Martha Stewart Hot Milk Cake

This Martha Stewart Hot Milk Cake is a rich and moist old-fashioned cake recipe, which uses warm milk and semisweet chocolate for a tender crumb and creamy frosting. It’s a classic, foolproof recipe, ready in about 1 hour and 30 minutes.

Martha Stewart Hot Milk Cake Ingredients

• 2 tablespoons unsalted butter, plus more for pans
• 3 cups all-purpose flour, plus more for pans
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 large eggs
• 3 cups sugar
• 2 teaspoons pure vanilla extract
• 1 1/2 cups whole milk

Chocolate Whipped Cream Frosting:

• 4 cups heavy cream
• 8 ounces semisweet chocolate, finely chopped

How To Make Martha Stewart Hot Milk Cake

1. Preheat and prepare pans: Preheat oven to 325°F. Butter and flour two 9-inch round pans and set aside.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
3. Whip eggs and sugar: In a mixer with whisk attachment, beat eggs and sugar until very thick and ribbon-like, 4–5 minutes. Beat in vanilla.
4. Heat milk and butter: In a saucepan, bring milk and butter to a simmer. Slowly stream into egg mixture while beating until combined.
5. Combine batter: Gradually add flour mixture and mix on low speed until just combined. Pour into prepared pans.
6. Bake and cool: Bake 55–60 minutes, until golden and pulling away from edges. Cool in pans for 15 minutes, then invert onto wire rack and cool completely.
7. Make frosting: In a saucepan, heat cream and chocolate until melted. Chill 6 hours or overnight. Whip until thick and spreadable.
8. Assemble cake: Place one cake layer on plate, spread with 1 cup frosting. Top with second layer, then frost top and sides. Serve.

Recipe Tips

• Can I use milk chocolate instead of semisweet? Yes, but it will be much sweeter.
• Why use hot milk in cake? It helps dissolve sugar and creates a tender, moist crumb.
• Can I bake in a single 9×13 pan? Yes, just increase the bake time slightly and check with a skewer.
• How to make ahead: Bake cakes and chill frosting overnight for next-day assembly.

What To Serve With Hot Milk Cake

Serve this rich cake with:

• Fresh strawberries or raspberries
• Vanilla ice cream
• A hot cup of coffee or Earl Grey tea

How To Store Hot Milk Cake

Refrigerate: Store covered in the refrigerator for up to 5 days.

Freeze: Freeze unfrosted layers wrapped tightly for up to 2 months.

Hot Milk Cake Nutrition Facts

• Calories: ~560
• Fat: ~30g
• Saturated Fat: ~18g
• Sugar: ~45g
• Carbohydrates: ~60g
• Protein: ~6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use cake flour instead of all-purpose?
Yes, use 3 1/4 cups of cake flour.

Why is my hot milk cake dry?
It may be overbaked. Check doneness at 50 minutes.

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Do I have to chill the frosting overnight?
Yes, for the best texture and spreadability.

Try More Recipes:

• Martha Stewart Honey Walnut Cake
• Martha Stewart Honey Cake
• Martha Stewart Hedgehog Cake