Mom’s Hot Milk Cake is a timeless, old‑fashioned dessert cake made from simple pantry staples, yet it delivers the most tender, velvety crumb. Warm milk and melted butter give this cake its signature texture — soft, moist, and delicately rich — while a touch of vanilla adds classic homemade flavor.
It’s the kind of comforting, no‑fuss recipe that has been passed down through generations, perfect for everyday baking or serving with fresh berries, whipped cream, or a dusting of powdered sugar. Whether you’re craving a nostalgic family favorite or looking for an easy, reliable cake recipe, this Hot Milk Cake is a cozy, delicious choice you’ll want to bake again and again.
This is the cake that I grew up with. Mom never bought cake mixes and our father liked things simple. This was the cake that accompanied all of our celebrations. Birthdays, anniversaries, etc. It was simple and delicious. Dad loved it when mom split it and filled it with jam. It was usually her homemade strawberry jam. Nobody complained.
It was rich and light, low in fat and delicious. I think it is a recipe that my mother got from her mother. I love old family recipes such as this one. They have been pleasing family members for many, many years.
You could fill it with lemon curd if you wanted to, or you could even fill it with softened ice cream. You pick the flavor.
During strawberry season this cake is really nice split and filled with sliced or crushed and sweetened berries along with some whipped cream. Of course that means the whole thing will need to be eaten in one go. I say, not a problem!
INGREDIENTS NEEDED
TO MAKE
MOM'S HOT MILK CAKE
Simple, simple, simple. Proof positive that it's the simple things which bring the most joy in life.
- 2 large eggs
- 1 cup (200g) sugar
- 1/2 cup (120ml) milk
- 1 TBS butter
- 1 cup (125g) all-purpose plain flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla
Optional to serve:
- Icing sugar to dust on top
- jam, lemon curd or ice cream to fill
Make sure all of your ingredients, including your eggs, are at room temperature before you begin. This helps to make a better cake. You will get more volume from the eggs if they are room temperature.
In North America you can use granulated sugar, but in the U.K. or Europe I would use caster sugar as the granulated sugar there is far too coarse.
I used whole milk as that is the only milk I keep in the house. You could also use semi-skimmed or 2% milk. I would not use no fat skim milk.
I used salted butter.
I used regular all purpose flour. No need for specialty flours.
Check your baking powder for freshness. To check baking powder for freshness, put some in a bowl and pour hot or boiling water over top. It should fizz. If it doesn't then your baking powder needs replacing.
I filled my cake with strawberry jam. Note that if you are filling it with softened ice cream, you will need to store it in the freezer.
HOW TO MAKE
MOM'S HOT MILK CAKE
This is a very simple sponge type of cake. If you follow the directions to the letter, you cannot go wrong.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square cake tin, line the bottom only with baking parchment, and butter the parchment. Set aside. (Don't line the sides of the pan as the cake will need to be able to climb the sides and paper wouldn't allow it to do so properly.)
- Beat the eggs with an electric mixer on high speed until they are thick and lemon colored. When you lift the beaters they should fall back like a ribbon. (The ribbon should also be seen when it falls back into the bowl. It shouldn't disappear immediately. If it does, keep beating. This cake relies on the air beaten into the eggs for much of it's rise and airy texture.)
- Slowly beat in the sugar at medium speed until thick and creamy.
- Sift the flour, baking powder and salt together three times. (Again you are injecting air into the flour, making sure everything is evenly mixed and lightening your cake by doing so.)
- Heat the milk and butter together just to warm. The butter should be melted. (No need to boil the milk, just melt the butter.)
- Sift the flour again, over the creamed mixture. Fold it in gently by hand. Pour the milk over top and quickly fold that in to make a smooth batter without overmixing. Pour at once into the prepared baking tin. (DON"T OVER MIX or you risk losing all of that precious air that will make your cake light.)
- Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The top should spring back when lightly touched. (A toothpick inserted in the center should also come out clean.)
- Cool on a wire rack for 10 minutes before loosening the sides removing from the tin to cool completely. (Flip out onto the wire rack, peel off the paper and the flip upright.)
- Once cool, carefully slice the cake through the middle horizontally. Fill as preferred and dust with icing sugar to serve. (I use a serrated knife to cut the cake.)
HINTS AND TIPS FOR SUCCESS
If you follow my hints and tips, you can be sure of success.
- Read through the recipe several times to familiarize yourself with the ingredients and equipment needed to make the cake.
- Assemble everything you need before you begin. This helps to prevent you from leaving anything out.
- Make sure all of your ingredients are at room temperature for a better finish.
- Do not overbeat this cake as it may toughen the batter.
