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You are here: Home / Kids and Infant Corner / Hot Milk Cake Recipe with Eggless Option

Hot Milk Cake Recipe with Eggless Option

February 20, 2016 By Sangeetha Priya 57 Comments

Hot Milk Sponge Cake Recipe with Eggless Option
Hot Milk Sponge Cake

Hot Milk Cake is a light airy textured sponge vanilla cake and this is such an easy to make cake. I have shared step by step pictures for today’s post also you can prepare this cake batter using a manual hand whisk too. The cake went disappeared in few minutes also I noticed

egg smell during my first bake, so I added some cardamom powder for the later bakes. I made it twice this month while visiting friend’s houses and this is such a perfect tea time/after school snack that I would strongly recommend.

Due to overwhelming response from followers I have updated the same recipe with egg less / egg free version of Hot milk sponge cake ( Jump to eggless version here), its also a super hit recipe.

Yield: 12-16 servings.

Hot Milk Sponge Cake Recipe with Eggless Option
Hot Milk Cake

Cake Pan Size :- 13-in. x 9-in. 

Hot Milk Sponge Cake Recipe with Eggless Option | Step by step tutorial to make plain Vanilla sponge cake
Hot Milk Sponge Cake Recipe

Hot Milk Cake Preparation

  • In a mixing bowl add flour, cardamom powder (if using) and baking powder, keep aside.
  • In a large bowl, beat eggs (Pic 1) on high speed for 5 minutes or until thick and lemon-colored (Pic 2).
  • Gradually add sugar (Pic 3), beating until mixture is light and fluffy.
  • Add in vanilla extract and gradually add flour mixture (Pic 4) to the batter beat at low speed until smooth (Pic 4).
Step by step Hot Milk Sponge Cake Preparation
  • In a small saucepan, heat milk and butter, stir at regular intervals and heat until butter is melted.
  • Gradually add the hot milk + butter mixture to the batter (Pic 6), beat just until combined (Pic 7&8).
  • Pour into a greased baking pan, since mine is a non stick pan i just greased it with butter and flour (Pic 9&10).
  • Tap the pan and bake at preheated oven at 350°F or 180° C for 30-35 minutes or until a toothpick inserted near the center comes out clean (Pic 11).
Step by step Hot Milk Sponge Cake Preparation
  • Cool on a wire rack and slice it as desired (Pic 12).
  • You can decorate the cake as you wish.

Hot Milk Cake Ingredients

Ingredients
Unbleached All Purpose Flour – 2 and 1/4 Cups / 270 grams
Eggs – 4 Numbers (Large)/1 Cup or 240 ml
Milk – 1 and 1/4 Cups / 307 grams
Unsalted Butter, cubed – 10 Tbsp/ (1 stick + 2 Tbsp) / 142 gms approx

Regular Sugar – 2 Cups / 400 grams (You may reduce 1/4 Cup)
Vanilla Extract – 1tsp (5ml)
Cardamom Powder – 2tsp (If not using then take 2 tsp of vanilla extract for the whole recipe)
Baking Powder – 2 and 1/4tsp or (9 grams)
Salt – 1/3tsp (a pinch more than 1/4tsp)

Hot Milk Sponge Cake Recipe with Eggless Option | Step by step tutorial to make plain Vanilla sponge cake
Hot Milk Sponge Cake

Eggless Hot Milk Sponge Cake Recipe

The texture may vary from the pics shown and will post a separate Eggless Hot Milk Post with Video later HERE !

Ingredients

Unbleached All Purpose Flour – 2 and 1/4 Cups / 270 grams
Hung Yogurt + Condensed Milk – 1 Cup or 240 ml (half cup each)
Milk – 1 and 1/4 Cups / 307 grams (you can use milk 1 cup and condensed milk 1/4 cup here and reserve 1/4 cup of milk you may or may not need for egg less cake)
Unsalted Butter, cubed – 10 Tbsp/ (1 stick + 2 Tbsp) / 142grams approx
Regular Sugar – 1.25 Cups (adjust depending on the condensed milk you use)
Vanilla Extract – 1tsp (5ml)
Cardamom Powder – 2tsp (If not using then take 2 tsp of vanilla extract for the whole recipe)
Baking Powder – 2.25tsp or (9 grams)
Baking Soda – 3/4tsp
Salt – 1/3tsp (a pinch more than 1/4tsp)

