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Hot Milk Cake with Brown Sugar Icing
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 
This is a recipe to take you back several decades to the early 1900s - not that any of us remember those days, but perhaps this cake was part of your childhood in the later 1900s. If that's the case, this should bring back some fond memories. If not, then you're in for a treat - a decades old treat!
Course: Desserts/Sweets
Cuisine: French Canadian, American, Canadian
Keyword: Quick and Easy
Servings: 12 people
Calories: 539 kcal
Ingredients
  • 4 eggs room temperature
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour 280g
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • ½ cup unsalted butter cut into cubes
Brown Sugar Icing:
  • 2 cups brown sugar
  • cup granulated sugar
  • cup whole milk
  • 1 tablespoon unsalted butter
  • ½ teaspoon vanilla extract
  • 1½ to 2 cups powdered sugar
Instructions
  1. Pre-heat the oven to 350˚F and grease a 9” x 13” baking pan.
  2. Use a hand mixer or stand mixer to beat the eggs for about five minutes, until they are thick and light in color. Add the sugar to the eggs gradually, continuing to beat with each addition. Beat in the vanilla extract.
  3. In a second bowl, combine the flour, baking powder and salt. Add this to the eggs and mix in on low speed until you can no longer see any streaks of white.
  4. Combine the milk and butter in a saucepan and scald the milk – this means, bring the mixture to a temperature where the butter has melted and you start to see little bubbles around the side of the pan. If you have an instant read thermometer, you are looking for 170˚F. Remove the milk and butter from the heat and gradually add it to the cake batter, beating it in gently. Do not overmix.
  5. Transfer the batter to the greased baking pan and send it to the oven. Bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Remove the pan from the oven and let the cake cool for 10 minutes. Then remove it from the pan and let it cool completely on a cooling rack.
  7. To make the brown sugar icing: Combine the brown sugar, granulated sugar and milk in a saucepan. Bring the mixture to a boil until it reaches soft ball stage (235˚F). (If you don’t have an instant read thermometer, you can tell you’ve reached the right temperature by dropping a drop of the mixture into a glass of ice water. If the brown sugar forms a little ball that you can squish between your fingers, you’ve reached soft ball stage.) Whisk in the butter and vanilla let the mixture cool. Beat in the powdered sugar until the icing reaches the consistency you like for spreading on top.
  8. Ice the cake with the brown sugar icing and serve. Store leftovers well covered, at room temperature for 3 to 4 days.
Nutrition Facts
Hot Milk Cake with Brown Sugar Icing
Amount Per Serving (1 of 12 servings)
Calories 539 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g30%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 81mg27%
Sodium 141mg6%
Potassium 204mg6%
Carbohydrates 107g36%
Fiber 1g4%
Sugar 91g101%
Protein 5g10%
Vitamin A 389IU8%
Calcium 107mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.