Miette Hot Milk Cake

Wednesday, 18 April 2012

Hot Milk Cake Recipe from Miette Bakery
As Miette reiterates, this cake is a challenge to bake! Not so much so in the techniques used, but in the sheer amount of processes you have to carry out to get that desired, moist and fine crumbed Hot Milk Cake. However, it is well worth going the extra mile for – I know now the difference between a sponge cake and a sponge cake! 

Pictures aren't too great due to bad lighting, so I'll be putting better ones up tomorrow!

The Recipe:
1 1/3 cup all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter
1/2 whole or semi skimmed milk
1 1/2 cups sugar
3 large eggs
1/2 tsp vanilla extract
Buttercream of choice

The Method:

Preheat the oven to 180 C and line (two or three) 6/7 inch cake tins with baking parchment, flour and butter. Miette calls for 6 inch cake tins in particular.

Sift flour, baking powder and salt into a bowl and set aside.

In a saucepan over medium heat melt together the butter and milk and then set aside to cool in a separate large bowl, stirring occasionally.

On a double boiler, at low to medium heat, whisk together the sugar, eggs & vanilla. Keep whisking until all of the sugar has dissolved and a food thermometer reads 110 degrees F when inserted. Remove mixture from the heat and pass it through a medium mesh sieve. 

Whisk the mixture on high speed for ten minutes or until the mixture has cooled to 85 degrees F. Add the dry ingredients and mix them in on a low speed until just incorporated. 

Pour in the cooled milk mixture and fold through until you have a glossy mixture.

Divide the batter into three 6 inch (or two 8 inch) greased and floured cake pans, tap twice on worktop to remove air bubbles. Bake in the oven for 30-35 minutes or until a skewer comes on clean.

Take out of cake pans and leave to cool for at least 40 minutes or once cool to the touch.

Mbakes x


    1. This is a very interesting cake. I have never heard of hot milk cake before and it must be really delicious. Thanks for sharing X

    2. Alida, apparently the recipe is mostly used in wedding cakes. It definitely had a softer taste to most sponges!

    3. Emine, so happy we found each other on Instagram, then Twitter...Now I am discovering your blog! I don't bake cakes often, so I will be learning much from you.

    4. Gosh I so want to try this! I love a challenge

    5. Interesting, I haven't come across this method before. I will have to try it as your cake looks fantastic.

    6. Saw your recipe and just finished making it. Oh my sweet goodness it was fantastic! I threw a couple of earl grey tea bags into the hot milk and butter mixture to steep as it cooled, which infused perfectly and then I also flavored the frosting (cooked flour +1.5 cups of confectioners sugar) with earl grey. It was SOOOOO good! (I garnished with a fresh sweet basil leaf) Thank you so much for posting this recipe, it made my memorial weekend!

    7. Hello! Thank so you much for using the recipe on my blog! Sounds like an interesting version of the cake! Did you take any pictures afterwards? How comes you added flour to the frosting? Glad it brightened up your weekend also!

    8. No I didn't take any pictures unfortunately...and I used a large muffin tin instead of cake tins (the recipe was just enough to fill each of the six muffin holes) and the +1.5 is in reference to the confectioners sugar which I added to a traditional cooked flour frosting. Cooked flour frosting is one of my favorites but it comes out as more of a glaze then a real workable frosting unless you add the confectioners sugar. Hoped this helped! Oh! and here's the frosting recipie :)


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    12. Hi , i try to do this cake two times but didn't work for me , i dont know why ? i followed the recipe step by step

    13. Hi reem, I'm really sorry to hear that!
      What did the cakes look like when you made them?

    14. Hi , thanks for the quick response,The taste was yummy but it always falls apart

    15. Thanks for the quick response, The taste was yummy but it always falls apart

      P.S I tried the pumpkin walnut cake..........simply amazing, thanks for sharing your recipe

    16. Hi reem,
      Do you mean when you take the cake out of the tin it falls apart? Because the batter is quite runny, it produces quite a soft sponge. The best thing do is line both the sides and bottom with parchment paper so that you can literally pull the cake out of the cake without tipping the cake upside down. Or did you mean something else?
      Em x

    17. Thank you! Do you mean the pumpkin bundt?

    18. Will try that thanks alot

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    20. I have made this cake plenty of times and it keeps dropping in the middle. Sponge is beautiful but i end up with a dropped center. Do you know why this would be?

    21. It looks very yummy. By doing some variation in this recipe can we make strawberry cake .

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