cholesterol 85 mg, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, Sodium 304 mg, Sugar 37 g, Fat 10 g, UnsaturatedFat 0 g

GOT MILK CAKE RECIPE



Got Milk Cake Recipe image

I havent tried this cake yet. but, I love 3 milk cakes and this sounds very similar. I hope it's as good.

Provided by MARIA MAC

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 cup butter, softened
1 cup sugar
5 eggs
1 1/2 teaspoons vanilla
1 cup milk
3/4 cup sweetened condensed milk
1 (5 ounce) can evaporated milk
1 1/2 cups Cool Whip Topping

Steps:

  • Preheat oven to 350*.Spray a 13 x 9 inches pan with non-fat vegetable cooking spray.
  • Combine flour and baking powder; set aside. Cream butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Gradually add flour mixture, beating until well blended after each addition. Pour into prepared baking pan.
  • Bake until toothpick inserted in center comes out clean. About 30 minutes.Pierce warm cake with large fork at 1/2-inch intervals. Combine the three milk products. Pour slowly over top of cake. (Milk mixture will slowly be absorbed by the cake.) Cool completely. Cover.
  • REFRIGERATE 1 hour or until ready to serve. Frost cake with the whipped topping just before serving. Store leftover cake in the refrigerator.

Nutrition Facts : Calories 363.6, Fat 18.8, SaturatedFat 11, Cholesterol 141.8, Sodium 181.9, Carbohydrate 41.9, Fiber 0.4, Sugar 27.4, Protein 7.6

HOT MILK CAKE



Hot Milk Cake image

I originally found the comfortingly named "hot milk cake" in a collection of old New England recipes and have been using it ever since. Milk and butter give it a tender crumb with a sturdy texture and, unlike many traditional white cakes, which often can be dry, this hot milk cake is moist and flavorful. Hot milk cake is technically a sponge cake made with the addition of baking powder and a large amount of butter. The texture is stronger than most sponges-it stands up beautifully to buttercream-but still light and airy enough to absorb a syrup, without becoming gummy or grainy. That means you can flavor it in many different directions or serve it on its own with berries and whipped cream. Hot milk cake is often used as the base for wedding cakes. This is a challenging cake, in that there are a couple of steps you need to manage simultaneously. The key to success lies completely in temperature control, so it is crucial that you have an instant-read thermometer at the ready. Two separate mixtures that started hot are combined only when they have cooled to the same room temperature. Using a thermometer will help ensure the proper emulsification of the subtly special batter.

Provided by Food Network

Yield Makes two 6 inch cakes

Number Of Ingredients 8

1 1/3 cups (6 1/2 ounces) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup (4 ounces) unsalted butter, at room temperature
1/2 cup whole milk
1 1/2 cups (10 1/2 ounces) sugar
3 large eggs
1/2 teaspoon vanilla extract

Steps:

  • Liberally butter two 6-by-3-inch cake pans and dust with flour. Tap out the excess flour. Preheat the oven to 350 degrees F. Sift together the flour, baking powder, and salt into a bowl and set aside. In a saucepan over medium-low heat, combine the butter and milk and heat, stirring occasionally, until the butter is melted, 3 to 4 minutes. Alternatively, in a microwave-safe bowl, combine the butter and milk and microwave on high at 10-second intervals, stirring between each, until the butter is melted. Pour the milk mixture into a large bowl. Set aside and let cool to slightly above room temperature; an instant-read thermometer should register between 80 and 85 degrees F. You want the milk and butter to remain incorporated, so whisk the mixture occasionally and vigorously while it is cooling and up until you add it to the batter. In the top pan of a double boiler or in a bowl for a bain-marie, whisk together the sugar, eggs, and vanilla. Fit the top pan or bowl over (but not touching) simmering water in the bottom pan or a saucepan and gently warm the mixture, stirring, just until the sugar is dissolved and the thermometer registers 110 degrees F, about 10 minutes. Pour the egg mixture through a medium-mesh sieve into the bowl of a stand mixer. Fit the mixer with the whisk attachment and whisk on high speed until the mixture is light and fluffy and has cooled to slightly above room temperature (between 80 and 85 degrees F), about 10 minutes. (Note: The batter becomes more stable as the mixture cools; this is an important factor in creating a cake with good structure.) Stop the mixer. Add the sifted dry ingredients and mix until just incorporated, preferably by hand, lifting and folding in from the bottom center. Or, use the mixer set on low and whisk just until incorporated, about 5 seconds. Using a rubber spatula, scrape down the sides of the bowl and mix again just briefly by hand or machine. The batter should be smooth. Check the milk mixture to make sure it is fully cooled, then slowly pour it into the batter, whisking on low speed. Stop mixing as soon as the batter is well blended and smooth. Remove the bowl from the mixer, scrape down the sides of the bowl again, and fold by hand a few times with the spatula. Divide the batter between the prepared pans. Bake until the cakes are golden brown and a tester inserted in the center comes out clean, 30 to 35 minutes. Transfer to wire racks and let cool in the pans for about 20 minutes. When the cakes are cooled enough to handle the pans but still a tad warm to the touch, carefully run an offset spatula around the edges of the pans to loosen them, then invert the cakes onto the racks and remove the pans. Let cool for about 30 minutes longer. Wrap the cakes tightly in plastic wrap and refrigerate to ensure that the interiors are completely cooled before decorating, at least 1 hour or for up to 3 days. To freeze, wrap tightly in a second layer of plastic wrap and store in the freezer for up to 2 months.

