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Milk Sponge Cake recipe

Milk Sponge Cake recipe

  • Recipes
  • Dish type
  • Cake
  • Classic cakes

A simple and delicious sponge cake, which is a cinch to make. Enjoy with a light dusting of icing sugar or serve with a dollop of jam or whipped cream.

24 people made this

IngredientsServes: 12

  • 175ml milk
  • 30g butter
  • 3 eggs
  • 300g caster sugar
  • 200g plain flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract

MethodPrep:15min ›Cook:50min ›Ready in:1hr5min

  1. Preheat oven to 180 C / Gas 4. Grease one large loaf tin or one 26cm tube cake tin.
  2. In a saucepan over medium-low heat, combine the milk and the butter. Do not boil.
  3. In a large bowl, beat the eggs until light coloured. Gradually add the sugar to the eggs, then stir in the flour and baking powder. Stir in the hot milk and butter. Beat only until combined. Stir in the vanilla. Pour the batter into the prepared tin.
  4. Bake at 180 C / Gas 4 for 45 to 50 minutes. Let cake cool in tin for 10 minutes. Remove cake from the tin and cool on a wire rack.

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Reviews & ratingsAverage global rating:(14)

Reviews in English (10)

by Meiling206

I've made this many times now, very good. I did have one loaf that didn't turn out, and that was because I over beated it, and it sunk in after I took it out of the oven. Other than that 'one' mishap, this is quite fluffy and sweet.-13 Jun 2005

by chickens

Really good simple recipe. I've never tasted a "milk cake" before- it really did have a sweet milk flavor to it. I liked the texture alot, similar to angel food cake but WAY easier prep.-22 Feb 2008


Followed the recipe exact. Texture was exactly what I was looking for (perfect) but it was very "eggy" tasting and not very sweet. My daughter said it tasted like plain pancakes. I couldn't serve this (made it for strawberry shortcake) It went in the garbage.-22 Jun 2006

Hot Milk Sponge Cake Recipe – Vanilla Hot Milk Cake Recipe

Hot Milk Sponge Cake Recipe – Vanilla Hot Milk Cake Recipe with step wise pictures.

Delicious soft cake made using hot milk. This cake is not only easy to make but taste absolutely delicious.

Hope you will give this a try and let me know how it turns out for you.


Hot milk cake recipe with step-wise pictures and video recipe. Hot milk cake is a traditional moist and delicate vanilla cake that is served plain or with frosting. It is simple and easy to make with minimal ingredients. Each piece of cake is light, fluffy, flavorful and aromatic. This is my best ever spongy cake and I enjoyed having it as tea time cake with coffee.

You may also like similar recipes here:

I have uploaded the video recipe of hot milk cake below. Subscribe to my YouTube channel for more video recipes.

Baking time : 30 minutes

No. Of serving : 1 medium size cake


  • All purpose flour / Wheat flour – 1 cup
  • Baking powder – 1 tsp
  • Salt – 1/4 tsp
  • Eggs – 2
  • Vanilla essence – 1 tsp
  • Sugar – 1 cup
  • Milk – 1/2 cup
  • Butter – 2 tbsp

1. Preheat oven to 180° C and grease the baking pan with oil and dust some flour.

2. Sift together flour, baking powder and salt and keep aside.

3. Heat milk and butter in a pan until butter melts. Keep it hot.

4. Take eggs in a wide bowl. Beat the eggs in high speed for 3 minutes or until it is thick and changes color slightly.

5. Add sugar and beat it again in medium speed for 3-4 minutes.

6. Now add the flour mixture, vanilla essence and hot milk to the egg mixture. Blend well until combined into smooth batter.

7. Pour the batter into prepared baking pan and bake for 25-30 minutes or until inserted toothpick comes out clean.

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Serves: Makes about 12 slices

  • 55 grams unsalted butter
  • 120 millilitres full fat milk
  • 195 grams plain flour
  • 2 teaspoons baking powder
  • 3 medium eggs (at room temperature)
  • ¼ teaspoon salt
  • 225 grams sugar
  • 1 teaspoon vanilla extract
  • 2 ounces unsalted butter
  • 4⅕ fluid ounces whole milk
  • 7 ounces all-purpose flour
  • 2 teaspoons baking powder
  • 3 medium eggs (at room temperature)
  • ¼ teaspoon salt
  • 8 ounces sugar
  • 1 teaspoon vanilla extract

Ingredients for Easy Vanilla Sponge Cake

Self-raising flour sifted

Caster sugar better than granulated sugar. It makes creaming process easy

Cake butter or any other quality butter. Ensure this is at room temperature

Eggs (at room temperature): I hate eggy smell in cakes, so I always use one less egg than the recipe calls for. Eggs in cake recipes or any other baked goods are added to make the cake moist and to avoid it becoming too dry or chewy. I have used 3 large eggs for this sponge cake

Vanilla paste or vanilla extract flavouring: any of these works just fine

Milk: this is almost optional but recommended if you have it on hand. Without going into the baking science of why it is essential, use it if it's available to you.