- Follow the instructions for making and baking this cake with precision. To do otherwise risks failure.
- Do not fill or dust with sugar until just prior to serving.
- Cut in half horizontally with a serrated knife.
- Fill with your favorite jam or curd. In my family this was always strawberry jam, usually our mother's homemade jam.
FREQUENTLY ASKED QUESTIONS
CAN I USE SELF RISING FLOUR?
I have never done so myself. If you did use self rising flour you would need to eliminate the baking powder and salt from the recipe. I cannot say for sure if this recipe would work with it or not.
CAN I USE CASTER SUGAR?
You can use regular granulated sugar in North American. I do not recommend this in the U.K. as their granulated sugar is far too coarse. In the U.K. I would use caster sugar. You can use caster sugar in the place of granulated sugar no matter where you live however.
CAN THIS BE MADE AHEAD?
You can make this cake up to 24 hours ahead of serving. Store in an airtight container. I would not split or dust with icing sugar until you are ready to serve it.
HOW LONG WILL THIS CAKE KEEP?
This cake keeps well in an airtight container for four to five days.
CAN THIS CAKE BE FROZEN?
Yes, this cake freezes quite successfully. Wrap the cake in a layer of plastic cling film and then a layer of aluminum foil, wrapping it completely to enclose. Label, date, and freeze. It will keep frozen for up to three months.
A FEW OTHER
VINTAGE CAKE RECIPES FOR YOU TO ENJOY
I absolutely adore a piece of cake to enjoy with a hot drink or as a sneaky snack mid afternoon. Heck, to be honest I enjoy cake any old time. Here are a few more vintage cake recipes that I love.
QUEEN ELIZABETH CAKE - We are especially fond of this old, old recipe for Queen Elizabeth Cake. I don't expect there is a Canadian community cookbook without a version of this in it. It goes way back. It is a simple and delicious cake! The dates make it incredibly moist. It is also studded with plenty of toasted walnuts. Topped with a sweet caramel icing and sprinkle of coconut, this is a real treat!
TRADITIONAL SEED CAKE - Seed cake is actually a very traditional cake which goes way back in British history. It was very popular in Victorian times, and a good seed cake recipe would have been included in most cookery books of that era. It has a texture very similar to a pound cake and is studded with caraway seeds. It was said to be William Wordsworth's sister Dorothy's favorite cake. All I can say is that she had exceedingly good taste!
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Yield: makes one 8-inch square cake
Mom's Hot Milk Cake
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
This is the cake I grew up with. Mom never made any other kind. We loved it. Especially split and filled with jam, which is how our father always requested it.
Ingredients
- 2 large eggs
- 1 cup (200g) sugar
- 1/2 cup (120ml) milk
- 1 TBS butter
- 1 cup (125g) all-purpose plain flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla
Optional to serve:
- Icing sugar to dust on top
- jam, lemon curd or ice cream to fill
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square cake tin, line the bottom only with baking parchment, and butter the parchment. Set aside.
- Beat the eggs with an electric mixer on high speed until they are thick and lemon colored. When you lift the beaters they should fall back like a ribbon.
- Slowly beat in the sugar at medium speed until thick and creamy.
- Sift the flour, baking powder and salt together three times.
- Heat the milk and butter together just to warm. The butter should be melted.
- Sift the flour again, over the creamed mixture. Fold it in gently by hand. Pour the milk over top and quickly fold that in to make a smooth batter without overmixing. Pour at once into the prepared baking tin.
- Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The top should spring back when lightly touched. A toothpick inserted in the center should also come out clean.
- Cool on a wire rack for 10 minutes before loosening the sides removing from the tin to cool completely. (Flip out onto the wire rack, peel off the paper and the flip upright.)
- Once cool, carefully slice the cake through the middle horizontally. Fill as preferred and dust with icing sugar to serve.
I originally posted this recipe back in 2009. It was one of the first recipes I shared. I decided that an update was long overdue. Enjoy!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
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This Garlic & Herb Pork Roast is a tender, flavor‑packed main dish that turns a simple cut of pork into a beautifully aromatic meal. Coated in a savory blend of garlic, herbs, and olive oil, the roast cooks until juicy on the inside with a golden, fragrant crust on the outside. Oven braising it in apple juice adds another depth of flavor and makes for a really delicious gravy at the end.
This is an easy, reliable recipe that delivers big flavor with minimal effort—perfect for weeknight dinners, Sunday roasts, or any time you want a comforting, home‑cooked meal. Serve it with potatoes, vegetables, or your favorite sides for a delicious and satisfying feast.