Eggless Hot Milk Sponge Cake Preparation

  • In a mixing bowl add flour, cardamom powder (if using) and baking powder, keep aside.
  • In a large bowl, beat yogurt and condensed milk with sugar until it foams up.
  • Gradually add flour mixture (Pic 4) to the batter beat at low speed until smooth (Pic 4).
  • In a small saucepan, heat milk and butter, stir at regular intervals and heat until butter is melted.
  • Gradually add the hot milk + butter mixture to the batter, beat just until combined.
  • Finally add vanilla extract.
  • Pour into a greased baking pan, since mine is a non stick pan i just greased it with butter and flour.
  • Tap the pan and bake at preheated oven at 350°F or 180° C for 30-35 minutes or until a toothpick inserted near the center comes out clean.

You may decorate with Whipped Cream

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Filed Under: Bakery Cakes, Eggless Baking, Kids and Infant Corner, School Snack Recipes, Tea Cakes, Thanksgiving Holiday Bakes, Theme Cakes by NK Tagged With: Baking n Biting, Birthday Cakes, Birthday Party Ideas, Christmas Holiday Bakes, hot milk cake, hot milk cake images, hot milk cake nitha kitchen, hot milk cake pictures, hot milk cake recipe, Hot Milk Cake Recipe with eggless option, hot milk cardamom cake, hot milk sponge cake, hot milk vanilla cake, Kids n Infant Corner, light and airy textured plain vanilla cake using butter and hot milk, Nitha Kitchen, recipe for quick plain vanilla cake, Step by step tutorial to make easy and quick plain Vanilla sponge cake using hot milk and with cardamom flavor, zero or no frosting cake recipe

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Reader Interactions

Comments

  1. Lisa

    January 27, 2020 at 9:59 am

    how come your eggless cake has eggs in the method? and no raising agents?

    Reply
    • Sangeetha Priya

      January 31, 2020 at 9:07 am

      Lisa, first i posted this recipe with eggs and so the step by step pictures are here with eggs. Later due to good response from people and requests I have provided eggless version in the same recipe, and the recipe already has chemical agents only in the print section those 3 ingredients were missed and now it is good to view….hope this helps.

      Reply
  2. Geetha Pemmasani

    August 10, 2019 at 3:57 pm

    I tried this cake yesterday. Taste wise it turned out good. I used non stick pan (greased with butter and flour). The cake didn’t come out of the pan. I had to cut into slices in the pan. Bottom of the pan has some thin layer. Any idea why this happened?

    Reply
  3. Gitanjali

    May 30, 2019 at 2:41 am

    The texture of the cake looks so gooood ! In the eggless version..what is the procedure…thank yu …

    Reply
  4. GG

    December 25, 2018 at 2:43 am

    I don’t have to add baking soda at all?

    Reply
    • Sangeetha Priya

      December 27, 2018 at 10:34 am

      No need for baking soda

      Reply
  5. Nita

    November 9, 2018 at 11:11 am

    5 stars
    Baked this cake, Turned out super fluffy and spongy. Thanks for your tip of adding cardamom powder to beat the smell of eggs. Yummy Super spongy Cake.

    Reply
  6. Mischelle

    August 24, 2018 at 2:17 am

    5 stars
    Tried the cake … turn e out great… thanks a ton for the recipe. I finally found a tea cake recipe that works

    Reply
  7. Zohena Fathima

    April 3, 2018 at 5:30 am

    I want to make this in a round cake pan, what size pan would be ideal for this recipe?

    Reply
    • sangeethapriya

      April 4, 2018 at 11:40 pm

      Two 8 inch round cake pans or 9 inch pan works!

      Reply
  8. Jharna Varshney

    October 4, 2017 at 5:37 pm

    Instead of butter can I use oil… As with butter it will become hard once kept in a fridge

    Reply
  9. Priyamvada KS

    May 4, 2017 at 12:08 pm

    I tried your recipe and it came out well. The cake was soft and spongy. Thanks for sharing the recipe 🙂

    Reply
    • sangeethapriya

      May 4, 2017 at 1:27 pm

      thank you so much, glad you liked it 🙂

      Reply
  10. Panchatapa Deb

    May 4, 2017 at 4:19 am

    Tried this delicious and yummy hot milk cake. Thank you so much for such a wonderful recipe 🙂

    Reply
    • sangeethapriya

      May 4, 2017 at 1:27 pm

      thanks for your feedback, glad you liked it 🙂

      Reply
  11. Parul

    May 2, 2017 at 11:48 am

    Sugar that u mentioned in recipe is powder sugar or simple sugar…can u clear it plz…n which butter? Home made or amul….

