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+ servings
Hot Milk Cake
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Hot milk cake is a delicious traditional cake from the Mid-Atlantic region of the United States, that is topped with mocha icing.
Course: Dessert
Cuisine: American, Vegetarian
Servings: 8 people
Author: Sarah-Eden Dadoun
For the cake
  • 2 cups flour
  • cup sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 4 large eggs (at room temperature)
  • 3 tablespoons vegetable oil
  • 1 cup whole milk
  • 6 tablespoons butter , cut into small pieces
  • 2 teaspoons vanilla extract
For the mocha icing
  • 7 tablespoons unsalted butter
  • 4 tablespoons cocoa powder
  • 3 tablespoons strong coffee
  • 1 tablespoon vanilla extract
  • 3 cups icing sugar (approximately)
  1. Preheat the oven to 350 F / 170 C.

  2. Sift together flour and baking powder. Set aside.
  3. Line a spring form pan (8-inch / 20 cm diameter), with a minimum depth of 2 inches (5 cm), with parchment paper.

  4. Heat the milk and butter in a saucepan over medium heat until very hot but not boiling. Then add the vanilla extract.
  5. While the milk is cooking, in the bowl of a stand mixer, beat the eggs, sugar and salt together until they have tripled in volume (about 4 minutes).
  6. Gradually add the oil and beat slowly until completely incorporated.
  7. Gently add the flour to the egg and sugar mixture in three parts and gently fold in with a spatula. Do not mix too much as the cake would become dense.

  8. Add the hot milk and butter into the dough and mix gently with a spatula until they are completely incorporated.
  9. Pour the batter into the springform pan and bake for 35 to 40 minutes or until a toothpick inserted in the cake comes out clean.
  10. Take the cake out of the oven.
  11. Unmold on a rack.
  12. 15 minutes later, gently remove the parchment paper and allow to cool.
Moka frosting
  1. One hour before baking the cake, get the butter out of the refrigerator so it reaches the ideal temperature.
  2. Cream the butter with a whisk.
  3. Add cocoa and the liquids alternately.
  4. Then add the icing sugar gradually and stop as soon as you obtain a consistency that is easy to spread even if all the icing sugar has not been used.
  5. Spread on the baked hot milk cake.