A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Chef Zeb's Hot Milk Cake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Chef Zeb Stevenson

Chef Zeb's Hot Milk Cake Recipe Chef Zeb's Hot Milk Cake Recipe

Hot milk cake, an old-fashioned treat, is fine-grained, moist, high-rising, and wonderfully tasty. It can be enjoyed as is, in all its buttery glory; or paired with the icing of your choice — or fudge topping or thick caramel sauce, as shown here. This recipe comes to us courtesy of Chef Zeb Stevenson, of Atlanta's Watershed on Peachtree restaurant, purveyors of "local, seasonal, soulful dishes inspired by Southern tradition and prepared with present day artistry." Says Chef Zeb, "I've used King Arthur flour for years and have always appreciated its high standard of quality and consistency." The chef uses our signature unbleached all-purpose flour in this delicious cake, which is served at the restaurant with caramel sauce and sea salt.

Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; no other changes needed.

Want to make 2 dozen fudge-frosted cupcakes? See "tips," below.

View step-by-step
directions on our blog

At a glance

Prep
Bake
Total
Yield
9" x 13" cake, 2 dozen servings
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Preheat the oven to 325°F. Lightly grease a 9" x 13" pan that's at least 2" deep.
  2. Beat the eggs and sugar together until they're light and fluffy, about 2 minutes at medium-high speed using an electric or stand mixer.
  3. Slowly beat in the canola oil.
  4. Weigh your flour; you’ll find its weight by toggling to “ounces” at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess. Add the flour, salt, and baking powder to the egg mixture in the bowl, beating just enough to combine. Scrape the bottom and sides of the bowl, then beat again, to fully incorporate any sticky bits.
  5. In a saucepan set over medium heat, bring the butter and milk just to a boil. Add the vanilla. Remove the pan from the heat, and stir the mixture until the butter is completely melted.
  6. Slowly add the hot milk mixture to the cake batter, mixing until everything is well combined. Scrape the bowl, and mix briefly, just until smooth.
  7. Pour the batter into the prepared pan.
  8. Bake the cake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean, and the top feels set. Remove the cake from the oven, and place it on a rack to cool.
  9. Serve in squares, as is. Or top with icing or sauce. If you use caramel sauce, a sprinkle of flaked sea salt is a wonderful addition.
  10. Yield: one 9" x 13" cake, 2 dozen servings.

Nutrition Information

  • Serving Size 1 piece (51g)
  • Servings Per Batch 24
Amount Per Serving:
  • Calories 160
  • Calories from Fat 50
  • Total Fat 6g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 35mg
  • Sodium 150mg
  • Total Carbohydrate 25g
  • Dietary Fiber 0g
  • Sugars 17g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.