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    You are here: Home / RandomPosts / Hot Milk Cake | Hot Milk Sponge Cake

    Hot Milk Cake | Hot Milk Sponge Cake

    Last Updated On: Apr 7, 2025 by Sharmilee J

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    Hot Milk Sponge Cake is a soft, tasty cake made by baking a blend of flour, eggs, sugar and milk. Hot Milk Sponge Cake is a basic, simple and quick to make cake for tea time, special occasions and for the joy of baking. Hot Milk Sponge Cake is explained here with step by step pictures and video.

    Hot Milk Sponge Cake Recipe

    Hot Milk Sponge Cake is a fail proof cake that is made with the available ingredients at home. It is one of the very few cakes that never fails and yields soft spongy cake each time. I have given step by step pictures for baking this cake with oven and without oven.

    Jump to:
    • About Hot Milk Sponge Cake
    • Hot Milk Sponge Cake Ingredients
    • 📖 Recipe Card
    • Hot Milk Sponge Cake Step by Step
    • Expert Tips
    • Serving & Storing Suggestion
    • FAQS

    About Hot Milk Sponge Cake

    Hot Milk Sponge Cake is a perfect cake for making frosted cakes or for tea cakes. I have tried this cake many times and it is one of the fool proof recipes that I have tried.

    Hot Milk Sponge Cake comes out so soft and spongy perfect for birthday cakes.As we are not fond of icing I left it plain.The cake slices comes out clean, I was in a hurry to click so sliced it even before the cake cooled completely.

    Last week my uncle and aunt had come.I wanted to bake a cake for my brother and send it through them, opened the fridge only to know that there was no butter. I had no energy to walk all the way to go buy butter as gugu was about to wake up. So immediately I remembered this cake that I saw in Divyas space. I have already baked this cake many times before so that set up my confidence level high. And as expected it came out perfect.

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    Hot Milk Sponge Cake Recipe

    Hot Milk Sponge Cake Ingredients

    • Flour – I have used maida here but have tried with wheat flour and it works out great. Else you can use 50% maida and 50% wheat flour if you are concerned.
    • Eggs – I have used brown eggs, you can use white eggs too.
    • Milk – Always boil the milk before using for any cooking. Use full fat milk for best results.
    • Sugar – Use granulated white sugar which is the perfect choice for this recipe.
    • Baking Powder – Baking powder is used here as a rising agent.
    Hot Milk Sponge Cake Recipe

    If you have any more questions about this Hot Milk Sponge Cake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Hot Milk Sponge Cake Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    HotMilkSpongeCake5
    Print Recipe Pin Recipe

    Hot Milk Cake | Hot Milk Sponge Cake

    Hot Milk Sponge Cake is a soft, tasty cake made by baking a blend of flour, eggs, sugar and milk . Hot Milk Sponge Cake is a basic, simple and quick to make cake for tea time, special occasions and for the joy of baking.
    Prep Time15 minutes mins
    Cook Time35 minutes mins
    Total Time55 minutes mins
    Servings4
    AuthorSharmilee J

    Ingredients

    • 1 cup maida (flour)
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 cup milk
    • 3 nos eggs at room temperature
    • 1 cup sugar
    • 1 teaspoon vanilla extract

    Video

    Notes

    • This cake tastes great on its own but if you want you can frost it. Cut through the middle and apply frosting if you like.
    • If you use a 4 inch round pan you will get a tall cake, you can slice it and apply any icing you want.
    • The cake rises well so don’t fill more than 3/4th if baking in a single pan else it will overflow while baking.
    • I used my 4X4 inch square pan. You can even use a loaf pan to bake this cake.
    Nutrition Facts
    Hot Milk Cake | Hot Milk Sponge Cake
    Amount Per Serving (50 g)
    Calories 328 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 1g6%
    Polyunsaturated Fat 0.3g
    Monounsaturated Fat 0.3g
    Cholesterol 6mg2%
    Sodium 265mg12%
    Potassium 81mg2%
    Carbohydrates 74g25%
    Fiber 1g4%
    Sugar 52g58%
    Protein 5g10%
    Vitamin A 54IU1%
    Calcium 102mg10%
    Iron 0.4mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Hot Milk Sponge Cake Step by Step

    1.First add 1/2 cup milk in a sauce pan. Use boiled milk.

    add milk to a sauce pan

    2.Boil milk till it bubbles up at the sides.Switch off and set aside.

    heat milk until it bubbles at the sides

    3.To a sieve – add 1 cup flour, 1 teaspoon baking powder and 1/4 teaspoon salt to it.

    add flour, baking powder and salt to a sieve. sieve well.

    4.Sieve well using a fine holed flour sifter.

    sieve well

    5.Mix it well using a whisk. Set aside.

    mix it well

    6.To a clean dry mixing bowl add 3 eggs.

    add eggs

    7.Using a electric mixer start beating the eggs. If using handwhisk, whisking takes time so be patient to whisk until its frothy and pale as shown.

    beat the eggs well

    8.Beat in high speed until frothy and pale in colour.

    beatit until fluffy.

    9.Now add sugar and start beating again. Add in intervals and beat it.

