Comments on: Hot Milk Cake

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 11 May 2023 20:28:56 +0000

In reply to Hafsa.

Hi Hafsa! You can reduce the sugar, but be careful not to reduce it too much, or you could affect how the cake turns out. We’re so happy you enjoyed it!

By: Hafsa

Hafsa — Wed, 10 May 2023 18:39:01 +0000

Tried this… Turned out pretty amazing
Any way I can lessen the sweetness .. without icing also it is sweet and i need it for some people who don’t like sweet a lot

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 08 May 2023 17:03:27 +0000

In reply to Sven.

Hi Sven! Nope, the eggs don’t cook. If you watch the video, you can see the batter is just fine after adding the hot milk. We hope you love it!

By: Sven

Sven — Sat, 06 May 2023 13:58:02 +0000

“The milk should be almost boiling”. Don’t the eggs cook when you pour almost boiling milk in the mixture? Most recipes with eggs and hot liquid (like choux pastry e.g.), tell you to wait until the hot liquid is below 63 Celsius/145 Fahrenheit to avoid that.

By: Sam

Sam — Sun, 26 Mar 2023 02:40:37 +0000

In reply to Robyn.

Hi Robyn! I haven’t tried it, but it could work.

By: Robyn

Robyn — Fri, 24 Mar 2023 22:25:49 +0000

Can you use Splenda or Monk Fruit in this recipe instead of sugar?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 01 Dec 2022 19:57:06 +0000

In reply to Misty.

So happy you enjoyed it!

By: Misty

Misty — Thu, 01 Dec 2022 18:06:35 +0000

Made this yesterday in a bundt pan & it is absolutely gorgeous! The frosting was easy & fun to make! I used 72% dark chocolate chips and 😮😮 so good!

By: Sam

Sam — Mon, 17 Oct 2022 01:59:12 +0000

In reply to Melissa.

Hi Melissa! I haven’t tried watering down half and half, but I think it could work here. I’m not exactly sure how to do it so I can’t advise on how to do it. If you try it I would love to know how it turns out. 🙂

By: Melissa

Melissa — Sat, 15 Oct 2022 05:49:24 +0000

If I don’t have whole milk, can you use half-and-half (watered down a bit) or 2% mixed with half-and-half?

By: Sam

Sam — Sat, 03 Sep 2022 01:54:00 +0000

In reply to Judith F.

Hi Judith! You could make this into a layer cake. I’m not sure you’d need to double the frosting though. You may need a bit extra but without having tried it I can’t say for sure how much you’d need.

By: Judith F

Judith F — Sat, 03 Sep 2022 01:06:25 +0000

Our mother used to make hot milk cake regularly and we love to make it, but we used a different chocolate frosting recipe. I want to try your recipe – could I make this as a layer cake? If so, I assume I would need to at least double the frosting – is that correct/

By: Sam

Sam — Tue, 30 Aug 2022 15:05:12 +0000

In reply to Kate.

The fudge icing really takes it to the next level! I think you’re going to love it! 🙂

By: Kate

Kate — Tue, 30 Aug 2022 01:07:57 +0000

I’ve been making this same recipe for the cake since I can remember. It was passed down from grandma to my mom. It’s an absolute winner!! We always have it with a simple buttercream and chunks of semisweet chocolate on the icing but it’s just as good plain. Maybe I’ll have to try it with a fudge icing now!

By: Sam

Sam — Thu, 25 Aug 2022 13:17:58 +0000

In reply to Cheryl.

Hi Cheryl! It was published several years ago, the recipe is the same, as are the photos and the video. I just resurfaced it to the front of the blog since many people here are new and hadn’t seen it before, and the old recipes would be lost if they weren’t occasionally resurfaced. If I make changes they are always noted (see my chocolate cupcakes as an example). I hope that helps explain it 🙂

By: Cheryl

Cheryl — Wed, 24 Aug 2022 19:59:36 +0000

From looking at dates on the comments this looks like a recipe you have reposted from a couple years ago. I think it would be nice to note this and perhaps mention any recipe improvements or new pictures you have added.

By: Cheryl

Cheryl — Wed, 24 Aug 2022 19:54:51 +0000

In reply to Jacquelyn.

The frosting recipe is very similar to her Texas Sheet Cake frosting which uses cocoa. It is fudgey and delicious.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Wed, 24 Aug 2022 19:44:52 +0000

In reply to Carol.

Hi Carol! Unfortunately we aren’t familiar with high altitude baking, so we can’t say how this recipe would need to be altered, if at all. Hopefully someone else can chime in and help 🙁

By: Carol

Carol — Wed, 24 Aug 2022 17:06:39 +0000

Sam, I live in an area that’s at about 4,0000 feet elevation. I’ve heard, especially for cake that I need to vary the recipes for that elevation. Do you know if that’s true for me or how that should be done for this recipe, for instance. I’ve baked cookies and it’s not seemed to make a difference but they are denser and don’t require a lit of rising.

By: Patty Davis

Patty Davis — Sat, 16 Jul 2022 21:22:31 +0000

First time making this hot milk cake. I’ll be taking it to my family reunion tomorrow so wish me luck. We will see how it turns out as I’ll have many cake lovers there to try my cake. Thank you for sharing your Grandmother’s recipe.

By: Sam

Sam — Tue, 08 Mar 2022 14:10:08 +0000

In reply to Debi.

Hi Debi! You could use a semi sweet chocolate or even semi sweet chocolate chips, just keep in mind that the frosting will be sweeter. 🙂

By: Debi

Debi — Mon, 07 Mar 2022 21:24:23 +0000

I ran out of unsweetened chocolate can I use another type of chocolate

By: Sam

Sam — Wed, 03 Nov 2021 01:56:17 +0000

In reply to Karen.

Thank you so much, Karen! I’m so glad everyone enjoyed it so much! 🙂

By: Karen

Karen — Tue, 02 Nov 2021 01:37:56 +0000

This is such a great recipe! I don’t have a vanilla cake recipe that is no fail for me…until now! They usually end up with a slight cornbread texture for me. But this one! SO good! My girls are 12 and 16 and you are their favorite baker. They’ve tried many of your recipes and haven’t had a fail yet. Many thanks for all your work on this site and especially for encouraging the next generation to try new things.

By: Nick

Nick — Sun, 08 Aug 2021 13:13:35 +0000

In reply to Ineke.

Nice cake and frosting is perfect accompaniment.
Second time I made it used 11/2Tablespoons extra flour no sunken middle which was very minor the first time