Hot Milk Cake with Vanilla Buttercream Recipe

Scalded milk produces a moist crumb on this easy but gorgeous cake from Dr. Ho’s Humble Pie in North Backyard, Virginia.

Yield: serves 10-12

Time:

3 hours

Components

• 1 ¹⁄₄ cups complete milk, divided
• 2 tbsp. plus 1½ tsp. vanilla extract, divided
• 3 cups all-purpose flour
• 2 tsp. baking powder
• ¹⁄₂ tsp. kosher salt
• 1 lb. unsalted butter, softened, divided, plus extra for greasing
• 3 cups sugar
• 5 giant eggs
• 1 lb. confectioners’ sugar

Directions

1. Preheat the oven to 325°F and flippantly grease a 9-inch spherical cake pan.
2. In a small pot, carry 1 cup milk to a simmer; take away from warmth and add 2 tablespoons vanilla. In a medium bowl, whisk collectively the flour, baking powder, and salt, and put aside. In a second medium bowl, utilizing an electrical mixer, beat 3⁄4 pound (3 sticks) butter and the sugar till mixed. Add the eggs, one by one, mixing effectively after every addition. With the mixer working, slowly add the dry elements till mixed. Drizzle within the milk combination till a easy batter types. Pour the batter into the ready pan, switch to the oven, and bake till a toothpick inserted into the middle of the cake comes out clear, 1–11⁄2 hours. Cool barely, then invert onto a wire rack to complete cooling utterly. Switch to a cake stand.
3. Utilizing an electrical hand mixer with clear beaters, beat the remaining milk, vanilla, and butter in a bowl till mixed. With the mixer working, slowly add the confectioners’ sugar till a easy frosting types; unfold evenly over cake. Chill 20 minutes earlier than serving.