Classic Hot Milk Sponge Cake

This classic Hot Milk Sponge Cake is a cake you can make all year long. But I guarantee you it will be your go-to summer cake. It’s a natural pairing with freshly whipped cream and fresh macerated berries.

It couldn’t be easier to put together. Using the whisk attachment on your stand or hand mixer, beat the eggs, sugar and vanilla extract until light in color and almost tripled in volume. About 4-5 minutes. Next sift in your dry ingredients and mix on low until just combined. Finally, gradually add in your hot milk and butter and mix until smooth. Scrape the bottom and sides of your bowl with a rubber spatula to make sure that all the ingredients are incorporated.


  • Start with room temperature eggs. They will whip up to a greater volume than eggs right from the refrigerator.
  • Make sure to beat the eggs and sugar on high for at least 4 minutes. You want the mixture to almost triple in volume, this helps add to the leavening of the cake along with the baking powder.
  • I like to warm my milk and butter to a temperature of about 130 degrees Fahrenheit. Too hot and the mixture will end up cooking your eggs instead of gently warming them.
  • The pan I recommended is an 8″ round cake pan with 3″ sides. I f you try and use a pan with 2″ sides the cake will not have enough room to rise and may collapse after rising.

Classic Hot Milk Sponge Cake


  • 1 8" x 3" Round Cake Pan


  • 90 Grams of All Purpose Flour
  • 30 Grams of Cake Flour
  • 1 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Kosher Salt
  • 140 Grams of Granulated Sugar
  • 2 Large Whole Eggs
  • 1 Teaspoon of Vanilla Extract or Vanilla Bean Paste
  • 120 ml Whole Milk
  • 42 Grams of Unsalted Butter


  • Butter the bottom and sides of an 8" x 3" round cake pan, Line the bottom with parchment paper and butter the paper. Coat the bottom and sides with flour.
  • Preheat your oven to 350℉.
  • In a small bowl combine the all purpose flour, cake flour, baking powder and salt. Set aside.
  • Combine the milk and butter and heat until the butter is melted and the mixture reaches a temperature of 140℉.
  • In the bowl of an electric stand mixer, or a large bowl if using a hand mixer, place the sugar and eggs. Using the whisk attachment beat for 3-4 minutes until lighter in color and about tripled in volume.
  • Sift the dry ingredients into the egg/sugar mixture and beat on low until everything is combined.
  • With the mixer running on low spead, gradually add the hot milk/butter and mix until combined.
  • Scrape the bottom and sides with a rubber spatula to insure that ll the ingredients are combined.
  • Pour the batter into the prepared pan and bake for 30-33 minutes or until the top is a light golden brown and the top springs bal when gently pressed.
  • Remove the cake from the oven and place the pan on a rack to cool.
  • Next, remove the cake from the pan and place on a serving plate.

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