Vanilla Hot Milk Sponge Cake

Makes 6 - 8 Servings
serve with:
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  • 1 cup (120g) all purpose flour
  • 1 teaspoon (5ml) baking powder
  • 1 pinch of salt
  • 2 eggs
  • 1 cup (200g) sugar
  • 1 tablespoon (15g) butter
  • ½ cup (120ml) hot milk
  • 1 teaspoon (5ml) vanilla extract


  • ½ cup (95g) shortening
  • 1 cup (100g) powder sugar
  • ¾ cup (180ml) melted marshmallow
  • 2 tablespoon (30ml) milk
  • 1 teaspoon (5ml) vanilla extract


Preheat the oven to 350°F/176°C. 

Lightly grease two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper (very important!).

In a medium bowl, whisk together flour, baking powder and salt.

In a large bowl, or the bowl of a stand mixer, beat eggs and sugar together at medium-high speed until the mixture has at least tripled in volume, about 5 minutes. Whisk in flour mixture by hand or with the mixer at low speed.

In the meantime, combine butter and milk in a small saucepan and bring to a simmer, stirring to melt the butter. Remove from heat and add in vanilla extract. Allow to cool slightly, 2-3 minutes.

With the mixer on low speed, gradually incorporate the hot milk mixture into the cake batter until batter is uniform.

Divide evenly into prepared pans.

Bake for about 22-24 minutes, or until the cake springs back when lightly pressed and a toothpick inserted into the center of the cake comes out clean. Allow cakes to cool for about 5 minutes in the pans, then run a knife around the edges and turn them out onto wire racks to cool completely.

Fill and frost cakes as desired.


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