TRES LECHES CAKE



Tres leches cake image

Bake a classic Mexican tres leches cake, sometimes called milk cake, for an afternoon treat or coffee morning - it gets its name from the three types of milk used

Provided by Cassie Best

Categories     Dessert

Time 1h15m

Number Of Ingredients 12

flavourless oil , for the tin
4 eggs , separated
200g caster sugar
1 tsp vanilla extract
200g plain flour
1 tsp baking powder
100ml milk
410g can evaporated milk
200ml sweetened condensed milk
300ml double cream
2 tbsp icing sugar
pinch cinnamon

Steps:

  • Heat oven to 180C/160C fan/gas 4. Lightly oil and line the base and sides of a 20cm square cake tin.
  • Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy, about 3 mins. Keep mixing while you add 150g of the sugar, a spoonful at a time, until thick and glossy.
  • In another bowl, mix the egg yolks, remaining sugar and vanilla (no need to clean the beaters first) for 2 mins, or until pale and foamy. Add the flour, baking powder and milk to the egg yolks, and use a spatula to fold everything together.
  • Add a large spoonful of egg white to the cake mix, beat together to loosen the mixture, then gently fold through the remaining egg whites with a large metal spoon (being careful not to over-stir so you don't knock out too much air), until you have a smooth batter.
  • Pour into the tin, smooth the top and bake for 40-45 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated milk, condensed milk and 3 tbsp of the cream.
  • Leave the cake to cool for 10 mins in the tin, then ease a knife around the sides. Poke holes over the surface with a skewer, then pour over half the milk mixture. After 5 mins or so, most of it should have soaked into the cake. Leave for another 5 mins, then transfer to a plate and pour over some of the remaining milk until it starts to leak a little. (Any leftover milk that won't soak into the cake can be served on the side.) Leave to cool.
  • Whip the remaining cream and icing sugar together until holding soft peaks. Spread the cream over the cake and sprinkle with a little cinnamon. Can be made and chilled a day ahead. Serve in squares with any remaining soaking milk.

Nutrition Facts : Calories 301 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium

MILK CAKE



Milk Cake image

This is a simple recipe-and especially easy in a well-seasoned cast-iron skillet. The result is a deliciously light, airy cake. -Suzanne Coelman, Rabun Gap, Georgia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 12

1/2 cup 2% milk
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup sugar
1/3 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter, softened
2 tablespoons 2% milk
1 cup sweetened shredded coconut

Steps:

  • Preheat oven to 350°. Scald milk by bringing it almost to a boil; set aside to cool. Combine flour, baking powder and salt; set aside. In a bowl, beat eggs until thick and lemon-colored; stir in vanilla. Gradually add sugar, blending well. On low speed, alternately mix in milk and dry ingredients. Pour batter into a greased 10-in. cast-iron or other ovenproof skillet. , Bake until cake springs back when lightly touched, 25-30 minutes. Remove cake and preheat broiler. Combine all topping ingredients and sprinkle over cake. Broil 5 in. from the heat until topping bubbles and turns golden brown. Serve warm.

Nutrition Facts : Calories 349 calories, Fat 15g fat (7g saturated fat), Cholesterol 90mg cholesterol, Sodium 220mg sodium, Carbohydrate 51g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.

HOT MILK CAKE



Hot Milk Cake image

Make and share this Hot Milk Cake recipe from Food.com.

Provided by MizzNezz

Categories     Dessert

Time 47m

Yield 10 serving(s)

Number Of Ingredients 7

4 eggs
2 cups sugar
2 1/4 cups flour
2 1/4 teaspoons baking powder
1 teaspoon vanilla
1 1/4 cups milk
10 tablespoons butter

Steps:

  • Preheat oven to 350°F.
  • Beat eggs on high until thick, (5 minutes).
  • Gradually add sugar and beat until light and fluffy.
  • Combine flour and baking powder.
  • Add to batter and beat on low until smooth.
  • Add vanilla.
  • In saucepan, heat milk and butter just until the butter melts.
  • Add to batter, beat until combined.
  • Pour into a well-greased 13x9 pan.
  • Bake for 35 minutes.
  • Test for doneness.

Nutrition Facts : Calories 408.9, Fat 14.8, SaturatedFat 8.7, Cholesterol 109.2, Sodium 227.4, Carbohydrate 63.3, Fiber 0.8, Sugar 40.1, Protein 6.5

GRANDMA'S HOT MILK CAKE



Grandma's Hot Milk Cake image

My mom's mom used to make this and our whole family has enjoyed it for many years My mom passed this recipe on to me and I will pass it along to my children. It is a light, moist and tasty white cake. I hope you enjoy this recipe as much as my family has!

Provided by Momma of two

Categories     Dessert

Time 40m

Yield 1 cake, 6-10 serving(s)

Number Of Ingredients 8

1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter
1/2 cup hot milk
2 eggs
1 cup sugar
1 teaspoon vanilla

Steps:

  • Sift together dry ingredients.
  • Add butter to milk; keep hot.
  • Beat eggs until thick and lemon-coloured (about 3 minutes at high speed on mixer).
  • Gradually add sugar, beating constantly at medium speed for 4 to 5 minutes.
  • Quickly add flour ingredients to egg mixture; stir just until blended.
  • Stir in hot milk mixture and vanilla: blend well.
  • Pour into a 9 x 1 1/2 " round pan.
  • Bake at 350 degrees for 25-30 minutes.
  • Cool cake in pan; about 15 minutes; then remove to rack.
  • Top with your favorite icing or: 1 1/2 cup icing sugar, add milk until creamy texture (about 3 tbsp) and a slpash of vanilla.
  • Enjoy!

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