Hot Milk Cake

I found this recipe on King Arthur Baking under Lazy Daisy Cake, but I was intrigued by the cake recipe because it only uses 1.5 tbsps of butter! Since it’s too hard for me to cut 1.5 tbsps of butter, I make this recipe using 2 tbsps. Their website says it fits an 8″ square or 9″ round pan. I usually bake it in an 8″ round because that is what I have or I use 2 x 6″ round pans to make mini cakes. I have also doubled this recipe to make a 13″x9″ cake. This cake is so good you would have no clue it wasn’t full of fat! I usually make it for a child’s birthday. I remember this one boy said it was THE best birthday cake he ever had!


2 large eggs, room temperature
3/4-1 cup sugar (depends how sweet you like it)
1 cup all purpose flour, spoon and leveled
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 tbsps unsalted butter


  1. Preheat the oven to 350 degrees F. Grease your preferred baking pan(s).
  2. In a stand mixer, beat the eggs until frothy.
  3. Add the sugar and beat at high speed until it is thick and yellow.
  4. Meanwhile, heat the milk and butter together until boiling hot!
  5. Add the flour, baking powder and salt and mix on medium speed.
  6. Pour the milk mixture into the stand mixer while it is still running. Mix until just combined.
  7. Pour the batter into the prepared pan(s). Tap the pans gently to pop air bubbles – it helps flatten the cakes.
  8. Bake for 30 minutes if using one pan. If using 2 x 6″ rounds, bake for 18-21 minutes. If using a 13″x 9″ pan, bake for 30-35 minutes. The cake is done when the edges pull away from the sides and a toothpick comes out clean from the middle.
  9. Remove from the oven and let it sit in the pan for 10 minutes. Then remove the cake and put onto a wire rack to cool completely before frosting it.

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