There are few cakes that I really gravitate to, but when I do – it usually looks like this. Simple in design, and slightly dusted with powdered sugar.
I’ve never had much of a sweet tooth, but when I do, it had better be close to perfect in flavor and texture. This Hot Milk Cake does just that—tender crumb, sweet but not over the top, and just slightest of hint of vanilla.
While the frosting lovers in your house may disagree with this cake design, I promise you this will not disappoint them or anyone else you serve it to.
For this cake recipe – fairlife ultra-filtered milk is a must. It’s thicker and creamier than most milk without all the added fat. It also contributes to a much more tender crumb, and leans away from a light airy cake texture.
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
4 large eggs
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