Mama managed a household of four girls, one work-acholic husband, and volunteered outside of the home three days a week. Busy as she was, Mama always managed to serve a delicious home-cooked meal complete with dessert, every night. Looking back now, I marvel at her ability to get things done and to do it with grace. Like all Mama’s, she was a special lady. Snack Cake was a staple at our house, either served as a dessert or waiting on us girls when we arrived home from school.
Simple and unassuming, this old fashioned, delectable cake was usually topped off with chocolate frosting or sometimes just a sprinkling of powdered sugar. Also known as Hot Milk Cake, it is moist and flavorful, not overly sweet. It is the perfect snack or sprinkled with a few fresh berries and whipped cream, the perfect after-dinner dessert. I’m happy to share the recipe with you!Print
- Preheat oven to 350° and line a 9×13” baking pan with parchment paper. Spray with pan release. If making cupcakes, line cupcake pan with 18-24 liners.
- In a medium bowl, add flour and baking powder. Use a whisk to combine. Set aside.
- Cube butter. In a small saucepan, heat milk and butter just until the butter has melted. Set aside.
- In a large mixing bowl using a paddle attachment, beat eggs on high for at least 5 minutes. Eggs should be thick and lemon colored. This step is important so be sure to beat the room temperature eggs for a full 5 minutes.
- Gradually add sugar and continue to beat until the mixture is light and fluffy.
- Add vanilla extract and beat until combined.
- With the mixer on low, gradually add the flour mixture and beat until smooth.
- Continuing with the mixer on low, gradually add the hot milk and butter mixture to the batter. Beat until it is just combined.
- Pour batter into prepared pan. Bake for 25-33 minutes or until a toothpick inserted in the center comes out clean.
- Make sure the milk and butter mixture are hot when you add it to the batter. After heating the milk and butter, I will keep the mixture on low heat until time to add it to the butter. Should be hot but not boiling.
- After the cake has cooled for approximately 15 minutes, wrap it in saran wrap and allow to cool completely. This keeps the moisture in.
- This recipe makes great cupcakes. The cupcakes bake up with a beautiful dome.
The following are affiliate links for products I use in the studio kitchen.
- Cupcake pan. https://www.amazon.com/Farberware/dp/B081H69DVK?ref_=Oct_s9_apbd_omg_hd_bw_b1DMa&pf_rd_r=9GK4EV1P37QW5AN44CPE&pf_rd_p=acfa0e62-e897-52f9-ae41-800745a5715a&pf_rd_s=merchandised-search-11&pf_rd_t=BROWSE&pf_rd_i=289700
- Cupcake liners
- 9”x13” baking pan. Invest in a good quality pan. It will make all the difference in your baked good. I have used Parrish/Magic Line pans for over 20 years (the same pans!) and they are still going strong.
- Parchment sheets are great for lining baking pans. I use them to lay ingredients on when allowing them to come to room temperature. I also keep a sheet by the mixer to lay spatulas, beaters, etc. whiles I am mixing. Makes for easy clean up. https://www.amazon.com/Parchment-Paper-Sheets-200-Count-Baking/dp/B07RWJ5Q4B/ref=sr_1_12?crid=N5BO65T384H7&dchild=1&keywords=parchment+paper&qid=1597070726&s=home-garden&sprefix=parch%2Cgarden%2C177&sr=1-12