Ingredients
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Instructions
Hot Milk Cake - Preheat the oven to 350 degrees F.
- Grease a 9×13 inch baking pan with a little butter and set aside.
- In a large bowl, beat the eggs with with an electric mixer on medium to high speed for a full five minutes or until they are lemon yellow in color and very thick. TIP* It is important to be sure you mix the eggs for a full five minutes.
- Gradually add the sugar to the eggs, one cup at a time and beat on medium speed until the mixture is light and fluffy.
- In a separate bowl, stir the baking powder and salt into the four to combine.
- Slowly add the dry ingredients to the egg/sugar mixture using low speed on the mixer. Do not over mix.
- In a small saucepan, heat the milk and butter just until the butter has melted. Stir in the vanilla
- Gradually, mix the milk mixture into the batter and beat on low to medium until just combined. Do not over mix.
- Transfer the batter into the prepared pan and place into the preheated oven.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Place the pan onto a wire cooling rack. Wait until completely cooled to frost.
Buttercream Frosting - Using an electric mixer, beat the butter in a mixing bowl until smooth.
- Mix in one cup of the confectioners’ sugar on low speed until combined.
- Add the milk a little at a time and beat in.
- Add the vanilla and beat in.
- d the remaining confectioners’ sugar a little at a time and beat until well combined and smooth.
- Tip* When you make buttercream frosting you can add more or less milk and confectioners’ sugar until you reach the consistency you would like.
Ingredients
Share this recipe with your friends!
|
|
Instructions
Hot Milk Cake - Preheat the oven to 350 degrees F.
- Grease a 9×13 inch baking pan with a little butter and set aside.
- In a large bowl, beat the eggs with with an electric mixer on medium to high speed for a full five minutes or until they are lemon yellow in color and very thick. TIP* It is important to be sure you mix the eggs for a full five minutes.
- Gradually add the sugar to the eggs, one cup at a time and beat on medium speed until the mixture is light and fluffy.
- In a separate bowl, stir the baking powder and salt into the four to combine.
- Slowly add the dry ingredients to the egg/sugar mixture using low speed on the mixer. Do not over mix.
- In a small saucepan, heat the milk and butter just until the butter has melted. Stir in the vanilla
- Gradually, mix the milk mixture into the batter and beat on low to medium until just combined. Do not over mix.
- Transfer the batter into the prepared pan and place into the preheated oven.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Place the pan onto a wire cooling rack. Wait until completely cooled to frost.
Buttercream Frosting - Using an electric mixer, beat the butter in a mixing bowl until smooth.
- Mix in one cup of the confectioners’ sugar on low speed until combined.
- Add the milk a little at a time and beat in.
- Add the vanilla and beat in.
- d the remaining confectioners’ sugar a little at a time and beat until well combined and smooth.
- Tip* When you make buttercream frosting you can add more or less milk and confectioners’ sugar until you reach the consistency you would like.
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