These hot milk mini bundt cakes, also called hot milk cake or Great Depression cake, are simple to make with common pantry staples. You can bake them as individual mini bundts or in one large bundt pan for an easy, tender vanilla-scented cake.
If you enjoy the warm, comforting scent of scalded milk, this cake will be especially appealing. The texture is light and sponge-like, with a pronounced vanilla aroma that pairs beautifully with fruit or whipped cream.
Hot Milk Cake
Hot milk cake gained popularity during the Great Depression because it uses inexpensive, readily available ingredients yet produces an elegant dessert. Unlike many sponge cakes, this version is forgiving and straightforward to prepare.
The most important step is whipping the eggs until they’re voluminous and pale — that air is what gives the cake its light crumb. An electric mixer with a whisk attachment makes this step quick and reliable, though it can be done by hand if needed.
This cake is a lovely blank canvas for toppings. Serve it simply dusted with powdered sugar, or dress it up with fresh berries, a dollop of whipped cream, or a drizzle of glaze.
Key ingredients
- Butter
- Milk
- Eggs
- All-purpose flour
- Baking powder
- Vanilla paste or extract
Most of these items are pantry staples, which makes this an excellent recipe for times when shopping is limited. The result is a tender, lightly sweet cake that holds up well to a variety of garnishes.
Best way to heat the milk
Heat the butter and milk together in a small saucepan over low heat until the mixture is scalding hot but not boiling. You want the milk to be very hot so it helps set the batter and produce a fine, tender crumb.
Which pan to use
This batter is adaptable to many pans. Bake times will vary depending on size and shape: mini bundt pans bake more quickly, while a larger bundt or loaf pan takes longer. The recipe below includes timings for both individual mini bundts and a large 10-cup bundt pan.
The author has successfully baked this recipe in 8 mini bundt pans, a 9-inch round pan, a 10-cup bundt pan, and loaf pans. It’s a forgiving batter that performs well in different molds.
Serving suggestions
Serve simply with a light dusting of powdered sugar, or plate each slice with fresh berries and whipped cream for an elegant finish. The mild vanilla flavor works with fruit, compotes, or a subtle glaze.
Hot Milk Cake
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Ingredients
- 1/2 cup butter
- 1 cup milk
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 4 eggs, room temperature
- 1-1/2 cup sugar
- 2 tsp vanilla paste or extract
- powdered sugar to sprinkle
- fresh berries and whipped cream to garnish, optional
Equipment
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8 mini bundt pans or 1 large 10-cup bundt pan
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour eight mini bundt pans or a 10-cup bundt pan.
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Place the butter and milk in a small saucepan and heat over low heat until very hot and scalding but not boiling. Remove from heat and set aside.
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Sift together the flour, baking powder, and salt, then set the dry mix aside.
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In an electric mixer fitted with a whisk, beat the room-temperature eggs on high speed. Gradually add the sugar, a little at a time, then add the vanilla. Continue whipping until the eggs are pale yellow and thick, about 4–5 minutes.
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Fold the dry ingredients gently into the whipped eggs until just combined.
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Slowly pour the hot milk-butter mixture into the batter while stirring gently to combine.
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Divide the batter among the prepared pans and bake. Mini bundt pans typically take 25–30 minutes; a large 10-cup bundt pan may take 45–60 minutes. Bake until a tester inserted in the center comes out clean.
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Let the cakes rest in the pans for about 10 minutes, then invert onto a cooling rack and cool completely.
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Dust with powdered sugar and garnish with fresh berries and whipped cream, if desired, before serving.