Hot Milk Cake with Vanilla Buttercream Recipe | Saveur

Step 1

Instructions

Step 2

Preheat the oven to 325°F and lightly grease a 9-inch round cake pan. In a small pot, bring 1 cup milk to a simmer; remove from heat and add 2 tablespoons vanilla. In a medium bowl, whisk together the flour, baking powder, and salt, and set aside. In a second medium bowl, using an electric mixer, beat 3⁄4 pound (3 sticks) butter and the sugar until combined. Add the eggs, one at a time, mixing well after each addition. With the mixer running, slowly add the dry ingredients until combined. Drizzle in the milk mixture until a smooth batter forms. Pour the batter into the prepared pan, transfer to the oven, and bake until a toothpick inserted into the center of the cake comes out clean, 1–11⁄2 hours. Cool slightly, then invert onto a wire rack to finish cooling completely. Transfer to a cake stand. Using an electric hand mixer with clean beaters, beat the remaining milk, vanilla, and butter in a bowl until combined. With the mixer running, slowly add the confectioners’ sugar until a smooth frosting forms; spread evenly over cake. Chill 20 minutes before serving.