Eggless hot milk cake is a soft, rich and buttery cake that literally melts in your mouth in every bite. Hot milk cake made eggless with basic pantry ingredients like flour, sugar, milk, butter, curd and vanilla. You can enjoy this cake on its own, as a tea time snack or use it as a base for layered desserts.
Eggless Hot Milk Cake Recipe
Hot milk sponge cake is one of the popular recipe in this blog. This is the eggless version of the same cake which turns out super yummy and soft.
I wanted to bake this cake because of all the viewer comment which I got in the first recipe. Everyone is asking for egg substitutes. This cake has a buttery moist texture to it because of the addition of yogurt.
About Eggless Hot Milk Cake
Eggless cakes are very popular in the internet. Everyone need an eggless cake recipe in their repitore. This version is super easy and taste amazing. The cake calls for regular ingredients which you already have on hand except it uses curd as egg substitute.
I've already shared a hot milk cake recipe with eggs on the blog, but this eggless version is equally delicious, easy to make. It is perfect for special occasions and for a simple home baked treat.
Baking is my therapy and whenever I see a cake recipe, my first thought is always, how can I make it eggless ? And this recipe is the eggless version of the trending hot milk cake recipe. This cake still turns out wonderfully soft, fluffy and disappears quickly once served.
You need just basic ingredients like butter, sugar, milk, flour, raisin agent for this cake. Yet it turns out so spongy and milky.
More Recipes
This eggless hot milk cake is a soft, airy and light vanilla sponge cake that is incredibly easy to make without using an electric beater. You can whisk the batter by hand using a regular whisk and I've also included step-by-step instructions to help you achieve a perfect eggless fluffy cake.
What makes this cake so special is the use of hot milk in the batter. Unlike regular cakes, where milk is added at room temperature, piping hot milk gives the sponge an incredibly soft, airy and tender texture that is hard to resist.
It is perfect as a tea time treat, an after school snack or a simple homemade dessert that everyone will enjoy.
Ingredients
- All purpose flour : Using all purpose flour results in a fine, delicate crumb. It holds everything together and keeps the cake soft, tender. You can use wheat flour, but the texture may alter.
- Raising agent : Baking powder and baking soda helps the cake rise and give a light, airy texture.
- Yogurt : plain yogurt(Curd) adds moisture and balances the sweetness of the cake. It also helps the cake rise gently.
- Milk : Milk is the key ingredient of the recipe. Hot milk creates the signature richness, melt-in-mouth texture and helps form a smooth batter.
- Sugar : Sugar sweetens the cake and helps achieve a golden brown top while baking.
- Unsalted butter : Unsalted butter adds richness, moisture and tender crumb to the cake. Its buttery flavour enhances the overall taste of the cake.
- Vanilla extract : The subtle sweet aroma enhances the buttery and milky flavour of the cake. Enhances the taste without overpowering.
- Salt : Salt balances the sweetness and enhances the flavour of the cake
Step by Step Pictures
Heating Milk & Butter
1)Preheat oven to 180 degree C. Line a 8 inch square pan with parchment paper and set aside. Take butter and milk in a sauce pan. Place it on medium heat.
2)Bring it to a full boil. Take it off the heat and set aside.
Mix Wet Ingredients
3)Take yogurt in a large mixing bowl. This is plain yogurt.
4)Add in sugar into the yogurt and mix well.
5)Add in vanilla extract. Mix this all together until sugar melts into the yogurt.
Make Cake Batter
6)Now add in all the raising agent. You need baking powder and baking soda. Add both in.
7)Add a pinch of salt. It enhances the taste of the cake.
8)Mix this well so the raising agent is evenly mixed into the yogurt sugar mix.
9)Add in plain flour and mix well.
10)Pour in the hot butter and milk mixture.
11)Fold gently until the batter is combined.
Baking Cake
12)Pour the batter into the prepared pan and bake it in the preheated oven for 20 to 25 mins.
13)Insert a tooth pick in the centre of the cake to check whether the cake is baked or not. If the tooth pick comes clean then the cake is baked.
14)Remove the cake from oven and let it cool for 5 mins in the pan. Gently remove the cake from pan using parchment paper. Slice the cake into pieces and serve.
Expert Tips
Heat the milk properly : Heat the milk with butter until the butter melts and the milk is very hot but not boiling. Adding this hot mixture to the batter helps create the signature soft, moist crumb and tender texture.
Don't overmix : Once you combine the wet and dry ingredients, gently fold until just everything is combined. Over mixing can make the cake dense.
Bake immediately : Once the batter is ready, bake them straight away in the preheated oven. Letting it sit can cause loose effects in the cake texture or batter.
Optional : To enhance the flavour, you can add milk powder for extra texture and richness like the bakery style.
Storage : Store the cooled milk cake in an airtight container. It keeps well in the room temperature for up to 3 days. For longer storage, refrigerate them for a week. Because this recipe uses milk, it's best to refrigerate it after the first day and consume it within a week,
Serving : This hot milk cake is perfect for breakfast, tea time or as a simple dessert on its own. You can also use it for layering desserts with your favorite icing. Pair it with fresh cream, chocolate frosting or a scoop of ice cream for an indulgent treat.
FAQ
Q. Why is it called hot milk cake ?
It is called hot milk cake because the milk and butter are heated before adding it to the batter. This step gives the cake its signature soft, tender and moist texture that melts in your mouth.
Q. Can I add nuts to the batter ?
Yes, if you like a bit of crunch and extra flavour, you can add nuts such as cashews, almonds to enhance the texture and taste.
Q. Can I use this cake as a base for frosting?
Absolutely ! This cake works wonderfully as a base for layered desserts like tresleches cake, trifles or any other frosting based cakes.
📖 Get Recipe
Eggless Hot Milk Cake Recipe (Easy, No Electric Beater Needed)
Equipment
Ingredients
To Heat Together
- ½ cup Unsalted Butter 110 grams
- ½ cup Milk 120 ml
For Cake Batter
- ¼ cup Plain Yogurt (curd) 60 ml
- ¾ cup Sugar 150 grams
- 1 teaspoon Vanilla Extract
- 1½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1½ cup All Purpose flour | Maida 180 grams
Instructions
- Preheat oven to 180 degree C. Line a 8 inch square pan with parchment paper and set aside.
- Take butter and milk in a sauce pan and bring it to a full boil. Take it off the heat and set aside.
- In a mixing bowl. Take yogurt, sugar, vanilla and mix till sugar is dissolved.
- Add in baking powder, baking soda, salt and mix well.
- Add in the all purpose flour and use a spatula to fold gently. Pour the hot butter and milk mix into the flour and keep mixing using the spatula till a smooth batter is formed.
- Pour the batter into the prepared pan and bake it in the preheated oven for 20 to 25 mins. Insert a tooth pick in the centre of the cake to check whether the cake is baked or not. If the tooth pick comes clean then the cake is baked.
- Remove the cake from oven and let it cool for 5 mins in the pan. Gently remove the cake from pan using parchment paper. Slice the cake into pieces and serve.
Video
Notes
- Use thick unsour fresh yogurt for making this cake.
- Yogurt | curd is the egg substitute in this cake.
- You can increase the sugar to 1 cup if you want the cake to be on the sweeter side.
- All purpose flour can be substituted for wheat flour. But it may change the texture of the cake a little.
Storage & Serving Suggestions
- Hot Milk cake can be stored at room temperature for 2 days. You can store it in fridge in an air tight container for upto a week.
- Serve the cake with a cup of tea or coffee as your preference.
Preetha
Yummy