    Preheat oven at 180 deg C for 10 mins.

    add sugar to it little by little.

    10.Keep beating until the mixture turns light and frothy.

    whisk well until light and fluffy

    11.Add 1 teaspoon vanilla essence.

    add vanilla essence

    12.Beat again once to mix it well.

    Hot Milk Sponge Cake Recipe - cake batter ready

    13.Add sieved flour mixture.

    Hot Milk Sponge Cake Recipe - add flour mixture

    14.Fold in gently using a spatula until no dry flour is seen.

    Hot Milk Sponge Cake Recipe - fold in gently

    15.By now the milk must have cooled down a bit, Now add milk to it.

    Hot Milk Sponge Cake Recipe - add milk

    16.Fold in gently using cut and fold method.

    Hot Milk Sponge Cake Recipe- fold in until creamy

    17.Fold in until you see a creamy flowing batter without lumps.

    Hot Milk Sponge Cake Recipe flowing creamy batter

    18.Sponge cake batter is ready.

    cake batter ready

    19.Grease the baking tin sides with oil then lay a parchment paper at the base. Pour the batter into the baking tin.

    pour into cake tin

    20.Tap the tin twice to remove airbubbles if any.

    tap to remove airbubbles

    21.Bake in preheated oven at 180 deg C for 35-40 mins or until a skewer inserted in the middle of the cake comes out clean. Keep an eye after 30 mins itself then proceed to bake accordingly. If the top browns faster then cover the top with a parchement paper to avoid over browning. Now cool the cake for few mins then run the knife at the sides of the tin.

    bake in preheated oven

    22.Invert to demould. Now remove the parchment paper. Cool down on a wirerack until completey cool.

    remove parchment paper

    23.Slice the cake and serve.

    slice and serve

    24.Soft hot milk sponge cake ready.

    hot milk sponge cake ready

    25.No oven version: Spread sand on the kadai around 3/4 inch thick. Use a kadai which you do not use for cooking as the base may turn dark.

    add sand in kadai

    26.Cover it with a lid and heat it in medium flame for 10 mins. This is like preheating the oven

    close and preheat

    27.Then place a butter paper on sand or you can even place a stand on it. We need a seperation betweeen sand and the baking tin. Place the tin on the butter paper.

    place cake tin, cook covered

    28.After that, cook covered in low medium flame for 30-35 mins. Keep an eye and check after 30mins

    check doneness using toothpick

    29.Use a tooth pick to check : insert it in the middle of the cake. If it comes out clean then cake is done.

    stove top gulab jamun mix cake ready

    Soft cake is ready!

    Hot Milk Sponge Cake Recipe

    Expert Tips

    • This cake tastes great on its own but if you want you can frost it. Cut through the middle and apply frosting if you like.
    • If you use a 4 inch round pan you will get a tall cake, you can slice it and apply any icing you want.
    • The cake rises well so don’t fill more than 3/4th if baking in a single pan else it will overflow while baking.
    • I used my 4X4 inch square pan. You can even use a loaf pan to bake this cake.

    Serving & Storing Suggestion

    Hot Milk Sponge Cake is a great choice for breakfast or as an anytime snack. They keep good for 3 days when stored in air tight containers in room temperature itself. But this recipe uses milk so I would suggest to store in fridge after a day and consume.

    FAQS

    1.What is Hot Milk Sponge Cake?

    This cake uses just the basic ingredients without any fat, uses hot milk as one fo the main ingredient. The cake comes out so soft and spongy hence the name Hot Milk Sponge Cake.

    2.My cake turned out hard and not fluffy. Why?

    If you overmix the batter the cake turns out hard. After the sieved flour mixture is added do not whisk or mix for more time. Just fold in gently using a spatula that is the perfect method.

    3.Is it a must to cool down the cake completely before slicing?

    Yes cooling the cake completely before slicing is a must to yield neat clean slices.

    4.Will cake become hard if kept in fridge?

    Yes it becomes slightly hard if kept in fridge. So first bring it to room temperature before serving which will make the cake a bit softer.

    5.I do not have a electric mixer. Can I make this cake?

    Yes you can! You can use your hand whisk to beat eggs and sugar too. But if using handwhisk, whisking takes time so be patient to whisk until its frothy and pale as shown else the results will not be the same.

    6.Can I bake the cake without oven?

    Yes you can use a kadai to bake the cake. Check step by step instructions for detailed instructions.

    Hot Milk Sponge Cake Recipe


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    Filed Under: Cakes, RandomPosts, Sharmis Passions

    Reader Interactions

    Comments

    1. Janani

      April 07, 2016 at 9:48 am

      Looks so awesome!! I want to try this out! Any substitute for eggs in this recipe?

      Reply
    2. Raval Uday

      April 07, 2016 at 2:26 pm

      Hello.Can you please tell how to make this cake without eggs?

      Reply
    3. Maadhu

      April 07, 2016 at 2:42 pm

      Baked this in ur new oven?

      Reply
      • SHARMILEE J

        April 10, 2016 at 6:21 am

        Yes

        Reply
        • Steffi

          June 19, 2019 at 3:49 pm

          Can I know the exact oven temperature to bake the cakes in?

