Hot Milk Cake

Ingredients

Directions

  1. Adjust rack to middle position and preheat oven to 350ºF (175ºC). Line the bottoms of two 9-inch cake pans with parchment paper. Grease Bundt pan with unsalted butter, then dust with cake flour, shaking out excess. (See notes.)
  2. In a medium bowl, whisk together cake flour, baking powder, and salt; set aside.
  3. In a large measuring cup, combine milk with vegetable oil.
  4. In the bowl of a stand mixer fitted with the whisk attachment, whip eggs and granulated sugar on medium-high speed until yolks are thick and pale yellow color, and doubled in volume, about 7 minutes.
  5. Reduce mixer speed to low, and slowly pour in milk and oil mixture. Continue to whisk until combined, about 15 seconds.
  6. With the mixer on low speed, gradually add the dry mixture 1/4 cup at a time, until just incorporated, about 2 minutes. Using a flexible spatula, scrape down sides and bottom of the bowl to ensure there are no dry bits. (If any remain, use spatula to gently fold until incorporated.) Pour batter into prepared cake pan and gently tap cake pan on kitchen counter 2 to 3 times to eliminate any large air bubbles.
  7. Bake, rotating halfway through, until cake has risen by about 1 inch, is light golden, and springs back when gently touched, about 25 minutes. Transfer pans to a wire rack and allow cakes to cool in pan for 30 minutes.
  8. Carefully invert cake onto a parchment-lined baking sheet. Let cool completely, at least 30 minutes. (Cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 24 hours.)