    Reply
    • sangeethapriya

      May 2, 2017 at 5:39 pm

      Parul it is normal sugar and regarding butter I use store bought but you can use homemade as well…

      Reply
  12. Parul

    May 2, 2017 at 11:47 am

    Sugar that u mentioned in recipe is powder sugar or simple sugar…can u clear it plz…n which butter? Home made or amul….

    Reply
  13. Sangeetha Sasidharan

    April 27, 2017 at 1:05 pm

    If i am using maida shoud i convert it to self raising flour and again add 2 1/4th tspn of baking powder

    Reply
    • sangeethapriya

      April 27, 2017 at 1:41 pm

      If you are converting maida to self raising then you will add baking powder and salt to it during conversion. so no need to add salt and baking powder again…just mix maida/apf with other stuff mentioned here to make it simple.

      Reply
  14. GaramGaramChai ;)

    April 16, 2017 at 8:57 pm

    can i use this sponge cake for making fresh pineapple cake pastry?

    Reply
    • sangeethapriya

      April 16, 2017 at 10:59 pm

      yes you can, also i have tiramisu sponge cake that also works well..

      http://www.nithaskitchen.com/2017/03/no-butter-and-no-oil-vanilla-sponge_31.html

      Reply
    • GaramGaramChai ;)

      April 19, 2017 at 3:19 pm

      thank u!

      Reply
  15. sneha sri

    July 5, 2016 at 12:22 pm

    wow spoonzy
    buy indian sarees online | saree manufacturers | cotton sarees online | salwar kameez wholesale | designer sarees online

    Reply
  16. Sunisha

    April 3, 2016 at 1:59 pm

    Hi Sangeetha, what is supposed to be the consistency of the batter? Is it too liquidy? Mine happened so… hence I have tried only half the batter. It's in the oven. Fingers crossed. Should I add a bit of flour in the next batch?… btw I have used self raising flour.. as I didn't know what would unbleached flour be… please help

    Reply
    • sangeethapriya

      April 4, 2016 at 1:17 pm

      Sunisha, Yes unlike other cake batter this is little runny (you can check the conssitency in stepwise picture 10 above. 1 cup self raising flour = 1 cup all purpose flour/maida + 1 teaspoon baking powder + 1/4 teaspoon salt,So pls change the recipe accordingly. You can use bleached or unbleached flour or maida everything works without changing the recipe.

      Reply
  17. Lavanya Balaji

    March 18, 2016 at 5:14 pm

    Bookmarked this recipe sometime back and tried it today. It was soo yum. Loved the texture. My 2 year old just loved it.

    Reply
    • sangeethapriya

      April 16, 2017 at 3:06 pm

      thank you so much, appreciate your valuable comment 🙂

      Reply
  18. Vattam Aswini

    March 10, 2016 at 10:28 pm

    Hi
    I tried this recipe and cake turned out perfect. Thanks for recipe. I learned new recipe for you.Thanks a lot once again.

    Reply
    • sangeethapriya

      April 16, 2017 at 3:06 pm

      thank you thank you so much, appreciate your valuable comment 🙂

      Reply
  19. Lalita

    February 27, 2016 at 6:43 pm

    Hi
    I tried your recipe and the cake turned out to be perfect. Thanks a lot.

    Reply
    • sangeethapriya

      April 16, 2017 at 3:05 pm

      thank you so much for the try 🙂

      Reply
  20. Anu Khobragade

    February 24, 2016 at 4:48 am

    Hi
    Whenever I have made d cake, my cake got cracked from upper side…what will b d reason???
    It does rise nicely though

    Reply
    • sangeethapriya

      February 25, 2016 at 4:11 pm

      lot of reasons i can say like over baking, over mixing the batter, oven temperature is too high and not taping the batter before keeping it in the oven. If you are using 350 F next time try to reduce to 325 F and bake it out. Hope this helps.