          Reply
          • Sharmilee J

            July 03, 2019 at 6:25 am

            Each cake takes different time and temperature depends on the recipe

            Reply
    4. Surya S

      April 07, 2016 at 6:36 pm

      Can we make this in a pressure cooker(method)
      Tia

      Reply
      • SHARMILEE J

        April 10, 2016 at 6:23 am

        Not sure you can try

        Reply
    5. dimple jain

      April 08, 2016 at 8:52 am

      can v use the same recipe for eggless version… if yes, wat should be substituted to egg

      Reply
    6. SHARMILEE J

      April 10, 2016 at 6:21 am

      @dimplejain@raval,@janani : Not sure of substitutes in this recipe

      Reply
    7. geeth

      April 11, 2016 at 2:51 am

      Can we add hot milk directly?

      Reply
    8. deepa pramod

      April 15, 2016 at 11:03 am

      Can we bake it in thick glass bowl?

      Reply
    9. geeth

      April 15, 2016 at 8:08 pm

      Tried this. It was hit. Awesome cake

      Reply
    10. Thivya T

      April 16, 2016 at 3:07 am

      Hi. I made this cake and it came out so well. Thanks. I just used 2 eggs instead of 3. But still I could feel egg smell. What would be the reason for this?

      Reply
      • SHARMILEE J

        April 17, 2016 at 4:57 am

        Use good quality vanilla essence so that egg smell doesn't dominate

        Reply
    11. Priya Selvakumar

      April 16, 2016 at 6:41 pm

      Hi.I've tried this cake.My too layer of the cake has not turned golden colour. It's very light one.Baked for 33 mins in LG Convection oven

      Reply
    12. nisha hameed

      July 05, 2016 at 11:35 am

      Thankyou Sharmi for sharing this wonderful recipe. it came out so well. For the very first time I got such soft cake. Thanks !

      Reply
    13. Nittu

      August 02, 2016 at 2:52 am

      Hi sharmi can I reduce the sugar quantity? Will it come like the same?

      Reply
      • SHARMILEE J

        October 27, 2016 at 1:00 pm

        Not really sure Nittu

        Reply
    14. Husna Fathima

      October 25, 2016 at 6:19 pm

      Can i half this recipe and make it in one 8 inch pan.

      Reply
      • SHARMILEE J

        October 27, 2016 at 12:48 pm

        8 inch will be big I guess if you halve it

        Reply
    15. Husna Fathima

      October 27, 2016 at 4:02 pm

      How about 7 inch cake tin mam.

      Reply
    16. Evaa

      November 05, 2016 at 11:05 am

      Hai sharmi,i have tried dis cake.its came out well.got a lots of appreciation.could you pls upload chocolate version of this hot milk cake.
      Thanks

      Reply
      • SHARMILEE J

        January 04, 2017 at 4:55 am

        Sure will do

        Reply
    17. Nirmala Devi

      January 01, 2017 at 7:31 pm

      Hi sharmila. I tried this cake.does it not require oil or butter. My cake turned lil hard. But taste was awesome.
      Also i have tried your eggless version which was a super hit.

      Reply
    18. Rifaya

      October 15, 2017 at 4:02 pm

      This recipe is a keeper .thanks a lot..

      Reply
    19. ME

      June 23, 2019 at 2:32 pm

      Hi…I tried this cake today.. came out awesome..very soft and spongy.. everyone appreciated.. Thank you for the recipe. I dusted the cake pan with flour and oil but still the cake dint unmold easily.. what could be the reason? I had to cut it out and make pieces

      Reply
      • Sharmilee J

        July 03, 2019 at 6:24 am

        Grease the tin with butter/oil and dust flour all over this ensure easy demoulding.Else you can lay butter too.

        Reply
    20. Farzana

      July 06, 2019 at 2:35 pm

      Hi sharmi .. Tried this cake today… The below was the result

      It was soft but not that soft which matches bakery or the one in your pic

      The middle of my cake rise well with little cracks

      I use IFB 30BRC2 ..

      What should I correct ?

      Reply
      • Sharmilee J

        October 29, 2019 at 10:00 am

        This is one of my no fail recipes and comes out soo well…Not really sure what went wrong may be under baking?

        Reply
    21. Madhu

      April 12, 2020 at 5:09 am

      Wats d all purpose flour? Is it maida?

      Pls Suggest some gud electric beater brand

      Reply
      • Sharmilee J

        April 30, 2020 at 6:35 am

        yes you can use maida

        Reply
    22. Purva

      May 15, 2020 at 5:06 pm

      I tried this in cooker and it turned out real good.

      Thanks Sharmi for your blog following since years now and my elder one is always sure of outcome when I try new recipe from your block.

      Reply
    23. Rekh

      October 23, 2020 at 10:33 am

      Does this recipe don’t call for any butter or oil . Plz confirm

      Reply
      • Sharmilee J

        March 12, 2021 at 7:21 am

        no butter

        Reply
    4.50 from 4 votes (4 ratings without comment)

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