Description

Experience a nostalgic treat with this hot milk birthday cake, featuring a uniquely springy crumb and a secret hint of almond. Finished with a silky, glossy chocolate frosting, this recipe delivers a professional-bakery finish using simple, high-quality ingredients.

Ingredients

2 cups King Arthur Unbleached All-Purpose Flour
4 large eggs, room temperature
1 1/2 cups granulated sugar
1 cup whole milk
1/2 cup unsalted butter
2 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup natural cocoa powder
3 cups confectioners’ sugar
1/2 cup softened butter, for frosting
1/4 cup hot water
1 teaspoon vanilla extract, for frosting

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Instructions

Preheat your oven to 325°F (160°C) and grease two 8-inch or 9-inch round cake pans, lining the bottoms with parchment paper.
In a large bowl or stand mixer, beat the eggs and granulated sugar for 5 to 8 minutes until the mixture is thick, pale, and falls in ribbons.
Whisk together the flour, salt, and baking powder in a separate bowl, then gently fold the dry ingredients into the egg mixture.
In a small saucepan, heat the milk and butter until the butter is melted and the milk just begins to simmer.
Remove the milk from heat and stir in the vegetable oil, vanilla, and almond extract; gradually pour into the batter while mixing on low speed.
Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Cool cakes in pans for 10 minutes before moving to a wire rack; once completely cold, beat together the frosting ingredients until smooth and spread over the cake.

Notes

To ensure the most even rise, avoid opening the oven door during the first 25 minutes of baking. If you find your frosting has air bubbles, use a silicone spatula to manually stir it for a minute to knock out the air and achieve a glass-like finish.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American