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Brown Sugar Iced Hot Milk Cake

A comforting cake with a soft texture and rich brown sugar icing that brings the old-fashioned bakery experience to your home.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 2 hours 5 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 530
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 4 large large eggs, at room temperature Starting with room-temperature eggs helps achieve a lighter crumb.
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Can substitute with cake flour for a softer crumb.
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt Adjust if using salted butter.
  • 1 cup whole milk Can substitute with 2% milk for a less rich cake.
  • 1/2 cup unsalted butter, cubed One stick of butter.
Brown Sugar Icing
  • 2 cups brown sugar Light brown sugar can be used for a milder flavor.
  • 1/3 cup granulated sugar
  • 1/3 cup whole milk
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1 1/2 to 2 cups powdered sugar Add until the icing is spreadable.

Method
 

Preparation
  1. Preheat the oven to 350°F and grease a 9x13-inch baking pan.
  2. Beat the eggs for about 5 minutes until thick and pale, then gradually add the granulated sugar, mixing well after each addition. Stir in the vanilla.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Add this mixture to the egg mixture and mix on low speed only until no white streaks remain.
  4. Heat the milk and cubed butter until melted and small bubbles form around the edge. Remove from heat and fold gently into the batter.
Baking and Icing
  1. Pour the batter into the prepared pan and bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack to cool completely.
  3. For the icing, combine brown sugar, granulated sugar, and milk in a saucepan. Boil until it reaches 235°F (soft-ball stage). Remove from heat, whisk in the butter and vanilla, and then cool slightly before adding powdered sugar until spreadable.
Finishing Touches
  1. Spread the icing over the completely cooled cake and cut into squares to serve.

Notes

For best results, do not frost the cake while it is warm. Let it cool completely to avoid melting the icing.