Baking powder: You don’t necessarily need this when using self-raising flour but I added about ½ teaspoon for good measure (I don’t have trust issues btw)

2 x 8-inch cake pans

Ingredients for Moist Hot Milk Sponge Cake

FLOUR – I always like to use all-purpose flour for my cakes unless the recipe calls for any other flour like cake flour or wheat flour. However, you could substitute all-purpose flour with cake flour for a lighter cake. I have never tried this recipe with wheat flour though but if you like cakes with wheat flour then you must try this Moist Carrot Cake with Raisin .

EGGS – It’s important to use ingredients at room temperature when baking. The key here is to first remove the eggs from the refrigerator when you plan to bake. Till you measure all the other ingredients, the eggs will attain room temperature and you can then proceed with the recipe.

MILK – I generally add milk which is at room temperature to give the cake batter the desired texture. Also, when you add milk in light cakes such as this Hot Milk Sponge Cake or Mawa Cake it gives the cake a lovely golden brown exterior. For this cake recipe, we heat the milk and then melt butter in it. We then switch off the flame and cover the milk to keep it hot. The milk will stay hot till you whip up the cake batter, but not hot enough to cook the eggs in the batter.

BUTTER – Butter gives the cake a rich taste and flavour and I prefer adding it to my cakes. You could also use oil instead of butter but use only flavourless oil or else it will ruin the taste of your cake.

SUGAR – Use caster sugar for all your baking needs, especially cakes and cookies. Caster sugar being fine is easier to dissolve while creaming. You can also measure your regular granulated sugar and roughly powder it in your mixie jar.

VANILLA – Use a good quality vanilla extract for your cakes and this is easily available in all cake shops.

BAKING POWDER – Baking powder expands the air bubbles in the cake thus making it light and fluffy. Use any good quality baking powder available locally.

Hot milk sponge cake

This hot milk sponge cake is another basic cake that would do good in your baking repertoire . It is extremely light and fluffy , similar to my basic sponge cake. It is not as delicate but a tad bit more moist and flavourful IMHO.

It is not difficult to make , but the way of making it is slightly different from other vanilla cakes I have tried. There is the whipping of the eggs and the adding of flour . But to this is the additional step of adding hot milk to which a little bit of butter has been melted.

The end result is a gorgeous crumb that is sturdy but at the same time airy enough to absorb soaking syrups and their flavours. Therefore – infinite versatility as a amazing basic sponge in any number of fascinating layer cakes. Infant I adapted this recipe for hot milk sponge cake from The Birthday Cake Cookbook !

Good enough to eat on its own ( with some dusted sugar maybe?) , but its perfect to use whenever you want some vanilla cake layers to build a celebration cake. And thats exactly what I am going to do with it … stay posted !

UPDATE : this recipe is one of the most popular ones on the blog and i have used it in Several cakes over time ! The pictures have been updated along with a video on January 28th 2021!

Plain Vanilla Sponge Cake – Moist and Fluffy

This Vanilla Sponge Cake is very close to my heart. This is my mums favorite cake. She calls it tea cake. She would have a piece of this cake with coffee in the evening. This cake is the lightest, fluffiest and tastiest simple plain vanilla sponge cake ever. It is called as the hot milk cake. This old-fashioned cake has been around for a very long time. It’s a very delicate and moist cake.
“If you look over the years, the styles have changed – the clothes, the hair, the production, the approach to the songs. The icing to the cake has changed flavors. But if you really look at the cake itself, it’s really the same.” -John Oates.

Preheat the oven to 350F/180C. Line and grease two 8 inch round pans and keep them ready. Take a large mixing bowl and add the eggs, sugar and vanilla in it.

Set the bowl over a pan of simmering water. Heat the eggs,sugar and vanilla until slightly hot, stirring constantly to prevent curdling. Don’t move away. Constant stirring is the key..Else you will end up with sweet curdled eggs. Agh….I have done that before and you cannot do anything about it. So all eyes on the bowl. OK.

Keep stirring until all the sugar is completely dissolved. Run your fingers in the batter and feel the batter. It should be smooth. If its grainy, stir for some more time. This whole process can take between 3-5 minutes. Remove the bowl from the water bath.
Note: Indian sugar granules are really big. Grind the sugar once in the mixie and add or use castor sugar so it dissolves completely.

Now, lets start whisking. Using the whisk beater, beat the mixture on high speed for 5 minutes or until triple in volume. If you are using a hand beater you might need to beat for at least 10 minutes. Its important that you beat for the above said time. Do not stop after 3-4 minutes even if it looks done. Trust me, the eggs are doing their work. It should form a light ribbon when the whisk is pulled up.