With the rising costs of meat these days, it is becoming more and more difficult to find a roast that we can afford to cook for a family or Sunday dinner. Pork is actually a really good choice to make as far as cost goes and with proper cooking it can be every bit as tasty and succulent as a beef or lamb roast.
I had this pork sirloin roast in the freezer that I had bought a number of months back. I like to go to the grocery store early in the morning, which is when they usually mark down all the meat and poultry that is getting to it's sell by date on that particular day. You can usually get your meat and poultry for 30 to 50% off which makes it a real bargain.
I got this roast for 50% off so it only cost me about $6. So long as you get it into the freezer on the day once you get it home, it is perfectly safe and edible. Properly wrapped, they will keep for up to six months. (Make sure you date them.)
Today's pork is a lot leaner than the pork of yesteryear. This was a sirloin roast which meant it was nicely marbled and had a small cap of fat on top. Not quite as lean as a loin, but not fatty like a butt or shoulder roast. Perfect for roasting.
This roast was gorgeous rubbed with a flavor-filled garlic and herb rub and oven braised/roasted to succulent perfection. The gravy was magnificent. We enjoyed it sliced along with some reheated/pan fried (in ghee) mashed potatoes leftover from the other day and an assortment of vegetables.
There is enough left to make us some pork fried rice tomorrow and some to freeze for use at another time! We both really enjoyed this!
INGREDIENTS NEEDED
TO MAKE
GARLIC HERB PORK ROAST
Everything is pretty simple and standard ingredients in most kitchens.
For the pork:
- 3-4 lb. boneless pork sirloin roast
- fine sea salt and black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp crushed chili flakes
- 1 tsp dried thyme
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 TBS light olive oil
- 1 cup apple juice
For the gravy:
- Strained juices from the pork roast (to give you about 1 1/2 cups)
- 2 TBS butter
- 2 TBS flour
INGREDIENTS NOTES
If you would like to see a photograph of the cut of pork roast I used you can find one here on this post for Pot Roasted Pork with Cabbage and Carrots.
This is the perfect combination of herbs and seasonings. Alternately you can use your own favorite spice rub, between 2 to 3 teaspoons.
Light olive oil is pure olive oil which has a light color and a lighter flavor than extra virgin olive oil.
Apple juice helps to tenderize the meat and flavor the gravy. You could also use white wine if you wished, or a low salt meat stock. I like the apple juice however as it lends a slight note of sweetness. I do use unsweetened apple juice.
HOW TO MAKE GARLIC HERB PORK ROAST
This is really a very simple roast to cook. The secret to success is all in picking the perfect roast and in the timings.
- Preheat the oven to 350*F/180*C/gas mark 4. Have ready a baking dish large enough to hold the pork and apple juice with room for the air to circulate around it. (Its important for the air to circulate properly around the roast for even cooking.)
- Mix together all of the herbs and seasonings. (Mix everything evenly.)
- Using a sharp knife, score uniform cuts through the top of the roast in a crisscross pattern, about 1/4 inch deep. (This will help the seasonings to really get into the meat.)
- Rub the roast all over with the oil. Rub the mixture of herbs and seasonings all over the surface of the roast, top and bottom. Place into the baking dish. Pour the apple juice around. (Apple juice helps to tenderize the meat and flavor the gravy.)
- Cover the dish tightly with foil. Place onto a baking sheet and into the oven.
- Roast in the preheated oven for 50 minutes. Uncover and roast for a further 15 minutes. (When done the roast will be golden and the juices will run clear. The inner temperature should read 145*F/63*C.)
- Remove from the oven to a serving dish and leave to rest while you make the gravy. (Resting helps to redistribute the meat juices ensuring juicy portions of meat.)
- Strain the juices from the roasting dish into a measuring cup. You should have about 1 1/2 cups (360ml). Add 1/2 cup (120ml) apple juice. (You could also use white wine. The full measure of liquid should be 2 cups/480ml)
- Melt the butter in a saucepan. Whisk in the flour until smooth. Cook for 2 minutes and then slowly whisk in the liquid mixture. (Cooking the flour and butter together ensures that any flavor of the flour is cooked out. Don't let it brown.)
- Cook, whisking constantly, over medium heat, until the mixture comes to the boil and thickens. Reduce to low and let simmer for at least 5 minutes. (This helps the flavors to really meld well and creates a good gravy. If you think it is too thick you can add more water or some stock.)
- Cut the roast into slices to serve along side your favorite vegetables with some of that delicious gravy ladled over top.
HINTS AND TIPS FOR PERFECT RESULTS
Following these tips can help you to deliver a beautifully cooked roast with the optimum flavor and texture!
