Egg-free Hot Milk Cake Recipe
This eggless cake is buttery rich, delicious and so flavorful you cannot stop on one slice. The goodness of flavors strikes you right when you take in the first bite and it melts in your mouth.
Servings: 6
Calories: 214kcal
Ingredients
- 140 grams All-Purpose Flour
- ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- A Pinch Table Salt
- 100 grams Powdered Sugar
- 1.5 Teaspoon Pure Vanilla Extract
- 150 ML Hot Milk (not boiling)
- 40 grams Unsalted Butter
Instructions
- Measure and sift the dry ingredients in a large bowl.
- Line a 5-inch or 6-inch round cake pan with parchment paper or oil-flour method and preheat the oven at 350°F/180°C for 10 minutes.
- Measure the milk and butter in a heat safe bowl.
- Heat the bowl till they both are mixed and the milk is hot. Add Vanilla Essence and mix.
- Add the hot milk-butter mixture to the dry ingredients and mix till combined.
- Once you add the milk-butter mixture to the dry ingredients you have to be quick. Do not overmix the batter.
- Transfer the batter to the lined pan and bake for 30-35 minutes at 320°F/160°C
- Keep a check in the last five minutes and take out the cake when the toothpick comes out with few crumbs.
- Let cool for an hour before demoulding and serving.
Video
Notes
If using salted butter, skip the salt.
This cake gets a rich flavor due to the addition of hot milk and butter mixture. Do not let the milk cool down.
You may substitute oil for butter but you will not get the rich flavor this cake has with the presence of butter.