Combine flour and baking powder and sift. Add it to the batter. Whisk until smooth.

In a small saucepan, heat milk and the melted butter just until the mixture is slightly hot. Add the hot milk mixture to the batter. Gently whisk to fold in the batter.

The batter will not be thick. Pour the batter in two 8 inch pans and bake for 40 minutes or until a toothpick inserted in the center comes out clean. Do not open the oven for the first 20 minutes of baking. Cool on a wire rack.

A reader used only 1.5 cups sugar instead of the two cups and informed me that the cake turned really well. Using less sugar makes the cake lite too! I tried it and I liked it too!. The original recipe uses two cups of sugar.

Chef Zeb's Hot Milk Cake

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, who we're proud to say uses our signature unbleached all-purpose flour in this delicious cake.

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


  • 2 cups (397g) sugar
  • 4 large eggs, at room temperature
  • 1/3 cup (67g) vegetable or canola oil
  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 1 1/4 teaspoons salt
  • 2 teaspoons baking powder
  • 4 tablespoons (57g) unsalted butter
  • 1 cup (227g) milk (whole milk preferred)
  • 2 teaspoons vanilla extract


Preheat the oven to 325°F. Lightly grease a 9" x 13" pan that's at least 2" deep.

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.

Slowly beat in the canola oil.

Weigh your flour 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.

Take it a step further

Cupcakes for sharing

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.

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.

Pour the batter into the prepared pan.

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.

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.

Tips from our Bakers

Looking for a delicious chocolate topping for this cake? See our recipe for Hot Fudge Sauce.

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Hot Milk Cake.

Hot Milk Sponge Cake Recipe

Making a Hot Milk Sponge Cake requires a quick and gentle hand, as well as a trained eye to know when the eggs are properly beaten. This cake is so soft and sweet, and is delicious served plain or served with a dollop of whipped cream. Also great served for breakfast. There are many different things that can be done with this basic hot milk cake as it can replace any recipe that calls for a sponge or pound cake.

This cake was very popular during the 1940s, during the depression and World War II era due to the sugar rationing.

Photo by Alison and her 2 of a Kind website.

  • 4 eggs
  • 2 cups all-purpose flour (sift before measuring)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter (1 stick)
  • 1 cup milk
  • 2 cups granulated sugar
  • 1 teaspoon pure vanilla extract (or 1/2 teaspoon each vanilla and lemon extracts)

Preheat oven to 350 degrees F. Lightly spray two (9-inch) round cake pans with vegetable oil spray and line the bottom with parchment paper.

Cover the eggs (still in their shell) with hot tap water. Allow eggs to sit for at least five minutes to warm them up. NOTE: It is important that the eggs be warm to the touch when they are whipped with the sugar. This gives an extra lightness to the cake. See Lagniappe below.

In a bowl, sift together the flour, baking powder, and salt set aside.

In a small saucepan over medium heat, melt the butter. Add the milk and heat until the mixture is steaming. See Lagniappe tips below. Remove from heat.

In a large mixing bowl, crack the warm whole eggs. Using an electric mixer, whip the eggs until frothy. Gradually add the sugar and whip on high speed until the batter is light and thick. This takes a good ten minutes.

Turn the mixer down to low and add the sifted dry ingredients (flour, baking powder, and salt). Mix just until the dry ingredients are incorporated into the egg batter, stopping once to scrape down the sides and the bottom of the bowl. Add the scalded milk and butter mixture. Mix on low speed until the batter is smooth, scraping down the sides and bottom of the bowl. Add the vanilla extract and continue mixing on low just until the vanilla is incorporated into the batter. Divide the batter equally into each prepared cake pan. The batter will be quite thin so do not be alarmed.

Bake 25 to 30 minutes or until the cake is golden brown and springy to the touch. Remove from oven and place the cake layers on a wire cooling rack. Sprinkle each layer very lightly with granulated sugar. Leave the cake layers in the pan to cool for thirty minutes.

When cool, carefully run a paring knife around the edge of the each cake layer, using an up and down motion, to avoid tearing the sides of the cake. Turn the layers out onto a wire cooling rack. Cool completing before serving

Serving: Cake is great served as is, but also can be used with your fresh berries.

Having the eggs warm and whipping them to the proper consistency are the keys to making this cake successfully. While whipping the eggs, feel the bottom of the bowl to make sure that it does not feel cold. If it does, then the eggs are not warm enough. Place the mixing bowl in a slightly larger bowl filled with about 3 inches of hot tap water. Stir them until they are warm to the touch.

The eggs are properly whipped when they get light and thick, resembling softly whipped cream. Lift the whip from the bowl and the batter should slowly flow from the whip in a ribbon that slowly incorporates back into the batter.