- Use a meat thermometer to check the internal temperature. The roast will be perfectly done and juicy when the interior temperature reaches 145*F/63*C. Juicy without being overcooked.
- Leave the roast to rest before cutting up to serve. This allows the cooking juices to be reabsorbed into the meat.
- Season generously when preparing the roast for the oven. A good rub and mix of spices enhances flavor and helps achieve that delicious, crusty exterior.
- Rub with a bit of oil prior to rubbing on the seasoning for optimum flavor and juiciness. The oil will also help the seasonings to adhere and will keep the roast moist.
FREQUENTLY ASKED QUESTIONS
HOW CAN I SELECT THE RIGHT PORK CUT FOR ROASTING?
Look for a pork loin or sirloin roast that has a nice cap of fat on top. Do not remove the fat. This will help to keep the meat succulent.
HOW LONG CAN I STORE ANY LEFTOVERS?
CAN THE LEFTOVERS BE FROZEN?
You can absolutely freeze the leftovers. Once cooled, wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. Label and date. The leftovers will last for up to three months in the freezer.
WHAT ARE GOOD SIDE DISHES TO SERVE WITH THIS ROAST?
The tender meat and gravy go very well with mashed potatoes, or rice. Roasted potatoes are also a nice side to serve. Any variety of steamed vegetable is also nice. Broccoli, Brussels Sprouts, Carrots, Green Beans, etc. Applesauce also works very well along side of roasted pork.
A FEW OTHER
ROAST RECIPES TO ENJOY
You really can't beat a roast dinner for economy. You get to enjoy the roasted meat on the day and then the leftovers are always handy to make sandwiches, casseroles, etc. Several meals for the price of one.
MISSISSIPPI POT ROAST - This Mississippi Pot Roast is a richly flavored, incredibly tender braised beef dish made with just a handful of simple ingredients. A 2‑pound chuck or braising roast cooks low and slow with dry onion soup mix, dry ranch dressing mix, pepperoncini peppers, their brine, apple juice, and butter, creating a deeply savory sauce that needs no extra seasoning. The roast becomes fork‑tender after a few hours in the oven, and the shredded meat soaks up the buttery, slightly tangy juices for maximum flavor. Tender and juicy.
ROAST CHICKEN WITH LEMON & HERB STUFFING - This Roast Chicken with Lemon & Herb Stuffing is a beautifully comforting, flavor‑packed meal that turns a simple bird into something truly special. A whole chicken roasts until the skin is crisp and golden, while the inside stays incredibly moist thanks to a bright, aromatic stuffing made with fresh herbs, buttery onions, lemon zest, and soft breadcrumbs. As the chicken cooks, the stuffing gently perfumes the meat from the inside out, giving every slice a fresh, savory lift.
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That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 6 to 8 servings
Garlic Herb Pork Roast
Prep time: 10 MinCook time: 75 MinTotal time: 1 H & 25 M
Tender and juicy pork with a rich and flavor filled gravy. Simple and delicious.
Ingredients
For the pork:
- 3-4 lb. boneless pork sirloin roast
- fine sea salt and black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp crushed chili flakes
- 1 tsp dried thyme
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 TBS light olive oil
- 1 cup apple juice
For the gravy:
- Strained juices from the pork roast (to give you about 1 1/2 cups)
- 2 TBS butter
- 2 TBS flour
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Have ready a baking dish large enough to hold the pork and apple juice with room for the air to circulate around it.
- Mix together all of the herbs and seasonings.
- Using a sharp knife, score uniform cuts through the top of the roast in a crisscross pattern, about 1/4 inch deep.
- Rub the roast all over with the oil. Rub the mixture of herbs and seasonings all over the surface of the roast, top and bottom. Place into the baking dish. Pour the apple juice around.
- Cover the dish tightly with foil. Place onto a baking sheet and into the oven.
- Roast in the preheated oven for 50 minutes. Uncover and roast for a further 15 minutes. When done the roast will be golden and the juices will run clear. The inner temperature should read 145*F/63*C.
- Remove from the oven to a serving dish and leave to rest while you make the gravy.
- Strain the juices from the roasting dish into a measuring cup. You should have about 1 1/2 cups (360ml). Add 1/2 cup (120ml) apple juice.
- Melt the butter in a saucepan. Whisk in the flour until smooth. Cook for 2 minutes and then slowly whisk in the liquid mixture.
- Cook, whisking constantly, over medium heat, until the mixture comes to the boil and thickens. Reduce to low and let simmer for at least 5 minutes.
- Cut the roast into slices to serve along side your favorite vegetables with some of that delicious gravy ladled over top.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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