      Reply
    • Anu Khobragade

      March 1, 2016 at 1:06 pm

      Thanks Sangeetha for the tips…
      Next time I will keep these things in mind and try to make accordingly

      Reply
  21. Priya

    February 23, 2016 at 2:58 pm

    I am gonna try this one. I have a query, i am gonna bake this in convection microwave and I have been baking my cakes at 180deg. You mentioned it as350deg here. Can u please clarify on the temp. for baking in the convection mode?

    Reply
  22. Priya

    February 23, 2016 at 2:58 pm

    I am gonna try this one. I have a query, i am gonna bake this in convection microwave and I have been baking my cakes at 180deg. You mentioned it as350deg here. Can u please clarify on the temp. for baking in the convection mode?

    Reply
    • sangeethapriya

      February 23, 2016 at 7:20 pm

      Priya its 350F or 180C, yes the same temperature

      Reply
  23. Rani Vijoo

    February 23, 2016 at 5:17 am

    yummy cake, love its texture. Looks super soft.

    Reply
  24. Rani Vijoo

    February 23, 2016 at 5:15 am

    yummy cake, love its texture. Looks super soft.

    Reply
  25. marudhus kitchen

    February 23, 2016 at 4:12 am

    cake looks so perfect and spongy

    Reply
  26. Jeannete Banis

    February 23, 2016 at 3:13 am

    Hi thanks for sharing the recipe. Just a quick question.. Is the milk hot while mixing it in the eggs mixture or v need to make it warm n then mix it. Thx

    Reply
    • sangeethapriya

      February 23, 2016 at 2:11 pm

      The temperature of the milk is, it has to melt the butter, no need to heat again once the butter melts completely take it off from heat and add it immediately to the cake batter.

      Reply
  27. Amrita Roy

    February 22, 2016 at 6:20 pm

    following your blog…I will be happy if you follow me back… nice cake

    Reply
  28. Sandhya Hariharan

    February 22, 2016 at 5:54 pm

    Looks absolutely fab!!

    Reply
  29. Tejaswini Chilakwad

    February 22, 2016 at 2:43 pm

    Without egg i want prepare wil u plz tell substitute. Thanks in advance

    Reply
    • sangeethapriya

      February 23, 2016 at 2:55 am

      I didn't try egg less version let me update if i make so…

      Reply
    • Unknown

      February 23, 2016 at 4:08 am

      U can use milkmaid 1/2tin for this instead of egg… And reduce the sugar to its half.. @Tejaswini

      Reply
    • Unknown

      February 23, 2016 at 4:08 am

      U can use milkmaid 1/2tin for this instead of egg… And reduce the sugar to its half.. @Tejaswini

      Reply
    • sangeethapriya

      February 23, 2016 at 2:13 pm

      yes you can try but i didn't try an egg less version so far. If using milkmaid definitely reduce the sugar quantity.

      Reply
  30. Poornima hegde

    February 22, 2016 at 9:44 am

    Cake looks soft and spongy..

    Reply
  31. Babitha costa

    February 22, 2016 at 3:32 am

    so soft i looks

    Reply
  32. beena stephen

    February 21, 2016 at 7:10 am

    Wow mouthwatering cake. Will try

    Reply
    • Sharmilee Mayekar

      September 25, 2020 at 12:27 pm

      Very nice I’m going to try the eggless version later but the one with eggs tomorrow itself…THANK YOU

      Reply

Trackbacks

  1. 09/03/2020 - 12:01 PM - 3-In-One Eggless Sponge Cake Batter Video Recipe - Nitha Kitchen | All About Belagavi says:
    May 6, 2020 at 2:31 am

    […] milk Sponge Cake Recipe HERE […]

    Reply
  2. 3-In-One Eggless Sponge Cake Batter Video Recipe – Nitha Kitchen – All About Belagavi says:
    March 19, 2020 at 2:37 pm

    […] milk Sponge Cake Recipe HERE […]

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  3. 3-In-One Eggless Sponge Cake Batter Video Recipe - Nitha Kitchen says:
    March 8, 2020 at 9:36 pm

    […] milk Sponge Cake Recipe HERE […]

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